Very good question! Traditional Waffle recipes, especially the Belgian Waffle Recipes, call for separating the eggs and whipping the whites separately, then folding them back into the finished batter. This supposedly creates a fluffier, lighter waffle. While I can appreciate why this is the traditional way, I have never noticed that big of a difference in the finished product between waffles with whipped egg whites and waffles without whipped egg whites. The most important thing you can do is make sure your waffle batter isn't too thick so the baking powder and baking soda can work their magic and create a light waffle. If you'd like to make this the traditional way, I have directions listed in the recipe card below for whipping the egg whites.