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Preheat your waffle iron.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
In a medium bowl, whisk together the eggs, buttermilk, vanilla, and sourdough discard. Add the melted butter, and whisk until mostly smooth.
Add the wet ingredients to the dry ingredients and whisk until the batter is well combined.
When the waffle iron is ready, distribute an appropriate amount of batter into each well depending on the size of your waffle maker — for me, ⅓ cup of batter is perfect.
Close the machine and cook until the waffles are evenly golden on each side, roughly 6 minutes total, though timing will vary depending on your machine.
Remove the waffles from the machine and transfer to a cooling rack briefly — just a minute or two before serving.
Serve with maple syrup and fresh berries.
, let the waffles cool completely; then transfer to an airtight bag or vessel and transfer to the freezer for as long as 3 months. To reheat, place a waffle in a toaster directly from the freezer, and toast for 3 to 4 minutes or until toasted to your liking.