Add eggs, buttermilk, and oil. Mix together briefly. Do not over mix -- should still look lumpy. (If you over mix, you will develop the gluten and the waffles will lose their lightness.)
Cook 4 minutes per waffle. Store any leftovers in an airtight container in the refrigerator. Use toaster to heat and crisp up leftover waffles.
Notes
*MUST use buttermilk. (Milk + vinegar or lemon juice will not work.) The acid from the buttermilk reacts to the baking powder and baking soda making the batter puff up and thicken. Regular milk will result in a thinner batter, and denser waffles.