These potato waffles are tender, moist and ready for you to add your favorite toppings! We suggest the pomegranate molasses, a welcome and vitamin-packed syrup alternative.

Opt-out the brown sugar and orange zest, and you’ve got beautifully tender savory waffles. Eggs and hollandaise, anyone?

10 mins
40 mins


  • Large bowl
  • Small saucepan



  • 2 1/2 cups all-purpose flour
  • 4 Tbsp brown sugar
  • 2 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp ground ginger
  • 1 clementine, zested and juiced
  • 1 cup milk
  • 3 large eggs
  • 1/4 cup canola oil
  • 1 tsp apple cider vinegar
  • 1 1/4 cups Little Potatoes, cooked and puréed
  • (For garnish) pistachios, crushed

Pomegrante Molasses:

  • 2 pomegranates, seeded
  • 1/2 cup granulated sugar
  • 1 lemon, juiced


  • Step 1

    Preheat waffle iron.

  • Step 2

    In a large bowl, mix together the flour, sugar, baking powder, baking soda, salt, and ginger (dry ingredients).

  • Step 3

    In a separate bowl combine the clementine juice and zest, milk, eggs, oil, vinegar, and potato puree (wet ingredients).

  • Step 4

    Add the wet ingredients to the dry ingredients.

  • Step 5

    Ladle out one cup of batter onto your grill (or follow waffle iron instructions) and bake until golden brown.

  • Step 6

    Serve with crushed pistachios and pomegranate molasses.

  • Make the Pomegranate Molasses:

    Bring ingredients to a boil in a small saucepan.

  • Step 8

    Once it has reduced by half and the juice can coat the back of a spoon, remove from heat and drain through a sieve. Keeps up to one week in the fridge.