Preheat your waffle iron on the medium setting or according to your preference.
Add your flour, sugar, baking powder and salt to a medium mixing bowl. Whisk to combine.
Crack your eggs into a liquid measuring cup and beat them with a whisk before adding them to your mixing bowl.
Use the liquid measuring cup for your milk and oil and add them to your mixing bowl. Add the almond extract to the bowl and and whisk everything just until blended.
Follow the directions for your waffle iron regarding how much batter to scoop onto the iron. (My waffle iron takes two cups of batter at a time, which is half of the batter made in this recipe.) Scoop the appropriate amount of batter into the center of your waffle iron and spread the batter evenly with the back of a spoon, making sure to fill the corners. Close the iron and let the waffles cook until the waffle iron beeps, gives a green light, or whatever yours does to indicate the waffles are done.
Carefully remove the cooked waffles with two forks and set them on a dish or platter. Continue cooking the rest of the batter (according to your waffle iron's instructions).
Serve the waffles with butter, maple syrup and berries, if you wish.
Refrigerate leftover waffles for up to four days. Or, you can freeze waffles in freezer bags for up to three months. To reheat, toast them and then pop them into the microwave for another 10 seconds or so if needed. (Or, you can store extra batter in the refrigerator for two days.)
Nutrition facts do not include butter, syrup or berries.