Types Of Waffles

Over time, dozens of types of Waffles have evolved. The most famous are:

American Waffle

• American Waffle. A waffle that is leavened with baking powder, unlike the Belgian/Brussels waffle, which is leavened with yeast (to make it thicker). American Waffles can be sweet with sugar or served with sweet toppings, or savory and used as a base for entrees, such as stew, smoked salmon or chicken and gravy.

Belgian Waffle




• Belgian Waffle or Brussels Waffle. What is known as a Belgian waffle in the U.S. is called a Brussels waffle in Belgium. It is lighter and crisper than the Liege waffle (see below), with deep “honeycomb” pockets, and is often served as a dessert waffle. In Brussels, the Waffles are rectangular and much larger in size than American Waffles. They can be garnished with a simple dusting of confectioners’ sugar, spread with chocolate sauce and/or whipped cream or piled high with strawberries, bananas and nuts—the Belgian equivalent of a sundae. In America, novelty shapes include hearts and roses, Mickey Mouse and Hello Kitty.

Liege Waffle




• Liege Waffle. The Liege waffle is the second major type of waffle eaten in Belgium—although it lays claim to being the “original waffle” with a 600-year history. It was invented by the chef of the prince-bishop of Liege, a city in eastern Belgium. While the Brussels waffle is a crisp dessert waffle, served with a sweet topping and eaten with a knife and fork, the Liege waffle is a smaller, handheld snack food in the manner of a donut. It has a yeast dough and is golden-yellow, softer and more dense in texture than the Brussels waffle, with a caramelized sugar coating from the last-minute addition of pearl sugar that provides a lightly sweet, distinctive flavor. It also can be flavored with vanilla or cinnamon. The Liege waffle is not only smaller, but sweeter and heavier (more filling) than the Brussels waffle. It also has irregular edges, as compared to the Brussels waffle, which is perfectly rectangular or square with even sides.

Hong Kong Waffle

• Hong Kong Waffle. This type of waffle is street food, a round waffle that can be topped with peanut butter and sugar.

• Krumkake. A Norwegian waffle cookie, traditionally made during the Christmas season. The Scandinavian version of a pizzelle.
  

• Malt Waffle or Malted Waffle. A waffle to which malted milk powder is added for a brighter, malty flavor. Basic recipe: 1 egg, 1 cup flour, 3/4 cup milk, 3 tablespoons malted milk powder, 4 tablespoons melted butter, 1 teaspoon baking powder, 1 tablespoon sugar, 1/8 teaspoon salt. Separate the egg; beat white until stiff. Separately, mix dry ingredients. In another bowl, mix egg yolk, milk and melted butter. Add this to dry ingredients and blend. Fold in beaten egg whites. Prepare according to Waffle iron instructions.
  

• Pizzelle. A thin, crispy, golden brown Italian cookie made from flour, eggs, sugar, butter and flavoring, such as vanilla, anise or lemon zest. It is cooked in a special pizzelle iron (photo at right), similar to a Waffle iron, that has a decorative pattern, typically a snowflake, which is impressed into the cookie. The cookie can be sprinkled with powdered sugar. Unsugared when it is still soft, it can be rolled up into a cone for ice cream or a tube for cannoli.
  

• Potato Waffle. The toaster-waffle version of a potato pancake, common in the U.K. It’s made of reconstituted potato, oil and seasonings. Hold out for real potato pancakes or hash browns.

• Soft Waffle. A recipe with more eggs that creates a waffle that is softer than typical crisp Waffles; the flavor is more like eggy pancakes.
  

• Stroopwafels. A sandwich cookie: two thin waffle wafers with a syrup or dulce de leche-type filling.

• Toaster Waffle. Pioneered by Eggo, this category includes plain or filled Waffles that go from freezer to toaster to plate.

• Waffle. A light, crisp battercake made of flour, sugar, eggs, and fat, baked in a special appliance (see Waffle iron, below) that leaves a grid pattern of honeycomb-inspired squares on both sides.
  

• Waffle Cone. The “sugar cone,” supersized and made with white sugar (photo above). Sugar cones are made with brown sugar or molasses for a deeper flavor and are crunchier. See the history of the ice cream cone.
  

• Waffle iron or Waffle maker. An electric appliance used to make Waffles. Originally Waffle irons were two sheets of iron with a hinge and handles, held over a fireplace. The first electric Waffle makers were a godsend, but the pockets were still a mess to clean up. Today’s Waffle makers include nonstick cooking surfaces for easy cleanup, timers and displays that indicate when the waffle is ready, and switch-out plate options that enable the appliance to be used as a flat-surfaced griddle and a ribbed grill as well.
  

• Waffle Pie. A multi-layer wafer cookie dipped in chocolate. Another definition for Waffle Pie is a casserole dish made of a base of cubed Waffles, mixed with a variety of other ingredients. The Waffles take the place of bread in a bread pudding. This type of Waffle Pie can be sweet or savory and served hot or cold. An example of hot Waffle Pie is a casserole of waffle cubes, chopped tomatoes, bell peppers, green onion, corn kernels, chiles, diced Jack cheese, covered in a custard mixture (milk, eggs, cumin and salt), baked, and served with a drizzle of maple syrup and sour cream.

Waffle Timeline

In The Beginning

• Neolithic Age (ca. 6000 B.C.E. to ca. 2000 B.C.E.). As with bread, the ancestor of the waffle emerges in the Neolithic age as a rustic hotcake made of cereal pulps, cooked on heated stones. The cake is “flipped,” so that both sides can be cooked by the heat. There is no syrup, no whipped cream and no chocolate sauce yet—and likely, no salt and pepper.
• Iron Age (ca. 1200 to ca. 550 B.C.E.). The Iron Age brings iron tools, including the iron plate or griddle. Man can now make the equivalent of griddle cakes or pancakes. At some point, some cook uses two heated iron plates, one on each side of the pancake, to speed cooking.
• Ancient Greece (1100 B.C.E. to 146 B.C.E.). Ancient Greeks cook these flat cakes, called obleios or wafers, between two hot metal plates. They are primarily savory in nature, flavored with cheeses and herbs.

As Mankind Progresses

• Middle Ages (400 C.E. to 1000 C.E.). This method of cooking continues to be used in the Middle Ages by the obloyeurs. These specialists make different types of oublies, as the word has evolved from the Greek. They are served flat or rolled into filled coronets (cones).
• The irons are used to produce a variety of different flat, unleavened cakes (usually from a mixture of barley and oats, not the white flour used today). In many cities, Waffles are sold off carts by street vendors. Judging from extant illustrations, customers get their money’s worth, as the Waffles seem about the size of a small pizza.
• 13th Century. The oublie becomes the waffle in the 1200s, when a craftsman has the idea of forging some cooking plates or “irons” that reproduce the characteristic pattern of honeycombs. The word gaufre, from the Old French for waffle (wafla), first appears in print at this time. Wafla means “a piece of honeybee hive.” Other early Waffle irons designs include landscapes, coats of arms and religious symbols. The batter is placed between hinged plates that are then pressed together with wooden handles, held over the hearth fire to bake and flipped manually.
• The Waffles are sold by street vendors. For religious celebrations or saints’ days, the vendors are allowed to sell their Waffles at church door exits. Over the years, there are more and more vendors fighting over space and customers, until France’s King Charles IX (1560-1574) has to quell the disturbances by regulating the business: Vendors have to stay about six feet from each
• 16th Century. Waffles serve all echelons of society. They are made of water and bad flour and eaten by the poor during bread shortages. While Waffles for the common people are thick, Waffles for the privileged class add eggs, milk and honey to create delicate and tasty
• 1620. Dutch “wafles” come to America with the Pilgrims, who spend time in Holland prior to sailing to
• 1735. The word “waffle,” with two “fs,” appears in print in English for the first
• 1789. At the start of the French Revolution, Thomas Jefferson returns to the U.S. from his position as Minister to France. Along with a pasta machine, he brings a long-handled Waffle iron that encloses the batter and gives the waffle crispness and shape. This begins the trend of “waffle frolics” or waffle parties, where guests can enjoy their Waffles sweet (with maple syrup or molasses) or savory (topped with kidney stew). Slaves get the leftovers as a special treat. This evolves into the southern favorite, chicken and
• 1800s. Vendors on city streets sell hot Waffles slathered with molasses or maple
• 1869. Cornelius Swarthout of Troy, New York, a Dutch-American, receives a patent for the first Waffle iron in the U.S., on August 24th. Described as a “device to bake Waffles,” one heats up the Waffle iron over a coal stove, pour batter on the griddle, close the cover and after a few minutes, flip the griddle and cook the other side of the waffle. It becomes very popular.

Modern Times

• 1911. General Electric introduces the first electric Waffle iron designed by Thomas J. Stackbeck, which has a built-in thermostat to keep the Waffles from burning due to overheating. Today’s Waffle irons have essentially the same mechanics, with technology upgrades that offer non-stick surfaces, lighter-weight materials, fancy designs (flowers, Mickey Mouse, Hello Kitty) and plates that are removable for washing or to change designs.
• 1930s. Waffle irons become standard kitchen appliances.
• 1953. Brothers Tony, Sam and Frank Dorsa introduce Eggo frozen toaster Waffles to supermarkets throughout the United States. Originally called “Froffles,” people started referring to them as “Eggos” because of their “eggy” taste. Going with the flow, the brothers change the name of the product in 1955. The brand is purchased by Kellogg in the 1970s.
• 1964. “Belgian Waffles” debut at the New York World’s Fair in Flushing, Queens. Maurice Vermersch sells his wife’s recipe for Brussels Waffles—fluffy yeast Waffles with with strawberries and whipped cream. Realizing when the Fair opens that most Americans don’t know where Brussels is, he changes the name to Belgian Waffles.
• 21st Century. The “nouvelle waffle”: cross-referencing and fusion cuisine. Sure, maple syrup still tastes great, but there’s a whole wide world of influence now. See the next section for ideas. And revive the “waffle frolic.” (We don’t know that Thomas Jefferson started the the “frolics,” but if he hadn’t brought the Waffle iron back from Paris and served them to his influential friends, Waffles wouldn’t have become fashionable at that time.)
• International Waffle Day is celebrated on March 25th.

Waffle Recipe Ideas

Some might say that any waffle is a good waffle, and we wouldn’t disagree. Others have never had anything beyond a plain waffle with maple syrup, butter and a side of bacon or sausage. Let us provide some inspiration.

First, look beyond plain wheat and buttermilk Waffles to the more complex and interesting world of cornmeal, multigrain and whole wheat Waffles. Just as those breads are generally more interesting than plain white bread, you may find that you enjoy the Waffles more.

One comment on batter: We don’t believe that sugar should be added to pancake waffle batter. You’re already topping a sweet waffle with syrup, jam, ice cream and fudge sauce or other sugar product that’s sweet enough, plus fruit. Think of it as toast topped with jam versus cookies topped with jam—leave the sugar out.

Next comment on waffle toppings: Let your imagination be your guide. Our list below is only the beginning for whatever inspires you. Who says you won’t invent a great barbecue beef waffle, cornmeal guacamole waffle, nacho waffle, pickled tongue waffle or spicy poached egg waffle? (In fact, those all sound great to us right now!)

Sweet Waffle Recipe Ideas For Breakfast/Brunch Or Lunch

Serve with artisan maple syrup or a pecan syrup. Optional sides: fresh fruit and breakfast meat (bacon, ham, sausage).

Trail Mix Waffle

• Malted Waffle. Add 2-3 tablespoons of malt (the same kind you use for malted milk) to your basic recipe for a flavor lift.
• Nutty Crunchy Waffle. Top with almonds, pecans or pistachios—or a blend.
• Trail Mix Waffle. Top with nuts, dried fruits, coconut and granola.
• Tricolor Chocolate Chip Waffles. Update the standard with dark, milk and white (or butterscotch, cappuccino or PB chips).
• Wholesome. Whole grain waffle topped with nonfat yogurt and fresh fruit.

Savory Waffle Recipe Ideas For Any Meal

Chicken & Waffles

• BLT Waffle. A regular or cornmeal waffle, topped with sliced romaine hearts, tomatoes and bacon. Serve with Caesar dressing.
• Chicken & Waffles. A Southern classic. Generally made with a regular or buttermilk waffle, fried chicken breasts and brown gravy or sawmill gravy*. 

*Sawmill gravy is a white gravy or bechamel sauce with added bits of mild sausage or chicken liver; the roux is made from meat drippings. It is also called country gravy.
    

• Serendipity Waffle. “Serendipity” is our word for leftovers. Anything you have in the fridge can be made into an exciting waffle topped with a sauce—cheese, tomato, mushroom or your favorite gravy.
• Smoked Salmon Waffle. A cornmeal waffle topped with smoked salmon, sour cream or creme fraiche, chopped chives (onion lovers can substitute chopped red onion) and dill.
• South-Of-The-Border Waffle. A cornmeal waffle (white or blue corn) with a small dice of jalapenos in the batter. You can serve this with maple syrup for breakfast/brunch; and with queso (cheese sauce) or a queso-salsa blend for other meals.
• Waffle Stew. One of the oldest embellishments for Waffles is to top them with your favorite stew. You can garnish with grated cheese, chopped green onions and a dab of sour cream and/or a bit of leftover mashed potato “whipped cream.” Serve with a side of colorful mixed steamed vegetables and a big salad. A great way to make leftover stew special.

Dessert Waffle Ideas

• Candied Pecan Waffle. Candy roasted pecans top waffle with pecans and whipped cream.
• Hot Fudge Sundae Waffle. Serve with ice cream, top-quality fudge sauce, strawberries and whipped cream.
• Lemon Berry Waffle. Top with lemon curd (or other fruit curd) and seasonal berries. Garnish with whipped cream and fruit sauce (either pureed berries or a fruit syrup).
• Sticky Bun Sundae. Top with cinnamon or vanilla ice cream, raisins and walnuts, garnished with a sprinkling of cinnamon and brown sugar (mixed). Add a very light drizzle of caramel sauce and whipped cream.

Waffle History

Like many of Western civilization's finest achievements, the long and scrumptious history of waffles can be traced to ancient Greece, when Athenians cooked obelios — flat cakes between two metal plates — over burning embers. The word waffle is related to wafer, as in the communion wafer — one of the only victuals that early Catholics could eat during fasting periods since wafers didn't contain animal fats, eggs or dairy products. During the Middle Ages, when bakeries decided to compete with monasteries in the wafer market, the secular — and considerably tastier — waffle was born.

Eventually, waffle irons engraved with coats of arms, religious symbols and the familiar honeycomb pattern (said to resemble interlocking crosses) were used to brand the baked treats. In medieval France, an entire guild was established in 1270 to train the vendors who sold waffles on the street. Because the simplest version only called for flour and water, it soon became a staple of country cooking, though wealthier peasants would add honey, eggs and aromatized wine. The delicacy, according to Geoffrey Chaucer, made for an excellent means of seduction. "He sent her sweetened wine and well-spiced ale/ And waffles piping hot out of the fire," the English poet wrote of courtship in the 14th century in The Canterbury Tales.

The Pilgrims discovered waffles in Holland, where they spent time before arriving in America, and brought them across the Atlantic in 1620. Dutch immigrants popularized the dish in New Amsterdam before it was taken over by the British in 1803 and became New York City. Thomas Jefferson, as legend has it, bought a waffle iron in France as a sort of culinary souvenir and began serving waffles in the White House, helping spark a fad for "waffle parties" nationwide. Americans got their first taste of Belgian waffles — which are leavened with yeast and egg whites — at the 1964 World's Fair (an event that also introduced sangria). While the most common way to serve waffles in the U.S. is covered in butter and syrup, regional variations have evolved. Waffles topped with kidney stew were once said to be a local favorite in Baltimore, while one restaurant in Harlem claims it introduced waffles paired with fried chicken back in 1938.

The innovation of electricity brought the electric waffle iron, which was far less cumbersome and hazardous than a stovetop griddle. But for the harried homemaker, the newfangled appliance still wasn't easy enough. Enter the Dorsa brothers, Frank, Tony and Sam, who in the mid-1930s created a dry waffle batter that only needed one ingredient: milk. When demand spread beyond their hometown of San Jose, Calif., Frank invented a carousel-like contraption that could churn out thousands of waffles in an hour, which could then be frozen and shipped. Kellogg bought the company in 1970 and introduced the catchy slogan "Leggo My Eggo" in 1972 — the same year a coach at the University of Oregon revolutionized athletic shoes by using a waffle iron to create better traction on the rubber soles of his sneakers.