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Bibingka Waffles

Growing up, We coveted the Eggo waffles that his peers ate for breakfast. “I’m first-generation Filipinx American, and Eggos were not something we had at home,” Reyes says. So when he was invited to pop up at his friend Eric See’s Brooklyn restaurant, Ursula, he knew he had to do a waffle. This recipe is inspired by bibingka, a Filipino cake generally made with glutinous rice flour that his mother would make for breakfast on special occasions. This rice flour is the secret to these waffles’ delightful chew. Top them with fresh fruit, toasted coconut flakes, and coconut yogurt to keep them vegan and gluten-free.

Standard and Belgian waffle makers will work for this recipe.


4 – 6 Servings

1 cup (135 g) rice flour

1 cup (165 g) glutinous rice flour

½ cup unsweetened coconut flakes

½ cup (100 g) sugar

1 Tbsp. baking powder

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt

1 13.5-oz. can unsweetened coconut milk

½ cup club soda

1 tsp. vanilla extract

Nonstick vegetable oil spray
Coconut yogurt, fresh fruit, and toasted unsweetened coconut flakes (for serving)


Step 1

Whisk together rice flour, glutinous rice flour, coconut flakes, sugar, baking powder, and salt in a large bowl. Whisk coconut milk, club soda, and vanilla in a medium bowl to combine. Pour into dry ingredients and whisk until combined.

Step 2

Heat a Belgian or standard waffle iron and lightly coat with nonstick vegetable oil spray. Pour ½–¾ cup batter per waffle onto iron. Cook waffles until crisp and light golden, 5–8 minutes. Repeat with remaining batter.

Step 3

Serve waffles warm, topped with coconut yogurt, fresh fruit, and toasted coconut flakes.