Pandan Waffle Recipe

Preheat and prepare

Preheat your waffle iron according to manufacturer instructions to medium-high heat. Lightly brush or spray the waffle iron with vegetable oil to prevent sticking.

In a large bowl whisk together dry ingredients: all-purpose flour, granulated sugar, baking powder, baking soda, and fine salt until evenly combined.

In a separate medium bowl, whisk the eggs until combined. Add the coconut milk, melted and cooled butter, pandan extract (and green food coloring if using), and vanilla extract. Whisk until the wet ingredients are smooth and evenly colored.

Make a well in the center of the dry ingredients. Pour the wet mixture into the dry and gently fold with a spatula until just combined. Do not overmix — some small lumps are fine. Let the batter rest for 5 minutes to hydrate the flour and allow baking powder to activate.

If the batter seems too thick (should be pourable but not watery), add up to 2 tablespoons more coconut milk to reach desired consistency.

When the waffle iron is ready, give the batter a brief stir. Scoop or pour the recommended amount of batter for your waffle iron (about 1/2 to 3/4 cup per waffle for a standard iron) onto the center of the iron.

Close the lid and cook according to your iron's instructions, usually 3–5 minutes, until the waffle is set, crisp on the outside, and a light golden-green color. Avoid opening too early to prevent tearing.

Carefully remove the waffle and transfer to a wire rack to keep crisp while you cook the remaining batter. Repeat, brushing the iron lightly with oil if needed between batches. Makes about 6 standard waffles.

In a small saucepan, combine 3/4 cup coconut milk and 3 tablespoons light brown sugar. Add a pandan leaf (tied in a knot) if using a fresh leaf, or add 1/2 teaspoon pandan extract if not using a leaf. Add a pinch of salt.

Bring to a gentle simmer over medium-low heat, stirring to dissolve the sugar. Simmer for 4–6 minutes until slightly thickened. Do not boil vigorously. Remove from heat and discard the pandan leaf if used. Keep warm.

Stack waffles on plates. Spoon pandan coconut syrup over each waffle. Top with toasted shredded coconut and sliced fresh fruit. Dust with powdered sugar if desired.

Serve immediately while waffles are hot and crisp.