Waffle

Waffle is a dish made from a leavened batter or dough that is cooked between two hot plates patterned with a grid, producing a crisp exterior and a soft interior. Batter ingredients typically include flour, eggs, milk, and fat, with a leavening agent such as baking powder or yeast. Sugar, vanilla, and butter are common additions; some recipes use yeast for flavor and texture.

The word waffle derives from the Dutch wafel. Waffle-like griddled cakes appear in medieval Europe, baked on pans over an open flame. By the 18th and 19th centuries, specialized waffle irons were widespread, helping to standardize the grid pattern and enabling broader adoption in North America.

American waffles are usually thinner with a lighter texture. Belgian waffles refer to larger, deeper grids and can be yeast-leavened or enriched dough; Brussels waffles are lighter and crisper, while Liege waffles are denser and chewier, with caramelized pearl sugar.

Waffles are commonly served for breakfast or dessert, topped with maple syrup, fruit, whipped cream, or butter; savory toppings such as fried chicken or cheese can also be used in some cuisines. They are widely available in restaurants, bakeries, and street food contexts.