In a large bowl, combine flour, baking powder, baking soda, salt and sugar.

In a bowl, whisk together eggs, oil, buttermilk and vanilla extract. Whisk together the wet and the dry ingredients. Whisk while you spell out W.A.F.F.L.E.S, or roughly 7 times. A few lumps and bumps are all good. Just like pancake batter, they work themselves out while the batter rests. Refrigerate for 10 minutes.

Pre-heat your waffle iron to medium heat, then generously butter or grease it. Spoon roughly 1/4-1/3 cup of batter into a preheated waffle iron.

Cook the waffles until golden and crisp. (All waffle irons are different, but roughly around 3-4 minutes.)

TIP: Resist the urge to open the waffle iron while cooking so you don’t let out all that lovely steam that will give you a crisp, brown waffle.

Once cooked, remove from the waffle iron and set aside. Repeat this process until all of the batter has been used.

To serve: Stack the waffles, top with butter, maple syrup and enjoy! Cover and store in the refrigerator for 1 day.