Nothing beats a waffle fresh off the iron! And for that matter, forget Eggo Waffles, make a double batch of these, freeze  and use as needed; much better for ya!

2 Eggs
1 3/4 cup milk
1/2 cup Butter, melted
2 cups Flour
4 teaspoons Baking Powder
1 Tablespoon Sugar
1/2 teaspoon Salt

Heat Waffle Iron.

In large measuring cup, beat eggs with a fork (or small whisk) until fluffy; stir in milk, melted butter and vanilla.

In large mixing bowl combine flour, baking powder, sugar and salt.
Pour liquid ingredients into dry ingredients and whisk together until well blended, some lumps may remain.

Ladle 1/3 of the batter onto the heated Waffle Iron and bake until steaming stops, about 5 minutes. Carefully remove waffle to serving plate or to wire rack if making a double batch. Repeat the procedure two more times.
When waffles are completely cool, carefully stack in large freezer bag and place in freezer.
To reheat, pop into toaster like you would an Eggo Waffle.

Sometimes for variation I will use whole wheat flour in place of some of the white flour, along with some ground flax seed; the dry ingredients combined still amount to 2 cups.
When making a whole wheat version I will substitute Brown Sugar for the White Sugar.
A lot of the time I use soy milk instead of milk.
I always use real butter.