North American Belgian waffles are based on a simplified version of which Belgian waffle?

North American Belgian waffles are based on a simplified version of the Brussels waffle.

The Brussels style is a light, crisp waffle made from a batter leavened with yeast, whipped egg whites, baking powder, or a combination of methods. It is usually rectangular, with large, deep pockets. North American versions preserve those defining features but often simplify the recipe and use baking powder instead of traditional yeast.

The name “Belgian waffle” is mainly a North American label. In Belgium, waffles are more often identified by regional styles, especially Brussels and Liège. Liège waffles are smaller, denser, rounder, and made from brioche-like dough containing pearl sugar, so they are not the direct model for the standard North American version.

The style reached American audiences through international fairs. It appeared at Brussels’ Expo 58, was shown in Seattle in 1962, and became especially popular at the 1964 New York World’s Fair. Maurice Vermersch, a Brussels vendor, promoted the product under the name Bel-Gem Waffle after finding that many Americans were unfamiliar with Brussels as a city.