Traditional Liege waffles have been enjoyed in Belgium for centuries. Liege waffles are baked from a dough rather than a batter to give you a seriously delicious, full-flavored waffle experience. These Belgian waffles are a little different than your run-of-the-mill waffle because Belgian pearl sugar is the secret and the star of our recipe. The sugar pearls are studded throughout the waffle and give every bite a crunchy, caramelized sensation.
We’ve tested and tweaked our Liege waffle recipe to perfection, so you’re destined for delicious results. You and your loved are sure to savor these homemade Liege waffles. Enjoy them as they are or top with powdered sugar, whipped cream, ripe berries, ice cream, even a drizzle of nutella!
Gently heat milk to lukewarm temperature. Pour milk into a bowl and add yeast. Allow several minutes for the yeast to dissolve.
Combine the flour, eggs, brown sugar, cinnamon, vanilla extract and salt in bowl.
Using your mixer's dough hook, mix all the previous ingredients to form a dough.
Add room temperature butter to dough. The dough should now have a sticky texture.
Cover the dough in a bowl and let it rest for at least 2 to 3 hours. This will allow the dough's volume to double.
Once risen, gently mix to allow the air to be released from within the dough. Add Waffle Pantry Belgian pearl sugar to the dough.
Divide the dough into 10 roughly palm-sized balls and allow them to rest for 15 minutes.
Pre-heat waffle iron and add each individual dough ball to the machine once it has reached cooking temperature. Monitor for doneness and preferred golden color.
Voila, your waffles are ready! The optimal time to serve your waffles is straight from the waffle iron. Enjoy!
Chris on 05/03/2017
I have tried one other Liege Belgian Waffle recipe and it was good, but very dense. I tried this recipe today and it's the texture and lightness I'm looking for. The downside is that I used up all of my Belgian Pearl Sugar, so I'll have to run out and get more. The recipe is very wet, but I was able to get a total of 19 decently sized waffles. I'm goi go to try the recipe and let it sit in the fridge over night to rise and firm up, which I think will help with portioning to ensure the waffles are all similar in size.
Pamela on 04/30/2016
This is my third recipe. This first was good but a little too dense the 2nd one was too cakey. The third one is rising right now. Hopeing it will be just right.
melissa on 04/02/2016
I made these and it was the first recipies i used! it tasted amazing and i had 3 of them myself right after. With this portion i came in with 15 palm sized balls. I have leftover balls which alredy have sugar rolled up with it. Can i store them back in the refridgerator? if so how do i go beyond that ? do i need to punch small holes in each one or just airtight container and use within a certain time frame?
Chelsey on 02/09/2016
I cut the cinnamon from the original recipe and I could call it a success! I actually preferred the waffles the second (and third) day after the dough had been in the refrigerator. I think it helped break down the sugar better so it melted in the waffle iron. I also should note that I don't have a liege waffle iron, just a regular one. I think the liege ones get really hot and melt the sugar better. Also, eat the waffles RIGHT AWAY - cannot stress that enough. They are not nearly as good even cooled down.
Tommy on 01/13/2016
Made this for grand kids on 1/6/15. It was terrific!! I had another recipe, but this one looked like it might be better. It was!!
The waffles had the traditional crisp texture and carmelized flavor. I made the dough the night before and let it rise overnight so that it would be ready in the morning without having to wait for 2-3 hours for it to rise. My home setback thermometer was set at 66 degrees, and the dough rose nicely.
I probably used a bit more pearl sugar in the dough, and sprinkled a bit on the outside prior to baking. 2 minutes 30 seconds in my waffle iron was fine.
10 ounces of butter seems like a lot, it eventually mixed in with my Kitchen Aid mixer.
I remember the taste of Belgian waffles from our visit to Brussels and there is a "Taste of Belgium" restaurant here in Cincinnati that has Belgian owners. These waffles are as good as theirs.
Absolutely worth the time and effort to make these if you want really authentic Belgian waffles.