Malted Pancake Recipe

There’s something about a stack of diner pancakes that feels extra special, and this malted pancake recipe captures that magic at home. Whenever I want a breakfast that’s fluffy, rich, and worthy of a generous pour of maple syrup, this is the recipe I make. The secret is malted milk powder, which gives the pancakes incredible flavor and a beautifully tender texture.

Why do old-school diner pancakes ALWAYS seem to taste better than those floppy homemade versions? I can’t tell you how many times I’ve tried to recreate my favorite griddlecakes at home from scratch, only to end up disappointed. That is, until I discovered a secret and essential ingredient… malted milk powder. This ingredient has made all the difference, and finally, I can cook up crispy and fluffy pancakes that are filled with that nostalgic diner-style flavor. Although I have a fabulous make-ahead homemade pancake mix on the site, adding malted milk powder adds a subtle sweetness and depth that is absolutely divine when paired with some classic butter and maple syrup. I’m drooling just dreaming about these pancakes!

Ella – ⭐⭐⭐⭐⭐ Best recipe ever! Exceeded my expectations tenfold, truly delicious. Very easy to make as well.

PS – My kids are crazy over these malted pancakes, and it’s become a weekend staple in my family, however, their second favorite breakfast is my crispy waffle recipe!

Key Ingredients and Tips

• All-purpose flour – To make the base of these fluffy pancakes, it’s essential to use a good old all-purpose flour.
• Malted milk powder – Ta-da, meet the star of the show! I use a classic malted milk powder for that caramel-like flavor and golden brown crust. It kind of tastes like those Whoppers candies that you find at the movies.
• Baking powder and baking soda – To get that signature fluffiness, you need to add in a bit of both baking powder and soda. If you leave these out, you’ll get soggy and flat pancakes.
• Milk – I prefer to add in whole milk because it’s rich, but you can use 2% or any non-dairy milk instead.
• Egg – Eggs help to bind all of the ingredients together, and they accentuate that golden color.
• Butter – And of course, would a pancake be a pancake without butter? I use unsalted, melted butter for the batter because it makes it moist. I also always top off my stack with a slab of butter, too.

How to Make

Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.

Heat up the griddle – The key to making the perfect pancake is making sure a griddle or non-stick skillet is preheated and the heat is even. So, the first thing I do is heat up my griddle to medium heat.

Mix dry ingredients – Then, I add the flour, malted milk powder, baking powder, baking soda, and a pinch of salt into a bowl. Then I mix them all up.

Combine wet ingredients – In another bowl, I combine the milk, eggs, and vanilla until the mixture is frothy.

Mix wet and dry – I then combine the dry and wet ingredients together, and as a final step, I pour in the melted butter slowly. Pro Tip: It’s ok if there are a few clumps at this point… You want a pretty smooth batter, but you don’t want to overwork the batter. The little clump will disappear as they cook.

Scoop – When I’m happy with the consistency of the batter, I pour about 1/3 of a cup of batter onto a buttered griddle.

Cook and flip – I cook the pancakes for a couple of minutes per side until I see bubbles and it’s perfectly golden brown. I continue this same process with the rest of the pancakes. Pro Tip: You can adjust the heat as needed to make sure the hotcakes cook inside before the outside turns too dark. I always consider the first batch my testers.

Recipe Variations

• Chocolate chips – Sometimes I fold mini chocolate chips into the batter. They melt into little pockets of chocolate and turn these pancakes into an irresistible breakfast treat.
• Blueberries – I love adding a handful of ripe blueberries to the batter for bursts of juicy sweetness in every bite. They’re a classic pancake addition for good reason!
• Banana – For natural sweetness and extra moisture, I stir in half or even a whole mashed banana. It adds wonderful flavor and makes the pancakes even more tender.
• Mini pancakes – Sometimes I make little silver dollar-sized griddlecakes instead of full-sized ones. They’re perfect for kids, brunch buffets, or whenever I want a fun, bite-sized breakfast.
• Nutella – A drizzle of Nutella over a stack of warm pancakes takes them completely over the top.

Serving Suggestions

There are so many ways to enjoy these classic American diner-style malted pancakes. From eating them up plain, to dressing them in some rich maple syrup and more melted butter, these are delicious however you enjoy them. You can also serve these with some honey and crumbled nuts. Or make these savory, by plating them with sizzling crispy bacon, sausage, and even a fried egg on top!

Storing

Place leftovers in an airtight container and store in the fridge for up to a week. I like to reheat them in the air fryer for just 1-2 minutes, to refresh the slight crisp on the outside. You can freeze these in a Ziploc bag for up to 4 months. I suggest placing a piece of parchment paper between each cake, so they are easy to separate.

Frequently Asked Questions

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