Step 1

Mix the dry ingredients in a separate bowl.

Step 2

Separate the eggs.

Step 3

Whip the egg whites in a clean mixing bowl until stiff peaks form. Set aside.

Step 4

In another bowl, whisk the egg yolks, milk, and melted butter. Add the dry ingredient mixture and mix only to combine.

Step 5

Carefully fold the beaten egg whites into the batter, trying to maintain the airy texture.

Step 6

Pour or scoop the batter into a greased hot waffle iron, leaving a bit of space around the edges for the waffle to spread. Bake until nicely browned.

Step 7

Serve immediately with your preferred toppings.

Step 8

Waffles lose crispiness as they cool, but you can store leftovers in an airtight bag or container at room temperature for up to 2 days. For longer storage, refrigerate or freeze them. Reheat in the toaster or oven.