The best waffles are crisp outside and creamy inside. For me, their texture is even more important than what you put in them or on them, so it’s crucial to get waffles out of the iron and onto the table quickly. You can keep them warm in the oven for a little while if you absolutely must, but it sort of defeats the whole purpose: Waffles are meant to be eaten immediately — which makes them less than ideal for large groups.
Raised waffles, made with yeast, are unbeatable, and — as long as you remember to make the batter the night before — they’re just as easy to make as any other waffles. Buttermilk waffles are almost as good and much more spontaneous. Even the simplest pancakelike waffles, which tend to be thin and crunchy, have their place.