Traditional buttermilk waffles can be transformed with different flavors. Fold 2 very ripe mashed bananas and 1/2 cup chopped nuts into the batter, or sprinkle the batter with cinnamon sugar before closing the waffle iron for a sweet and spicy crust.
- 2 cups all-purpose flour
- 1/4 cup packed light-brown sugar
- 1 tsp baking soda
- 1-1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp kosher salt
- 3 large eggs, separated, room temperature
- 2 cups buttermilk, room temperature
- 8 Tbsp (1 stick) butter, melted, plus more for waffle iron
- 1 vanilla bean, split lengthwise and scraped
Preheat waffle iron. In a large bowl, sift together the flour, sugar, baking soda, baking powder, cinnamon and salt.
In a medium bowl, whisk together the egg yolks, buttermilk, butter and vanilla bean scrapings. Pour into the dry mixture, and whisk just until combines.
In the clean medium bowl, beat the egg whites until stiff but not dry; fold the whites into the batter.
Preheat the oven to 200 degrees F. Using a pastry brush, brush the waffle iron lightly with melted butter. Ladle about 1/3 cup of the batter into each section of the waffle grid; spread the batter almost to the edges. Close the lid, and bake 3 to 5 minutes, until no steam emerges from the waffle iron.
Repeat with the remaining batter, keeping the finished waffles on a heat-proof plate in the oven.