Potato Waffles

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Potato Waffles

star rating (4) rate this recipe »
Published prior to 2008

These potato waffles feature the classic breakfast taste of potatoes. Try them in place of toast alongside a plate of scrambled eggs. For an additional treat, add half a cup of crisp, crumbled bacon to the batter before baking.

1 1/2 cups (12 ounces) riced potatoes, or leftover mashed potatoes*
1 teaspoon salt
2 large eggs, separated
1/4 cup (1/2 stick, 2 ounces) butter OR 3 tablespoons vegetable oil
2 cups (16 ounces) buttermilk
1 1/2 cups (6 3/8 ounces) King Arthur Unbleached All-Purpose Flour
1 teaspoon baking powder
1 teaspoon baking soda
3 tablespoons minced chives or scallions (optional)
6 slices bacon, cooked, crumbled (optional)

*If using leftover potatoes that have already been seasoned, cut back on the salt in this recipe.

In a medium-sized mixing bowl, combine the potato, salt, egg yolks and butter or oil, mashing and mixing until lump-free. (A blender or food processor will do the job in a few seconds if your potatoes are very lumpy.) Beat in the buttermilk.

In a separate bowl, whisk together the flour, baking powder, baking soda, chives or scallions, and the crumbled bacon. Add these dry ingredients to the liquid mixture and mix quickly just until most of the lumps are incorporated.

Beat the egg whites until stiff but not dry, then fold them into the potato and flour mixture. Bake the waffles immediately in a preheated iron (so they remain light). Waffles may be made ahead, wrapped tightly when cool, then reheated in a 375°F oven for approximately 5 minutes just before serving.


  • star rating 01/03/2015
  • BonJon from Raleigh
  • Mom gave me 1/2 gal. buttermilk, and I had a ton of leftover potatoes, so thought I'd give these a try. My potato pancakes have just a touch of ricotta cheese, so added 2 Tbsp. homemade ricotta, and, since our leftover potatoes had salted butter, salt and pepper in them, I went scant on the Tbsps of oil, and cut the salt to 3/4 tsp. We have a belgian waffle maker, which means I added 1 more tsp. of baking powder. They cooked up wonderfully. Fluffy, light and crisp outside, soft and creamy inside. They had to brown just a bit longer for the waffle iron to release them without tearing, but by no means overdone. Served with eggs, the family ate them, but no one was impressed, no one ate a whole waffle, and no one asked for 2nds. There were lots leftover. Hubby found eggs and waffle together was too much. Only 3 stars if they won't eat even one waffle! I thought they were fine, but even I would not ask for them again. If I tried this again, would add some sauted onion, or top with carmelized onion, and use butter instead of oil. I didn't use butter this time, and won't use the bacon, because those two can cause my waffle iron to stick badly. And I'd serve them for dinner with something like creamed chicken on top. Or maybe candied bacon? We're sorry those didn't meet your family's high expectations, but adding a nice bacon jam to anything makes for a better meal. Happy baking! Laurie@ KAF
  • star rating 04/01/2012
  • David from MA
  • Great use for left over spuds, the kids wolfed these down. We'll be making them again!
  • star rating 03/17/2012
  • robinorig from KAF Community
  • Loved these... going into my favorites file. Plus, highly adaptable with different seasonings, etc. But fabulous as is!
  • star rating 03/24/2011
  • clarinetcook from KAF Community
  • These waffles had a promising taste and were good served next to scrambled eggs, but the texture was lacking. I expected a crisp waffle but was left with mashed potato consistency within the outside crust. Cooking them in the toaster helped crisp them up a bit, but that added extra time, not something I usually have in the morning.
    I'm sorry you were disappointed with the consistency of these waffles. They do resemble more of a fried breakfast mashed potato rather than a traditional waffle texture. ~Amy