My Sunday Morning Secret
I have a little secret. Sunday mornings are for special pancakes. Not just any pancakes. These are my malted ones. They taste like a cozy hug.
I learned this from my own grandma. She added malted milk to everything. It gives a toasty, sweet flavor. It reminds me of old-fashioned soda shops. Doesn’t that sound fun?
The Magic in the Mix
Let’s talk about the batter. You mix the dry things first. Then the wet things. Now, here is the important part. You mix them together gently. A lumpy batter is a good batter.
Let it sit for ten minutes. This matters. It lets the flour get friendly with the milk. Your pancakes will be fluffy and light. I still laugh at how I used to rush this.
A Sauce Worth Making
While the batter rests, make the syrup. You just whisk three things. Maple syrup, Nutella, and a pinch of salt. The salt is the secret. It makes the chocolate and maple taste brighter.
Watching it come together is my favorite part. The whole kitchen smells like a candy shop. Doesn’t that smell amazing? This is why cooking is magic. You make something new from simple jars.
The Perfect Flip
Time to cook. Heat your pan well. Drop the batter in. Now, watch for the bubbles. When they pop and leave little holes, it’s time. Slide your spatula under and flip with confidence.
Fun fact: The first pancake is always for the cook. It tests the heat. Mine sometimes looks a little funny. That’s okay. It still tastes wonderful. What does your first pancake usually look like?
Why This All Matters
This recipe is more than food. It’s about making a moment special. A regular breakfast becomes a small celebration. That matters. We need little joys.
It also teaches patience. Waiting for the batter. Watching the pan. Good things take a little time. What is your favorite family breakfast tradition? I would love to hear about it.
Your Turn at the Stove
Now you have my secret. I hope you try it. Make these pancakes for someone you love. Or just for yourself. That is important too.
Tell me, will you add anything? Maybe some berries on top? Or a sprinkle of powdered sugar? Share your creation with me. Cooking is a story we all write together.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 1 ½ cups (7½ ounces/213 grams) | For the pancake batter |
| Sugar | ¼ cup (1¾ ounces/50 grams) | For the pancake batter |
| Malted milk powder | ¼ cup (1 ⅛ ounces/32 grams) | For the pancake batter |
| Baking powder | 1 tablespoon | For the pancake batter |
| Baking soda | ½ teaspoon | For the pancake batter |
| Table salt | 1 ¼ teaspoons | For the pancake batter |
| Buttermilk | 1 ¼ cups plus 2 tablespoons | For the pancake batter |
| Large eggs | 2 | For the pancake batter |
| Unsalted butter | 4 tablespoons, melted and cooled | For the pancake batter |
| Vegetable oil | 1 teaspoon, plus extra as needed | For cooking the pancakes |
| Maple syrup | ½ cup | For the Nutella-Maple Syrup |
| Nutella | ¼ cup | For the Nutella-Maple Syrup |
| Table salt | ½ teaspoon | For the Nutella-Maple Syrup |
My Malted Pancakes Taste Like a Sweet Morning Hug
Good morning, sunshine. Let’s make a special breakfast. These pancakes are my grandson’s favorite. He calls them “cookie pancakes.” The malted milk powder makes them taste cozy and rich. Doesn’t that smell amazing?
We’ll whisk everything together gently. A lumpy batter makes fluffy pancakes. That’s my hard-learned tip. I learned that the hard way years ago. My first pancakes were flat as paper. I still laugh at that.
- Step 1: First, warm up your oven. Set it to 200 degrees. Place a wire rack on a baking sheet inside. This keeps finished pancakes perfectly warm. It feels like a little pancake hotel. Everyone gets to eat together.
- Step 2: Mix your dry friends in one bowl. Flour, sugar, and that lovely malt powder go in. In another bowl, mix the wet friends. Buttermilk, eggs, and melted butter. Don’t worry if the butter clumps. It will all work out.
- Step 3: Make a well in the dry mix. Pour the wet mix right in. Gently stir until just combined. Please leave the lumps! Let the batter rest for ten minutes. This is a very important nap for the batter.
- Step 4: Now for the magic syrup. Whisk maple syrup and Nutella together. Add a pinch of salt. It makes the flavors sing. Quick quiz: what does the salt in the syrup do? Share below!
- Step 5: Heat a tiny bit of oil in your pan. Wipe most of it out with a paper towel. You just want a thin, invisible film. This helps pancakes get that perfect golden color. No greasy spots here.
- Step 6: Drop batter onto the hot pan. I use a quarter-cup measure. Watch for little bubbles to pop on top. The edges will look set. Then you know it’s time to flip. This part is my favorite.
- Step 7: Slide your spatula under and flip. Cook until the other side is golden too. Pop them onto the warm rack in the oven. Repeat with the rest of the batter. Then gather everyone and pour on that glorious syrup.
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: About 12 pancakes
Category: Breakfast, Brunch
Three Fun Twists for Your Next Batch
Once you master the basic recipe, try playing. Cooking should be fun. Here are three ideas I love.
- Berry Burst: Fold a handful of fresh raspberries into the batter. Their tart pop is wonderful with the sweet malt.
- Banana Walnut: Add sliced bananas and chopped walnuts to the batter. It tastes like banana bread, but better.
- Chocolate Chip: Stir in a big handful of mini chocolate chips. Because sometimes you just need more chocolate.
Which one would you try first? Comment below!
Serving Them Up With Style
These pancakes are a celebration. Make the plate pretty. I always do. It makes an ordinary morning feel special.
Stack them high. Drizzle that Nutella syrup over the top. Add a dollop of whipped cream. A few banana slices on the side are perfect. Crispy bacon is a salty, wonderful friend to these sweet pancakes.
For drinks, I have two choices. A cold glass of whole milk is classic. It just feels right. For the grown-ups, a hot coffee with a splash of cream pairs beautifully. Which would you choose tonight?
Keeping Your Pancakes Perfect for Later
Let’s talk about saving some pancakes for tomorrow. Cool them completely on a wire rack first. Then, layer them between sheets of parchment paper. Pop the stack into a freezer bag. They will keep for a month. To reheat, just use your toaster. It brings back that lovely crisp edge.
You can also keep them warm in the oven. I set mine to 200 degrees. I place them on a rack over a baking sheet. This method keeps a whole batch happy until everyone is at the table. I once served pancakes for two hours this way at a big family sleepover.
Batch cooking like this saves your morning. It turns a treat into an easy, everyday joy. A little planning makes a busy day feel special. Have you ever tried storing pancakes this way? Share your tips below!
Pancake Troubles? Here Are My Easy Fixes
First, are your pancakes too dark but raw inside? Your heat is too high. Turn it down to medium. Cook them a little longer. This gives the inside time to catch up. I remember when I learned this. My first batch looked like chocolate chip cookies!
Second, are they flat and tough? You might have overmixed the batter. A few lumps are perfectly fine. Gentle mixing keeps them fluffy. This matters because tenderness is the soul of a good pancake. It shows a gentle hand in the kitchen.
Third, is the first pancake always a mess? Your pan might not be hot enough. Let it heat for a full three minutes. That initial sizzle is key. Getting this right builds your cooking confidence. You start to trust your instincts. Which of these problems have you run into before?
Your Pancake Questions, Answered
Q: Can I make these gluten-free? A: Yes! Use a good gluten-free flour blend. Add an extra tablespoon of buttermilk too.
Q: Can I make the batter ahead? A: You can mix the dry and wet ingredients separately the night before. Combine them in the morning.
Q: No buttermilk? A: No problem. Put one tablespoon of lemon juice or vinegar in a cup. Add milk to reach 1 1/4 cups. Let it sit for 5 minutes.
Q: Can I double the recipe? A: Absolutely. Just use a bigger bowl. You may need to cook them in more batches.
Q: Any fun extras? A: A fun fact: malted milk powder is what gives old-fashioned milkshakes their flavor. Try adding chocolate chips or sliced bananas to the batter. Which tip will you try first?
From My Kitchen to Yours
I hope you love making these special pancakes. They always make my kitchen smell wonderful. The malted milk powder is a little secret from my own grandma’s recipe box. It adds such a cozy, toasty flavor.
I would love to hear about your cooking adventure. Tell me all about it. Have you tried this recipe? Share your experience in the comments below. Your stories are my favorite thing to read with my morning tea.
Happy cooking!
—Grace Ellington.
Malted Nutella Pancakes with Maple Syrup
Description
Fluffy malted milk pancakes served with a rich, homemade Nutella-maple syrup. A decadent and comforting breakfast treat.
Ingredients
Nutella-Maple Syrup:
Instructions
- FOR THE PANCAKES: Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet and place sheet in oven.
- Whisk flour, sugar, milk powder, baking powder, baking soda, and salt together in medium bowl. Whisk buttermilk, eggs, and melted butter together in separate bowl (butter may form clumps; this is OK).
- Make well in center of flour mixture and pour in buttermilk mixture; gently whisk until just combined (batter should remain lumpy, with few streaks of flour). Do not overmix. Let batter sit for 10 minutes. (Do not stir batter after resting.)
- FOR THE NUTELLA MAPLE SYRUP: Meanwhile, whisk maple syrup, Nutella, and salt in bowl until combined.
- Heat oil in 12-inch nonstick skillet over medium heat for 3 minutes. Using paper towels, carefully wipe out oil, leaving thin film on bottom and sides of skillet.
- Using ¼-cup dry measuring cup, portion batter into skillet in 3 places. Cook until edges of pancakes are set, bubbles on surface are just beginning to break, and underside is golden brown, about 3 minutes.
- Using thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1 to 2 minutes longer. Transfer pancakes to prepared wire rack in oven (or serve as they’re ready). Repeat with remaining batter, using extra oil and adjusting heat as necessary if pancakes begin to darken too quickly. Serve with Nutella maple syrup.
Notes
- For best results, do not overmix the batter. Letting it rest ensures fluffy pancakes. Keep cooked pancakes warm in the oven while you finish the batch.