Which Waffle Reigns Supreme? A (Not-So-Objective) Guide

Waffles come in many forms: light and fluffy, dense and sugary, sweet, savoury, or somewhere in between. From Belgian cafés to American diners, these golden grid-marked treats are beloved around the world.

But there’s one that stands out.

Let’s take a moment to appreciate the contenders (and then crown the true winner).

Belgian Waffles

Light, crisp, and often piled high with whipped cream and fruit. Belgian waffles are made with a simple batter of flour, eggs, milk, sugar, and baking powder, creating an airy texture and crunchy edges. Great for brunch. Better with berries.

American Waffles

Thicker and fluffier than their European cousins, American waffles lean into comfort. They’re often served with butter, maple syrup, and the occasional fried chicken. Ideal for a slow Sunday morning.

Liège Waffles

Dense, rich, and caramelised. Liège waffles are made with a yeasted dough and pearl sugar, giving them a sweet, almost candy-like bite. Best eaten warm, preferably with chocolate sauce dripping down the sides.

And Then There’s the Stroopwafel

Two thin, cinnamon-spiced waffles. One generous layer of slow-cooked caramel syrup. Pressed together just as the waffle comes off the iron. Eaten warm, ideally perched on top of a steaming cup of coffee or tea.

It’s the stroopwafel’s unique balance—crispy yet chewy, rich but not heavy—that has earned it fans far beyond the Netherlands. And it’s why, week after week, thousands visit our bakery in the heart of Amsterdam to experience the original for themselves.

Still Debating?

At Hans Egstorf, the oldest bakery in Amsterdam, we’ve been baking stroopwafels by hand since 1898—using the same trusted recipe passed down through generations. Whether enjoyed plain, dipped in chocolate, or finished with a twist, we believe the heart of a good stroopwafel is always the same: craftsmanship, caramel, and a warm waffle fresh off the iron.

Have you tried one yet?

Our bakers are ready when you are!