Found this waffle that can be made the morning (no need overnight proofing which is perfect).

The portion is also just right for 2 people, i will definitely make this again!

Adding the receipt here found from here: http://theteachercooks.com/2011/02/26/waffles-made-light-and-crispy/#comment-24553 for easy reference.

I did not modify the recipe, but changed the instructions based on my own habits / preferences.

Light, Crisp Waffles by Pamela Anderson from Cook Smart

3/4 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk (1 tablespoon lemon juice or white vinegar, add milk until 1 cup, wait 5 minutes ^^)
1/4 cup milk ( I used whole milk)
6 Tablespoons vegetable oil
1 large egg, separated
1 Tablespoon sugar ++
1/2 teaspoon vanilla extract – I skipped

Heat the oven to 100 C and heat the waffle iron + oil the iron surface.

Mix the flour, cornstarch, salt, baking powder, and baking soda in a medium bowl.

Separate the egg yolk from the egg white. Place the egg white in a high sided mixing bowl.

Mix the Egg yolk / buttermilk /milk / vegetable oil in a medium mixing bowl.

Beat the egg white almost to soft peaks. Sprinkle in the sugar and continue to beat until the peaks are firm and glossy. Beat in the vanilla.

Bits by bits, mix dry ingredients into the buttermilk mixture, whisk until just mixed. It is OK to see little wisps of flour.

Fold in egg white (tablespoon amount each time) with a spatula until just incorporated. ***

*** you will see clumps of egg white, like banana pudding, this is perfectly ok

Pour 2 soup scoop into the iron, first scoop in centre, and then second scoop around the edges.

Cook 4 minutes

Set the waffle directly on the oven rack to keep it warm and crisp, must keep oven turned on, or will still soften.  Do not stack them.

When all the waffles are cooked, serve immediately.

++ the waffle already will have some sweet taste with 1 tablespoon suger, no need too much syrup when serving

^^ if increase recipe and need 1 cups buttermilk substitutes, then 1 tablespoon + 1 teaspoon lemon juice /white vinegar, then add milk to 2 cups level)