Ingredients

• 3 cups whole milk
• One 1/4-ounce packet (2 1/4 teaspoons) active dry yeast
• 2 sticks (16 tablespoons) unsalted butter, melted, plus more for brushing the waffle iron
• 1/2 cup plus 1 tablespoon sugar
• 3 large eggs, separated
• 2 tablespoons pure vanilla extract
• 1/2 teaspoon fine salt
• 3 1/2 cups all-purpose flour (see Cook's Note)
• 1/2 cup confetti sprinkles
• 1 cup pure maple syrup
• Sweetened whipped cream, for serving

Instructions

1. Special equipment: a waffle iron
2. Heat the milk in a medium saucepan until just warm (about 110 degrees F). Sprinkle the yeast over the milk, and let it sit until dissolved, about 5 minutes. Pour the mixture into a large bowl, and stir in the butter, 1/2 cup of the sugar, egg yolks, 1 tablespoon of the vanilla and the salt. Fold in the flour (it's OK if there are a few lumps). Cover and set aside in a warm place until the mixture is bubbly and rises by about half its original volume, 1 to 2 hours. (The batter can be made a day ahead and refrigerated after it rises.)
3. Once the batter is ready, preheat the waffle iron and preheat the oven to 250 degrees F. Whip the egg whites and the remaining 1 tablespoon sugar with an electric mixer to soft peaks in a medium bowl. Fold the whites and sprinkles into the batter.
4. Brush the top and bottom of the preheated waffle iron with butter, and pour the batter into each compartment (this varies from 1/4 to 1/2 cup, depending on the size of your waffle maker). Cook until the waffles are golden brown and crisp; remove them to a plate, and transfer to the oven to keep warm. Repeat with the remaining batter.
5. Meanwhile, warm the maple syrup in a small saucepan over medium-low heat. Remove the saucepan from the heat, and stir in the remaining 1 tablespoon vanilla. Set aside and keep warm.
6. To serve, stack 2 waffles on a serving dish, drizzle with some of the maple-vanilla syrup and top with a dollop of whipped cream. Serve the remaining syrup on the side.