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5 from 9 votes

Coffee Liege Waffle

18 coffee Liege waffles (each 100 g or 3.5 oz) Change measurements proportionally as necessary.
Course: Breakfast, brunch, Dessert
Cuisine: belgian, european
Keyword: belgian liege waffles, coffee, coffee waffles, espresso, espresso waffles
Servings: 9 Coffee Liege Waffle
Author: Waffle Pantry



  • Waffle Pantry Liege Waffle Mix: 1lb 454g
  • Waffle Pantry Belgian Pearl Sugar: 5oz 142g
  • Lesaffre SAF-Instant Yeast: 0.25oz 7g


  • Hot Water 2fl oz 59ml
  • Espresso 4fl oz 118ml
  • Butter: 1 stick 113g or 4oz
  • Egg: 1 large egg


  • Combine softened butter, hot water, and espresso in mixer. Add waffle mix, egg and yeast. Stir well. Knead to form sticky dough.
  • Cover dough and let rest for 2 to 3 hours.
  • Gently fold Belgian pearl sugar into dough. Divide dough into 12 portions. Cover and allow dough to rest for 15 minutes. Preheat Liege waffle iron (360°F or 182°C). Flatten dough balls slightly and place on the iron. Bake for 2 to 4 minutes until golden. Enjoy!