Bakeinc Has Cream Cheese Pandan Waffles For $2.20

Bakeinc has old-school pandan cream cheese waffles

We’re always on the lookout for some affordable, old-school waffles with interesting flavours to try. Halal-certified bakery chain Bakeinc offers pandan waffles in a range of flavours, including a cream cheese-filled waffle that was a refreshing change from the typical fare of peanut butter, kaya, and jam fillings you typically find.

While you may remember Bakeinc as one of the many reliable local bakery chains around for fresh bread and cakes, you may not know that they also make a mean old-school waffle! Their Plain Pandan Waffle costs just $1.70, with other fillings ranging from $1.80 for a simple Butter Waffle to $2.20 for more popular fillings including Strawberry, Chocolate, and Peanut. 

Meanwhile, their Pandan Cream Cheese Waffle is priced at $2.20, and features a slab of cream cheese slathered onto a hot, freshly made waffle, which melts into a gooey, warm filling that oozes out with every bite. 

The classic, old-school waffles here are thin but very crispy, with a light green and golden-brown exterior! You’ll have to wait for a bit after you order, but that’s because they make your waffle fresh on the spot. 

While pandan and cream cheese sounds like a rather odd pairing, the slightly sweet pandan provides a great contrast with the salty, molten cream cheese. If you’re a fan of waffles with more savoury spreads such as peanut butter, the mild and tangy cream cheese filling makes for a good, similar-but-different choice on the days you feel like you want to switch things up.

While you’re there, Bakeinc also offers a variety of other freshly baked bread, cakes, and traditional pastries baked in-store, so do check out what else they have on offer too.

For more waffles, read our ranking of the best old-school waffles in Singapore. Also, check out Yi Jia Bakery House Cafe for thick waffles served with house-made kaya! 

Website | Full list of outlets
Bakeinc is a halal-certified eatery.

Photos taken by Lynette Goh and edited by Zi Hui Tan.
This was an independent visit by Eatbook.sg