Prep: 10 minutes

Cook: 20 minutes

Active: 5 minutes

Total: 30 minutes

Makes: 2 to 3 waffles

Ingredients

• 6 1/2 ounces all-purpose flour (1 1/3 cups; 185g)
• 1 1/2 ounces powdered sugar (1/4 cup plus 2 tablespoons; 45g)
• 1/2 teaspoon (2g) Diamond Crystal kosher salt
  • For table salt, use half as much by volume or use the same weight
• 1/2 teaspoon (3g) baking soda
• 1/2 teaspoon (2g) baking powder
• 1 vanilla bean, split and scraped (see note)
• 14 ounces cultured low-fat buttermilk (1 3/4 cups; 395g) (see note)
• 1 1/2 ounces unsalted butter, melted (3 tablespoons; 40g)
• 2 large egg whites (about 2 1/2 ounces; 70g)
• 1 teaspoon (5ml) vanilla extract
• Maple syrup, for serving

Method

• For the Batter:
  • In a large bowl, combine flour, powdered sugar, salt, baking soda, baking powder, and scrapings of one large vanilla bean, mixing by hand until the seeds are well dispersed. Add buttermilk, melted butter, egg whites, and vanilla extract and whisk until smooth.