Thank you for your interest in The Stuffed Waffle Iron. This stovetop waffle maker lets you create your favorite stuffed waffles in four easy steps.


  • Please read all instructions before using The Stuffed Waffle Iron.
  • Do not touch hot surfaces with bare hands. Use handles or heat-resistant gloves.
  • Avoid placing center pan finger loops directly over heat source. Temperatures greater than 335 °F (170 °C) may cause the plastic molding around the loops to melt.
  • Adult supervision is necessary when used by or near children.
  • Use of this device in any manner other than its intended purpose may result in malfunction or injury. (In other words, use this as a tennis racket at your own risk.) 



Before first use, take a moment to get acquainted with the components of The Stu
ffed Waffle Iron (Fig. A).

Diagram of Stuffed Waffle Iron Opened


Now with all that is out of the way, let's get stuffin!



Prepare batter according to recipe instructions. Fully cook filling if required as the unit interior may not reach temperatures required to completely cook all fillings.

Place the closed unit onto the cooking surface and slowly preheat on medium low for about 5 minutes per side. Alternatively, detach the top pan by pulling the top and bottom pans in opposite directions along the hinge assembly (Fig. B). Preheat each pan separately for 5 minutes with the center pan resting on the bottom pan.

The unit is ready when water flicked on the waffle grids quickly sizzles and evaporates.



Remove from heat.

Pour enough batter into the bottom pan to completely cover the waffle grids, about 1⁄3 to 1⁄2 cup. The amount of waffle batter needed may vary based on the recipe or brand of batter mix.

Add filling onto the batter. Avoid allowing the filling to touch the waffle grids along the center pan. The Stuffed Waffle Iron has a capacity to enclose a filling up to a volume of approximately 16 cubic inches, or about 1 US cup.

Cover with enough additional batter to fill up to the top rim of the center pan. Close the unit.

Flip the unit to the opposite side. This allows for the batter to be distributed evenly inside.

Fig. B



Cook on medium low for 6 minutes per side. Cooking times and temperatures may vary depending on cooking surface or ingredients.



Remove the cooked stu
ffed waffle by placing your thumb into one center pan finger loop and your index and middle fingers into the other center pan finger loop and lifting it from the bottom pan. Release the stuffed waffle from the center pan by separating your thumb and fingers in a similar motion as opening a pair of scissors.

Repeat steps 2 and 3 for additional stuffed waffles.



  • Both packaged waffle mix and homemade batter may be used. Since cooking times may vary with each recipe, visually inspect doneness while cooking by slightly lifting the top pan to open the unit (Fig. C).

    Fig. C

  • An infrared thermometer can be used to check that the device is fully preheated. The unit is ready for cooking when the surface temperature of the bottom waffle grids reaches 400 °F (204 °C).

  • Because of its non-stick coating, most batters do not require you to grease the waffle pans before cooking. However, when using a batter that has little fat (e.g. substitutes apple sauce for oil) or less than a
    tablespoon of oil, apply a light coating of cooking oil or spray to the wa
    ffle grids before cooking to prevent sticking.

  • When using fillings with a runny texture, such as fruit pie fillings, it may be prudent to use no more than 3⁄4 cup so that the filling does not spill out of the stuffed waffle during baking.

  • When using fillings with a runny texture, the batter poured into he bottom pan can be cooked a bit before adding the filling to prevent the filling mixing too much with the batter. Add filling when small bubbles begin to form in the batter.

  • “Low and slow is the way to go” is a helpful maxim when baking a stuffed waffle. Because of its thickness, the stuffed waffle needs time to bake all the way through. If baked at too high a temperature, the outside may burn by the time the inside is baked through.

  • Stuffed Waffles can be kept warm and crisp until serving by placing them in the oven at 250 °F (121 °C).

  • Stuffed waffles can be kept in the freezer to be eaten later. Cool them to room temperature, wrap them in waxed paper, then store them in a resealable plastic freezer bag. When ready to serve, heat them in the oven at 350 °F for about 15 minutes or until thoroughly warmed. The amount of time they can be stored in the freezer varies based on recipe.


  • Cooked stuffed waffles are removed using the center pan. Do not use metal tools to remove stuck batter, as doing so may scratch off the non-stick coating.
  • The Stuffed Waffle Iron is not dishwasher safe. Wash with warm water and (optionally) a small amount of dish soap. Use a sponge, dish towel, or non-abrasive cleaning brush.
  • Thoroughly dry the Stuffed Waffle Iron after cleaning and store in a dry place to prevent oxidation.