Yes, but all of those differences happen when someone makes something that isn’t the original but calls it by the same name.
I once made croissants from a recipe using regular laminated pastry dough (no yeast), and the recipe explained that it was a distinct type of croissant, but since I can’t seem to find any reference to it anywhere else I’ll concede that it isn’t common enough to matter.
Unless you’re from Spain, where a tortilla is an egg and potato dish that has nothing to do with Mexican tortillas.
Like I mentioned above, the true Liege-style waffles you’re most likely to find in Belgium are very different from the ones we’re used to in the US. They have a totally different texture, since they’re made from a dough instead of a batter, and they’re often eaten at room temperature without toppings since they have pearls of caramelized sugar throughout. It’s at least as different from what you get at Waffle House as a New Orleans-style beignet is from a choux-based one.
(In my experience, “Belgian” applied to waffles on an American menu tells you absolutely nothing about them. Sometimes it just means they’re round.)