In a large bowl combine flour, baking powder, baking soda, salt and sugar.
In a jug, 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 7 times roughly. 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.
Stack the waffles, top with butter, maple syrup and enjoy! Cover and store in the refrigerator for 1 day.