Kefir waffles are a great option when you want something a little special for breakfast without a complicated recipe. Kefir keeps the batter tender on the inside, and combined with baking soda and baking powder, it gives the waffles an especially light, fluffy structure with a gentle tang that pairs nicely with sweet toppings.

This batter doesn’t need a long rest or elaborate mixing — you can stir everything together in about ten minutes and go straight to cooking. If your kefir is a bit past its freshest and slightly more sour than usual, that actually works in the batter’s favor, since the baking soda neutralizes the extra acidity while adding lift.

A crisp exterior with a soft center is the goal here, and the key is not overcooking the waffles on too high a heat — a medium setting on the waffle iron and a golden, rather than deep brown, color is what you’re aiming for. Leftover waffles keep well in the fridge and crisp back up nicely in a toaster.

Serve them with sweeter toppings like honey and berries, or go simpler with sour cream or cottage cheese if you’d rather keep breakfast a little less sweet.