Sift together the flour, baking powder, sugar, and salt into a large bowl. Dump any salt that remains in your sifter into the bowl afterwards.
Separate the eggs and set the whites aside.
Beat the egg yolks, oil, milk, and vanilla together.
Preheat your waffle iron, and turn your oven on to 200°F.
Combine the wet and dry ingredients, folding gently until smooth. Set aside.
Beat the egg whites until they form stiff peaks.
Fold the egg whiles gently into the batter until there are no more white streaks. Do your best to not mix all the air out of the batter.
Ladle 1/3 to 1/2 cup of batter onto your waffle maker (this can vary by models), and cook on medium high until they're crispy and golden brown on both sides.
Slide cooked waffled onto a baking sheet in the preheated oven until you're ready to serve.
To Freeze Waffles
Allow them to cool completely then place on a freezer safe baking sheet in a single layer. (It's okay if the edges overlap a little)
Freeze a minimum of 2 hours and store in a freezer safe bag or container for up to 4 months.
Reheat in a toaster, toaster oven, or a 325°F oven until warmed through.