The Brussels vs Liège waffle debate, settled (sort of)
We arrived in Brussels with a mission of profound cultural importance: to settle, once and for all, the Brussels waffle vs Liège waffle debate. For science, we ate a lot of waffles. Here’s the report.
First, the imposters
Before anything, a warning. The waffles you see near Manneken-Pis — buried under caramel, Nutella, whipped cream, banana, M&Ms and a sparkler — are not the debate. They’re a tourist invention, and they bury whatever waffle is underneath in sugar (the trap). We tried one out of duty. It tasted of “diabetes” and regret. The real contest is between two simple, classic waffles eaten plain.
In the blue corner: the Brussels waffle
Light, airy, rectangular, with deep pockets, made from a yeast batter so it’s crisp outside and fluffy inside, dusted with icing sugar. We had a proper one at Maison Dandoy (best waffles). Elegant, almost delicate — more of a sit-down dessert. You eat it with a fork and feel sophisticated.
In the red corner: the Liège waffle
Smaller, oval, denser, chewier, made from a brioche dough studded with pearl sugar that caramelises into crunchy little bursts. We grabbed one hot from a bakery, ate it in hand on the street, and needed nothing on it. Sweeter, stickier, more addictive.
The verdict
Here’s the unsatisfying truth: it depends on the moment.
- Crave something light and dessert-y, sitting down? Brussels waffle.
- Want a warm, chewy, eat-on-the-move sugar hit? Liège waffle.
If you pushed me for a single winner, the Liège waffle edged it for us — that caramelised pearl-sugar crunch is just more, and you can walk and eat it. But the Brussels waffle won the “fancy moment” category hands down.
The real conclusion of our rigorous study: eat both, eat them plain, and ignore the sugar towers entirely (the full difference). The debate is a false binary. The only wrong answer is the one with a sparkler in it.
