10 Waffle Types Described

The history of the waffle is as intricate and multifaceted as the elaborate outer form. According to Chicago Waffles, the textured treat dates at least to ancient Greece and may have existed for thousands of years earlier. Families subsequently started adding their own designs when Catholics used the waffle iron to bless food after meals and imprint crosses and other symbols. They soon started to differ in size, shape, and flavor and were referred to as “wafers” throughout Europe.

European street vendors popularized the waffle’s simple design and portability throughout the Middle Ages. The waffle was eaten by the poor and the wealthy alike; more affluent waffle enthusiasts incorporated emulsifiers like eggs, milk, and honey for a more sweet and decadent waffle, according to Garry’s Grill. Waffles made their way to the Americas by way of the Pilgrims in 1620 after the Dutch had introduced them to the dessert. Almost two centuries later, Dutch-American Cornelius Swarthout was awarded the first U.S. patent for a waffle iron on August 24, 1869 — a date now celebrated as National Waffle Day. 

And what’s not to celebrate about waffles? They work as breakfast or dessert and come in so many different packages. Whether you’re eating a frozen Eggo on the way to work or crafting a soft, pillowy stack for a Sunday morning brunch, a waffle always hits the spot. To show our appreciation, we’ve compiled a list of some of the most common waffle variations from around the world.

Stroopwafles

Stroopwafels are characterized by a wafer-thin waffle with a smooth syrup filling. You can eat your stroopwafel warm, when the caramel is at its drippiest point, or allow the cookie to cool and harden. Our favorite way to eat this delightful treat? Smothered with a layer of ice cream in the middle. Dutch Review recommends placing the cookie on top of a warm cup of coffee or tea and allowing the steam to melt the syrup layer inside the cookie just a tad.

This humble cookie actually has very complicated origins. Stroopwafels were once known as a “poor man’s cookie” and were initially assembled with leftovers from Dutch bakeries (per Dutch Review). Since the crumbs lacked the moisture to stick together, bakers began adding a thin layer of syrup to combine the ingredients with ease. Eventually, the cookie became so popular that bakers began using a designated iron, called a pizzelle, to make the thin discs for the cookie. Like other waffles, the batter for a stroopwafel is made from flour, butter, sugar, yeast, milk, eggs, vanilla, and cinnamon.

Waffle cones

If you’re buying an ice cream cone from a local scoop shop, you should always opt for a waffle cone. A survey has shown that most Americans prefer to eat ice cream in a waffle cone compared to the much less flavorful cake cones or sugar cones. The best part about the waffle cone is that it is sturdy enough for a quick dip in chocolate and sprinkles before being filled with ice cream and served. If you find that the bottom of your waffle cone drips out ice cream, you can add a mini-marshmallow to soak up the melty ice cream and enjoy as a tasty surprise when you get to the bottom of the cone. 

 According to legend, Syrian baker named Ernest A. Hamwi designed the first waffle cone at the World’s Fair in 1904. When a neighboring ice cream vendor ran out of dishes, Hamwi quickly rolled a Syrian waffle-like pastry called a zalabi into a cone. Hamwi went on to found the Missouri Cone Company in 1910.

Belgian waffles

Belgian waffles are also known as yeasted waffles. The yeast in the Belgian waffle results in a much fluffier, lighter texture compared to the American waffle, which is leavened with agents like baking powder and baking soda. The addition of the yeast also results in a softer interior and a crunchy exterior.

Since the yeast in the Belgian waffle batter needs to rest overnight to activate its magic leavening powers, you may find making Belgian waffles less laborious in the morning. Anthony Myint uses a mix of active dry yeast and baking powder in his Belgian waffle batter for optimal fluffiness. He also opts for a mix of all-purpose and semolina flour in the waffle batter. According to German Foods, adding semolina to the batter will create a grainier, more robust texture to support the toppings you plan to add to your waffles. Fresh berries, whipped cream, and pure maple syrup are some of the most common adornments for this breakfast classic.

Liege waffles

The Liege waffle is distinctly known for caramelized sugar pieces embedded in its layers of plush waffle batter. This classic Belgian snack was created by an enterprising chef who added chunky pearl sugar to the batter right before cooking. Despite the waffles’ tastiness, you can only find Liege waffles in some select cafes in Belgium. American consumers looking to get their hands on a Liege waffle should instead look to Eggo’s Grab & Go Liege-style waffles. Each individually-packaged waffle contains tons of butter and pearl sugar for maximum sweetness. Plus, the waffles thaw to room temperature in less than an hour, so they’re perfect for on-the-go snacking, just as their name implies.

The sweetness of this waffle is satisfying enough, but who doesn’t love toppings? We recommend adding sliced banana chunks and a swipe of nut spread just like they do at Shaky Alibi’s, a wafflerie in Los Angeles.

Potato waffles

Waffles don’t always have to be tooth-achingly sweet. Instead, you can use a waffle maker to make a potato waffle as a breakfast side or savory treat for any time of day. Anthony Myint’s pastrami waffles are made with shredded potatoes and onions, eggs, mashed potato mix, and two cups of diced pastrami. When making the batter, you’ll want a similar texture to that of a potato hash. 

According to Wise Geek, potato waffles use a multitude of potato-based ingredients, from mashed potatoes to potato starch. Oil can be used to bind the waffle’s ingredients, though eggs are commonly used as well. Wise Geek notes that common toppings for potato waffles include condiments like mayonnaise and ketchup, but some Europeans prefer to add a scoop of baked beans to top off a potato waffle. Alternatively, you can use a potato waffle as an aesthetic garnish on a chicken pot pie. 

Brussels waffles

According to Baking with Butter, the Brussels waffle is a type of Belgian waffle because of the use of yeast in the batter. But the Brussels style of waffle is different than the broad “Belgian waffle” label. While Belgian waffles are usually circular in shape, the Brussels waffle is typically more square in shape and made with deep wells for powdered sugar and fillings per Billy Parisi. The Waffle Pantry notes that the Brussels style of waffle usually has 4-by-6 pockets, although 4-by-4 is also common. Moreover, the square shape and portability of the Brussels waffle makes the food easily portable and popular among street vendors in the Belgian capital city.

If you’re in the market to purchase a new waffle maker so you can make Brussels-style waffles at home, we recommend the Cuisinart WAF-150 four-slice waffle maker. This iron has five browning settings, a series of lights to indicate when the waffles are finished cooking, and a sleek design that you’ll want to show off to all your guests at brunch. Plus, the one-inch pockets in this waffle maker are ideal for toppings. You can top a Brussels waffle with whatever ingredients you see fit: powdered sugar, chocolate syrup, and berry compote are all excellent options.

Vegan waffles

Traditional waffles are usually made with milk, eggs, and butter. So what do you do if you can’t eat any of these ingredients?

Vegan waffles are a more accessible waffling method for those with dietary restrictions. You can find several substitutes for animal-based products for your waffle recipe. Jessica in the Kitchen recommends using room-temperature dairy-free milk to replace some of the liquids in your waffle batter. If you want to replicate buttermilk waffles, you can make your own dairy-free buttermilk by adding apple cider vinegar to your dairy-free milk and letting the liquid sit. Soy milk is one of the more common vegan buttermilk ingredients because the proteins in it are more available than in some dairy-free kinds of milk like almond. You can also use a vegan egg replacer to replace the eggs in the batter; our favorite is the Bob’s Red Mill gluten-free egg replacer. 

Pandan waffles

Pandan waffles are a bit unconventional. According to Hungry Huy, pandan waffles are a Vietnamese and South Asian waffle known as Bánh Kẹp Lá Dứa. The waffle gets its flavor from the pandan: A long, thin leaf sold at many Asian ethnic grocery stores. Pandan is very aromatic and is used similarly to how vanilla is used in countless American desserts,t Hungry Huy notes. 

Hungry Huy recommends purchasing whole pandan leaves instead of the extract if you plan to make the waffles at home. The flavor of the pandan is much more pronounced in the fresh variety. The leaves are blended with water before being briefly squeezed to remove leftover chunks. Then, the batter is combined with rice flour, tapioca starch, sugar, baking powder, and the essential sweetness from coconut cream. Hungry Huy recommends eating the cooked waffles with a scoop of vanilla ice cream or alongside a glass of boba tea.

Bubble waffles

The bubble waffle (otherwise known as the egg waffle) has probably blown up your Instagram feed over the last few years. Residents of Hong Kong call these artistic treats gai dan jai, egg puffs, eggettes, or bubble puffs, per Yum of China. The exact root of this waffle isn’t set in stone, but it is believed that a grocery store owner in the region wanted to use up broken eggs, so he promptly mixed the eggs with flour and oil before pouring it into a honeycomb-shaped mold. With some trial-and-error, the mold was adapted to an egg-like shape that closely resembles bubble wrap. And although the original mold was cooked over charcoal, many street vendors have transitioned to using electric stovetops for safety and reliability, per Christine’s Recipes.

These waffles are easily distinguished not only for their unique shape, but also for their cake-like aroma. According to Christine’s Recipes, the hollow nature of the egg waffle lends well to other flavored batters and fillings, ranging from strawberry to chocolate to cookies and creme. 

American waffles

American waffles differ from their Belgian cousin in several ways, perhaps most obviously because of their smaller pockets, per Craving Home Cook. We also know that the American waffle uses baking powder and baking soda rather than yeast as a leavening agent, which makes them a little less tall and fluffy than the Belgian variety. Family Friend Food notes that besides this ingredient difference, American waffles are usually round while Belgian waffles are square.