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Sift dry ingredients into a 4-quart mixing bowl. Crack the eggs into a separate one-quart mixing bowl and be sure to remove any bits of shell. Whisk the eggs until smooth, then whisk in the buttermilk until thoroughly combined. Pour the buttermilk mixture into the dry ingredients, and whisk to combine and work out any lumps, then slowly whisk in the butter.
Bake in a waffle iron according to the manufacturer’s instructions. As this batter has no sugar, it is slow to brown and burn, so if you like a crispier waffle, simply cook longer. Great with savory gravy dishes or fresh fruit and syrup.