Pandan Waffles Recipe (Bánh Kẹp Lá Dứa)

February 1, 2019Van
Blog post

Prep time: 5 minutes

Cook time: 25 minutes

Serves: 6-8

If you’ve ever wanted to see your picky kids beg for something over and over again, give Pandan Waffles a try. In my years cooking for a persnickety family, I’ve rarely seen the excitement brought by this dish which once again fuses European and Vietnamese Cuisine to perfection.

Vietnamese Cuisine is famous for blending the techniques of Europe with the flavors of Vietnam. Pandan Waffles are no exception. On the surface this concoction looks like a colored breakfast waffle, but dig a bit deeper and see that the use of various starches (rice, tapioca, wheat, corn) make this a completely different delicacy. Texturally, pandan waffles are light, airy and crisp.

The flavor of pandan is derived from a tropical plant that grows in Southeast Asia. I’d say the profile can be compared to a mild vanillaesque essence, which is married to the coconut milk thats added to make this a distinctly Vietnamese Dish.

Now, when I have the typical breakfast with waffles, I expect some whipped cream. It’s just a perfect partner, but when I started thinking of the cream component for these pandan waffles I envisioned something to bring out that coconut flavor. How about coconut whipped cream (recipe here)? It was perfect. Just what I needed. Cool creamy coconut on top of warm crispy pandan waffles. A match made in heaven.


This is the Pandan flavoring I use (purchase here).

On the low setting, the waffles retain the beautiful green color and are slightly crispy and soft on the inside.
Pandan Waffles Recipe (Bánh Kẹp Lá Dứa)

On the medium setting, the waffles start to brown and become very crispy – this is how my kids like it.
I use a Chef’s Choice Five-of-Hearts Waffle Maker (purchase here)Pandan Waffles Recipe (Bánh Kẹp Lá Dứa)

Print Recipe

Pandan Waffles Recipe

  • Prep time: 5 minutes
  • Cook time: 25 minutes
  • Serves: 6-8


  • ¾ Cup All Purpose Flour
  • ½ Cup Rice Flour
  • ¼ Cup Cornstarch
  • ½ Cup Tapioca Starch
  • ¾ Teaspoon Pandan Flavoring Paste
  • 13.5 oz Coconut Milk
  • 2 Large Eggs
  • ¼ Cup Butter, melted
  • ¾ Cup Granulated Sugar
  • 4 Teaspoons Baking Powder


  • 1)

    In a large bowl, add ¾ Cups of All Purpose Flour, ½ Cup of Rice Flour, ¼ Cup of Cornstarch, ½ Cup of Tapioca Starch, 4 Teaspoons of Baking Powder and ¾ Cup of Granulated Sugar – mix well with a whisk and set aside.

  • 2)

    In another bowl, add 2 Large Eggs, 1 Can of Coconut Milk, ¼ Cup of melted Butter and ¾ Teaspoon Pandan Flavoring Paste – whisk very well then add this to the flour mixture. Whisk until the batter is smooth. Set the batter aside while you pre-heat your waffle iron.

  • 3)

    Scoop the batter into your waffle iron and cook them until they are slightly brown. Place onto a cooling rack for 1 minute before plating – serve immediately. Top with Coconut Whipped Cream (recipe here) for an extra treat. Enjoy!

    *If you want to serve these all at once, you can heat your oven to 200°F and keep the waffles warm directly on the racks while you make the entire batch. You can also refrigerate or freeze these – just reheat them in the oven on a baking sheet at 350°F until they are warm a slightly crisp (10-15 mins).

↓ Supplies to make this recipe ↓


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