For the syrup, whisk together the sugars, flour and cinnamon in a small saucepan. Whisk in the water and vanilla. Bring the mixture to a low boil and simmer for 5-10 minutes until slightly thickened. Keep warm while preparing the apples and waffles.
For the cinnamon apples, in a 12-inch nonstick skillet, melt the butter. Add the apples, cinnamon, brown sugar and salt. Cook over medium heat, stirring often, until the apples are tender, 5-7 minutes. Keep warm while preparing the waffles.
In a medium bowl, whisk together the flour, white sugar, brown sugar, cinnamon, baking powder, and salt. Pour milk, vegetable oil, and vanilla extract into the flour mixture; stir until just combined. Don't overmix! The mixture should be slightly lumpy.
In a medium glass or metal mixing bowl, beat the egg whites until soft peaks form. If you lift your beater or whisk straight up, the egg whites will form soft mounds rather than sharp peaks. Fold the beaten egg whites into the batter.
Heat a waffle iron (greasing with cooking spray if necessary) and cook the waffles on the hot iron.
Serve with cinnamon apples and cinnamon syrup.
Notes
For the Cinnamon Apples: feel free to increase the cinnamon depending on how much cinnamon flavor you want. Apples + Sugar:also, if you are using a tart apple, like Granny Smith, you may want to adjust the sugar (meaning: kick it up a notch).