Instructions

• Preheat your waffle iron according to the manufacturer's instructions until fully hot.
• In a large bowl, whisk together 4 cups (480 g) all-purpose flour, 1 teaspoon (2.6 g) kosher salt, 3 tablespoons (36 g) sugar, 3 teaspoons (12 g) baking powder, and 1 1/2 teaspoons (6 g) baking soda until evenly combined.
• In a separate bowl, whisk together 4 cups (980 g) buttermilk, 4 large (200 g) eggs, 1/2 cup (113 g) melted butter, and 2 teaspoons (9 g) vanilla extract until smooth.
• Pour the wet mixture into the dry ingredients and stir gently with a spatula or wooden spoon just until combined. A few small lumps are fine—do not overmix.
• If needed, lightly grease the waffle iron according to the manufacturer's guidance.
• Pour enough batter onto the hot waffle iron to cover the waffle grid without overflowing. Close the iron and cook according to your iron’s instructions until the waffles are golden brown and cooked through.
• Remove cooked waffles and place them in a single layer on a wire cooling rack to keep them crisp.
• To serve now: serve immediately with your favorite syrup or toppings.
• To freeze for later: allow waffles to cool completely on the wire rack, then divide and package in zip-top freezer bags in a single layer or separated with parchment. When ready to eat, remove the number of waffles you want and reheat in a toaster or toaster oven according to the appliance manufacturer’s instructions until heated through and crisp.