Although you can create the batter in advance, we prefer to make the batter when we cook the waffles.
Waffle maker should be preheated in line with manufacturer recommendations. Mix the flour, sugar, baking soda, and salt in a large bowl; place aside.
Milk and eggs are whisked in a small bowl before being added to the flour mixture and gently combined.
Pour a full 1/2 cup of batter into the centre of a regular waffle iron, spreading it to within 1/2 inch of the edges, and then cover. The waffle will cook in 2 to 3 minutes.
Put cooked waffles on a cooling rack over a rimmed baking sheet and preheat the oven to 200°F.
If there are any leftover waffles, make sure they have completely cooled before storing them in an airtight container or freezer bag; if they are still warm, they will perspire and go soggy.