Combine the flour, corn starch, sugar, baking powder, baking soda and salt in a medium bowl.
Melt the butter in a small saucepan over medium heat. Keep a close eye on it. After it's melted, it will foam up and then start to brown. Swirl it around in the pan every few seconds, then remove it from the heat as soon as the color of the milk solids darken to a caramel color. Pour it into another bowl or large liquid measuring cup to cool slightly.
Add the buttermilk, egg and vanilla to the melted brown butter and whisk to combine.
Pour the wet ingredients into the dry ingredients and gently whisk until no lumps (or very few) remain. Do not over mix. Let the batter rest for 15-30 minutes.
Preheat a waffle maker and cook the waffles according to the manufacturer's directions.
Serve the waffles immediately with more butter and maple syrup on the side.
Place cooked waffles on a wire rack in a single layer to cool to maintain their crispiness.