These waffles are made with pandan extract, a fragrant Southeast Asian flavor often described as grassy vanilla-meets-coconut, giving the waffles their iconic aroma and striking green hue. The chewy interior (thanks to tapioca starch) and crispy edges make them irresistibly unique. Topped with a warm coconut syrup, they’re both comforting and exotic—perfect for breakfast, dessert, or a sweet snack.
Yields4 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins
For the Pandan Waffles
1cupall-purpose flour
1cuptapioca starch (or sub cornstarch if unavailable)
2tbspsugar
½tspsalt
1tspbaking powder
2large eggs
1cupcoconut milk (full-fat)
2tbspmelted butter or neutral oil
1tspvanilla extract
2tsppandan extract or paste (adjust for color and flavor intensity)
For the Coconut Syrup
¾cupcoconut milk
2tbspsweetened condensed milk (or palm sugar for a more traditional version)
Pinch of salt
Optional: 1 tsp cornstarch mixed with 1 tbsp water (for thickening)b
Make the Waffle Batter
1
In a large mixing bowl, whisk together flour, tapioca starch, sugar, salt, and baking powder.
In another bowl, whisk eggs, coconut milk, melted butter, vanilla, and pandan extract until well combined.
Pour wet ingredients into the dry and stir until smooth. Batter should be pourable but slightly thick. Let rest for 10 minutes.
Cook the Waffles
2
Preheat waffle iron and lightly grease with oil or non-stick spray.
Pour batter into preheated waffle iron (don’t overfill—it puffs up!) and cook until edges are crisp and golden brown, ~4–6 minutes depending on your waffle iron.
Repeat with remaining batter. Keep waffles warm in a low oven if desired.
Make the Coconut Syrup
3
In a small saucepan over low heat, warm coconut milk, condensed milk, and salt, stirring frequently.
For a thicker sauce, add the cornstarch slurry and simmer gently for 2–3 minutes until glossy and slightly thickened.
Keep warm until ready to serve.
Assemble & Serve
4
Drizzle warm coconut syrup generously over freshly made waffles.
Optional garnishes: toasted coconut flakes, sesame seeds, or crushed peanuts.
Tips for Success
5
Use high-quality pandan extract or paste for best color and aroma (look for it in Asian grocery stores).
Tapioca starch is key to achieving the chewy texture—don’t skip it unless subbing for cornstarch.
Leftover waffles? Toast them to revive the crisp edges or freeze and reheat later.
Variations
6
Make it vegan by swapping eggs with flax eggs and using sweetened condensed coconut milk.
Add grated young coconut or pandan jelly for a Southeast Asian dessert twist.
Use the waffles as a base for ice cream sandwiches—coconut or mango sorbet is amazing here!
Suggested Pairings
7
Drink: Thai iced tea, Vietnamese coffee, or fresh coconut water
After: A bowl of tropical fruit (like mango or lychee)
Occasion: Brunch, dessert, Lunar New Year treats
Ingredients
For the Pandan Waffles
1cupall-purpose flour
1cuptapioca starch (or sub cornstarch if unavailable)
2tbspsugar
½tspsalt
1tspbaking powder
2large eggs
1cupcoconut milk (full-fat)
2tbspmelted butter or neutral oil
1tspvanilla extract
2tsppandan extract or paste (adjust for color and flavor intensity)
For the Coconut Syrup
¾cupcoconut milk
2tbspsweetened condensed milk (or palm sugar for a more traditional version)
Pinch of salt
Optional: 1 tsp cornstarch mixed with 1 tbsp water (for thickening)b
Directions
Make the Waffle Batter
1
In a large mixing bowl, whisk together flour, tapioca starch, sugar, salt, and baking powder.
In another bowl, whisk eggs, coconut milk, melted butter, vanilla, and pandan extract until well combined.
Pour wet ingredients into the dry and stir until smooth. Batter should be pourable but slightly thick. Let rest for 10 minutes.
Cook the Waffles
2
Preheat waffle iron and lightly grease with oil or non-stick spray.
Pour batter into preheated waffle iron (don’t overfill—it puffs up!) and cook until edges are crisp and golden brown, ~4–6 minutes depending on your waffle iron.
Repeat with remaining batter. Keep waffles warm in a low oven if desired.
Make the Coconut Syrup
3
In a small saucepan over low heat, warm coconut milk, condensed milk, and salt, stirring frequently.
For a thicker sauce, add the cornstarch slurry and simmer gently for 2–3 minutes until glossy and slightly thickened.
Keep warm until ready to serve.
Assemble & Serve
4
Drizzle warm coconut syrup generously over freshly made waffles.
Optional garnishes: toasted coconut flakes, sesame seeds, or crushed peanuts.
Tips for Success
5
Use high-quality pandan extract or paste for best color and aroma (look for it in Asian grocery stores).
Tapioca starch is key to achieving the chewy texture—don’t skip it unless subbing for cornstarch.
Leftover waffles? Toast them to revive the crisp edges or freeze and reheat later.
Variations
6
Make it vegan by swapping eggs with flax eggs and using sweetened condensed coconut milk.
Add grated young coconut or pandan jelly for a Southeast Asian dessert twist.
Use the waffles as a base for ice cream sandwiches—coconut or mango sorbet is amazing here!
Suggested Pairings
7
Drink: Thai iced tea, Vietnamese coffee, or fresh coconut water
After: A bowl of tropical fruit (like mango or lychee)
