Belgium is said to have over a dozen regional waffle varieties.
That diversity reflects Belgium’s distinct culinary regions and cities. Brussels waffles are light, crisp and rectangular, while Liège waffles are smaller, denser and made with pearl sugar that caramelizes on the iron. Flemish waffles and Kempense galetten add further regional styles.
Belgian waffles are not one single recipe. Ingredients, thickness, shape and toppings vary, and some Belgian varieties are closer to crisp biscuits than fluffy breakfast waffles. This is why the phrase “Belgian waffle” can be misleading: in Belgium, people commonly identify waffles by their specific local tradition.
Waffles themselves are older and broader than Belgium. Related wafer-like foods developed across northwestern Europe, and the English word “waffle” came through Dutch. Belgium’s special distinction is the unusually large number of regional forms associated with its cities and provinces, not exclusive ownership of the entire dish.