With a hand mixer, beat the eggs on high until fluffy. This take about 5 minutes.
Add the milk, oil, salt, sugar and baking powder. Stir to combine
If you have a fine mesh sifter I find it beneficial to sift the flour after measuring and before adding it to the wet ingredients. You will want to Fold in the flour gently. Do not overmix. You don't want to deflate the eggs you worked so hard to whip.
Spray a preheated waffle iron (I use a standard single Belgian Waffle iron and pour about ½ cup of batter for each waffle)
Please refer to your waffle irons manual for instructions on how to set your waffle irons settings. I aim for a medium brown crust which on my waffle iron is the medium setting.Repeat until all the waffles are made. If you are wanting to serve all the waffles at the same time; place the cooked waffles on an oven safe plate or tray lined with a kitchen towel. Place another kitchen towel on top to prevent the waffles from drying out. I like to set the oven about 170°F or whatever the lowest setting your oven has.
Please refer to above post on how to make whipped cream and berry syrup if desired.