4tablespoons(56g)butter, melted and cooled to room temperature
1 ½cups(213g)all-purpose flour (see note)
In a medium-sized bowl, beat together the eggs, buttermilk, melted butter, and vanilla. In another bowl whisk together the dry ingredients; combine the wet and dry ingredients just until smooth.
For an 8-inch round waffle iron, use about 1/3 cup batter (adjust according to waffle iron size). Cook for 2 to 3 minutes, until the iron stops steaming.
If making cheese waffles, pour 1/3 cup batter on waffle iron and sprinkle 2-3 tablespoons shredded cheddar cheese over batter before closing iron.
Buttermilk: here is a guide for making your own buttermilk. Flour:I often usually use at least half but sometimes 100% whole wheat flour (finely ground white wheat) for these and they are fantastic. Butter:also, the old version of the recipe called for 8 tablespoons butter but for the last year I've made it with just 4 tablespoons and they are still tender and delicious.UPDATE: I've updated the flour amount in this recipe to better reflect how I make them (using the weight measure as a guide). The original amount was 1 3/4 cups but I tend to measure 1 1/2 cups to equal the 7.25 ounces.