Buzz
There’s a correct method for stuffing a waffle, and then there are a couple of less successful attempts. That’s the lesson I took away from my experiment today. You might already be aware of this, but I have a knack for taking traditional dishes and pushing them into new territory. Ideally, better territory. (That’s my signature move, after all.) Adding blueberries to waffle batter is just the beginning of waffle innovation, not the end. I set out to stuff a waffle with slices of mozzarella, ham, and cookies. It wasn’t perfect at first, but in the end, I created a couple of stuffed waffles that not only tasted amazing but also brought a lot of joy to my kitchen. Here's the right way to stuff a waffle with pretty much anything, so you can avoid any mess.
The Dip and Layer Techniques
I began by experimenting with two waffle stuffing methods: the dip technique, where you dip your filling—a slice of cheese or an Oreo—into the waffle batter before placing it onto the heated iron. This method ensures the filling is evenly coated and lets you easily control the amount of batter in the waffle maker before closing it. The downside? You might not get enough batter on the iron with dipping alone, leading to thin spots where the filling might be exposed. With cheese, this can even result in a messy situation.
The layering method involves spreading some batter on the iron, placing the filling ingredients, and topping it off with more batter. This approach ensures there’s enough batter to cover any thinner spots, and as the first layer of batter starts to cook, it helps prevent the filling from being exposed to the iron—at least on the bottom. The downside is that there’s a high chance of overflow. It’s difficult to spread a thin layer, add the filling, and then estimate the right amount of batter to top it off without overfilling.
How to Stuff a Waffle
It turns out, neither method works perfectly alone, but when used together, they combine the best of both. By dipping the filling into the batter, you achieve full coverage. Starting with a small amount of batter on the iron creates a protective layer, and then I added the batter-covered filling—in my case, a slice of fresh mozzarella—before topping it with a small spoonful of batter, about a tablespoon. This ensured enough batter to fill the mold, keeping the cheese in place and preventing any overflow from spilling out the sides of the waffle maker.
Begin by preparing a thick waffle batter. If you’re unsure about the consistency, start by adding half of the liquid measurement and stir. If the batter is still too thick, slowly add more liquid until you achieve a fluffy consistency similar to that of brownie batter.
Place your filling into the batter and mix to coat. I used slices of fresh mozzarella in one batch, and Nilla wafers in another (which turned out amazing). On a hot, greased waffle maker, spread a small scoop of batter quickly. It doesn’t have to be perfect—just a thin, even layer. I use a square waffle maker, so I don’t worry about the corners. Drop the batter-coated filling onto the first layer. For my Nilla wafers, I placed two cookies per waffle (though I think I can fit four next time). Add a dollop of batter on top, in the center. Close the iron and cook as usual.
As expected, the waffle iron’s shape presses the batter into the mold while cooking it. Any filling inside will warm up. Meltable ingredients, like cheese, will soften and stretch, meats will brown in the shallow squares of the waffle maker, and sugar-based items will caramelize. This is why I was pleasantly surprised by the Nilla wafers. The sweet vanilla cookies remained crunchy, and the parts exposed to the hot iron caramelized just enough, creating one of my favorite waffles so far.
Try this method to stuff your waffle with anything that fits. You could add bacon, ham, Swiss cheese, or even a lightly fried egg. Based on my experience with Nilla wafers, I’d say any cookie would work well when covered in batter and cooked in a waffle maker.
