Preheat your oven to 400°F and line a baking sheet with foil.

Arrange 1 pound of bacon in a single layer on the prepared baking sheet. Bake for 15-20 minutes until crispy. Drain on paper towels.

While bacon cooks, preheat your Belgian waffle iron according to manufacturer's instructions (about 5 minutes).

In a large bowl, whisk together 2 cups of all-purpose flour, 2 tablespoons of sugar, 1 tablespoon of baking powder, and ½ teaspoon of salt.

Separate 2 eggs. Place the yolks in a medium bowl and the whites in a clean, dry bowl.

Add 1¾ cups of milk and ½ cup of melted butter to the egg yolks and whisk to combine.

Using an electric mixer, beat the egg whites until soft peaks form.

Pour the wet ingredients into the dry ingredients and stir until just combined (batter will be lumpy).

Gently fold the whipped egg whites into the batter until just incorporated.

Pour the recommended amount of batter into the preheated waffle iron and cook according to manufacturer's instructions (usually 4-5 minutes) until golden and crispy. Cook until steam subsides and the inside has no wet batter.

Serve immediately with the crispy bacon and warm maple syrup.