Stuffed Waffles and Waffle Iron Review

The stuffed waffle is sort of like a dream come true: It’s a pocket of delicious fillings wrapped together by a golden and perfectly crisp waffle batter.
 
Behold the stuffed waffle that gives you a fully balanced meal that you can take on the go or enjoy at home! When I first got my Wonderffle® Iron I was super excited to try it out but I didn’t realize how much I actually loved it until I bit into my first stuffed waffle…..and LET ME TELL YOU! I have put together a full review for you about the Wonderffle® iron as well as tips, tricks and recipes!
What is the Wonderffle iron?
 
It’s a waffle iron that is built for making 5-inch round and 2-inch thick Belgian-style stuffed waffles. Waffle “toppings” can be fully enclosed inside the waffle which makes it fun and easy to eat on the go!
The waffle iron comes in two high quality materials: factory pre-seasoned cast iron and nonstick cast aluminum
 
What makes this waffle iron unique?
 
It is cordless! You can use it on any cooking surface including gas and electric cooktops, outdoor grill, oven and induction cooktops for the cast iron model. The cast aluminum model is oven safe up to 335°F (170°C)!
 
The Wonderffle Stuffed Waffle Iron provides a superior cooking experience, portability, and ease of cleaning and storing. It is super easy to wash when you are done using it. I use a dish brush and it gets the job in under 2 minutes!
 
Tips & Tricks
 
It is our absolute favorite specialty kitchen gadget! It is so versatile and the possibilities for the combinations and styles of waffles you can make are endless.
 
It is so fun to make and very easy to get a perfect stuffed waffle. We get the perfect waffle every single time! It is truly such a great experience especially since we get to take it on trips and camping with us.
You can remake them and have breakfast ready to go for the entire week. These waffles are freezer friendly as well. However, if you are planning to eat them within the next 3-4 days I don’t recommend you freeze them. They most likely won’t last longer than that anyway!
 
Pro-tip: Reheat them in an air fryer to get them extra crispy on the outside.
 
Tricks: Keep the handle as close to you as possible to avoid it getting hot and burning yourself. The waffle iron is the size of a very small pan so the stove can heat up the handles if you’re not careful.
 
Half of the waffle iron detaches easily which helps with cleaning but be careful to not let it come out when flipping or when pouring the batter in.
Final Thoughts
 
We give this waffle iron 10/10 for the flexibility, material, price and ease of use. Check out them out here and get one for yourself! Once you try a stuffed waffle you will never want to go back to regular waffles ever again.
 
Make it your own
 
Gluten free? Low glycemic? Make any different types of batter to fit your needs. Use GF All-Purpose Flour for gluten-free option. You can also use a 50/50 mix of oat flour and GF all-purpose flour for a low glycemic option. I’ve also tried almond flour/oat flour mix and it came out delicious — not as fluffy but perfect for those watching their carbs.
 
Other batter substitutes:
Lemon juice for apple cider vinegar.
Coconut oil/canola oil for vegan butter.
Brown sugar/cane sugar for maple syrup.
Unsweetened soy/oat milk for almond milk.
Sausage Egg & Cheese:
Strawberries & Cream:
Print
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Stuffed Waffles and Waffle Iron Review


  • Author: Anna Rios
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes

Ingredients

Waffle Batter:
  • 2 cups All-Purpose Flour
  • 1 1/2 cups Unsweetened Almond Milk
  • 1 tbsp Apple Cider Vinegar
  • 2 tbsp Maple Syrup
  • 1 tbsp Baking Powder
  • 2 tbsp Melted Vegan Butter
  • 1 tsp Vanilla Extract
  • Pinch of Salt
Sausage Egg & Cheese:
  • 1 container of Just Egg
  • 3 Vegan Sausage Patties
  • 1/4 cup Vegan Cheddar Cheese
Strawberries & Cream:
  • 1 cup Strawberries
  • 1 cup Coconut Milk, full fat
  • 2-3 tbsp Coconut Sugar
  • 1 tsp Vanilla Extract
  • 1 tbsp Cornstarch

Instructions

Waffle Batter:

  1. Make vegan buttermilk by mixing almond milk, vanilla extract and ACV in a small bowl and set aside.
  2. Sift flower into a large bowl. Add baking powder and salt.
  3. Add maple syrup, 1 tbsp melted butter and buttermilk into the large bowl with the flour. Use a spatula to combine all ingredients — do not overmix, lumps are ok.
  4. Preheat waffle maker. Use the other tbsp of butter to lightly grease both sides of the waffle maker with a brush. This amount of butter should work for all waffles.
  5. Measure out about 1/3-1/2 cup of batter and pour into bottom half of waffle maker. Add stuffing and then add another 1/3-1/2 cup batter on top. Close and let cook.
  6. Cook for about 5 minutes on each side until golden brown on both sides!

Sausage Egg & Cheese:

  1. Turn pan on medium heat and cook frozen vegan sausages until cooked through. Add 1 tbsp maple syrup a few minutes before turning off the heat.
  2. Cook vegan egg and add cheese on top to get it melty.
  3. Add vegan sausage, egg and cheese to waffle iron.

Strawberries & Cream:

    1. Slice strawberries and set aside.
    2. Whisk coconut milk, sugar, cornstarch and vanilla in a small bowl.
    3. Turn a pan on low-medium heat and add mixture. Simmer for 5 minutes while continuously stirring. Set aside.
    4. Add strawberries to waffle iron but do not add custard until after waffle is cooked.
    5. Slice stuffed waffle in half and use a cooking syringe to insert custard inside waffle.

Nutrition

  • Serving Size: 3 servings

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