To me, waffles are comfort food. I like them crispy on the outside with very little toppings so I can enjoy the waffle's flavor. Getting them crispy is a trial and error situation and I also think part of it comes down to your recipe as well. I think this fundamental waffle recipe becomes a constant in your kitchen. Buttermilk is a staple in my refrigerator - if you do not have some, add two tablespoons white vinegar to 1 cup milk and let sit for a half hour. Use the measurement needed for the recipe. It will not be exact, but close. I also ALWAYS separate my eggs - whites from yolks, whipping up the whites and folding them in at the end. Your result is a lighter waffle or pancake - there really is a difference. Lastly, when I do this - even though it is just me and my daughter, I make the whole batch and put the remaining waffles in the fridge - then toast them as needed. They last for two weeks in my house, but I don't eat them every day. Much better than Egg-O!!!
Lastly, I use the KitchenAid Pro-Line Waffle Iron. I know it is a hefty purchase, but if you are a waffle person like me it is a must have. I make so many variations of waffles - pizza, cinnamon bun, s'more, cornmeal, apple-sausage, the list goes on. It allows you to bake two waffles simultaneously - really a great value and as usual KitchenAid products are like Mack Trucks...
2 eggs, separated
1 3/4 cup buttermilk
1/4 cup vegetable oil - not corn or olive please
2 tbsp sugar
1/2 tsp cinnamon
1/2 tsp baking soda
1 1/2 cup all-purpose flour
2 tsp baking powder
1/2 salt - kosher or sea
Preheat a waffle iron. In a bowl mix together egg yolks, buttermilk, oil, sugar, cinnamon, baking soda, baking powder and salt. Gently mix in flour and set aside.
In a separate bowl whisk egg whites until medium peaks form. Fold egg whites into batter mixture and set aside until waffle iron is hot.
Bake waffles to desired brown-ness and serve immediately with butter, syrup, whip cream or whtever you desire.