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Bubble Waffles (also known as egg puffles!) originated in Hong Kong and started getting super popular everywhere else a few years back. (Aren’t you impressed with me knowing that something started getting popular a few years before I chose to write about it? #notamillennialforsure…). They are very often served folded into a cone shape, with ice cream — a newfangled waffle cone. They are cute and delicious, and they are so easy to make, as long as you have a bubble waffle maker!
Bubble waffles are what my younger son orders when he sees them on a menu and he is in “breakfast mode.” Of course, this is not exactly a reasonable breakfast, more like a dessert, but sometimes I am an indulgent mother. He is a skinny 17 year old boy, and I figure he should eat waffles with ice cream, whipped cream, and chocolate sauce (or strawberry topping!) while he can. You can also pair this with a seasonal Fruit Salad if you want to up the nutrition in your meal.
Table of Contents
Bubble Waffles: Cute and fun and delicious, these are also sometimes get called Egg Puffs or Puffles. They can be shaped into a cone, or served up like regular waffles with whatever toppings you like!
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How to Use a Bubble Waffle Pan
The bubble waffle pan I use is from Pampered Chef. It heats on the stove, but electronic versions are also available. (If you have an electric bubble waffle maker, plug it in and follow the machine’s directions.)
To use a stovetop bubble waffle pan, spray each side of the waffle pan with nonstick spray. Preheat the Waffle Puff Pan on medium heat for 3 minutes. Pour in ¾ cup of waffle batter, making sure to fill all the bubbles. Flip the waffle maker over and cook for 3 minutes. Flip the waffle maker again and cook for another 2 to 4 minutes or until golden brown.
Ingredients
- Flour
- Baking powder – Baking powder makes your bubble waffles puffy and light.
- Corn starch
- Egg
- Milk – A combo of milk and water thin the batter for these waffles.
- Water
- Butter – When it comes to baking, use unsalted butter, always!
- Vanilla extract – A drop of vanilla extract rounds out the flavors of your bubble waffles.
- Toppings – I decided to serve my waffles in a more traditional waffle format (Is this because I’m lazy? Who’s to say?), but still keep to the ice cream thing. And go for the gold in terms of toppings — a full-on dessert waffle. These days, we will take any simple pleasures that are available to us, and this — this is a lovely if slightly guilty, pleasure.
Variations and Substitutions
- Want your bubble waffle in a cone shape? When you remove the waffle from the pan, it will be soft and pliable while it’s still hot. Mold your waffle into a cone as soon as you can hold it comfortably in your hands. As it cools, it will crisp up.
- If you want chocolate waffles, add 2 tablespoons of cocoa powder to the dry ingredients.
- Add up to ¼ cup of crushed cookies, cereal, or pretzels to your batter if you’d like to shake up the flavors in these waffles.
How to Make Bubble Waffles
- Whisk together the dry ingredients: In a large bowl, combine the flour, baking powder, cornstarch, and salt.
- Combine the wet ingredients: Whisk together the egg, sugar, milk, water, butter, and vanilla.
- Make the bubble waffle batter: Whisk the egg mixture into the dry ingredients just until combined.
- Prep the waffle maker: Spray each side of the waffle pan with nonstick spray. Pre-heat the Waffle Puff Pan on medium heat for 3 minutes (if you have an electric bubble waffle maker, plug it in and follow the machine’s directions).
- Cook the first side: Pour in ¾ cup of waffle batter, making sure to fill all the bubbles. Flip the waffle maker over and cook for 3 minutes.
- Flip and repeat: Flip the waffle maker again and cook for another 2 to 4 minutes or until golden brown.
- Serve: Remove with a fork and top with your favorite toppings, or mold into a cone shape while it’s still warm, and fill with ice cream when it is cool.
FAQs
Bubble waffles usually have more egg in the batter, which makes them more pliable, and give them a slightly eggier taste. They are thinner than regular waffles, and they are often shaped into cones while still warm and then used to hold ice cream or other fillings.
Well, you can call them bubble waffles for sure, but they also are referred to in Cantonese as gai daan jai (雞蛋仔). In English, they also sometimes get called Egg Puffs or Puffles, or sometimes eggette, pancake balls, pancake waffles, egglet, and puffle. In New York City and other cities with robust Chinatowns, they might be called Hong Kong cakes.
Bubble waffles are a widely popular form of street food in Hong Kong. That’s why they’re also sometimes called Hong Kong waffles!
What to Serve With Bubble Waffles
Nut-Free Granola
How to Make Perfect Whipped Cream
No Churn Ice Cream
More Dessert Recipes
- Butterscotch Brownies, aka Blondies
- Creamy Rice Pudding
- Simple Butterscotch Pudding
- One Pot Raspberry Oatmeal Bars
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Bubble Waffles
Equipment
Ingredients
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cornstarch
- ¼ teaspoon kosher salt
- 1 large egg
- ½ cup sugar
- ¼ cup milk
- ¼ cup water
- 2 tablespoons unsalted butter (melted)
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, combine the flour, baking powder, cornstarch, and salt; whisk to combine. In another bowl, whisk together the egg, sugar, milk, water, butter, and vanilla. Whisk the egg mixture into the dry ingredients just until combined.
- Spray each side of the waffle pan with nonstick spray. Pre-heat the Waffle Puff Pan on medium heat for 3 minutes (if you have an electric bubble waffle maker, plug it in and follow the machine’s directions). Pour in ¾ cup of waffle batter, making sure to fill all the bubbles. Flip the waffle maker over and cook for 3 minutes. Flip the waffle maker again and cook for another 2 to 4 minutes or until golden brown.
- Remove with a fork and top with your favorite toppings, or mold into a cone shape while it's still warm, and fill with ice cream when it is cool.
Notes
- Want your bubble waffle in a cone shape? When you remove the waffle from the pan, it will be soft and pliable while it’s still hot. Mold your waffle into a cone as soon as you can hold it comfortably in your hands. As it cools, it will crisp up.
- If you want chocolate waffles, add 2 tablespoons of cocoa powder to the dry ingredients.
- Add up to ¼ cup of crushed cookies, cereal, or pretzels to your batter if you want to shake up the flavors in these waffles.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Any chance I could skip buying another appliance I would rarely use and just do these in my regular waffle iron?
yes, but it won’t have the bubble waffle texture, and will be thicker. You would have a harder time forming it into a cone, but if you just want to make straight waffles this batter will work fine!
Deliciousness
Deliciousness!!!