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Liege waffles are thick and bready in taste, speckled with sugar pearls creating a delicious caramelized texture.
A Dessert Waffle!
We first tried true liege waffles (prounouce lee-ezh) on a trip to Europe and we were instantly in love! Unlike American waffles that use baking powder batter, these waffles use a yeast dough and tend to be smaller. The best and moist unique part is the crunchy addition of Belgian pearl sugar! While traditionally a breakfast food, this waffle is more of a dessert and is enjoyed any time of the day.
This treat offers a thicker and sweeter bite with a more bread-like texture. The sugar pearl crunch is especially satisfying! We love to top ours with Homemade Whipped Cream and fresh berries for the ultimate bite!
WHY WE LOVE IT:
- Texture. The thick bread-like texture and crunch of the sugar pearls are so addictive!
- Any waffle iron will do! There is no special equipment required and the dough comes together easily.
- Great for parties. These would be a delicious addition to a brunch spread or as a unique party dessert.
Ingredients
PREP TIME: 20 minutes
RISE TIME: 30 minutes
COOK TIME: 6 minutes
- 2¼ teaspoons instant dry yeast, (1 packet) – or active dry yeast
- ¾ cup lukewarm milk – between 105-110°F
- 2 large eggs
- 1 cup butter, melted – Use salted or unsalted butter.
- 3½ cups all-purpose flour – See How to Measure Flour.
- ½ teaspoon salt – omit if using salted butter
- 1 teaspoon vanilla extract – or almond, lemon, or coconut extract
- 8 ounces Belgian pearl sugar – This is a type of sugar formed into chunks that won’t dissolve when baking.
- optional toppings – fresh berries, jams, Nutella, Homemade Whipped Cream, How to Make Maple Syrup, Buttermilk Syrup, or Chocolate Gravy
How to Make Liege Waffles
- BATTER. In the bowl of a stand mixer, dissolve 2¼ teaspoons instant yeast in ¾ cup warm milk. Let sit for about 5 minutes or until the mixture begins to foam.
- Add 2 eggs and 1 cup melted butter and stir to combine.
- Add 3½ cups flour, ½ teaspoon salt, and 1 teaspoon vanilla and mix on low using the dough hook attachment until the mixture is smooth.
- RISE. Cover and let rise until dough has doubled in size (about 30 minutes – 1 hour).
- Once the dough has risen, preheat the waffle iron. Fold in 8 ounces of Belgian pearl sugar using a wooden spoon.
- COOK. Divide the waffle dough into 12 small balls about 3-4 ounces each.
- Grease the waffle iron (Belgian or regular) with cooking spray add 1 dough piece at a time and cook until golden and crisp, about 6-10 minutes.
- Make sure to wipe off caramelized sugar with a paper towel and grease the waffle iron in between making each waffle.
Complete The Meal
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Liege Waffles
Equipment
- Belgian pearl sugar
Ingredients
- 2¼ teaspoons instant dry yeast, (1 packet)
- ¾ cup lukewarm milk
- 2 eggs
- 1 cup butter, melted
- 3½ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon vanilla
- 8 ounces Belgian pearl sugar
Instructions
- In the bowl of a stand mixer, dissolve the yeast in the warm milk. Let sit for about 5 minutes or until the mixture begins to foam.
- Add eggs and melted butter and whisk to combine.
- Add flour, salt, and vanilla and mix on low with a dough hook until the mixture is smooth.
- Cover and let rise until dough has doubled in size (about 30 minutes – 1 hour).
- Once the dough has risen, preheat the waffle iron. Fold in Belgian pearl sugar using a wooden spoon.
- Divide the dough into 10-12 small balls about 3-4 ounces each.
- Grease the waffle iron (Belgian or regular) with cooking spray add 1 dough piece at a time and cook until golden and crisp, about 6-10 minutes. Make sure to wipe off carmelized sugar with a paper towel and grease the waffle iron in between making each waffle.
- Serve warm with whipped cream and berries.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
After the dough has risen, punch it down, wrap it with plastic wrap, and refrigerate overnight. When ready to cook, rest the dough at room temperature before folding in the Belgian sugar, dividing, and cooking.
Freeze liège waffles in a freezer-safe bag for up to 3 months. For ease, wrap each cooled waffle individually and place them in a freezer bag.
