In a large bowl, whisk together the flour, salt, baking soda, and baking powder until well combined.
In a separate bowl, whisk together the oil, eggs, and buttermilk until well combined. Add to the dry ingredients and mix until thoroughly incorporated. Be careful to not over mix to prevent your waffles from getting tough.
Set aside waffle batter to rest while the waffle iron is heating up.
Preheat the oven to 200 degrees. Preheat the waffle iron according to manufacturer's instructions.
Once the waffle iron is heated, brush with canola oil, coconut oil, butter, or cooking spray. Ladle about ⅓ cup of the batter unto the center of each grid on the waffle iron. Close waffle maker and cook according to the manufacturers instructions.
As the waffles are finished cooking, transfer them to a baking sheet lined with a cooking rack and place into the preheated oven. This will hold the waffles warm until ready to eat.
Serve with any topping you desire.
If using coconut oil instead of canola oil, it is best to have your buttermilk and eggs at room temperature so the coconut oil does not solidify when it is added to the batter. Homemade Buttermilk: If you don't have buttermilk, use one tablespoon vinegar or lemon juice and then fill the measuring cup remaining way to 3 ½ cups with milk. Dairy-free Waffles: Use the equivalent amount of non-dairy milk such as almond or coconut milk.Egg-Free Waffles: Eggs may be replaced with flax eggs or vegan egg replacement product. For 4 flax eggs, mix ¼ cup ground flaxseed with ¾ cups of water and let sit for 15 minutes. Flour Notes: Use 100% whole wheat or whole white wheat flour for this recipe to keep these whole-grain waffles.Gluten-Free Waffles: I have used a 1:1 gluten-free flour blend with success to make gluten-free waffles using this recipe. Low-Fat Waffles: This recipe can be adapted to be made lower in fat by replacing half the oil with applesauce. You can replace the full amount of oil with applesauce, but the waffles will not be as fluffy. Leftover waffles can be stored in the refrigerator for up 4 days or frozen for up to 3 months. They are best reheated in a toaster or toaster oven.Freeze Waffles: To freeze waffles for individual servings, allow waffles to cool and then place on a cookie sheet in the freezer in a single layer until flash-frozen--about 30 minutes. Place into a freezer container for storage. If you would like to have sweeter waffles, feel free to add 2-3 tablespoons of maple syrup to the batter.