Everything you ever wanted to know about waffles
From 18th-century Belgian Kitchens to our fresh-to-order Liège waffles in Vermont — here is the delicious story behind the world’s most beloved waffle.
Liège waffle
Liège, Belgium - 18th centryThe original street waffle. Made from a rich, brioche-like yeasted dough studded with authentic Belgian pearl sugar, which caramelizes against the iron to create a golden, lacquered crust. Dense, chewy, and deeply flavored — no toppings necessary.
Brussels Waffle
Brussels, Belgium - 19th CentryLight, airy, and crispy with deep rectangular pockets. Made from a yeasted batter with beaten egg whites folded in for lift. Larger and thinner than the Liège. Designed as a base for toppings — whipped cream, fresh fruit, powdered sugar, and chocolate.
American Waffle
Unites States - 20th centryThinner and softer than Belgian styles, typically made from a baking-powder leavened batter. Commonly served as a breakfast staple with maple syrup and butter. The "Belgian waffle" sold at American diners is usually a fluffier version of the Brussels style.
Scandinavian Waffle
Norway & SwedenHeart-shaped and thin, cooked on a special flower-patterned iron. Made from a simple batter and typically served with sour cream and jam or brown cheese—soft rather than crispy — a beloved everyday treat in Nordic homes.
Bubble Waffle
Hong Kong - 1950sAlso called egg waffles or gai daan jai. Cooked in a distinctive circular iron that creates a pattern of round bubbles. Crispy on the outside, soft and eggy within. Often rolled into a cone and filled with ice cream and toppings, a beloved street food icon.
Stroop Waffle
Gouda, Netherlands - 1800sTwo thin, crispy waffle discs sandwiched together with a layer of caramel syrup. Originally sold at markets in Gouda. Famous for being balanced on top of a hot cup of coffee, which softens the caramel filling. A treat unlike any other.