Belgium is arguably the most famous waffle-producing country, with two distinct varieties: the Brussels waffle and the Liège waffle. Brussels waffles are rectangular, light, and crispy, typically served with powdered sugar, whipped cream, or fruit. Liège waffles are denser, sweeter, and have irregular edges due to pearl sugar caramelizing during cooking.

Belgian waffle makers often use yeast-leavened batter, which gives their waffles a distinctive light texture. The deep pockets are perfect for holding syrup and toppings.

American waffles are typically thicker and softer than their European counterparts, thanks to baking powder as the leavening agent. They're a breakfast staple, often served with butter and maple syrup. The classic American waffle iron creates a grid pattern that's become iconic worldwide.

Regional variations include the Southern-style waffle (often made with cornmeal) and the increasingly popular chicken and waffles combination that blends sweet and savory flavors.

Swedish waffles are traditionally heart-shaped and thinner than American or Belgian varieties. They're often enjoyed as a fika (coffee break) treat, typically served with jam and whipped cream. The batter usually includes cardamom, giving these waffles a distinctive Scandinavian flavor.

In Sweden, waffles are associated with specific holidays, particularly Annunciation Day (March 25th), when it's traditional to eat waffles.

Hong Kong's signature street food waffle, known as Gai Daan Jai or "eggettes," features a distinctive bubble-like appearance. The batter is poured into a special mold that creates spherical pockets connected in a sheet. These waffles are crispy on the outside and soft on the inside, with a slightly sweet flavor.

Often enjoyed plain, they can also be filled with chocolate, peanut butter, or served with ice cream. The unique texture makes them a popular snack throughout Hong Kong.

Stroopwafels are a Dutch invention consisting of two thin waffle cookies with a caramel-like syrup filling. Originally from Gouda in the late 18th century, they were made from bakery leftovers sweetened with syrup. Today, they're enjoyed worldwide, often placed over a hot drink to warm the syrup.

The traditional method involves baking the waffles in a specialized pizzelle iron, then slicing them horizontally while still warm and spreading the syrup filling before reassembling.

While not a waffle in the traditional sense, krumkake is a Norwegian delicacy made using a specialized iron similar to a waffle iron. The batter is cooked into thin, crisp cookies that are then rolled into cones while still warm. They're often flavored with cardamom and filled with whipped cream.

Krumkake irons typically feature decorative patterns, making each cookie a work of art. They're especially popular during Christmas celebrations.