Preheat your Waffle Maker according to the manufacturer's instructions. In a large Mixing Bowl, whisk together the 2 cups all-purpose flour, 2 tsp baking powder, ½ tsp baking soda, 1 tbsp granulated sugar, and ½ tsp fine sea salt until evenly combined.

Separate the 2 large eggs separated, placing the yolks in a medium Mixing Bowl and the whites in a clean large Mixing Bowl. To the yolks, add the 2 cups buttermilk shaken; or substitute 2 cups whole milk mixed with 2 tbsp white vinegar, rested 5 minutes, melted 2 cups buttermilk shaken; or substitute 2 cups whole milk mixed with 2 tbsp white vinegar, rested 5 minutes, and 1 tsp pure vanilla extract; whisk until smooth. Using a clean Whisk or Hand Mixer, beat the 2 large eggs separated whites until stiff peaks form, about 2–3 minutes.

Crack 2–3 large 2 large eggs separated per serving into a Mixing Bowl. Add a pinch of salt and a few grinds of black pepper. Whisk until fully combined — no white streaks. Optional: add 1–2 tbsp milk (richer) or water (lighter) per serving. Use a nonstick or well-seasoned carbon steel pan. Have a Rubber Spatula or Wooden Spoon ready before the pan goes on heat.

Add ½ tbsp unsalted 6 tbsp unsalted butter melted and slightly cooled to a Skillet. For creamy curds, use medium-low or low heat. For firmer eggs in less time, use medium — no higher. Once 6 tbsp unsalted butter melted and slightly cooled melts and coats the pan, pour in your whisked eggs. Let sit undisturbed 20–30 seconds until edges just begin to set. Using a Spatula, pull eggs in slow, sweeping strokes — lift and fold rather than stir constantly. This builds larger, softer curds. More frequent stirring gives smaller, more uniform curds. Total cook time: 3–6 minutes. Low heat = 5–6 min, creamiest result. Medium heat = 3–4 min, slightly firmer. Remove when almost no liquid egg remains but the surface still looks slightly wet and shiny.

Lightly grease the preheated Waffle Maker with a little 2 cups buttermilk shaken; or substitute 2 cups whole milk mixed with 2 tbsp white vinegar, rested 5 minutes or Cooking Spray. Pour enough batter to fill your iron (typically ¾ to 1 cup, depending on size) and close the lid. Cook until the waffle is deep golden brown and steam has mostly stopped escaping, about 4–5 minutes. Transfer to a Wire Rack in a single layer to keep crispy — do not stack. Repeat with remaining batter.