Belgian Waffles: History and a Super Recipe (2024)

FAQs

What is the history of the Belgian waffle? ›

The Belgian waffle debuted in 1958 in Brussels, Belgium at a world fair. A Belgian named Walter Cleyman first introduced the waffle to the US in 1962 at an exposition in Seattle.

The secret ingredient in Belgian waffles is the pearl sugar, which gives the waffles a unique texture and slight, satisfying crunch. Belgian waffles are also fantastically light, which adds to their perfection. Fun bonus fact: traditional Belgian waffles are usually eaten with your hands, not a fork and knife.

The ingredients for both regular waffles and Belgian waffles are similar and include flour, milk, eggs, and butter or oil. However, Belgian waffles use egg whites to give a fluffier texture. Additionally, Belgian waffles have yeast in their recipe while regular waffles use baking powder.

While it is correct to call Belgian waffles Belgian, that name is imprecise. Originally, the Vermesch family called their waffles Brussels waffles, after Belgium's capital city. They called them this to differentiate them from another type of Belgian waffle, the Liege waffle.

Belgian waffles are usually thicker than their American counterparts. These Belgian beauties are made with a recipe that includes yeasted batter and crunchy pearl sugar. Belgian waffles have extra-deep pockets—the better for filling with butter, jam, maple syrup, or whipped cream.

Waffles trace all the way back to ancient Greece where they were flat cakes called obleios, cooked between two hot metal plates, the earliest waffle irons. By the middle ages, these cakes, made form flour, milk or water, and sometimes eggs became known as wafers and continued in their popularity.

The pearl sugar is key to their slight crunch, while the yeast and egg whites contribute to their wonderfully fluffy texture (noticeably less dense than their American counterparts). The term “Belgian waffle” also encompasses several different varieties of this European treat.

The Liège waffle named “gaufre de Liège” in French, is also known as “gaufre Liegeoise” (for its cinnamon flavour) or “sugar waffle” (pearl sugar). It is said to have been invented in Belgium by the cook of the Prince of the city of Liège in the 18th century.

Learn more. Let's be honest: Waffles may be delicious, but they aren't exactly good for you. They're usually made with ingredients that nutritionists say to limit, such as white flour, butter, and lots of sugar. A Belgian waffle from IHOP, for example, has 590 calories, 29 grams of fat, and 17 grams of sugars.

The Liege waffle is small with rounded edges, whereas the Brussels waffle is larger, and has a rectangular shape. Moreover, the Liege one is thicker and contains little clumps of sugar, whereas the Brussels one is lighter and is sprinkled with icing sugar.

What is the difference between Dutch and Belgian waffles? ›

Belgian waffles taste more soft and crispy, while waffles in the Netherlands are made from a heavier batter with a chewy and sticky texture. Another prominent difference lies in the shapes used by Belgian and Dutch styles. The former is in the shape of rectangle and the latter is round.

Through the decades, Belgium's waffle styles diversified, resulting in two distinct groups – the crunchier, bread-like Liege waffle and a softer, lighter Brussels variety made with a yeast-leavened batter. Today, the Liege waffle incorporates crystals of pearl sugar for more crunch and caramelization on the outside.

About Belgian Waffles Co.

traces back to founder Shrey Agarwal's discovery of Belgian waffles during an international culinary expedition. Established in 2015 by Bloombay Enterprises Pvt. Ltd., the company adheres to pillars of excellence and affordability.

Belgium–Israel relations are the bilateral relations between Belgium and Israel. Belgium voted in favor of the United Nations Partition Plan for Palestine in 1947 and recognized the State of Israel on January 15, 1950. Belgium has an embassy in Tel Aviv, and Israel has an embassy in Brussels.

The most simple answer is: they will cook faster. Once you pour batter on the iron the bottom will start to cook and spread. By flipping the iron, the batter flows to the bottom, again allowing direct contact, thus faster heating. I also read that flipping the iron is done in case of large thick waffles.