Note: If you really like crispy yet tender and light waffles, refer to the above post for tips and substitutions.

Place flour, baking soda, sugar, and salt in a large bowl and mix to combine. In another medium bowl, place eggs and beat slightly. Add milk, vanilla extract, and melted butter to the eggs and whisk to combine. Make a well in the center of the flour mixture and pour in the egg mixture. Whisk until thoroughly combined and smooth. Don’t over mix.

Preheat your waffle iron and grease lightly (oil spray is great for this). Bake waffles according to your iron manufacturer’s instructions, or until brown and crisp. Usually, for each waffle you’ll need to pour or spoon ¼ -½ cup batter, and the cooking time will be around 3-5 minutes. Don’t overload it with batter on the first try, and don’t check for doneness before cooking for at least two minutes (to prevent making a mess). Transfer to a plate and cover loosely with aluminum foil to keep warm. If you don’t plan to serve the waffles right away, you can keep them warm in a preheated 200F/95C oven set with a wire rack for up to 30 minutes.