Originally Posted by Peremensoe
The distinction of "Belgian" (that is, Brussels--there are other kinds in Belgium) waffles is their cooked structure and consistency, not just their shape. You can tell the difference between a Belgian and a "classic" or buttermilk waffle from just a forkful. Yeast leavening is what creates that. A non-yeasted batter in a Belgian iron will either not fill the spaces, or with more batter and more baking powder will be too heavy. Either way it won't be a Belgian waffle.
This distinction has ceased to be a requirement for Belgian waffles in common cooking terms for quite some time. You can find hundreds upon hundreds of Belgian waffle recipes in the US that don't include yeast. On top of that, there are at least 2 types of waffles made in Belgium that don't include yeast.
We can get as technical or as broad as you want, but the various batters work just fine in the various waffle irons. We can debate why one may or may not be better suited for a particular recipe, but it just didn't matter for the purposes of the OP. The answer to his question was "yes".