I see a lot of speculation on this point, and no real answers. Here's how it works. A "flip style" waffle maker makes exactly one difference and only for thin-batter waffles. It doesn't "distribute the batter more evenly." In fact, if you flip it too soon, the opposite happens. It doesn't "prevent holes." That's determined by how much batter you put in.
All flipping does is cook the top side evenly with the bottom if you're using a thin batter, like Belgian-style waffles. Maybe that's why the Belgian-waffle "purists" are in love with flipping, or maybe it's just love of tradition (flipping was necessary before the electric waffle iron, when they were made on a waffled skillet over a stove that cooked only from the bottom, I don't know. But if you aren't making thin waffles, flipping makes no difference.
If you want the batter to "distribute evenly," just pour it in the middle. Gravity and pressure from the top of the iron will do the rest. If you want to "prevent holes," add more batter and hold (or clip if your iron has one) the iron closed for the first 30 seconds or so to force the batter outward rather than upward as it starts to expand with cooking.