If you are a waffle lover then you have got to try these amazing bubble waffles. They are light crispy and oh so delicious!
I love waffles whether they are a classic American style Belgian waffle or a Liege waffle. I can’t get enough of them. Bubble Waffles, Egg Waffles or Eggettes come from Hong Kong. They are very popular there and in Thailand.
Bubble waffles are commonly served wrapped almost like a waffle cone and placed in a container then filled with whipped cream, fruit, or ice cream. But you can eat them flat like a normal waffle, or pull them apart and have the egg shapes in a bowl.
Pretty awesome! They taste similar to American waffles, only a tad bit eggier. If I can do it, you can do it. Let’s get started!
Step 1: Ingredients
In order to make these yummy bubble waffles you will need the following ingredients:
- Eggs – The eggs will add a bit of leavening and help produce a softer texture on the inside.
- Vanilla Extract – The vanilla adds great flavor and enhances the flavor of the other ingredients.
- Milk or water – I usually use whole milk but any milk will work.
- Flour – I like to use cake flour but you can use all-purpose/plain flour as well.
- Baking powder – This is the main leaving agent.
- Salt – The salt will balance out the flavor of the other ingredients.
- Sugar – The sugar will add sweetness and affect the overall texture of the waffles.
- Butter – Or you can use oil instead.
- Water – You may need extra water to thin out the batter.
Step 2: How to make bubble waffles
In a small bowl whisk together the eggs, vanilla extract, and then the milk or water. Set this aside.
Then in a large bowl sift or whisk together the flour, sugar, salt, and baking powder.
Step 3: Finish the bubble waffle batter
Next combine the egg, milk, and vanilla extract mixture with the flour, sugar, salt, and baking powder mixture. Whisk until well combined. Melt the butter and then add that in as well, or use oil if you like. The batter will be thinner than the traditional waffle batter.
Step 4: Bubble Waffle Iron
Place your bubble waffle iron on a sheet pan. The pan will catch any drippings that come out of the sides of the iron. Spray the iron with some kitchen spray and turn it on and allow it to heat up for a few minutes.
Take a measuring cup or ladle and pour on some batter, starting in the middle and working out. Don’t pour in too much otherwise a lot of it will come out the sides.
Shut the waffle iron and then flip it over holding the handles together. Allow it to cook for about 1 minute and 30 seconds. Then flip it over again and allow it to cook for another 1 minute and 30 seconds. It winds up being about 3 minutes total, or until they are nice and golden brown.
Step 5: Serve them up!
There are a variety of ways to remove the bubble waffles from the iron. You can use a fork and just lift them up, which will break them apart. Don’t be alarmed if they fall apart, I love eating them as little “waffle eggs”.
Another method is to use a wooden spatula and fork and lift it out. Or you can just flip the whole thing over and allow it to fall out onto a plate.
Role them up into a cone and place in a wide glass and fill with ice cream, fruit, whipped cream, etc. Or serve the individual waffle eggs with some syrup or something on the side to dip them in. Or place it on a plate and add traditional waffle toppings like maple syrup, powdered sugar, etc. Enjoy!
How to store leftover bubble waffles?
Place any leftovers in a ziplock bag or airtight container and store them in the fridge for 2 to 3 days. Or you may freeze them for a few months.
- Bubble Waffle Maker
- sheet pan
- wooden spatula
- Wire rack
- 2 large eggs
- 1 tsp. vanilla extract 5 ml
- 1/3 cup of milk or water 80 ml
- 1 cup of cake flour or use all-purpose/plain flour 115g
- 1 tsp. baking powder 5g
- 1/8 tsp. of salt less than 1 g
- 1/2 cup white granulated sugar 104g
- 2 tsp. butter or oil 10g
- 1 Tbsp. water for thinning the batter as needed 15ml
- In a medium bowl mix together the eggs, milk, and vanilla extract.
- In a large bowl whisk or sift together the flour, sugar, salt, and baking powder. Pour in the egg mixture with the flour mixture and whisk to combine. Then melt the butter and add that completing the bubble waffle batter. It will be runnier than traditional waffle batter.
- Place your bubble waffle iron on a sheet pan. This is optional. It will catch any drippings. Spray the waffle iron and turn it on. After it heats up pour in some batter in the middle enough to fill up most of the iron. Close the lid and flip it over holding the handles together.
- Allow the bubble waffle to cook for 1 minute 30 seconds. Then flip it over again and let it flip for another 1 minute 30 seconds, until nice and golden brown.
- Remove the waffle with a fork or wooden spatula. It may fall apart on you but don't worry. You can also flip it over and allow it to fall onto a plate. While it is still warm you can roll it into a cone and serve it with ice cream, whipped cream, fresh fruit, etc. Or serve it as individual waffle eggs or on a plate with traditional waffle toppings. Enjoy!
Do you like this recipe? Please give it a rating and comment down below, I really appreciate it. If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.
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