Belgian Waffle vs Regular Waffle – What’s the difference?

These waffles are very popular in North America and were initially showcased at an expo that took place in Brussels in 1958. They were introduced to the US by a Belgian called Maurice Vermersch.

They were first named Bel-Gem waffles. In the US, they debuted in Washington DC at the Century 21 Expo in 1962.

They were later popularized in the US during the New York World’s Fair in 1964. Since then, they’ve only increased in popularity and are now the number one waffle seen in restaurants, coffee shops, and desserts across America and even across the Western Hemisphere.

Don’t believe me? Even in Colombia, you can go to a restaurant that specializes in waffles and crepes. It’s called Crepes y Waffles. And you guessed it, the only waffles they serve are Belgian ones. In case you’re wondering, it’s called “Gofres” although many Spanish speakers also just say “Wafle”.

The history of regular waffles dates back to the 9th and 10th centuries, the Middle Ages. They began as a mixture of water and flour being placed between two iron plates and then heated until they were ready to eat.

Similar to a communion wafer. There are different types of waffles ranging from Brussels, Flemish, American, Scandinavian, Belgian, Hong Kong, Stroopwafels, Pandan, and even Hotdog style waffles!

Click here to learn what a Hotdog style waffle is!

Waffle Thickness – Belgian Waffle vs Regular Waffle

This is the most noticeable difference between the two. Belgian ones are larger in size and much thicker compared to regular or American-style waffles.

Belgian waffles have deep grid patterns and are lighter in batter, resulting in a fluffier waffle.

These deep grids make Belgian waffles ideal dessert waffles since they can hold large amounts of waffle toppings like chocolate syrup, maple syrup, honey, whipped cream, ice cream, or whatever else you desire.

It’s pretty easy to spot the difference, isn’t it?

The top picture is of regular or classic style waffles. You can easily see the shallow pockets.

The bottom picture is of a Belgian waffle made in a Belgian waffle iron. You can see how deep the pockets are.

Also, pure Belgian waffles use yeast or egg whites in their batter while regular waffles consist more of baking powder.

This difference in the batter makes Belgian waffles richer in texture. This also makes Belgian waffles crunchy on the outside and chewy on the inside if they’re cooked just a little bit longer than usual. Personally, this is how I like them.

However, regular waffles have an advantage here for some people. If you’re looking at making a waffle sandwich, that means taking two waffles and putting ham or cheese in between them, you need to use regular waffles.

Being thinner gives them the advantage here. Putting together two Belgian waffles for a sandwich would just be too much!

Belgian Waffle and Regular Waffle Recipe Differences

Regular waffles are made using baking powder instead of yeast. This is done with the aim of giving the batter a slight lift. Regular waffles are a little denser compared to their Belgian counterparts.

Since Belgian waffle batter is usually made using yeast dough, they normally require eggs or egg whites. Belgian waffles also tend to be more crispy on the outside and chewy on the inside, especially if cooked for a little longer than usual.

Not only are Belgian waffles thicker than regular waffles, but they are also often larger in size. Many Belgian waffle makers boast 7 or even 8-inch waffles that are often round in shape. Although you can also find regular waffle makers that are round in shape, most often they’re square.