Potato Flake Sourdough Pumpkin Waffles

These Potato Flake Sourdough Pumpkin Waffles are one of those recipes that bring all the cozy fall feelings. The depth of flavor from the starter, the sweetness of pumpkin, and the familiar warm fall spices. 

This is the kind of breakfast that fills your kitchen with the smell of fall baking — and makes everyone ask, “What ya making?” They’re crisp around the edges, soft and fluffy in the middle, and perfectly sweetened without being heavy. Whether you top them with butter and maple syrup, whipped cream and cinnamon, or even a drizzle of honey, they’re the kind of waffles that make a simple fall Saturday morning feel a little more special.

Why You’ll Love This Potato Flake Sourdough Pumpkin Waffle Recipe

• Perfect fall flavor: Pumpkin, cinnamon, and pumpkin spice make these waffles taste like autumn in every bite.
• Sourdough goodness: The potato flake starter gives them a light tang and extra fluffiness — no heavy waffles here!
• Overnight fermentation: The sponge rests while you sleep, giving your batter depth of flavor and making morning prep so easy.
• Freezer-friendly: Make a big batch, then freeze the extras for quick breakfasts during the week.

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Tools You’ll Need: 

Before you begin, make sure you have the right tools on hand to make your waffle-making experience smooth and hassle-free. Here’s what you need:

• Waffle Iron
• Large Bowl
• Measuring Cups and Spoons
• Whisk
• Oil Brush
• Spatula or tongs
• Stand Mixer or hand mixer (optional)

Ingredients You’ll Need

These pumpkin waffles, very similarly to my regular waffles, start with a simple overnight sponge. The long rest time gives the batter that mild sourdough flavor and makes the texture wonderfully light.

Overnight Sponge

Whole Milk 

Pumpkin puree 

Potato flake sourdough starter

Brown sugar

All-purpose flour 

After Fermentation

large eggs

coconut oil or melted butter (plus more for greasing the waffle iron)

Cinnamon

Pumpkin pie spice

Salt 

Baking soda

Vanilla extract

Mix the Overnight Sponge

In a large mixing bowl, whisk together the wet ingredients starting with the milk and pumpkin purée until smooth. Add your potato flake starter and brown sugar, stirring gently to combine. Finally, add the flour and mix until the batter is thick and uniform — no dry ingredients should remain.

Cover the bowl loosely with plastic wrap or a kitchen towel and let it rest at room temperature for 8–12 hours. I like to do this before bed so it’s ready the next morning. The fermentation process make the grains more easy to digest and also make the texture of the waffles so light and fluffy. 

By morning, you should notice that the batter has puffed up slightly and shows some small bubbles on the surface — that’s your sourdough at work, developing flavor and tenderness while you sleep.

Add the Morning Ingredients

In a small bowl, whisk the eggs until smooth. Add the melted butter or coconut oil and whisk again to combine.

Pour this egg mixture into the overnight sponge. Add cinnamon, pumpkin pie spice, salt, baking soda, and vanilla. Stir until everything is incorporated.

At this point, your waffle batter should be thick but still pourable. If it seems too dense (depending on the moisture in your pumpkin), stir in a tablespoon or two of milk until it reaches a thick pancake batter consistency.

Heat and Prep the Waffle Iron

Preheat your waffle iron according to its instructions. Every waffle maker cooks a little differently, so the first one is often a test run.

Brush both sides of the waffle iron with oil or melted butter before adding batter. This step is key — it keeps the waffles from sticking and helps them turn golden and crisp. Be sure to re-brush before each waffle.

Cook the Waffles

Use a ladle or cookie scoop to spoon the batter onto the hot waffle iron. Aim to cover about three-quarters of the surface, since the batter will spread as it cooks.

Close the lid and cook until the waffle is deeply golden brown and crisp. Depending on your waffle maker, this may take 3–5 minutes. Avoid the temptation to open the lid too early — if you do, it might tear!

Once cooked, gently lift the waffle out and serve immediately. Potato flake sourdough waffles are best enjoyed fresh off the iron while the outside is still perfectly crisp.

Serve and Enjoy

Serve your crispy waffles warm with your favorite toppings. I love the classic butter-and-maple-syrup combination, but here are a few different ways to enjoy your waffles:

• A dollop of whipped cream and a sprinkle of cinnamon sugar
• Chopped pecans or walnuts for crunch
• A drizzle of warm honey or apple butter
• Freshly sliced bananas or baked apples

The subtle sourdough flavor balances the sweetness beautifully, making these waffles a delicious breakfast whether you go all out with toppings or keep it simple.

Storage and Freezing Tips

• To refrigerate: Let waffles cool completely, then store them in an airtight container in the refrigerator for 3–5 days. This is the perfect way to always have waffles on hand for a quick breakfast. Reheat by popping them in the toaster — they’ll crisp right back up.
• To freeze: Stack waffles between parchment paper and freeze in a freezer bag for up to 3 months. Reheat straight from frozen in the toaster or a 350°F oven for 8–10 minutes.
• Make-ahead tip: You can prepare the overnight sponge in the evening and refrigerate it for up to 24 hours before adding the remaining ingredients the next morning.

Helpful Notes

• If your kitchen is cool, place the sponge somewhere slightly warm overnight. (70-75F)
• Coconut oil adds a light sweetness, but butter gives that classic richness — both are wonderful!
• Don’t skip the baking soda. It reacts with the slight acidity of the sourdough and pumpkin, giving these waffles their signature lift.
• If you want stronger spice flavor, add a pinch of nutmeg or clove.
• Skip the batter ferment if you are in a hurry. Add all of the ingredients and cook right away. 
• You can use active starter or discard starter for this recipe. 

Pin it for later and share with a friend:

I love finding new ways to use my potato flake starter besides the usual loaves of bread. These waffles are one of those recipes that make using up extra starter so easy — simple ingredients, an overnight rise, and a delicious cozy breakfast that makes everyone happy.

There’s nothing fancy here, just that sweet pumpkin flavor, a hint of spice, and the depth of flavor that a potato starter adds. They’re the kind of waffles you make once and end up craving again and again — especially on slow, chilly mornings when you want something warm and comforting.

Make a few extra if you can — they freeze beautifully and toast up perfectly. I love having a little taste of fall ready to go, even on a busy weekday morning or let’s be honest, breakfast for dinner too.

Pumpkin Recipes to Try

Pumpkin Cinnamon Rolls

Pumpkin Bread

Pumpkin Muffins

Pumpkin Scones

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