@177milkstreet · Christopher Kimball’s Milk Street
Saved 2026-07-20 · Posted 2026-06-22 · Status: New
After a lifetime of soggy waffles, Chris Kimball (@cpkimball) FINALLY decided to investigate why: everyone's just pouring pancake batter into a waffle iron. That gives you one uniform texture—no contrast between exterior and interior. A great waffle should be two things at once: crispy on the outside, light and fluffy on the inside.
The solution is two-fold: cornstarch for a lighter crumb and a can of cold seltzer, which aerates the batter and creates a remarkably crispy shell. Brown the butter for depth of flavor (you're melting it anyway).
Get the recipe for Browned Butter Seltzer Waffles via the link in our profile, under "RECIPES" → @177milkstreet
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Comments (15)
The world has yet to make a waffle better than a well toasted eggo
I separate my eggs and whip the whites and fold them into the batter works pretty well, but going to try the seltzer.
The soda definitely works. I started using it decades ago when making pancakes. The kids couldn't get enough of the Birch beer pancakes and it works great in waffles too.
Try yeast risen waffles. Best texture and flavor ever. Make sure you have an iron than can make them thick. They don’t turn out as good when thin.
Sourdough discard fermented overnight does this
Could u use baking soda instead of the seltzer
This is too complicated, it’s just beer, eggs, flour, cream and raising powder…
Using Seltzer instead of whipped egg whites. There must be a big difference between the 1st waffle and the last
Can I have the recipe
Been making waffles the same way for twenty years. The only things I do different is add a quarter cup of buttermilk and three egg whites whipped cream
Ad pearl sugar for a nice surprise mixed in
One word' "eggo" that is all.
Sometimes a lot more work produces very marginally better results - thus us one case
Think the Waffle House has had the ‘crispy’ it down pack for a while
Is seltzer the same as soda water in the UK? Or is it sparkling water?