½cup(113 g or 1 stick) unsalted butter, melted and cooled to room temperature
2large eggs, room temperature
1 ¾cups(218 g) all-purpose flour
2tablespoonslight brown sugar
Nonstick cooking spray or butter
In a medium bowl, whisk together the buttermilk, melted butter, eggs and vanilla. In a separate bowl, whisk together the flour, brown sugar, baking powder, baking soda and salt. Pour wet ingredients into the bowl of dry ingredients and mix just until combined.
Let the batter sit for 10 minutes and up to 30 minutes. Heat waffle iron while batter rests.
Spray the waffle iron with nonstick spray, then heat waffle iron according to the manufacturer's instructions. Use a ladle to transfer batter to hot waffle iron (a scant ⅓ cup for an 8-inch round iron). Close and cook until golden brown, about 2 to 3 minutes. Remove waffle from iron and serve with syrup and berries.
Pro tip: Keep waffles warm by placing them on a baking sheet in a 250 degrees F oven.Store waffle batter in an airtight container in the refrigerator for up to 48 hours. Stir the batter before using.Freeze waffles in an airtight zip top bag for up to 3 months.