For light and crisp buttermilk waffles, separate the egg yolks and egg whites. As mentioned above, beat the egg whites until soft peaks form to aid in the ultimate waffle texture! Whipping the egg whites will create tiny air pockets that make for a fluffy and delicious waffle! Hence the reason for folding egg whites into the batter. You do so gently because you don’t want to deflate the air pockets you created by whipping the whites.