If you haven’t already, microwave the butter in a small bowl until it is completely melted.
Add the butter to a large mixing bowl along with the buttermilk, eggs, and vanilla. Whisk the wet ingredients together until homogenous.
Gently whisk in the sugar, baking powder, baking soda, and flour. Make sure there are no unincorporated clumps of flour in the batter.
If you are making mini waffles, cook 1/3 cup of batter in a preheated waffle iron for about 3 minutes. If you are making large waffles then cook 2/3 cup of waffle batter. This will make roughly 6 large waffles or 12 small waffles.
Serve and enjoy!
Notes
You can store these waffles in the fridge for up to 5 days. Store your waffles in an airtight container or Ziploc bag.
You can store your waffles in the freezer for up to 3 months. If you are storing your waffles in the freezer then you will want to let them cook down before storing them.
Doing so will help prevent the waffles from sticking together.
Reheat frozen waffles in a toaster. Alternatively you can microwave them for 45 seconds to a minute. Microwave refrigerated waffles for 30 seconds.
For some extra flavor? Add a teaspoon of ground cinnamon to your waffles. You can also replace the granulated sugar with brown sugar.
You can use unsalted butter if you add a teaspoon of salt to the waffle batter.
Your butter may have a few clumps in it as the butter cools, but that is okay. As long as there are no large clumps your batter will cook just fine.