Step 1

Mix the dry ingredients. Place 2 cups all-purpose flour, 1 tablespoon malted milk powder if desired, 1 1/2 teaspoons instant yeast, and 1 1/2 teaspoons kosher salt in a large bowl and whisk to combine.

Step 2

Heat the milk and melt the butter. Heat 1 1/2 cups whole or 2% milk in a large saucepan over medium heat until hot to the touch but not simmering. Remove from the heat. Cut 6 tablespoons cold unsalted butter into 6 pieces, add to the milk, and stir until the butter is melted. The mixture should now be lukewarm.

Step 3

Add the remaining wet ingredients. Add 1/4 cup packed light brown sugar, 2 large eggs, and 2 teaspoons vanilla extract, and whisk until combined.

Step 4

Mix the waffle batter. Add the milk mixture to the flour mixture and stir until just combined; the batter will have small lumps but should have no pockets of dry flour.

Step 5

Let the batter rest. Cover the bowl and let rest at room temperature for at least 1 hour, or up to overnight in the refrigerator. The batter will be bubbly and increase in volume.

Step 6

Make the waffles. Heat a Belgian or deep pocket waffle iron over medium-high heat. Coat with cooking spray, then pour in the amount of batter recommended by the manufacturer into the center of the iron (no need to stir the batter first), 2/3 to 1 cup. Close the lid and cook until the waffle is golden brown.

Step 7

Serve or keep the waffles warm. When the waffle is ready, remove from the iron to a wire rack. If not serving immediately as they are made, place directly on a rack in a 200ºF oven to keep warm. Repeat making waffles with the remaining batter. Serve with butter and maple syrup.