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Pandan Waffles

Pandan Waffles Recipe

More sugar is used for these pandan waffles than regular waffles, as they are eaten on its own (without honey or maple syrup). With more sugar, it is recommended to cook the waffles at a lower heat setting as they tend to burn more easily at higher heat.

If you intend to spread kaya jam on these waffles, you may reduce the sugar to 1/2 tbsp and cook the waffles on a higher setting (if you prefer crispier waffles).


(A) Dry Ingredients

  • 125 grams unbleached, all-purpose or plain flour
  • 60 grams white sugar
  • 2 tsp baking powder
  • 1/8 tsp salt

(B) Wet Ingredients


  • non-stick cooking spray (or greased pastry brush)
  • waffle maker


  1. In a large bowl, add (A) and stir well with a whisk.
  2. Add in (B). Whisk until the batter is just smooth.
  3. Preheat waffle iron to lowest or second lowest setting.
  4. Spray preheated waffle iron with non-stick cooking spray. Pour waffle batter onto hot waffle iron. Cook until lightly golden brown.
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17 comments on “Pandan Waffles”

  1. quick question – does pandan paste refer to kaya? if not, where can i get it? tia! :)

    • No, pandan paste is not kaya. check out the second photo on this page and the caption – there is a photo of the pandan paste, as well as the place to buy in SG (sheng siong supermarket).

  2. Where can you get pandan paste?

    • check out the second photo on this page and the caption – there is a photo of the pandan paste, as well as the place to buy in SG (sheng siong supermarket).

  3. Thanks for sharing your experiment with coconut oil that it complements pandan well. . . . haven’t use coconut oil in my bakes before, shall try it next time.

  4. Coconut oil itself is quite fragrant, so maybe it accentuates and makes the pandan waffles more fragrant? I don’t know, just guessing. I suddenly thought of pandan leaves when cooking nasi-lemak rice and chicken rice – former has coconut milk, and latter, not even any type of coconut products; but still both rice have a faint pandan lingering aroma when cooked right. That said, these are not sweet bakes. So when baking, maybe really coconut oil really draws out the magic of pandan.

    • maybe I am spoiled by Bengawan Solo’s pandan cake, which has a rich pandan + coconut flavour. Yes, now that you mention it, the pandan leaves do seem to have more impact on savoury dishes. Maybe the flour and sugar sort of overpowers the pandan aroma.

  5. I see recipes with pandan so often, but never made anything with it…I would love to get this panda paste.
    The waffle looks delicious, light and colorful.
    Have a great weekend Wiffy :D

  6. How exotic and delicious! Not sure I can get pandan over here…have to double check the Asia store next time I stop by.

  7. You have given me additional ideas for waffles for sure Wiffy! We don’t eat flour or gluten at home but I’m sure I can come up something with pandan! or green tea!

  8. Hey Wiffy! I decided to use the pandan extract that comes in a can instead, because that’s all that I found. I tried using 60 ml of it and it was the perfect taste, but the waffle was really spongy and cake-like. How can I adjust the ingredients to match this?

    • Forgot to mention- I can’t seem to make it crunch up either! What seems to be causing this problem? I’ve tried different heats, longer times, but it all ends up the same (not even burnt!)

    • Did you really use 60ml of pandan extract? That’s like more than 12 tsp. The recipe only calls for 1/4 tsp of pandan extract.

    • Tge pandan extract I used was watered down and said 35% pandan extract. It wasn’t a true extract or paste- it came in a can. I can’t seem to find any other form of it.

    • I see, I understand it may be hard to get pandan extract depending on where you are. It do seem though, that the batter may be too liquid. So you can adjust from there.

  9. hi, is there other ingredients that I can substitute the coconut oil with?

  10. Is it possible to make this batter in advance

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