I've experimented with waffle recipes over the years, and this is the best recipe I've found for waffles that are crispy on the outside, fluffy on the inside, and super yummy. I got the recipe from a 1920s cookbook I found in an antique store.
I try to make sure my kids have a healthy breakfast, but we like to have these as a weekend treat once in a while. The only downside is that the recipe uses 3 bowls and you need to beat the egg whites separately and fold them in, but they are worth the extra dishes and effort.
Adapted from the The New Royal Cook Book, copyright 1920 (I reduced the baking powder and salt a bit, substituted butter for the shortening, and added a little sugar and vanilla).
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 3/4 cups milk
2 eggs, separated
1/2 teaspoon pure vanilla extract
1 tablespoon melted butter
Preheat the waffle iron.
Whisk the flour, baking powder, salt, and sugar together in a bowl. In a separate bowl, whisk together the milk, egg yolks, and vanilla. In a third bowl, whip the egg whites until they are light and fluffy and soft peaks form when you pull the beaters out of the whites. Add the milk mixture to the flour mixture and whisk together until well blended. Then fold the egg whites gently into the milk and flour mixture, being careful not to over mix (it's okay if there are small lumps and streaks of the egg whites). The batter should be pretty light and fluffy.
Brush the waffle iron with butter if needed to prevent sticking (or use cooking spray). Pour batter onto waffle iron (using whatever amount needed for your particular iron). Cook waffles until golden brown. Serve hot with toppings of your choice.