In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well.
Add the milk, oil, egg, sugar and vanilla and mix well. Let the batter sit for about 30 minutes.
Preheat a waffle iron. Do not use non-stick spray on the waffle iron; the oil in the batter will allow the waffle to release easily.
Follow the directions on your waffle iron to cook the waffles. Serve immediately with butter and syrup.
Keep warm and crispy When making a large batch to serve multiple people, preheat oven to 200 degrees. Place an oven-safe cooling rack in the oven. Place cooked waffles on cooling rack in the oven until ready to serve. This will keep the waffle warm and crispy. Do not stack waffles, otherwise they will not stay crispy.
Canola oil vs Coconut oil I usually use canola oil, but I've tried with melted coconut oil once. The flavor is the same (delicious), but for some reason oil kept squirting out from the sides of the waffle iron. It may be more healthy, but it is more messy.
Too much? This recipe is easily halved, but we like to make extras and either freeze it for longer storage or refrigerate it if eaten in the next day or two. Heat it back up in an oven or toaster oven to get it warm and crispy for a quick last minute breakfast!