Now you are getting technical on me.
Deffo like the fruit compote topping as it could almost make them healthier ☺️
It's just that waffles in Belgium are as much of a regional thing as anything else. The two most famous kinds are...
Gaufres de Bruxelles: what most people get served in Belgium when ordering a waffle in a cafe or tea room. Yeast-based, not much fat in the batter, very light and fluffy with crisp edges, not overly much flavour i.e. not sweet in any way, large and rectangular, with really big "holes". Always served with sweetened whipped cream and icing sugar. Sometimes with some decorative fruit on the side. These waffles go floppy and rubbery when cold, and so have to be eaten straight away
Gaufres de Liege: a "keeping" waffle that is cakey in texture, yeast-based and very rich in butter, and with pearl sugar mixed into a thick batter. Sold a lot in supermarkets (most in the UK do them), either plain or dipped in chocolate, usually individually wrapped. Not really recommended to make at home unless either a) you have an iron with removable plates, or b) you want to spend hours cleaning the gooey caramel off thanks to the escaped bits of sugar. Also has big holes.
Other kinds of waffles are many, including "quick" recipes made with baking powder but...
Gaufres de Namur: these are the ones that I make, as I've found them the best compromise between the two above. Great when fresh out of the iron, with the aforementioned cream and chocolate sauce, but they also keep well and are great cold, alongside a cup of tea. They are also very good when toasted. Another yeasted recipe, made with butter. These are made with smaller holes.
https://www.gastronomie-wallonne.be/gastro/desserts/gaufre_namur.html
Not quite the recipe I use, but pretty similar. Uses fresh yeast, so half the quantity of dried i.e. one of those standard sachets of instant yeast should do it.
Boter Galetten: light, crisp, thin and biscuity. Very moreish and prone to snaccidents.
Lukken: traditional for new year in the west flanders, made with butter and brown sugar. Again, light, crisp and biscuity.