# The Belgian waffle (also referred to as the "Brussels waffle") often refers to a waffle that is thicker, lighter, crispier and has larger partitions than the traditional waffle. They are often served as a breakfast, with the same topping choices as a traditional waffle. More often than the traditional waffle however, they are served with fruits, whipped cream or ice cream, sometimes served as a dessert. While the thickness is the most commonly accepted difference between the Belgian waffle and the traditional waffle, the use of yeast and beaten egg whites in most Belgian waffle recipes, as opposed to baking powder in the traditional waffle recipe, gives them a lighter and crispier texture.
# The Liège waffle (from the city of Liège, eastern Belgium) is a waffle usually bought and eaten warm on the street. They are usually freshly made in small street side shop, but it is also possible to buy them in supermarkets. They are smaller, sweeter and denser than "Belgian waffles" and have a carmelized sugar coating on the outside, giving it a lightly sweet flavor. Most are served plain, but some are vanilla or cinnamon flavoured, and can be served with toppings like fruits, creams, and chocolate. The Liège waffle was invented by a cook of the prince-bishop of Liège in the 18th century.
