I've tried so many waffle recipes and they all fell flat or were bland.  Yes, I made the buttermilk and yes I whipped the egg whites but no dice.  

So back to Google this morning because I really wanted waffles.  The waffle iron I have is the Cuisinart Griddler with the waffle plates, it's easy to clean and heat is distributed well.

Good ol' Google lead me to  http://www.thekitchn.com/ to this recipe:

Lightest, Crispiest Waffles

What You Need

Ingredients
1 3/4 cups unbleached, all-purpose flour
1/4 cup light brown sugar
2 teaspoons baking powder
1/4 teaspoon kosher salt
2 large eggs, separated
1 1/2 cups milk, almond milk, cashew milk, or coconut milk 
2 teaspoons cider vinegar or plain vinegar
1/4 cup (1/2 stick) unsalted butter, melted and at room temperature
1 teaspoons vanilla extract, optional 
1/4 teaspoon cream of tartar

Equipment
Sifter
Large mixing bowl
Medium mixing bowl
Waffle iron
Stainless steel or copper bowl
Wire whisk, handheld electric mixer, or stand mixer fitted with a whisk attachment
Silicone spatula

Instructions

1. Mix the dry ingredients: In a large mixing bowl, sift together the flour, sugar, baking powder, and salt.
2. Prepare the batter: In a medium-sized mixing bowl, whisk the egg yolks, milk, vinegar, melted butter, and vanilla until well-combined. Add the egg yolk mixture to the flour mixture and stir to just combine, being careful not to overmix; there should be a few small lumps of flour in the batter.
3. Prepare the waffle iron: Preheat a waffle iron according to the manufacturer's instructions.
4. Whip the egg whites: In a perfectly clean stainless steel mixing bowl, beat the egg whites until foamy. Add the cream of tartar, then continue to beat until soft peaks form.
5. Fold the whipped whites into the batter: With a silicone spatula, gently scoop the whipped whipped egg whites into the batter. Then scoop them from underneath, along with some of the batter, very gently turning the whole thing over. Repeat until just incorporated.
6. Cook the waffles: Spoon or pour the batter into the waffle iron and cook according to the manufacturer's instructions, usually for 2 to 3 minutes. (You will need 1/2 to 2/3 cup of batter per waffle for a Belgian or big waffle maker, but the size can vary quite a bit. Consult the manufacturer's instructions for each model for specific guidelines.)
7. Keep the waffles warm: To keep the waffles warm when making a big batch, place a baking rack on a baking sheet and arrange the cooked waffles in a single layer on it. Place in a 200°F oven to keep warm.

The Verdict?

Well for one, they smelled delicious!  A little crispy and soft in the inside and not overly dense.  I'd give these a 9/10.  Best yet! Yum!