What’s the Difference Between Belgian Waffles and Regular Waffles?

Belgian Waffle Maker

Caitlin M. O’Shaughnessy wrote . . . . . . .

First off, if you’re lucky enough to be eating waffles for breakfast, you’re having a great day. Waffles for lunch or dinner? Then you’re really doing it right. Savory waffles with whole wheat flour, cornmeal, and even cheddar are a great way to extend the waffle party all day long. But what’s the difference between Belgian waffles and regular waffles? Belgian waffles are known for their large square and deep pockets that you can fill with butter, jam, or maple syrup, while regular waffles are thinner, and don’t often have the same yeasted batter.

Belgian waffles originated at The Brussels World Fair Expo ’58 and were introduced in North America in 1962 at the Century 21 Exposition in Seattle. Belgian waffles typically have a yeasted batter which makes them light and fluffy, but sometimes baking powder is used instead. Often you can make a Belgian waffle batter that sits overnight, leavening and making for extra fluffy and light waffles that you can start cooking for brunch the second you wake up on a Sunday morning (and is a great option for speeding up the breakfast-making process by planning ahead). Belgian waffles are often much larger than regular waffles in both diameter and thickness, and have to be made in a special Belgian waffle iron.

Regular waffles are made in a smaller waffle iron that doesn’t make pockets as deep as the Belgian waffle maker and heats up even faster because of its size. These waffles can be made in a variety of shapes (hearts, circles, even characters like Darth Vader, Mickey Mouse, and Olaf from Frozen are options for special waffle makers) and are really easy to store in the freezer for a quick breakfast if you keep them separated with parchment paper in an airtight container.

Source: Chowhound

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