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Add butter to a small sauce pan and melt over medium heat. Continue cooking for 4 to 5-minutes, stirring frequently until the milk solids in the butter have browned. Take care not to burn the butter.
In a large mixing bowl, combine the flour, sugar, salt, baking powder, and baking soda. Stir to combine thoroughly.
In a separate medium sized mixing bowl, combine the beaten eggs, sour cream, buttermilk, and browned butter together.
Fold wet ingredients into the dry, and allow to rest for at least 20-minutes, up to overnight.
Heat your waffle iron, and add as much waffle batter that your maker calls for. Cook until browned, approximately 5 to 8-minutes.
Serve with pats of butter and maple syrup, or strawberry compote and whipped cream.