Waffles are usually made from what type of batter or dough?

Waffles are usually made from leavened batter or dough.

Leavening introduces gas into the mixture, helping a waffle rise and develop a lighter interior while it cooks between the patterned plates of a waffle iron. Depending on the recipe, the leavening may come from yeast, baking powder, baking soda, beaten egg whites, or a combination of methods. The result can range from a crisp, airy waffle to a richer, bread-like one.

Not every waffle is identical. Brussels waffles are traditionally made with yeast-leavened or egg-white-leavened batter, while many American waffles use baking powder. Liège waffles are made from a raised brioche-style dough and include pearl sugar, which caramelizes on the iron. These examples are all leavened, even though their textures differ substantially.

“Laminated” refers to dough made from alternating layers of dough and fat, as in croissants, not the usual waffle mixture. “Steamed” describes a cooking method rather than the typical structure of waffle batter, and “unleavened” applies only to particular thin or specialized styles. The broad, standard description is therefore leavened.