This is probably our favorite waffle recipe so far. It comes from Waffles from Morning to Midnight by Dorie Greenspan. It makes 4 or 5 waffles.
3/4 c. plump, moist raisins [really good with chopped mixed dried fruit or dried berry mix instead or halvsies!]
4 Tbl. (1/2 stick) unsalted butter
1 c. all-purpose flour
2/3 c. whole-wheat flour
1 Tbl. double-acting baking powder
1/4 tsp. baking soda
1/8 tsp. salt
1 1/2 tsp. ground cinnamon
2 Tbl. firmly packed light brown sugar
2 Tbl. granulated sugar
1 3/4 c. buttermilk
1/2 tsp. pure vanilla extract
2 large eggs
1. If your raisins [or dried fruit mix] aren't moist and plump, place them in a heatproof bowl [or Pyrex cup] and pour boiling water over them. Let the raisins steep for a minute, drain, then out onto a paper towel, and pat dry. Set aside.
2. Preheat your waffle iron. If you want to hold the finish waffles until serving time, preheat your oven to 200F. [My waffle iron heats fast, so I wait until I'm about ready to mix the dry and wet ingredients to start it.]
3. Melt the butter; reserve. In a large bowl, whisk together the flours, baking powder, baking soda, salt, and cinnamon until combined. Whisk in both sugars. In another bowl, beat together the buttermilk, vanilla, and eggs with the whisk until well mixed. Pour the liquid ingredients over the dry ingredients and whisk until just combined. Fold the raisins and melted butter into the batter.
4. Lightly butter or spray the grids of your iron, if needed. Brush or spray the grids again only if subsequent waffles stick.
5. Spoon our 1/2 to 2/3 c. of batter (or a little more than your waffles' manufacturer suggests) onto the iron. Use a metal spatula or wooden spoon to spread it almost to the edge of the grids. Close the lid and bake until browned and set. Serve the waffles immediately or keep them, in a single layer, on a rack in the preheated oven while you make the rest of the batch.
[Extras, especially if a little undercooked, keep well in the freezer for homemade frozen waffles!]