Oh my gosh, you have to try this – stuffing waffles with gravy is my new favorite comfort food hack! It all started one lazy Sunday when I was craving both crispy waffles and rich gravy, and thought “why not combine them?” The result was pure magic – fluffy waffles with savory gravy pockets that make every bite exciting. My family went nuts for them!
These aren’t your average breakfast waffles. Imagine Thanksgiving stuffing meets crispy waffle iron goodness, all drenched in that velvety gravy we love. The first time I made them, my husband ate three straight off the iron (burned his fingers and didn’t even care). Now it’s our go-to brunch showstopper when we want something special that comes together in minutes.
Ingredients for Stuffing Waffles with Gravy
Gather these simple ingredients and you’re halfway to waffle heaven! I always separate them into wet and dry groups – it makes the mixing process foolproof.
Dry Ingredients
- 2 cups all-purpose flour (spooned and leveled, please!)
- 1 tablespoon baking powder (fresh is best)
- 1/2 teaspoon salt (I use kosher)
Wet Ingredients
- 2 large eggs (room temperature works wonders)
- 1 3/4 cups whole milk (2% works in a pinch)
- 1/2 cup melted butter (cooled slightly)
The Star of the Show
- 1 cup prepared gravy (thick and cooled – trust me on this)
How to Make Stuffing Waffles with Gravy
Okay, let’s get cooking! This is easier than you think, but I’ve got some tricks to guarantee waffle perfection. First rule? Preheat that waffle iron – a hot surface gives you that gorgeous crispy exterior we’re after.
Preparing the Batter
Start by whisking all your dry ingredients together in that big mixing bowl Grandma gave you (you know the one). In another bowl, beat the eggs like you mean it before stirring in the milk and that glorious melted butter. Now here’s my secret – pour the wet into the dry ingredients and stir just until combined. A few lumps are fine! Overmixing makes tough waffles, and nobody wants that.
Cooking the Waffles
Now the fun part! Pour enough batter to just cover the waffle iron’s grid pattern. Working quickly, dollop tablespoons of your cooled gravy right in the center – leave about a half-inch border. Carefully spoon more batter over the gravy to seal it in completely. Close the lid gently (no slamming!) and cook until your kitchen smells amazing and the steam stops pouring out – about 4-5 minutes depending on your iron. Pro tip: resist peeking for at least 3 minutes or you’ll rip your beautiful waffle!
Tips for Perfect Stuffing Waffles with Gravy
Listen, I’ve made every mistake so you don’t have to! Here’s what I learned the hard way:
Thick gravy is non-negotiable – runny gravy will seep out and make a mess. Chill it first if needed. And crank that waffle iron hotter than you think – mine stays at medium-high for maximum crispiness without burning.
Serve these beauties immediately while they’re still crackling-crisp. They’ll steam themselves soggy if left stacked – I learned that during one tragic brunch. Last tip? Double the batch. Seriously, people always come back for seconds!
Serving Suggestions for Stuffing Waffles with Gravy
Oh, the possibilities! These savory waffles shine brightest with crispy fried chicken piled on top – the ultimate comfort food combo. For something lighter, roasted Brussels sprouts or caramelized onions make perfect partners. And please, don’t be shy with extra gravy! I always keep a warm gravy boat on the table for serious drizzling action.
Storing and Reheating Stuffing Waffles with Gravy
Okay, confession time – these rarely last long in our house! But when we do have leftovers (a Christmas miracle), here’s how we keep them tasting fresh: Let the waffles cool completely, then tuck them in an airtight container with parchment between layers. They’ll keep in the fridge for about 3 days – any longer and the gravy starts weeping.
For reheating, skip the microwave unless you love soggy sadness! I pop them straight into a 375°F oven for 5-7 minutes until they’re crackling crisp again. The toaster works too – just watch for any sneaky gravy drips that might caramelize on your heating elements (speaking from experience here).
Ingredient Substitutions for Stuffing Waffles with Gravy
Need to switch things up? No problem! For dairy-free, almond milk or oat milk work great instead of regular milk – just keep it unsweetened. Gluten-free? Swap the all-purpose flour for your favorite 1:1 gluten-free blend (I’ve had great results with Bob’s Red Mill). As for the gravy, homemade is best, but store-bought works in a pinch – just make sure it’s thick and cooled before using. Vegetarian? Try mushroom gravy for a rich, earthy twist!
Nutritional Information for Stuffing Waffles with Gravy
Just so we’re clear, these aren’t diet food – but oh, are they worth it! Based on my calculations (and many, many test batches), each glorious waffle clocks in at about 350 calories. You’re looking at 18g fat, 40g carbs, and 8g protein per serving. That thick gravy adds about 500mg sodium, so if you’re watching salt, go easy on the extra drizzle. Remember, these numbers are estimates since ingredients vary – but let’s be real, you’re here for the flavor, not the math!
Frequently Asked Questions About Stuffing Waffles with Gravy
Can I use boxed waffle mix for this recipe?
Sure, in a pinch! But trust me, homemade batter makes all the difference in texture and flavor. If you do use a mix, pick one without sugar – savory waffles don’t need that sweetness competing with the gravy.
How do I prevent soggy waffles?
Two words: hot iron! Make sure your waffle maker is properly preheated. Also, let your gravy cool completely before using – warm gravy creates steam that softens the waffle. And never stack them fresh off the iron – that’s a soggy disaster waiting to happen!
What’s the best gravy for stuffing waffles?
My go-to is classic turkey or chicken gravy, but sausage gravy works amazingly too! Just make sure whatever you use is thick enough to hold its shape when spooned. Runny gravy equals leaky waffles – and nobody wants gravy all over their waffle iron!
Can I freeze these gravy-stuffed waffles?
Absolutely! Let them cool completely, then freeze in a single layer before transferring to bags. Reheat straight from frozen in a 375°F oven for about 10 minutes. They won’t be quite as crisp as fresh, but still delicious in a hurry!
I’d absolutely love to hear how your stuffing waffles with gravy turn out! Did they become a new weekend favorite like they did for my family? Maybe you put your own spin on them with different herbs or gravy flavors? Drop a comment below and tell me all about it – I read every single one while sipping my morning coffee (and probably getting jealous of your brilliant ideas).
And hey, if this recipe brought you as much joy as it brings me, would you do me a huge favor? Give it a star rating so other gravy-loving waffle enthusiasts can find it too. Nothing makes my day like seeing that someone else discovered this magical comfort food combo. Now go forth and waffle with reckless abandon!
Print
5-Star Stuffing Waffles with Gravy for Ultimate Comfort
- Total Time: 25 mins
- Yield: 4 waffles
- Diet: Low Lactose
Description
A savory twist on classic waffles, stuffed with rich gravy for a hearty meal.
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1 3/4 cups milk
- 1/2 cup melted butter
- 1 cup prepared gravy
Instructions
- Preheat your waffle iron.
- Mix flour, baking powder, and salt in a bowl.
- Whisk eggs, milk, and melted butter in another bowl.
- Combine wet and dry ingredients to form a batter.
- Pour batter onto the waffle iron, add a spoonful of gravy, then cover with more batter.
- Cook until golden brown and crispy.
- Serve hot with extra gravy on top.
Notes
- Use thick gravy to prevent leaks.
- Adjust cooking time based on your waffle iron.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Breakfast
- Method: Waffle Iron
- Cuisine: American
