Why You’ll Love This Recipe

I love these waffles because they are crisp and golden on the outside while staying soft and fluffy in the center. The malted milk powder adds a distinctive bakery-style flavor without making the waffles overly sweet.

Toasted pecans make them even better. I find that briefly toasting the nuts intensifies their flavor and gives every bite a satisfying crunch. Combined with melted butter, vanilla, and maple syrup, the pecans make these waffles feel special without requiring complicated preparation.

I can also make extra waffles and freeze them, so I have a quick homemade breakfast ready whenever I want one.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Malted milk powder
Granulated sugar
Baking powder
Baking soda
Salt
Large eggs
Buttermilk
Unsalted butter, melted
Vanilla extract
Chopped pecans
Butter, for serving
Maple syrup, for serving
Extra toasted pecans, for serving, optional

I prefer using buttermilk because its slight tang balances the sweetness of the malted milk powder and helps create tender waffles. I also toast the pecans before adding them to the batter because this brings out their buttery, nutty flavor.

Directions

I start by placing the chopped pecans in a dry skillet over medium-low heat. I toast them for about 3 to 5 minutes, stirring frequently, until fragrant. I remove them from the heat and let them cool.
I preheat my waffle iron according to its instructions and lightly grease it when necessary.
In a large bowl, I whisk together the flour, malted milk powder, sugar, baking powder, baking soda, and salt.
In another bowl, I whisk the eggs, buttermilk, melted butter, and vanilla extract until evenly combined.
I pour the wet ingredients into the dry ingredients and gently stir until just combined. I avoid overmixing because a few small lumps in the batter are fine.
I fold most of the toasted pecans into the batter, saving some for serving if desired.
I pour the appropriate amount of batter into my preheated waffle iron. The exact quantity depends on the size and style of my waffle maker.
I close the waffle iron and cook until the waffle is deeply golden and crisp. I repeat with the remaining batter.
If I am cooking several batches, I keep the finished waffles warm in a low oven. I place them directly on an oven rack or wire rack rather than stacking them so they stay crisp.
I serve the waffles warm with butter, maple syrup, and additional toasted pecans.

Servings and Timing

The exact number of waffles I get depends on the size of my waffle maker. With a standard or Belgian-style waffle iron, I generally plan on this recipe making about 4 to 6 large waffles, or approximately 4 servings.

Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Servings: approximately 4

Variations

For an even stronger butter pecan flavor, I brown the butter before adding it to the batter. I let the browned butter cool slightly first, then whisk it into the wet ingredients. Its toasted, nutty flavor works especially well with the malted milk powder and pecans.

When I want chocolate flavor, I fold mini chocolate chips into the batter along with the pecans. I can also drizzle the finished waffles with chocolate sauce instead of adding chocolate directly to the batter.

For extra warmth, I add cinnamon and a small pinch of nutmeg. These spices complement the toasted pecans without overpowering the malt flavor.

I can also replace some or all of the pecans with walnuts. When I want a more dessert-like breakfast, I top the waffles with sliced bananas, whipped cream, caramel sauce, or vanilla ice cream.

Storage/Reheating

I let leftover waffles cool completely before storing them. For short-term storage, I place them in an airtight container in the refrigerator for up to 3 to 4 days.

For longer storage, I arrange the cooled waffles in a single layer and freeze them until firm. I then transfer them to a freezer-safe bag or container, separating layers with parchment paper when necessary. I keep them frozen for up to 2 months.

I prefer reheating waffles in a toaster or toaster oven because this restores their crisp exterior. I can also place several waffles on a baking sheet and reheat them in a 350°F (175°C) oven until hot and crisp. I avoid relying on the microwave when texture is important because it tends to make waffles softer.

FAQs

What does malted milk powder do in waffles?

Malted milk powder gives my waffles a distinctive toasted, slightly sweet flavor. I find that it adds more depth than regular sugar alone and pairs particularly well with butter, vanilla, and toasted pecans.

Do I need to toast the pecans first?

I strongly prefer toasted pecans because heating them brings out their natural oils and creates a richer flavor. I can use untoasted pecans when I am short on time, but the finished waffles will have a milder nutty flavor.

How do I keep my waffles crispy?

I avoid stacking freshly cooked waffles because trapped steam can quickly soften them. Instead, I place them in a single layer on a wire rack in a low oven while I finish cooking the remaining batter.

Can I make Malted Butter Pecan Waffles ahead of time?

Yes. I can cook the waffles ahead of time, cool them completely, and refrigerate or freeze them. I then reheat them in a toaster, toaster oven, or conventional oven until hot and crisp.

What can I serve with Malted Butter Pecan Waffles?

I usually serve them with butter, warm maple syrup, and additional toasted pecans. When I want something lighter, I add fresh berries or sliced bananas. For a more indulgent brunch, I add whipped cream, caramel sauce, or a dusting of powdered sugar.

Conclusion

Malted Butter Pecan Waffles are one of my favorite ways to make homemade waffles feel a little more special. I love the contrast between their crisp golden exterior, fluffy center, crunchy toasted pecans, and distinctive malted flavor.

Malted Butter Pecan Waffles

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Rich, crisp Malted Butter Pecan Waffles combine sweet malted milk flavor with buttery toasted pecans and a soft, fluffy center. Serve them hot with butter, maple syrup, and extra toasted pecans for an indulgent breakfast or brunch.

Author: Laura
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings, about 4 to 6 large waffles
Category: Breakfast
Method: Waffle Iron
Cuisine: American
Diet: Vegetarian

Instructions

Place the chopped pecans in a dry skillet over medium-low heat. Toast for 3 to 5 minutes, stirring frequently, until fragrant. Remove from the heat and let cool.
Preheat the waffle iron according to the manufacturer’s instructions and lightly grease it if necessary.
In a large bowl, whisk together the flour, malted milk powder, granulated sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the eggs, buttermilk, melted butter, and vanilla extract until evenly combined.
Pour the wet ingredients into the dry ingredients and gently stir just until combined. Avoid overmixing; a few small lumps are fine.
Fold most of the toasted pecans into the batter, reserving some for serving if desired.
Pour the appropriate amount of batter into the preheated waffle iron according to its capacity.
Close the waffle iron and cook until the waffle is deeply golden and crisp. Repeat with the remaining batter.
Keep finished waffles warm in a low oven on an oven rack or wire rack without stacking them so they remain crisp.
Serve the waffles warm with butter, maple syrup, and additional toasted pecans.

Notes

Toast the pecans before adding them to the batter for a deeper, nuttier flavor.
For an even richer butter pecan flavor, brown the butter and let it cool slightly before mixing it with the wet ingredients.
Mini chocolate chips can be folded into the batter for a chocolate variation.
Add cinnamon and a small pinch of nutmeg for extra warmth.
Walnuts can replace some or all of the pecans.
For a more indulgent serving option, top with sliced bananas, whipped cream, caramel sauce, or vanilla ice cream.
Store cooled waffles in an airtight container in the refrigerator for 3 to 4 days or freeze for up to 2 months.
Reheat waffles in a toaster, toaster oven, or 350°F (175°C) oven to restore their crisp texture.

Nutrition

Serving Size: 1 serving
Calories: 650 kcal
Sugar: 18 g
Sodium: 720 mg
Fat: 38 g
Saturated Fat: 17 g
Unsaturated Fat: 19 g
Trans Fat: 0.5 g
Carbohydrates: 65 g
Fiber: 4 g
Protein: 15 g
Cholesterol: 155 mg