We may earn money or products from the companies mentioned in this post.

Liege waffles are different than regular American breakfast waffles (like our version here). They are also less cakey than German dessert waffles. Lastly, they are different than the large, fluffy ‘Belgian waffles’ you might find on restaurant menus here in North America (like IHOP). Traditional Liege waffles from Belgium are made from a buttery, eggy brioche-like dough that is studded with pearl sugar. If you don’t have pearl sugar, just use crushed sugar cubes like I did here.

We served these for brunch for Mother’s Day and Father’s Day. Our family couldn’t get enough of them! They’re best if served with whipped cream and maybe some berries too. Of course, since we’re Canadian, we serve them with maple syrup!

Some recipes for Liege waffles are quite time-intensive, requiring two or more rising times. This just has one main rise, plus a quick rest, before baking. I make this dough in the morning, let it rise, and add the sugar before I’m ready to bake them.

Print Pin

Liege Waffles

Course Dessert

Cuisine Belgian

Keyword waffles, baking, dessert, brioche, dough

Prep Time 2 30

Cook Time 30

Servings 16 waffles

Ingredients

1 3/4 tsp dry yeast
1/3 cup lukewarm water
2 cups flour
1/2 tsp salt
3 large eggs beaten
1 tsp vanilla extract
3/4 cup salted butter, melted
1 cup sugar cubes, crushed

Instructions

In a small bowl, sprinkle the yeast over the lukewarm water and let sit until foamy, about 5 minutes.
In the large bowl of a stand mixer, mix the flour and salt. Pour in the yeast mixture and gradually add the eggs while beating. Beat in the vanilla using the paddle attachment.
While the mixer is on medium speed, gradually beat in the melted butter. Beat until smooth and the butter is incorporated. The batter will be thick and sticky.
Cover the bowl with a damp towel and set aside at room temperature until doubled in size, about 1 hour and 45 minutes.
Meanwhile, crush the sugar cubes into small pieces (but not powder!) using a rolling pin. Mix the crushed sugar into the risen batter. Cover again and lest rest for 15 minutes.
Heat the waffle iron. Once hot, place about 2 Tbsp of batter for each waffle, close, and let bake. As sugar melts at a lower temperature than a regular waffle iron, you may need to monitor the iron and unplug it half-way through baking to prevent the sugar from burning. Keep the waffle still in the hot iron, though, so that it can still bake.
Once cooked ,transfer the waffles to a plate. Serve with whipped cream!

You can also make these ahead of time and store in an airtight container or bag in the freezer. Just pull them out and toast them to make a fancy brunch when you’re tight on time!

9 Replies to “Belgian Liege Waffles”

hannah says: Reply

1 July 2019 at 7:23 am

authentic Belgian waffles are amazing. Thanks for sharing this recipe. I’d like to invite you join the weekly Handmade & Otherwise link party. It opens Fridays at 8am and runs until Monday at 8pm. I hope you stop by. https://handmadeweekly.com/handmade-otherwise-link-party-week-5/

Lisa notes says: Reply

1 July 2019 at 11:19 am

I’ve never heard of Liege waffles, but would love to try one (as long as someone else made them)! 🙂

Loni Cuatt says: Reply

2 July 2019 at 9:42 am

Oh my gosh I’m so excited! We had these waffles while in Belgium and my husband fell in love with them! He’ll be so delighted when I try out your recipe!