Waffles Around the World that Will Make You Drool

From cozy kitchens to bustling street markets, the humble waffle has woven itself into the culinary fabric of countless cultures. What began as a simple iron-pressed cake in medieval Europe has blossomed into an international phenomenon, delighting taste buds from Antwerp to Anchorage. Crisp-edged or pillow-soft, yeasted or chemically leavened, sweet or savoury, waffles wear many hats and flavours.

As we map these mouthwatering varieties, each waffle tells a story: of local ingredients, time-honoured techniques, and generations of hungry fans. So grab a fork, or simply your fingers, and join us on a journey through the world’s most beloved waffle styles. Whether you’re a powdered-sugar purist or a spice-syrup adventurer, there’s a waffle waiting to become your next obsession. Read on and indulge!

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Brussels waffle

The Brussels waffle is internationally referred to as the Belgian waffle, even though there are several different varieties of Belgian waffles. A Brussels waffle is characterised by larger and deeper pockets than other waffles and is much lighter and crisper. Often served as a dessert or snack, a Brussels waffle doesn’t need any other garnish than simply a dusting of powdered sugar. It may, however, also be served with a topping of chocolate sauce, fruit and/or whipped cream.

Liège waffle

Liège waffles are associated with the town of Liège in Wallonia, the southern part of Belgium. This is the second major type of waffle in Belgium, a lot different from the Brussels waffle. A Liège waffle is denser, much richer and sweeter. It can be considered as Belgium’s equivalent of a doughnut; something that is eaten with your hands as a snack. Liège waffles feature chunks of sugar that caramelise when the batter gets cooked in the waffle iron.

Pizzelle

A pizzelle is essentially a waffle cookie, made in Italy from a batter that is flavoured with ingredients such as anise, lemon zest or vanilla. Cooked in a typical pizzelle iron, a pizzelle has a typical decorative pattern and is a flat, crispy cookie that is sometimes sprinkled with sugar.

American waffle

American waffles are denser and thinner than Belgian waffles. Unlike the Belgian varieties that are leavened with yeast, they are leavened with baking powder. Berries or chocolate drops may be mixed into the batter, much like American pancakes. American waffles are generally eaten for breakfast, again like pancakes, and are often topped with butter, maple syrup, bacon, honey or fruit. They are sometimes also eaten with chicken, fish or stews.

Hong Kong waffle

Hong Kong waffles are only known as such outside of Hong Kong—in the city itself they are referred to as grid cakes. Somewhat similar with the classic waffles, a Hong Kong waffle is round in shape and divided in four quarters. These soft waffles are served as street food, often with peanut butter and sugar spread on one side. They are then folded double and eaten warm.

Scandinavian waffles

Although there are small differences between waffles eaten in the Scandinavian countries, they are similar in shape. Scandinavian waffles are generally heart-shaped and topped with a wide range of sweet and savoury things. Popular toppings, which vary by country, include whipped cream, sour cream, jams, berries, sugar, ice cream, salmon and cheese.

Potato waffle

Popular in Great Britain and Ireland, potato waffles are essentially a waffle-shaped version of potato pancakes. They are vastly different from the batter- and dough-based waffles that are eaten elsewhere in the world.

Syrup waffle

Syrup waffles, officially called stroopwafels, are little sweet waffles that are popular in Belgium and the Netherlands. They were invented in the town of Gouda in the Netherlands, which is also renowned for its cheese. The waffles are made from a thick batter that is cooked on a waffle iron. After cooking, when the waffle is still warm, it is cut in half and filled with a layer of syrup. The sticky syrup then glues the two halves back together. Sold in packets in many stores in the Low Countries, syrup waffles are eaten like cookies.

Kempen waffle

This is another one of the Belgian waffles, named after the Kempen region in northern Belgium where they are made. I have to include this type of waffle because this is the region where I was born and grew up! Also known as gallettes, the thin oval-shaped Kempen waffles with their many small pockets are crunchy, buttery and crumbly—they are a joy to eat as a quick snack.

Pocketfuls of Possibility

Whether enjoyed at dawn’s first light, midday as a comforting snack, or under flickering lanterns as a late-night treat, waffles prove endlessly adaptable. Their grid-iron grooves cradle everything from berries and whipped cream to herring and hollandaise. They can dress up as elegant desserts or tag along as humble sides to breakfast feasts.

So next time your cravings strike, go beyond the basic. Seek out a Liège waffle dripping with caramelised sugar, chase a Stroopwafel’s gooey heart, or fold into a Hong Kong grid cake on the go. Each golden bite is a passport to new tastes, textures, and traditions. After all, life’s too short for plain toast: let your next culinary adventure begin with a waffle.

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