Heat your oven to 200ºF and place a rack-lined sheet pan in the oven
In a large bowl, whisk together the flour(s), sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the buttermilk, butter, eggs, and vanilla. Add the wet ingredients into the dry and stir just until combined but a few lumps remain. Set the batter aside while you heat the pan.
Place a griddle pan over medium heat. When hot, grease the pan well with some butter or non-stick cooking spray. Add about ½ cup of the batter to the pan and cook until golden and bubbles form and pop around the edges, about 3 minutes. Flip the waffle over and continue to cook for 1 to 2 minutes or until golden on the other side. Transfer to the rack-lined sheet pan to keep warm while you cook the remaining waffles.
4. For serving, add the cream instant pudding mix, and icing sugar into a bowl and whip to medium-stiff peaks with a whisk or hand mixer on medium.
Serve the waffles topped with the whipped cream, some strawberries, and maple syrup.
