Crispy Pandan Waffles with Coconut Syrup

This pandan waffle is a delightful twist on the classic American waffle. It combines a crisp exterior with a soft, chewy interior and a gentle pandan aroma. The sweetness is balanced and not overpowering. These waffles freeze well and are perfect for preparing ahead for breakfasts or snacks.

Pandan Waffles

What is Pandan

Pandan is a tropical plant commonly used across Southeast Asia for its fragrant leaves. Often called “vanilla grass,” pandan provides an aromatic, subtly sweet scent that enhances both sweet and savory dishes. The long, blade-like leaves are used to flavor rice, custards, and baked goods, or to wrap meats for steaming. While pandan infuses beautifully in cooked dishes, the raw leaves can taste bitter to some people and the fresh leaf juice may be too sharp for those unaccustomed to it.

Equipment needed

• Waffle maker (iron)
• Mixing bowls
• Measuring cups and spoons
• Whisk or fork

What are Pandan Waffles Made of?

• Egg
• Sugar
• Coconut milk
• Unsalted butter (melted)
• All-purpose flour
• Cornstarch
• Baking powder
• Pandan extract or pandan-coconut flavoring

What Flavoring Should I Use?

Various pandan flavorings are available, but I prefer a pandan-coconut extract that produces an intense aroma and authentic flavor. Choose a pandan extract you trust or one with coconut notes if you want that extra layer of richness. If you prefer natural pandan, you can make pandan juice from fresh leaves and strain it, but bottled extract is more convenient and consistent for this recipe.

How to Make These Pandan Waffles

• Mix the wet ingredients – In a medium bowl, whisk one large egg with sugar until smooth and slightly pale in color. Add the coconut milk, melted butter, and pandan extract. Whisk until combined.
• Sift and add the dry ingredients – Sift together the all-purpose flour, cornstarch, and baking powder. Fold the dry ingredients gently into the wet mixture until there are no lumps and the batter is smooth. Avoid overmixing to keep the waffles tender.
• Cook the waffles – Preheat the waffle iron and lightly spray both plates with nonstick cooking spray. Pour about 1/2 cup of batter onto the center of the waffle iron (adjust based on the size of your iron). Close and cook for about five minutes or until the waffle is golden and crisp. Repeat with the remaining batter.

TIPS

• Use a measuring cup to pour the batter into the waffle iron; it keeps things tidy and consistent.
• Don’t overfill the iron—leave some room for the batter to expand without overflowing.
• Spray the waffle iron with nonstick oil to prevent sticking and ensure easy release.
• Set a timer. Some waffle irons signal when they are done, but times vary. Five minutes is a good guideline for a crisp exterior and soft interior.
• If you like extra-crisp edges, leave the waffle in an additional 30–60 seconds, but watch carefully to prevent burning.

How to Store

Store any leftover batter in an airtight container in the refrigerator for up to one week. Stir it well before using, as the ingredients may settle. For waffles already cooked, allow them to cool completely, then store in a sealed container in the fridge for a few days. Reheat briefly to restore softness.

Can I Freeze It?

Yes. If you have leftovers or want to make a large batch, freeze cooked waffles in a single layer on a baking sheet until firm, then transfer to a zip-top freezer bag. Thaw at room temperature briefly or microwave for about 10 seconds to take the chill off, then reheat in a toaster or oven to restore crispness. Avoid overheating in the microwave, which can toughen the texture.

Pandan Waffles (Recipe Card)