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1. Preheat your waffle iron to the setting you prefer. I like a darker, crisper waffle so I go on the darker setting. Lightly spray with non-stick cooking oil.
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2. In a large bowl, combine flour, baking powder, salt, sugar, and cinnamon.
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3. In a large measuring cup, combine melted butter, milk, vanilla, and egg yolks.
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4. In a large mixing bowl, whisk the egg whites until fluffy and stiff. This step is crucial for getting a light waffle!
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5. Create a well in the middle of the dry ingredients and slowly whisk the wet ingredients (the egg yolk and milk mixture) into the dry. Stir to remove lumps.
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6. Then gently fold the whipped egg whites into the flour mixture. Make sure to gently fold it into the waffle batter in order to not deflate the air from the egg whites.
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7. Fill your waffle iron and cook according to manufacturer's instructions. When done remove the cooked waffle to a plate and repeat this process until you've used all the batter (or until you have made enough waffles).
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8. Serve hot with your choice of toppings-syrup, butter, whipped cream, fruit.
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Note: The extra batter can be stored in a sealed container in the refrigerator for several days.
