Preheat your waffle iron. You want it hot and ready!
In a mixing bowl, combine the flour, sugar, baking soda, and salt.
To the mixing bowl, add the milk, melted butter, flax eggs, vanilla, and vinegar and stir until just combined. If it’s a little lumpy from the butter hardening from cool milk, it will be fine.
Spray the bottom of the iron liberally with the spray oil.
Pour enough batter just to cover the griddle and fill the edges. You want enough, but not too much to wear it leaks out the edges.
Spray the top of the waffle iron right before closing.
Closing the iron (and flip if you have one like I do) and cook for 4 1/2 -5 minutes. This is for a LARGE belgium waffle. If you’re making smaller ones, the cooking time will be about 3 minutes. The rule of thumb is the waffle is done when the steam stops coming (or almost – I’ve found a little steam is ok) out the sides of the waffle iron.
Serve with lots of butter and maple syrup…even some fruit if that is your thaaaang!
These keep great in the freezer! To heat up: bake at 350 for 5-10 minutes or toast them up in the toaster if you made small ones!