Preheat your waffle maker according to the instructions in the manufacturer's manual.
In a medium bowl, whisk flour, sugar, cinnamon, and baking powder together.
In a large mixing bowl, pour in the eggs and beat them till they become fluffy enough to form soft peaks or stiff peaks. Next, add milk, butter, as well as the vanilla extract.
Add the dry ingredients to the liquid ingredients and mix them together until you don’t see any large lumps of flour in your pancake batter. Small lumps are fine. When mixing, try not to over mix. Over mixing will result in tough waffles that aren’t fluffy.
Lightly coat the waffle iron with nonstick cooking spray and then add about ½ a cup of batter to the center of the iron.
Cook the waffle according to the manufacturer's instructions or until it stops steaming and turns crisp and golden brown. This usually takes about 2-3 minutes.
Repeat with the rest of the batter.
Serve the waffles warm with either maple syrup, buttermilk syrup, and your favorite toppings.
Notes
How to get fluffy waffles: Be careful not to over mix when combing wet and dry ingredients.To store: Put it in a clean airtight container. The waffles won't be as light as the ones made the same day though. You can make waffles with batter that you've just taken out of the fridge too. You don't need to let the batter rest.To freeze:Put a piece of parchment paper in between each waffle and then place the stack in a freezer bag.