3 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon baking soda
1 teaspoon salt
3 1/4 cups well-shaken buttermilk
1 1/2 sticks (12 tablespoons) unsalted butter, melted and cooled
3 large eggs, lightly beaten
Vegetable oil for brushing waffle iron, if necessary
Accompaniment: butter and pure maple syrup
Special Equipment
A well-seasoned or nonstick Belgian or standard waffle iron
Preheat waffle iron. Put a rack in middle of oven and preheat oven to 200°F.
Whisk together flour, baking powder, baking soda, and salt in a large bowl. Add buttermilk, butter, and eggs and stir until smooth (batter will be thick).
Brush waffle iron lightly with vegetable oil, if necessary, and spoon batter into waffle iron, using 1/2 cup batter for each 4-inch-square Belgian waffle or 1/4 cup batter for each 4-inch-square standard waffle and spreading batter evenly. Cook according to manufacturer’s instructions. Transfer waffle to a baking sheet and keep warm, uncovered, in oven. Make more waffles with remaining batter in same manner.
Serve with butter and maple syrup.