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

Arrange 1 pound bacon in a single layer on sheet; bake 15-20 minutes until crispy and drain on paper towels.

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

Whisk 2 cups flour, 2 tablespoons sugar, 1 tablespoon baking powder, and ½ teaspoon salt in a large bowl.

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

Whisk 1¾ cups milk and ½ cup melted butter into yolks.

Beat egg whites with an electric mixer until soft peaks form.

Stir wet ingredients into dry just until combined; batter will be lumpy.

Gently fold in whipped whites just until 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 crispy bacon and warm maple syrup.