Belgium is commonly considered the birthplace of the modern waffle.
Belgium developed a particularly rich waffle tradition, with numerous regional styles rather than one single national recipe. The best-known examples are the light, crisp Brussels waffle and the smaller, denser Liège waffle. These varieties helped establish the form and reputation of the modern waffle served around the world.
Waffles themselves have older and broader European roots. Medieval cooks made wafer-like cakes between heated iron plates, and related foods developed across what are now France, Belgium, the Netherlands, and Germany. The word waffle is linked to Dutch and Middle Dutch terms for wafer-like cakes.
Belgian waffles became especially famous internationally in the 20th century. They were showcased at Brussels’ Expo 58 and later popularized in the United States at the 1964 New York World’s Fair. A common misconception is that “Belgian waffle” refers to one exact Belgian recipe; in Belgium, Brussels and Liège waffles differ substantially in dough, shape, texture, and toppings.