Treating yourself with waffles for breakfast is a pretty easy decision to make. But the next steps are a lot harder. Will you just brush your waffles with some maple syrup or honey and dig in? Or maybe you’ll take it up a notch and top them with whipped cream and fruit? And then there is deciding on which type of waffles to get: an American waffle or a Belgian waffle.
While it’s easy to assume all waffles are created the same, there are several important and possibly surprising distinctions between an American waffle, also known as a regular waffle, and a Belgian waffle. Let’s check them out.
Recipe
The basis of the recipe for both types of waffles is the same and consists out of eggs, flour, milk, and salt. However, American waffles are leavened with baking powder compared to Belgian waffles that use yeast for this purpose.
Size
The most obvious difference between American waffles and Belgian waffles is their size. American waffles are baked in smaller waffle irons and are usually flatter. Belgian waffles, on the other hand, are baked in a big waffle iron, making them bigger and thicker.
Shape
Another difference that you can spot with the naked eye is the shape of the waffle. Belgian waffles will have larger and deeper holes that allow them to support much more toppings, unlike American waffles that pack a lot of smaller, shallow holes.
Texture
The yeast gives Belgian waffles a crispier texture. They are also lighter and fluffier compared to American waffles because the batter is left to sit overnight.
