I definitely got this recipe from Mark Bittman's How to Cook Everything.
Do this the night before you want to eat the waffles, and allow at least 8+ hours to rise.
In a large bowl, put 2 cups white or wheat flour or a mix, 1-2 tbsp sugar, dash cinnamon, 1 tsp vanilla extract and 1-2 tsp yeast (instant or non-instant, either works). Add 1/2 C melted butter (I use smart balance) and 2 C milk or substitute (I use silk). Mix gently until loose and creamy. Cover with saran wrap, leave in a warm place (70ish degree if possible) and allow to rise o/n.
In the morning, separate 2 eggs and add the yolks to the risen batter. Beat the whites (using a whisk or electric mixer) until they form soft peaks and gently fold into the batter using your hand or a silicone baking spatula. Make as pancakes on a hot griddle or as waffles in a waffle iron and enjoy. ALWAYS serve with real maple syrup if possible ;).
These are also good when adding chocolate chips or nuts to the batter if desired. You can make these into gingerbread waffles/pancakes by grating some fresh ginger into the batter, at least 1-2 tbsp, and maybe adding a little brown sugar and cloves/more cinnamon and nutmeg.