Pandan Waffles hold a special place in the hearts of many Singaporeans and Malaysians. Each fluffy green waffles goes beyond a snack – it is also a fragrant bite of nostalgia, comfort with childhood memories. I do know from my friends from across various Southeast Asia countries including Vietnam on the popularity of these Pandan Waffles too.

For me, these fragrant Pandan Waffles are tied to my childhood – especially getting one from a local bakery piping hot straight off from the baking tray. Then, I like mine with a generous coating of chocolate, sometimes, peanut butter! It is no surprise then that I received a request for my recipe on this, and more specificially, Crispy Pandan Waffles!

The secret to good ol’ Crispy Pandan Waffles start from the right ingredients. For me, I strongly suggest the use of fresh coconut milk for an extra boost of flavour and aroma. Of course, packeted coconut milk works just as well if it’s more convenient (I understand fresh coconut milk is a luxury at some places!).

The next is the use of good and strong Pandan extract. I would recommend using off the shelf pandan extract as they already have their flavours concentrated without introducing too much liquid. However and if you’re planning to blend your own pandan leaves, take the concentrated residual layer that is left overnight after resting the blended pandan. With the use of these two ingredients, you’re pretty much set-up for success with one last thing to note!

Next and finally, you would need a hot waffle machine. This will really help you achieve the nice crispy edges that you sought out for, and I like to cook both sides until it gives a nice golden brown colouration.

Don’t forget to stock up your favourite spreads be it cream cheese, chocolate, peanut butter or jam before making these, so that you can enjoy it piping hot.

Without further ado, the recipe!

Crispy Pandan Waffles Recipe
by Javier Tan April-18-2025

These Crispy Pandan Waffles are fragrant and provide a nice, warm bite of childhood nostalgia. Serve with your favourite spread!

Ingredients

  • 2 Cups or 240g of All-Purpose / Plain Flour
  • 2 Tbsp + 1 Tsp or 30g of White Sugar
  • 3 Tsp or 12g of Baking Powder
  • 3 Eggs, Large, approx 55g each
  • 1 and 1/2  or 7.5ml Pandan Extract (Adjust accordingly to taste and brand)
  • 3/4 Cup or 160ml of Coconut Milk
  • 1/2 Cup or 120g of Vegetable Oil (+20ml more for coating)
  • Your favourite spreads!

Instructions

  1. Firstly, whisk together the dry ingredients (flour, sugar and baking powder) until evenly distrbuted.
  2. Then, whisk in the 3 eggs.
  3. Next, whisk in the pandan extract, coconut milk and vegetable oil.
  4. Pre-heat your waffle maker to high heat for at least 2 minutes, before coating with vegetable oil and spooning your batter over.
  5. Cook for 8 – 10 minutes or until nicely golden brown.
  6. Serve with your favourite spread and enjoy!

Details

  • Prep time: 15 mins
  • Cook time: 30 mins
  • Total time: 45 mins
  • Yield: 6 Crispy Pandan Waffles!

Notes:

  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Best served on the day itself, if not can be frozen and re-heat again for consumption for at least a month.
  3. Please do not copy and paste the recipe without my permission, but feel free to link back here!

Enjoy!
– Bakeomaniac, Javier Tan