Preheat your waffle iron.
Meanwhile, combine the flour, baking powder, cinnamon and salt in a small mixing bowl. Set aside.
Crack the eggs into a large mixing bowl and use an electric mixer to beat them until light and fluffy, about 1 or 2 minutes (until you see lots of air bubbles). Add the vegetable oil, sugar, and vanilla extract, and beat again to combine.
Add the flour mixture all at once and beat for about 20 seconds to just lightly combine it with the egg mixture. Add the milk and beat again, just until combined, being careful not to over work the mixture. The waffle batter will be somewhat thin with some small lumps. Let the batter rest for 5 minutes (it will thicken a bit as it rests).
Coat your preheated waffle iron with nonstick cooking spray. Pour batter on the hot waffle iron in the amount suggested for your particular unit. Cook until golden brown. Serve immediately.
Transfer any leftovers to a plastic storage bag and store in the refrigerator for up to 4 to 5 days. If you want them to keep longer, follow the easy freezer directions below.