1. Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
2. In a second bowl, whisk together the melted butter, yogurt, milk, lemon zest, lemon juice, eggs, and vanilla.
3. Gently fold the wet ingredients into the dry mixture, being careful not to overmix the batter. Allow the batter to sit for 5 minutes.
4. In the meantime, preheat your waffle iron. Spray with nonstick spray or brush with additional melted butter.
5. Pour ½ cup of the batter onto the waffle iron, close, and cook until the waffle is golden and crisp, about 2-3 minutes (this will depend on your specific waffle iron).
6. Remove the waffle, place on a rack set over a baking pan, and place the pan in a 200°F oven to keep warm.
7. Repeat with the remaining batter or until all the waffles have been made.

To Serve:

1. Serve the waffles warm and topped however you desire. I went with a mix of berries, citrus segments, syrup, fresh mint sprigs, and powdered sugar.

NOTES:

1. I like to make a large batch of waffles and freeze half of them. Once they have cooked and cooled completely, I wrap each waffle in plastic wrap and store in Ziploc bags in the freezer.
2. I reheat the frozen waffles in a 375°F oven for 10-15 minutes, or until they are warmed through and have crisped up a bit.