Combine the flour, sugar, baking soda, baking powder, and salt in a medium bowl and stir using a balloon whisk to combine.
Add the wet ingredients: buttermilk, butter, and vanilla, and mix until smooth. Do not over mix; otherwise, the waffles will be heavy when cooked. Let the batter rest at room temperature for 10 minutes.
Preheat a waffle iron according to the manufacturer's instructions.
Spray the waffle iron with non-stick cooking spray. Pour the batter into the waffle iron and cook according to the manufacturer's instructions, usually for 2 to 3 minutes. PRO TIP: your waffles most likely be ready when you don't see more steam coming out of the side of the waffles maker.
Place in a 200º F (95º C) oven to keep waffles warm while you finish with the rest of the batter. I recommend placing the waffles directly on the oven rack in a single layer; this way, the heat will circulate properly, and the waffles will retain their crisp texture.
STORE in an airtight container in the refrigerator for up to 5 days. You can keep waffles for as long as three months in the freezer.FREEZE: Wrap the cooled waffles in wax paper and then stack them all in a gallon-size freezer bag. Close the bag and make sure to squeeze out as much air as possible to prevent freezer burn.HOW TO REHEAT FROZEN WAFFLESRemove the waffles from the freezer, use your toaster or toaster oven to reheat and crisp individual waffles to your liking. Or in the oven at 350º F (180º C) for 8-10 minutes, or until warm. HOW TO KEEP WAFFLES CRISPPlace the waffles in a 200°F oven to keep them warm and crisp while you finish with the rest of the batter. PRO TIP: I recommend placing the waffles directly on the oven rack in a single layer; this way, the heat will circulate properly, and the waffles will retain their crisp texture.You don’t have Buttermilk? NO problem!! Check my recipe to make buttermilk substitute at home. LOOKING FOR MORE EGGLESS BREAKFAST RECIPES?