To the naked eye, the differences between a Belgian waffle and a regular (traditional) waffle may be hard to distinguish, but a true waffle connoisseur can detect the differences with a mere glance.
HISTORY OF WAFFLES
To gain a little insight into the mystery of waffles, they were first introduced by Walter Clayman at Expo 58 in Brussels, Belgium in 1958. Served with fresh cream and strawberries, they were a huge sensation and found their way into 1964 New York City World Fair. Belgium waffles were capitalized upon by Maurice Vermersch as Bel-Gem Waffle and were sold for one dollar.
Belgians waffles are very popular in North American and Europe. When compared to a regular waffle, it is prepared with a lighter batter, is larger in size and has deeper squares. On the other hand, traditional waffles (regular) are made with a thicker batter. Belgium waffles are made with yeast as opposed to waffles eaten in North America, which are prepared with baking powder.
Belgium waffles are topped with a variety of toppings such as powdered sugar, fruit and chocolate. In North America, they are often served as a dessert with fresh strawberries and whipped cream. Since Belgium waffles have deeper pockets, it makes them a fantastic choice for holding syrup if you are a fan. The texture is considerably lighter and more crisp than traditional waffles.