These are simply the BEST homemade waffles, guys. I've been making this classic waffle recipe for 10 years. They are quick to put together and the ingredients are pantry staples. They are crispy on the outside, and soft and fluffy on the inside!
In a large microwaveable bowl, add the stick of butter and the buttermilk or milk. Microwave for 1-2 minutes, until the butter is about halfway melted. Take it out and stir until the butter melts completely.
Add the vanilla.
In a medium bowl, whisk together flour, sugar, baking powder, and salt.
Separate the eggs and add the whites to a stand mixer or a medium bowl.
Add the yolks to the wet ingredients and stir until combined.
Add the dry ingredients to the wet ingredients and stir gently. Don't overdo it! You want to stop mixing when you can still see a few streaks of flour. (Wipe out the dry bowl and put it back in your cupboard.)
Beat the eggs white until stiff peaks form, about 2-5 minutes. Start heating up your waffle iron.
Fold the egg whites into the batter. Do not over mix. Stir until it is barely incorporated, but make sure there are no giant lumps of dry ingredients or parts of the batter that look very soupy.
Pour batter into a and cook according to waffle iron instructions. Usually it takes 2-4 minutes per waffle.
If you are not eating these right away, or want to serve a group at the same time, heat your oven to 170 degrees F. (sometimes called "keep warm"). Place a cooling rack in your oven and put the cooked waffles on the cooling rack. This way they won't get soggy before you serve them.
To reheat these waffles, use the toaster! These waffles also freeze beautifully. Double or triple the batch, throw the extras in a ziplock in the freezer, and have waffles any time you like. (Thaw on the counter and then toast.)
*You can substitute the butter for oil if you want. I like to use light olive oil, but you can also use vegetable oil. You will sacrifice some flavor if you use oil.
Source: This recipe is from my mother-in-law Kris! She is the breakfast queen!