In a small saucepan over medium high heat, melt the butter and let cool for 10 minutes.
In a medium bowl, whisk together the milk, vanilla, and eggs and then slowly whisk in the melted butter.
In a large bowl, whisk together the flour, sugar, salt, and yeast. Pour in the wet ingredients. Mix until just combined.
Place in a container that leaves room for expansion and cover. Refrigerate overnight or for up to 4 days. If you are rushed, you can make this an hour in advance, but the flavor and texture is greatly improved after a good long rest in the fridge.
To serve, remove batter from the fridge when you are ready to use and cook using your favorite waffle iron. Serve the waffles with desired toppings. These waffles are great with fruit, syrup, and/or whipped cream for breakfast. They are also good with ice cream and hot fudge sauce for dessert! Enjoy!
Note-Waffles can be frozen, well sealed, for up to 1 month. Pop them in the toaster to reheat.