Homemade Malted Milk Waffles

In a large bowl, add the flour, cane sugar, malt powder, sea salt, and baking powder and whisk together.
Add in the melted butter, milk, heavy whipping cream, eggs, and vanilla extract and whisk until a smooth batter forms.
Allow waffle iron to get warm, I cooked these on setting 4 on my waffle iron that I linked above. But, medium on any iron will do! Measure 1/2 cup of batter into the waffle iron (if you have a smaller iron, you’ll have to do less or if you want to fill the entire iron do 1 cup). Cook until golden brown, about 2 to 4 minutes, depending on your waffle iron.
Serve immediately and store extra waffles in the fridge for up to 3 days or freeze for up to 3 months in an airtight container.