The Brussels waffle is the rectangular, deep-pocketed Belgian waffle traditionally topped with whipped cream or fruit.
It is made from a relatively light, yeast-leavened batter and is usually served warm with confectioners' sugar, whipped cream, fruit, chocolate, or ice cream. Its large, regular grid distinguishes it from the denser, caramelized Liège waffle.
The Brussels waffle became internationally known after Belgian restaurateur Maurice Vermersch promoted it at the 1964 New York World's Fair. In the United States, it was marketed as a Belgian waffle, a name that helped make the style a familiar breakfast food.
A common mix-up is treating every Belgian waffle as a Brussels waffle. Liège waffles contain pearl sugar that caramelizes during cooking and are generally smaller, chewier, and more irregular in shape.