• ½ cup butter, melted and cooled
  • 3 eggs , separated
  • 1 ½ cups buttermilk
  • 1 teaspoon vanilla
  • 1 ¾ cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sugar
  • ½ teaspoon salt


When you start to make the batter, heat up the waffle iron.
Melt the butter in a heat proof measuring cup in the microwave. Set aside to cool
Beat the eggwhites until they form stiff peaks.
In a large bowl, measure out the flour, baking powder, baking soda, sugar and salt and whisk the ingredients to combine. Create a depression in the center of the dry ingredients for the buttermilk mixture.
In a large pourable measuring cup, beat the eggs and add the vanilla, buttermilk and cooked butter until well combined.
Pour the buttermilk mixture into the dry ingredients' depression and stir with a wooden spoon until well combined.
Fold in the egg whites. The batter will look lumpy and strange but don't worry.
Prepare the waffles according to the directions for your waffle iron. I use about 1/2 cup per waffle and bake them for 4 minutes each.