The Best Homemade Waffles (without Buttermilk)

1 Combine [wprm-ingredient text="2 cups all-purpose flour" uid="1"], [wprm-ingredient text="¼ cup granulated sugar" uid="2"], [wprm-ingredient text="2 tablespoons cornstarch" uid="6"], [wprm-ingredient text="2 teaspoons baking powder" uid="3"], [wprm-ingredient text="½ teaspoon baking soda" uid="4"] and [wprm-ingredient text="1 teaspoon kosher salt" uid="5"] in a large bowl. Whisk to combine. Set aside.
2 Pour the [wprm-ingredient text="1 ½ cups milk" uid="7"], [wprm-ingredient text="¼ cup flavorless oil" uid="8"], [wprm-ingredient text="2 large eggs" uid="9"] and [wprm-ingredient text="1 teaspoon pure vanilla extract" uid="10"] into a liquid measuring cup or a small bowl. Whisk thoroughly until combined. (The eggs need to be completely incorporated.)
3 Pour the wet ingredients into the dry ingredients.
4 Stir until just combined. The batter does not need to be completely smooth, so do not mix it until it is smooth or it will be overmixed.
5 Pour ⅓ cup of the waffle batter into a greased, hot waffle iron. (This will be dependent on the size of your waffle maker, so you might need more or less, and depending on this, you will have more or less waffles. A third of a cup is the correct scoopage for my waffle maker.)
6 Cook until crispy and cooked through.
7 Repeat until all the waffles have been made and enjoy!