Bisquick + vanilla extract. Works fine for me … .
I want to second the recommendation to separate the eggs and beat the whites. It makes a much better-textured waffle. As for maltiness–have you tried adding some buckwheat flour rather than plain whole wheat?
I was also inspired by Alton’s waffle episode, but instead of making the basic waffle, I made his Chocolate Waffles. They’re not just for dessert anymore!
Seriously, give them a try, even for breakfast. They were wonderful, and not at all (as I had feared) too sweet. We put maple syrup on them and man, now my mouth is watering… need to make more chocolate waffles…
Just trying to second your recommendation and turn it from a single voice into a mass movement.
Crepes: More milk, less flour, the ratio of baking soda is zero.
lilflower,
Given your list of ingredients, I have a suspicion that your “waffle mix” is overpriced flour and baking soda.
I actually had “Jack Daniels” in my original list of add-ins. Any ethanol would do, as it’s really more the solvent properties than the flavor of the source beverage that changes the dish.
Buttermilk, buttermilk, buttermilk! Although now I gotta try the yeasty ones.
Daniel
Does anyone know how to reproduce the waffels one gets from street vendors in Belgium? Those are a delicious snack that don’t require added flavorings.
Gotcha. Ever since I started making my Mom’s waffles, that’s all my husband asks for for breakfast. I practically have to keep a waffle starter in the fridge. They are the bomb.
Well, you could mix your whisky. I take it neat myself, but de gustibus and all that. 
First, I’m glad I’m not alone in my take of AB’s waffle recipe. It’s a rare miss from him, if it’s not intentionally plain. They are called “basic” waffles, so maybe there’s something to it.
Thanks to everyone for the sugestions. I must try some of the yeast-based waffles. Having something I can mix up the night before actually sounds like a good thing. The downside of baking powder batters and doughs (like my beloved biscuits) is that they have to be made right before cooking. I don’t have much time in the mornings!
I’ve never had them, but I read in a cookbook that they use some sort of pearl sugar in them. The author recreated the effective with standard Belgium waffle mix and crushed sugar cubes. No idea how it takes, though, as I’ve never made it.
Shibb, didn’t we look for some special type of sugar in all those cooking stores when we went shopping that day? I thought that’s what you were looking for anyway.
If you don’t have much time, I should add that my Mom’s recipe makes a buttload of waffles. You may try halving the recipe or you’ll be standing at the waffle iron for a while. I’m not sure how well the batter keeps after 16 hours or so. Also make sure you use a really big mixing bowl or you may have a frothy surprise all over the inside of your fridge.
I’ll jump on the vanilla bandwagon for “plain” waffles, and suggest orange zest in the batter and powdered sugar on top for “Oh, my god, this is good, what’s in here?” waffles. The basic recipe is good, it’s just…basic.