Potato Flake Sourdough waffles are the perfect way to enjoy a lazy weekend breakfast with a crispy outside and soft, airy inside. Using a potato flake sourdough starter in your waffles adds a unique depth of flavor, unlike any other breakfast treat. If you’re already a fan of potato flake sourdough recipes, these potato flake sourdough waffles are a must-try.
In this post, we’ll walk through the full recipe and offer tips on using your starter, plus how waffle batter differs from pancake batter. Whether you’re a seasoned sourdough baker or this is your first time using a potato flake starter, these waffles will bring a new level of flavor to your breakfast table.
What Makes Potato Flake Sourdough Waffles Special?
The key to making these sourdough waffles is the potato flake sourdough starter, which provides a unique texture and flavor that other waffle recipes simply can’t match. This starter is made with instant potato flakes, warm water, and a 3/4 cup of sugar, creating a mild sour flavor with a hint of sweetness. The fermentation process of the wild yeast in the starter helps the batter rise, creating waffles that are both fluffy and crisp.
Not only does the starter help with the texture but it also helps make the flour more easily digestible.
The overnight sponge is prepared the night before, giving the batter time to ferment and develop its flavor. You’ll wake up the next day with a ready-to-cook batter that yields waffles perfect for any topping, whether it’s maple syrup, fresh fruit, or melted butter.
How to make my own potato flake sourdough starter:
If you don’t already have a potato flake sourdough starter, it’s super easy to get one going. Just follow the steps on how to make your own potato flake sourdough starter and within a week you will have your own starter, ready to use! You do start it out using commercial yeast, but after it is established you will never need to use packaged yeast again because your starter will have gathered wild yeast from your environment.
You might already have an existing starter made with flour and water. If you do, you can convert your already established starter into a potato flake starter! I personally think that using a potato flake starter makes the most delicious white bread loaf compared to a traditional sourdough starter.
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Tools Needed for the Recipe
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: A high-quality waffle maker will ensure even cooking and golden brown waffles. Be sure to preheat it properly.
- Large Bowl: For mixing the overnight sponge and the final waffle batter.
- Measuring Cups and Spoons: Accuracy is key for the best waffles. Measure both wet and dry ingredients like the cup of sugar, starter, flour, and oil precisely.
- Whisk: For combining ingredients such as eggs, oil, and baking soda into the batter.
- Oil Brush: To grease your waffle iron with coconut oil, melted butter, or avocado oil. This prevents the batter from sticking.
- Spatula or tongs: For removing the waffles from the iron without tearing them.
- Stand Mixer or hand mixer (optional): If you prefer using a mixer to blend ingredients smoothly, a stand mixer can be helpful.
Ingredients for Potato Flake Sourdough Waffles
For the overnight sponge, you’ll need:
- ¾ cup whole milk (room temperature)
- ¾ cup plain yogurt (if using Greek yogurt, reduce to ½ cup and increase milk to 1 cup)
- ¾ cup potato flake sourdough starter ( you can use an active starter or discard from the fridge)
- 2 tablespoons sugar or honey
- 2 ¼ cups all-purpose flour (or purpose flour)
The next day, you’ll add:
- 1 large egg, beaten
- ¼ cup coconut oil or melted butter
- ½ teaspoon salt (reduce to ¼ teaspoon if using salted butter)
- 1 teaspoon baking soda
How to Make Potato Flake Sourdough Waffles
Prepare the Overnight Sponge
Start by preparing the overnight sponge. This fermentation process gives the waffles their fermentation benefits, signature flavor and light, airy texture.
Mix the Dairy: In a large bowl, whisk together the ¾ cup whole milk and ¾ cup yogurt until smooth.
Add the Starter: Stir in ¾ cup of your potato flake sourdough starter. This starter can be an active starter that was recently fed or it can be discard starter that has been sitting in the fridge.
Add the Sugar: Mix in 2 tablespoons of sugar (or honey), which will help feed the wild yeast during the fermentation.
Incorporate the Flour: Finally, stir in 2 ¼ cups of all-purpose flour. Combine until you have a thick and smooth batter. Cover the bowl with plastic wrap and let it sit in a warm place overnight, or for about 12 hours.
Prepare the Batter the Next Day
By the next morning, the batter should have risen slightly, with bubbles on the surface, indicating that the fermentation has worked.
Now it’s time to finish the batter by adding the remaining ingredients.
Beat the Egg: In a separate bowl, beat 1 large egg. Then whisk in ¼ cup melted coconut oil or melted butter in with the egg until well combined. (if using coconut oil, the egg will need to be room temperature or it will cause the melted coconut oil to solidify when combined)
Add to the Sponge: Pour the egg mixture into the overnight sponge and stir until everything is well combined.
Add Salt and Baking Soda: Finally, mix in ½ teaspoon salt and 1 teaspoon baking soda. The baking soda reacts with the acidity of the batter, helping the waffles rise and become light and fluffy.
Cook the Waffles
Preheat Your Waffle Iron: While your batter is resting, preheat your waffle iron. Spray or brush both sides of the iron with coconut oil, melted butter, or vegetable oil to ensure the batter doesn’t stick.
Scoop and Spread the Batter: Scoop the batter onto the waffle iron. Spread it slightly so it covers about ¾ of the surface (it will expand as it cooks).
Cook Until Golden Brown: Close the waffle iron and cook for about 3-5 minutes, or until the waffles are golden brown and crispy on the outside.
Keep Warm: If you’re making a large batch, you can keep the waffles warm by placing them on a cookie sheet with a wire rack in a 200°F oven while you cook the rest.
Potato Flake Sourdough Waffle Tips:
- Preheat the waffle ironA hot waffle iron is essential for making crispy waffles. You can test if the waffle iron is hot enough by flicking a drop of water onto the griddle—if it sizzles and evaporates right away, it’s ready.
- Grease the waffle iron: use spray oil or a silicone brush with oil or butter and be sure to grease the top and bottom of the waffle iron! I promise, even if your waffle iron is non-stick, you don’t want to make the mistake of skipping this step.
- Use softened butter: A cold pat of butter on a hot waffle tends to stay solid, unlike pancakes, which have a fluffy interior that helps retain heat. Waffles cool off fast once they leave the waffle iron, so using butter that’s room temperature or slightly warmed ensures it melts quickly, creating a richer, smoother blend with syrup for a tastier bite.
Waffle Batter Vs. Pancake Batter
At first glance, waffle and pancake batter may seem similar, but they have a few key differences.
Texture and Thickness: Waffle batter is generally thicker than pancake batter. This helps it spread slowly in the waffle iron, allowing the waffles to hold their shape and develop a crispy exterior. Pancake batter, on the other hand, is thinner and spreads quickly on a flat griddle.
Fat Content: Waffle recipes typically call for more fat, such as melted butter, coconut oil, or even vegetable oil. This extra fat is what gives waffles their signature crispiness. In contrast, pancake batter contains less fat, which results in a fluffier, softer texture.
Storing and Reheating Potato Flake Sourdough Waffles
Potato flake sourdough waffles are great for making ahead and storing for quick weekday breakfasts.
- Refrigerate Leftovers: Store leftover waffles in an airtight container in the refrigerator for 3-5 days. Reheat them in a toaster to regain their crisp texture.
- Freezing: Waffles freeze beautifully for up to 1-3 months. Lay the waffles flat on a cookie sheet to freeze, then transfer to a freezer-safe bag. Pop them in the toaster directly from the freezer when ready to eat.
Customizing Your Potato Flake Sourdough Waffles
Sourdough waffles are versatile and can be customized in many delicious ways. Here are a few ideas:
- Sweet Toppings: Maple syrup, fresh fruit, honey, or whipped cream are classic options.
- Savory Additions: For a savory spin, add cheese, cooked bacon, or fresh herbs to the batter before cooking.
- Mix-ins: If you’re feeling creative, mix in chocolate chips, nuts, or cinnamon for a fun twist.
More Potato Flake Sourdough Recipes to Try
If you love using your potato flake sourdough starter, here are more recipes to explore:
- Potato Flake Sourdough Bread: Soft and flavorful sandwich bread. Perfect for sandwiches.
- Dinner Rolls: Light and fluffy rolls that are perfect for any meal.
- Potato Flake Sourdough Pancakes: Fluffy pancakes that make a great breakfast.
Potato flake sourdough waffles are a delicious way to enjoy a weekend breakfast with a crispy exterior and light, airy interior. The fermentation process using a potato flake sourdough starter gives these waffles an incredible depth of flavor. Whether you’re making them for the first time or looking for a new way to use your excess starter, these waffles are sure to impress.
Serve them with your favorite toppings and enjoy a delicious weekend breakfast that will quickly become a household favorite! Happy baking!
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Potato Flake Sourdough Waffles
Ingredients
Overnight Sponge:
- ¾ cup whole milk about 166 grams
- ¾ cup plain yogurt about 225 grams (regular not greek, if using greek or very thick yogurt, reduce yogurt to ½ cup and increase milk to 1 cup)
- ¾ cup sourdough starter about 197 grams
- 2 T granulated sugar about 28 grams or can sub 2 T Honey
- 2 ¼ cups all purpose flour about 322 grams
After fermentation::
- 1 large egg beaten
- 1/4 cup coconut oil or melted butter plus additional oil for the waffle iron
- ½ teaspoon salt use only ¼ if using salted butter
- 1 teaspoon baking soda
Instructions
- Mix together the milk and yogurt until smooth. Add the sourdough starter and sugar and mix to combine. Lastly, add the flour and mix again until you have a thick and smooth batter. Cover and let stand at room temperature overnight, or about 8-12 hours.
- The batter should have risen some and have a few bubbles on the surface.
- In a medium bowl, mix the eggs then add the oil and continue mixing until they are smooth and homogenous. Pour into the bowl with the overnight sponge.
- Add the salt and baking soda. Mix to combine.
- Heat the waffle iron and use additional oil or butter to brush the grates on both sides.
- Scoop the batter onto the waffle iron, smoothing out slightly. It should cover about 3/4 of the surface of the waffle iron.
- Cook until golden brown and cooked through.
- Serve the waffles right away with your favorite toppings: melted butter, maple syrup, honey, fresh fruit and/or berries, etc. Store leftover waffles in the refrigerator for 3-5 days, reheat by popping them in the toaster. You can freeze for 1-3 months.
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