Preheat the waffle maker to high. Preheat the oven to 200°F and place a baking sheet fitted with a wire rack inside to keep cooked waffles warm and crisp.

In a large mixing bowl, whisk together 2 ¼ cups all-purpose flour, ½ cup cornstarch, ¼ cup granulated sugar, 1 ½ tablespoons baking powder, and 1 teaspoon salt until evenly combined.

In a separate bowl, whisk together 2 cups milk (2% or whole), 2 large eggs, ½ cup melted butter or oil, and 2 teaspoons vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and stir until the batter is very smooth and no large lumps remain.

When the waffle maker is fully heated, if recommended by the manufacturer, lightly brush the plates with oil. Pour approximately ½ cup batter per large Belgian-style waffle (or the amount recommended for your waffle maker) onto the center of the hot plates, close the lid, and cook undisturbed for about 3 ½ minutes, or until the exterior is golden brown.

Open the waffle maker, remove the waffle, and transfer it to the rack in the warm oven to keep it crisp. Repeat step 5 with the remaining batter.

After all waffles are cooked, leave them on the rack in the warm oven for an additional 5 minutes to continue drying and crisping, then serve.