Combine flour, sugar, baking powder and salt in a large bowl. Whisk in milk and melted butter. Lastly whisk in the eggs and vanilla paste. The batter has to be smooth, not lumpy. (At this point the batter can stand at room temperature for about an hour.)
Heat waffle iron according to manufacturer’s instructions and, using a silicone brush, brush the grids lightly with oil. Pour enough batter onto each waffle grid to cover it generously, it should fill all the spaces on its own. If it doesn’t, push the batter towards the edge with a spatula. (I use about 1/2 cup of batter per waffle)
Close waffle iron and cook waffles until they’re golden with a crisp golden brown crust, this takes about 5 minutes.
Transfer waffles to a plate. Serve with a generous serving of peach sauce, some yogurt, fresh peaches and pistachios.