I make waffles most weekends—and if I don’t, I feel a little regret. We have two waffle makers and our fridge is perpetually stocked with buttermilk. You can usually find a leftover waffle or two in there, ready for a quick toast whenever the urge strikes. And whenever we have people over for a meal before 1 p.m., they get waffles. This recipe is adapted from the base of Kenji Lopéz-Alt's Bacon, Cheese, and Scallion Waffles on Serious Eats (just with more butter). —Merrill Stubbs
In a large bowl (if you really want to make your life easier, use one with a pour spout), whisk together the flour, baking soda, baking powder, salt, and sugar. In a separate bowl, whisk together the eggs, buttermilk, and butter.
Make a well in the center of the dry ingredients and pour the wet ingredients into it. Starting in the center of the well and gradually moving towards the edges of the bowl, gently and steadily whisk the wet and dry ingredients together. You don't want lumps, which you'll get if you move too quickly, but you also don't want to over-mix the batter—once you do this the first time, you'll get the hang of it.
Heat a Belgian waffle maker according to the manufacturer's instructions (I use the medium heat setting on mine). Once it's hot, brush both the sides of the waffle iron lightly with vegetable oil). Pour about a cup of batter into the center of the iron and use a heatproof spatula to spread it gently towards the edges before closing the iron (I find the pre-spreading helps prevent overflow).
Serve the waffles right as they come out of the iron, with butter and maple syrup. In my experience, the waffles quickly lose their soft, almost pudding-like centers if you try to keep them warm in the oven. If you’re not serving them right away, let the waffles cool and then toast them briefly (30 seconds or so) to re-crisp them. I keep leftover waffles in the fridge in a sealed container for weekday breakfasts; a minute in the toaster, and it's almost like they just came out of the iron.