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Combine melted butter, sugar, and yogurt in a large bowl.
Add eggs and whisk until evenly combined, then milk and vanilla.
Sprinkle surface of batter with baking powder and salt and whisk to thoroughly disperse into the batter.
Add flour and mix until it disappears.
Heat waffle iron according to manufacturer’s instructions and coat with nonstick spray.
Cook the first waffle until it’s just beginning to color on top and the shape just sets but is not fully cooked through; in a small waffle iron, this takes 30 to 60 seconds.
Remove the waffle from the iron and transfer it to a cooling rack.
Repeat with remaining batter.
Freeze waffles on the rack until completely solid, for an hour or two or overnight.
Once solid, transfer to an airtight bag or container.
To serve, place frozen waffles directly in toaster and cook until crisp and lightly browned outside.
Alternatively, toast them in an oven heated to 400°F for 8 minutes, flipping halfway through for even toasting.
Serve hot with butter and syrup.