We've eaten hotel breakfasts in all of our past moves. Those fluffy hotel waffles are so tempting! But when we eat them, my littles complain of belly aches, and I feel frumpy and sluggish. We solved our waffle cravings by making them at home with nourishing ingredients. Fermented berries and yogurt cheese top fluffy, slightly crisp sourdough waffles –- a scrumptious breakfast for any morning!

Sourdough Waffles With Fermented Strawberries & Yogurt Cheese

Fermented berries and yogurt cheese top fluffy, slightly crisp, sourdough waffles – making this a scrumptious, get-up-and-go breakfast for any morning! Makes 8 or 9 sourdough Belgian waffles.

Course Breakfast
Author Tracey Vierra



  1. In a big glass bowl, combine flour, milk, and sourdough starter.
  2. Mix well, cover, and put in a safe place overnight.
  3. In the morning, beat the eggs whites until fluffy.
  4. While the egg whites are beating, add the egg yolks, baking powder, salt, and melted oil to the sourdough mixture.
  5. Mix well, then fold in the egg whites.
  6. Warm up your waffle maker.
  7. Once warm, pour about 1/2 cup of batter into it, depending on its size.
  8. Close the lid, turn the handle, and wait for the red light on top to turn green — this, of course, means it’s done. ;) (If your waffle maker is different, follow the manufacturer’s instructions.)
  9. Our waffle maker takes about 2 minutes per waffle, which is plenty of time to start cooking eggs or frying bacon.

Recipe Notes

Once the waffles are done, allow little hands to drop dollops of yogurt cheese and pour fermented berries on top in the shape of a smiley face. If you have a bit of a sweet tooth, add maple syrup too!