A Belgian waffle is a type of waffle identified by its larger size, lighter batter and higher grid pattern which forms deep pockets. As opposed to a traditional waffle, the Belgian waffle attributes its height to the use of yeast batter instead of a pancake batter. Though they are often eaten as a breakfast food in countries like the USA and Canada, they are actually considered to be a form of desert or candy in Belgium and most of Europe.

They are usually served with butter (or margarine) and maple syrup or with vanilla ice cream and fresh fruit as a dessert. Although originally showcased in 1960 at Expo 58, Belgian waffles were first introduced in the United States during the 1964 New York World's Fair at Flushing Meadows Park, USA. The waffle was introduced by Maurice Vermersch of Brussels, Belgium.

Originally called Brussels waffles, Vermersch decided to change the name upon observing the poor geographical skills of Americans. The waffles were served with whipped cream and strawberries, and retailed for a dollar.

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