The listed place of origin for Belgian waffles is Belgium.
Belgian waffles are a family of deep-pocketed waffles associated with Belgian cuisine. The style familiar in English-speaking countries is largely based on the Brussels waffle: a light batter, large squares and deep pockets. Traditional recipes often used yeast, although baking powder is common in modern versions.
The name can cause a historical mix-up. In Belgium, “Belgian waffle” is not necessarily the everyday name for one uniform national recipe; Brussels waffles and Liège waffles are especially important local styles. Liège waffles are smaller and denser, with pearl sugar that caramelizes as they cook.
The style became famous in the United States through international fairs. It appeared at Brussels’ Expo 58, reached Seattle in 1962, and was popularized at the 1964 New York World’s Fair by Maurice Vermersch, who promoted a Brussels-based waffle as the “Bel-Gem” waffle. Its international branding made “Belgian waffle” a familiar generic term.