Types of Waffles

Brussels waffles are prepared with an egg-white-leavened or yeast-leavened batter, traditionally an ale yeast; occasionally both types of leavening are used together. They are lighter, crisper and have larger pockets compared to other European waffle varieties, and are easy to differentiate from Liège Waffles by their rectangular sides.

The Liège waffle is a richer, denser, sweeter, and chewier waffle. It is the most common type of waffle available in Belgium and prepared in plain, vanilla and cinnamon varieties by street vendors across the nation.

Flemish waffles, or Gaufres à la Flamande, are a specialty of northern France and portions of western Belgium.

American waffles vary significantly. Generally denser and thinner than the Belgian waffle, they are often made from a batter leavened with baking powder, which is sometimes mixed with pecans, chocolate drops or berries and may be round, square, or rectangular in shape.

Belgian waffles are a North American waffle variety, based on a simplified version of the Brussels waffle. Recipes are typically baking soda leavened, though some are yeast-raised. They are distinguished from standard American waffles by their use of 1 ½" depth irons

Bergische waffles, or Waffles from Berg county, are a specialty of the German region of Bergisches Land. The waffles are crisp and less dense than Belgian waffles, always heart shaped, and served with cherries, cream and optionally rice pudding.

Hong Kong style waffle, in Hong Kong called a "grid cake" or "grid biscuits" (格仔餅), is a waffle usually made and sold by street hawkers and eaten warm on the street. It is similar to a traditional waffle but larger, round in shape and divided into four quarters. It is usually served as a snack.

Pandan waffles originate from Vietnam and are characterized by the use of pandan flavoring and coconut milk in the batter.

Croffle (a compound word of croissant and waffle) is a dessert where croissant raw paper is baked in a waffle pan and eaten with ice cream or maple syrup. The chewy taste of the waffles makes it fun to eat them like a croissant.

Kue gapit is an Indonesian kue kering (dry snack) which originates from West Java. Generally made from tapioca flour, its name comes from the cooking process, in which it is grilled between iron molds like a waffle

Scandinavian style waffles, common throughout the Nordic countries, are thin and made in a round waffle iron. The batter is similar to other varieties, but does not contain sugar. The most common style are heart-shaped slices with a sweet topping such as cream or jam.

Gofri (singular gofre) are waffles in Italy and can be found in the Piedmontese cuisine: they are light and crispy in texture, contain no egg or milk (according to the most ancient recipe) and come both in sweet and savory versions.

Stroopwafels are two cookie-like waffles stuck together with a sweet syrup. They originated in belgium around the late 18th or early 19th century.

Galettes or flat cakes are made with buckwheat flour. They are often single crust free form pies/cookies. The type shown above is a fruit galettes

Hotdog waffles (or waffle dogs) are cylindrical waffles with a hot dog cooked inside them, similar to a corn dog. It is made with specialized waffle irons with cylindrical hotdog-bun shaped molds.