Add the flour, buttermilk, sourdough starter, and sugar to a large bowl.
Stir to combine until a sticky mass forms. Cover with plastic wrap, and let rest at room temperature for 4 hours or up to overnight
After several hours, the dough will spread out and rise a bit.
The next day, add the oil, eggs, salt, baking soda, and vanilla to the flour mixture.
Stir well to combine, and preheat a waffle iron.
Scoop about 1 cup of batter on the hot waffle iron, and cook for 3-4 minutes.
Serve hot with maple syrup and fresh fruit. Store leftovers in the refrigerator for up to 3 days.
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