Ingredients:
- 2 cups All-Purpose Flour, sifted
- 2 Tbsp Granulated Sugar
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Kosher Salt
- 2 Large Eggs, separated
- 1 ¾ cups Whole Buttermilk (cold)
- 6 Tbsp Unsalted Butter, melted and cooled
- 1 tsp Vanilla Extract
Instructions:
- Prep the Dry Ingredients: Sift the flour, sugar, baking powder, baking soda, and salt into a large mixing bowl. Whisk briefly to ensure even distribution of the leaveners. Set aside.
- Combine Wet Ingredients (Phase 1): Separate the eggs. Place the egg yolks into a separate bowl. Combine the egg yolks, buttermilk, vanilla extract, and cooled melted butter. Whisk until just combined.
- Mix the Batter (Muffin Method): Pour the wet mixture into the dry mixture. Use a wooden spoon or spatula to stir until just combined. The batter should still look lumpy—stop stirring immediately when you no longer see streaks of dry flour, as overmixing leads to tough waffles.
- Rest the Batter: Cover the bowl loosely and let the batter rest on the counter for 30 minutes. This allows the flour to fully hydrate and the gluten to relax.
- Whip the Egg Whites: While the batter rests, place the egg whites in a clean, grease-free bowl. Whisk until they form stiff, glossy peaks.
- Fold in the Whites: Add one-third of the egg whites to the rested batter and whisk gently to loosen the mixture. Then, gently fold in the remaining two-thirds of the whites using a large rubber spatula. Stop folding as soon as the whites are incorporated (a few streaks are fine).
- Preheat and Cook: Preheat the waffle iron according to the manufacturer's instructions. Brush lightly with oil or cooking spray if necessary.
- Portion and Cook: Ladle the batter onto the hot iron (typically ¾ to 1 cup per waffle). Close the lid and cook until the steam stops escaping and the waffle is deep golden brown and crisp (usually 3–4 minutes).
- Serve Immediately: Transfer cooked waffles to a wire rack while preparing the remaining batter to prevent sogginess. Serve piping hot.