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Strawberry basil kombucha waffles are brunch perfection for special occasions

Homemade Belgian waffles with cream and fresh strawberries on a blue woody background. Top view, flat lay, space for text.
Photo credit: Yulia Gusterina/Getty Images

Most of us have that one random family tradition: We have no idea how, why or when it started, but we’ve grown to love it. For me, it was waffles with strawberries at Nana’s house every Mother’s Day. Sometimes, there was also a birthday cake (my birthday occasionally falls on Mother’s Day), but it was always Mother’s Day waffles and strawberries.

Strawberry basil waffles overhead

Then and now, Mother’s Day brunch is much more than a typical Sunday brunch for me. It’s tradition. It’s honoring the matriarchs of my family. It’s taking time to sit and enjoy each other while eating and making waffles fresh to order.

MORE: This cute DIY straw bag makes a great Mother’s Day gift

The only problem is that typical waffle breakfasts aren’t the most nutrient-dense meals. So, I changed that. I packed some protein and health benefits into our waffles without losing the essence of the tradition — and let me tell you: My strawberry basil kombucha waffles are a huge hit.

strawberry kombucha waffles ingredients

Before I get to the recipe, here are a few tips to keep in mind:

  • Don’t forget the carbonated water. Protein-rich batter doesn’t naturally yield a light waffle, so the carbonation in the mix is essential.
  • Add herbs. They’re an easy way to increase the nutritional value for any breakfast or meal. For these waffles, I added basil. If your family loves certain herbs, try them in the batter.
  • Macerate the berries. Berries are naturally sweet, so you don’t need to add a ton of sugar. The trick is to let the berries juice themselves. You can prepare them ahead of time and leave them in the fridge while you complete other recipe steps.
  • Use homemade whipped cream. Sure, buying a premade can or tub of whipped topping is easy, but the few extra minutes you spend making maple whipped cream will make every woman in your life feel extra-loved. Plus, it’s so good.
  • It’s not Mother’s Day brunch without some bubbly. It’s the perfect drink to pair with your strawberry basil kombucha waffles. Add some strawberries and basil to a rosé spritzer (recipe below). You can make the spritzer with the rosé on the side for those who don’t partake.

strawberry basil kombucha waffles spritzer

Your guests won’t be disappointed by this delicious brunch. May it bring you the joy and memories it has brought me. Salud!

Strawberry basil kombucha waffles with strawberry basil rosé spritzer



  • 2 cups white whole-wheat flour
  • 2 tablespoons unrefined sugar or maple syrup
  • 1/2 teaspoon pink Himalayan salt
  • 1 tablespoon baking powder (+1/4 teaspoon if you’re using maple syrup)
  • 2 tablespoons flaxseed meal
  • 2 eggs
  • 1/2 cup Greek yogurt
  • 1/3 cup oil
  • 1-2/3 cup carbonated water
  • 2/3 cup strawberry basil kombucha (or whatever flavor kombucha you prefer)


  • 5 cups strawberries
  • 1 tablespoon unrefined sugar or maple syrup
  • 1/8 cup fresh basil
  • 1/4 cup strawberry basil kombucha

Whipped cream:

  • 1 cup heavy cream
  • 2 tablespoons maple syrup
  • 1/8 teaspoon pink Himalayan salt

Strawberry basil rosé spritzer:

  • 1 cup strawberry basil kombucha (or whatever flavor you prefer), chilled
  • 2 cups sparkling strawberry water, chilled
  • 3/4 cup strawberry basil mixture
  • 1 bottle rosé, chilled



  1. Whisk dry ingredients together. Set aside.
  2. Combine wet ingredients and mix until incorporated.
  3. Fold in dry ingredients.
  4. Heat waffle maker.
  5. Pour roughly 1/4 cup batter and close lid.
  6. Cook according to manufacturer's directions. Flip if not browning evenly.


  1. Wash and dice strawberries.
  2. Pour half of sugar or maple syrup over half of cut strawberries and stir. Stir in other half of strawberries and remaining sugar or maple syrup.
  3. Pour kombucha over berries and stir. Set aside.
  4. Chop basil leaves, using chiffonade technique. (See notes.)
  5. Add basil to strawberries and stir.
  6. Let rest until ready to use.

Whipped cream:

  1. Put whisk or whisk attachment (and bowl, if metal) from stand or hand mixer in freezer to chill for several minutes.
  2. Add all ingredients to chilled bowl.
  3. Whisk on low speed for 1–2 minutes until foamy.
  4. Increase speed to high and whisk for 1–2 minutes, until soft peaks form. (Whisking by hand-held mixer or by hand will take a few minutes more than using a stand mixer.)
  5. Refrigerate in airtight container until ready to serve.

Strawberry basil rosé spritzer:

  1. Muddle strawberry basil mixture in bottom of pitcher or carafe.
  2. Add kombucha, sparkling water and rosé.
  3. Stir and serve.


Chiffonade technique:

  1. Stack basil leaves on top of each other, facing down, with the largest leaves on bottom.
  2. Roll leaves up like a cigar. Holding roll tightly, slice across leaves to create thin ribbons.
  3. Dice ribbons into fine pieces.

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