In a large mixing bowl, sift together dry ingredients. Whisk in the brown sugar. Set aside.
In another bowl, whisk together egg yolks, oil, buttermilk, and vanilla. Gently combine with the dry mixture.
In a medium mixing bowl, beat egg whites until stiff.
Gently fold the egg whites with the batter.
Heat the waffle iron. Spray with non-stick spray.
Pour about ¼ - ⅓ cup for each waffle. Follow the manufacturer's instructions for exact amounts.
Close the lid and cook the waffles for 2-3 minutes or until they become golden brown with crispy edges.
Place on a cookie sheet on a rimmed baking pan and transfer to the oven to keep warm (set oven to 200℉/93℃).
Repeat with the remaining batter.
Serve with your favorite toppings.
Whisk the dry ingredients properly. Whisking ensures even distribution of the baking powder and soda, which in turn creates a perfectly leavened waffle.
Do not overmix. When combining the liquid and dry ingredients, mix until just combined.
Keep the waffles crispy. In order to keep the cooked waffles crispy, place each cooked waffle immediately on a cooling rack, in a single layer, set over a baking sheet pan, in a preheated oven (200°F/95° C). This allows the hot air of the oven to completely surround each individual waffle.
Follow the manufacturer's instructions for the best results. Since every waffle maker is a little different, use their recommendations when it comes to the amount of batter to use and the cooking time.
Watch for the steam. As the steam dissipates, it usually means the waffles are done.
Use cultured buttermilk for the best results. Unfortunately, homemade buttermilk does not provide you with the same results.
Make them healthier. Replace up to 1 cup of the all-purpose flour with whole wheat flour.
Can these buttermilk waffles be frozen? Waffles freeze really well. Once they are at room temperature, place them in a single layer, on a parchment-lined sheet pan that fits in your freezer. Freeze for at least 4 hours or until completely frozen. Transfer to a freezable bag, label and freeze. Best if used within 3 months. Can the batter be made ahead of time and refrigerated? It is not recommended to refrigerate a waffle batter, especially one with egg whites. Once the baking powder and soda become wet, they are activated and should be cooked right away, otherwise, they are neutralized. 1 serving = 1 wafflePlease keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. *adapted from Martha Stewart