At restaurants and grocery stores throughout the country, you’ll encounter two types of waffles: a square or round traditional waffle and the Belgian waffle. While they look similar, Belgian waffles often have a fluffier texture and deeper pockets that hold onto syrup and other toppings. Learn more about the differences in origin, appearance and preparation.
In concept, waffles date back to Ancient Greece. The Belgian waffle has been attributed to the Prince of Liege’s chef, who would prepare a thicker dessert covered in caramelized sugar.
Through the decades, Belgium’s waffle styles diversified, resulting in two distinct groups – the crunchier, bread-like Liege waffle and a softer, lighter Brussels variety made with a yeast-leavened batter. Today, the Liege waffle incorporates crystals of pearl sugar for more crunch and caramelization on the outside.
The Brussels waffle made its first appearance at the Brussels World Fair Expo in 1958 and entered North America four years later at the Century 21 Exposition in Seattle. These waffles topped with fruit became popular and contrasted against the flatter American variety. Since American consumers weren’t familiar with the Liege waffle, these expo offerings were simply dubbed “Belgian” waffles.
Meanwhile, the American waffle came across the Atlantic with Dutch settlers in the 17th century. By the 19th century, a patent was issued for a waffle iron to make the dish. During this time, it’s assumed that waffles were prepared in sweet and savory varieties akin to bread.
Appearance stems from the waffle’s preparation. Oftentimes, the yeast-heavy Belgian waffle batter is intended to sit overnight. Doing so extends the leavening period, resulting in a fluffier and lighter waffle once you cook it in a waffle maker.
Waffle makers for the Belgian variety tend to have a larger, circular shape with deep, grid-like grooves. Once you add syrup or whipped cream on top, it’s more likely to stay within the waffle’s pockets, rather than slide off the surface. This design reflects the fact that they’re often eaten as street food in Belgium, bent like a taco and eaten with few – if any – toppings.
The thinner, rectangular-shaped American waffle can be similar to eating a stack of pancakes or French toast yet has a crispier texture.
In terms of preparation, both Belgian and traditional waffles share similar ingredients. However, you’ll notice some differences:
Craving a waffle? No matter the time of day, stop by Colony Diner to satisfy your sweet tooth with a variety of toppings! Review our menu before you sit down to dine or place an order for pickup today.
Belgian waffles are thicker and often larger than regular waffles because they’re made with a waffle iron that has deeper grids. Belgian waffle batter is made a little differently often incorporating egg whites or other leavening agents to make the batter light and fluffy.
Meanwhile, the American waffle came across the Atlantic with Dutch settlers in the 17th century. By the 19th century, a patent was issued for a waffle iron to make the dish. During this time, it’s assumed that waffles were prepared in sweet and savory varieties akin to bread.
At restaurants and grocery stores throughout the country, you’ll encounter two types of waffles: a square or round traditional waffle and the Belgian waffle. While they look similar, Belgian waffles often have a fluffier texture and deeper pockets that hold onto syrup and other toppings. Learn more about the differences in origin, appearance and preparation.
The thinner, rectangular-shaped American waffle can be similar to eating a stack of pancakes or French toast yet has a crispier texture.
Appearance stems from the waffle’s preparation. Oftentimes, the yeast-heavy Belgian waffle batter is intended to sit overnight. Doing so extends the leavening period, resulting in a fluffier and lighter waffle once you cook it in a waffle maker.
The Brussels waffle made its first appearance at the Brussels World Fair Expo in 1958 and entered North America four years later at the Century 21 Exposition in Seattle. These waffles topped with fruit became popular and contrasted against the flatter American variety. Since American consumers weren’t familiar with the Liege waffle, these expo offerings were simply dubbed “Belgian” waffles.
These are some serious dessert waffles. The waffles contain semolina and half-and-half which adds an extra richness that pairs beautifully with the decadent toppings. Get our Churro-Style Waffles recipe.
Regular waffles (or American waffles) are made in a smaller waffle iron that doesn’t make pockets as deep as the Belgian waffle maker and heats up even faster because of its size. These waffles can be made in a variety of shapes (hearts, ho-hum circles, squares, even characters like Darth Vader, Mickey Mouse, and Olaf from “Frozen” are options for special waffle makers…even real-life characters like Bob Ross!) and are really easy to store in the freezer for a quick breakfast if you keep them separated with parchment paper in an airtight container.
This is a basic weekend recipe you should master. Make a big batch and freeze the waffles individually so you can pop them in the toaster and enjoy them all week long. Get our Easy Belgian Waffles recipe.
Belgian waffles originated at The Brussels World Fair Expo ’58 and were introduced in North America in 1962 at the Century 21 Exposition in Seattle. Authentic Belgian waffles, also known as liege waffles, typically have a yeasted batter which makes them light and fluffy yet crisp outside, but sometimes baking powder and/or baking soda are used instead. Other versions rely on whipped egg whites (like this recipe for “True Belgian Waffles” that beats the egg yolks into the milk and butter, then whips up the whites and gently folds them in) for that airy texture.
The batter for regular waffles is usually denser than that for Belgian waffles, but both kinds of waffles contain more sugar than that other classic option, pancakes, which helps them become more caramelized for a deeper flavor (and gives them an edge in the age-old pancakes vs waffles food fight). Waffle batter also generally has more fat, which makes them crisp.
Perfect Homemade Waffles (Mochi Vs. Belgian)
FAQ
Are Belgian waffles bigger than regular waffles?
Why are Belgian waffles so big?
How many inches is a Belgian waffle?
Are Belgian waffles round or square?
What is the difference between Belgian and regular waffles?
Basically, Belgian waffles are known for their extra-large and deep square pockets that you can fill with butter, jam, or maple syrup, while regular waffles are thinner, and don’t often have the same yeasted batter. Read more about how they differ, then try your hand at making both kinds.
Are there healthy waffles?
The hearty waffles are a great option on the menu. They are made with whole ingredients such as whole wheat flour, oats, bananas, skimmed milk and sweet potatoes.
Why are Belgian waffles so thick?
Belgian waffles are thicker and often larger than regular waffles because they are made with a waffle iron that has deeper grids. These deep pockets are perfect for holding delicious pools of syrup. The batter for Belgian waffles usually has a leavening agent.
Do Belgian waffles need to rise?
But true Belgian waffles rely on yeast and some rising time to give the waffles a more complex flavor and an airier lift. The batter needs at least an hour to rise, but an overnight rise gives them the best flavor. It also means you can fire up the waffle iron when you’re ready to cook. The Secret to Better Belgian Waffles? Malt Powder.