Method
Preheat the waffle iron. Whisk the flour, sugar, baking powder, and salt in a large bowl.
Whisk the egg yolks, milk, melted butter, and vanilla, then stir into the dry ingredients just until combined.
Beat the egg whites to soft peaks and fold them gently into the batter.
Cook according to the waffle iron's capacity until deeply golden and crisp. Serve at once or hold in a single layer on a rack in a low oven.
Notes
For savory waffles, omit the vanilla and reduce the sugar to one teaspoon.
Related recipes and techniques
These are extensions, technique comparisons, or serving relationships; the complete recipe above remains usable as written.
- For a softer griddle-cooked batter, see Fluffy Buttermilk Pancakes.
- For a custard-soaked brunch alternative, see Cinnamon-Vanilla French Toast.