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Preheat a waffle iron to medium-high heat.
In a medium bowl whisk together flour, baking powder, salt, cinnamon and sugar.
Separate your egg yolks into a large bowl, and your egg whites in a separate, smaller bowl.
In a large bowl mix together egg yolks, milk, oil, and vanilla.
Add dry ingredients to wet ingredients and stir until combined.
Whip the egg whites for 2-3 minutes (I used an electric hand mixer on medium-high speed) until stiff peaks form. Fold (gently stir) whipped egg whites into the waffle batter.
Spray your waffle iron generously with nonstick spray and pour batter into the iron (the amount of batter will vary based on the size of your waffle iron. For me, it was about 1 cup of batter per waffle).
Cook according to your waffle iron's instructions (for mine, I poured in the batter, flipped the iron, and cooked for about 5-6 minutes before turning it back over and releasing my waffle). Your waffle should have a nice golden color but not be too crisp.
Serve with your favorite toppings.
In a bowl (preferably glass but not mandatory) combined your chilled cream and pure maple syrup.
Whip (I used an electric hand mixer on medium-high speed) until stiff peaks form. Serve over fresh waffles.