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Malted Butter Pecan Waffles

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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.

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup malted milk powder
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 2 cups buttermilk
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 3/4 cup chopped pecans
  • Butter, for serving
  • Maple syrup, for serving
  • Extra toasted pecans, for serving, optional

Instructions

  1. 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.
  2. Preheat the waffle iron according to the manufacturer’s instructions and lightly grease it if necessary.
  3. In a large bowl, whisk together the flour, malted milk powder, granulated sugar, baking powder, baking soda, and salt.
  4. In a separate bowl, whisk together the eggs, buttermilk, melted butter, and vanilla extract until evenly combined.
  5. Pour the wet ingredients into the dry ingredients and gently stir just until combined. Avoid overmixing; a few small lumps are fine.
  6. Fold most of the toasted pecans into the batter, reserving some for serving if desired.
  7. Pour the appropriate amount of batter into the preheated waffle iron according to its capacity.
  8. Close the waffle iron and cook until the waffle is deeply golden and crisp. Repeat with the remaining batter.
  9. Keep finished waffles warm in a low oven on an oven rack or wire rack without stacking them so they remain crisp.
  10. 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

Find it online: https://thefamilycooking.com/malted-butter-pecan-waffles/