Crispy on the outside, soft and chewy inside, these Hong Kong-style bubble egg waffles are easy to make at home. Made with simple ingredients and a special bubble waffle pan, they’re perfect with ice cream, berries, chocolate, or whipped cream.
Ingredients
- 1 large egg
- 50 g whole milk
- 25 g neutral oil, such as corn or sunflower oil
- 20–30 g powdered sugar
- 70 g cake flour
- 10 g cornstarch
- 2 g aluminum-free baking powder
- ½ tsp vanilla extract (optional)
Equipment
- Bubble waffle pan
- Mixing bowl
- Whisk
- Fine-mesh sieve
- Pastry brush
- Wire rack
How to Make Bubble Egg Waffles
1. Mix the Wet Ingredients
In a bowl, whisk the egg until lightly beaten. Add the milk and oil, then whisk until well combined.
2. Add the Sugar
Add the powdered sugar and vanilla extract, if using. Mix until smooth.
3. Add the Dry Ingredients
Sift in the cake flour, cornstarch, and baking powder. Gently whisk until you have a smooth batter. Avoid overmixing.
4. Rest the Batter
Let the batter rest at room temperature for 15–20 minutes. This allows the flour and cornstarch to hydrate and helps create a better texture.
5. Preheat the Pan
Heat the bubble waffle pan over medium heat until thoroughly hot. Lightly brush both sides with neutral oil.
6. Cook the Waffle
Pour the batter into the bottom half of the pan, filling it about ¾ full. Close the pan immediately and flip it over.
Cook for about 2–3 minutes per side, flipping as needed, until the waffle is golden brown and crisp.
7. Cool and Serve
Carefully remove the waffle and place it on a wire rack for a few minutes. The outside will become crisp while the inside stays soft and chewy.
Serve warm with your favorite toppings.
Tips for Perfect Bubble Waffles
- Use cake flour: It produces a softer, chewier texture.
- Rest the batter: 15–20 minutes gives the ingredients time to hydrate.
- Preheat the pan well: A hot pan helps the waffles puff and brown evenly.
- Don’t overmix: Mix only until the batter is smooth.
- Don’t overfill: Too much batter can overflow when the pan is closed.
- Cool on a wire rack: This prevents trapped steam from making the waffles soggy.
- Control the heat: Medium heat gives the best balance of crispness and even cooking.
Topping Ideas
Try your bubble waffles with:
- Whipped cream and fresh berries
- Chocolate sauce
- Condensed milk
- Vanilla or mango ice cream
- Cinnamon sugar
- Banana slices and chocolate
- Honey and chopped nuts
Flavor Variations
Matcha
Add 1 teaspoon matcha powder to the dry ingredients.
Chocolate
Replace 10 g of the flour with 10 g unsweetened cocoa powder.
Savory Cheese
Omit the sugar and add shredded cheddar cheese and chopped scallions.
Strawberry Vanilla
Add a little freeze-dried strawberry powder and extra vanilla.
How to Store
Cool the waffles completely and store them in an airtight container at room temperature for up to 2 days.
For longer storage, freeze them with parchment paper between each waffle. Reheat in an oven or toaster to restore their crisp texture.
Frequently Asked Questions
Can I make bubble waffles without a bubble waffle pan?
Yes. You can use a silicone bubble waffle mold or a regular waffle maker, although the shape and texture will be different.
What should the batter consistency be?
The batter should be smooth and pourable, similar to pancake batter. If it is too thick, add a little milk. If it is too thin, add a small amount of flour.
Can I double the recipe?
Yes. Simply double all the ingredients. For the best results, cook the waffles soon after preparing the batter.
Why are my waffles not crispy?
The pan may not be hot enough, or the waffles may have been removed too early. Make sure the pan is fully preheated and cook until deeply golden.
Why did my waffles become soggy?
Steam can soften the crisp exterior. Place freshly cooked waffles on a wire rack rather than stacking them while hot.
Bubble Egg Waffles
Crispy, golden, chewy, and lightly sweet, these homemade bubble egg waffles make a fun breakfast or dessert. Serve them warm with ice cream, fruit, whipped cream, or chocolate sauce for an easy café-style treat.