Golden Malted’s original waffle flour was developed in the 1930s by the McKee family, who ran a chain of pancake houses. The recipe is a proprietary blend of enriched flour, cane sugar, dried buttermilk, and a whisper of vanilla. It contains malted barley flour—hence the name—which adds a subtle, toasty sweetness and helps the waffle brown faster and more evenly.
When you combine that mix with the cast-iron heat retention of the iron itself, you get a reaction that borders on alchemy: the sugars caramelize, the milk solids toast, and the interior steams into a featherlight crumb. A Golden Malted waffle does not need syrup to be delicious. It can stand alone with just butter. You have eaten Golden Malted waffles. You just did not know it.
For decades, the company has been the quiet supplier to . The Embassy Suites hotel chain serves Golden Malted waffles at their complimentary breakfast. So do many Holiday Inns. If you have ever made a waffle at a hotel breakfast buffet, flipping that clunky rotating iron yourself, you were using a Golden Malted machine.
But if you love breakfast—really love it—as a craft, a ritual, a thing worth perfecting? The Golden Malted iron is the final stop. It is the tool that turns a batter into an event. It forces you to slow down, to preheat properly, to flip by feel. And it rewards you with the best waffle you have ever made at home.
