In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
In a medium bowl, whip the egg whites on medium-high speed until stiff peaks form; set aside.
In another medium bowl, whisk together the egg yolks, melted butter, milk, and vanilla extract.
Add the wet ingredients to the flour mixture and whisk gently to combine. Add one-third of the egg whites and stir gently with a rubber spatula. Add the remaining egg whites and fold gently with a rubber spatula until no white streaks remain.
Cook according to the waffle maker’s instructions. Serve with your favorite waffle toppings; popular options are butter and syrup, fresh fruit, whipped cream, and a dusting of powdered sugar.
Butter - Many recipes call for vegetable oil and I've tested this recipe using both. You can substitute vegetable oil, but I thought it gave the waffles a heavier feel and not as much flavor.
Cinnamon - We LOVE this addition! It gives the waffles a little something extra in the flavor department, but you can omit it if you'd like.
Milk - Use regular milk for this recipe, not buttermilk. Whole or 2% milk both work fine.
Toppings: Our favorites include butter, syrup, powdered sugar, and fresh fruit. If you want them for dessert or are celebrating a birthday, add some whipped cream or ice cream!
Freezing: Allow them to cool completely, then wrap each one individually in plastic wrap, and freeze in a ziploc bag for up to 1 month.
Reheating: Use a toaster oven or a wire rack placed on a baking sheet in the oven; bake at 400 degrees for 5 minutes - the waffles should be hot and crisp!