These Buttery Belgian Liege Waffles are everything you could wish for in breakfast food. They are thick and fluffy with clumps of pearl sugar throughout, making them sweet and buttery perfection.
If you love the texture of these Liege waffles, then you should try our Brioche French Toast and Jelly-filled Brioche Donuts.
Recipe Details
While Belgian waffles are pretty famous, this recipe for Belgian Liege Waffles is a little different. Originally from the city of Liege, located in the Wallonia region of Belgium, these waffles are unique in their use of Belgian pearl sugar. I love this breakfast item with its perfect blend of rich butter and crystallized sugar.
- TASTE: They have a rich, buttery, sweet flavor that is amazing, each waffle containing little pieces of sugar that are half-melted.
- TEXTURE: These waffles are rounder than the more common Belgian waffles, with a dough that is very similar to brioche. They are so fluffy, they’ll melt in your mouth.
- TIME: It will take 2 hours 45 minutes to make these, but 2 hours of that is resting time.
- EASE: This is such an easy recipe to follow. Let me show you how to make the most amazing liege waffles to really impress your guests.
What You’ll Need
Ingredient Notes
- Belgian Pearl Sugar- These are coarse chunks of white sugar that don’t fully melt during baking. They add amazing sweetness and texture.
- Active dry yeast- Adding yeast to the batter gives these waffles an extra fluffy texture.
- Butter- Adds buttery flavor and moisture to these rich waffles.
Add-ins and Substitutions
- Substitute the brown sugar- You can use honey or white sugar in place of brown sugar, or make your own by combining white sugar with molasses.
- Make it gluten-free- Substitute the flour for gluten-free all-purpose flour, 1:1, for a gluten-free breakfast treat.
- Add spices- Try this recipe with some cinnamon, pumpkin spice, nutmeg, or allspice for an aromatic, spiced liege waffle.
- Use baking powder- If you haven’t got yeast, you can use baking powder to leaven the waffles instead.
How to Make Belgian Liege Waffles
- Make the yeast froth. Warm the milk to 105 degrees Fahrenheit and add the yeast with the brown sugar. Whisk it well and let it froth up for about 10-15 minutes.
Pro Tip: Make sure your milk is warm, but not too hot. This provides the optimal environment for activating your yeast and creating really fluffy waffles.
- Mix the ingredients (except the pearl sugar). In the bowl of a stand mixer, pour the flour, salt, butter, eggs, and vanilla. Then add the yeast mixture. Mix the dough on a low speed with the hook attachment until it begins to come together. Then increase the speed to high for about 1 minute.
- Add in the pearl sugar. Now, add the pearl sugar and mix again until it is well-combined. Use a spatula to scrape down the sides of the bowl.
- Allow the dough to rise. Transfer the waffle dough to a large bowl, cover with plastic wrap, and let it rise for about 2 hours, or in the fridge overnight.
- Separate the dough. Take the dough and separate it into 8 balls the size of a baseball. Then, heat the waffle iron and coat it with nonstick spray.
“`Make waffles: Place a ball of dough in the center of the waffle iron and cook for 4-5 minutes until golden brown. Repeat with the remaining dough. Serve: Serve warm with whipped cream.
Recipe Tips
- Warm milk for yeast: The milk should be warm, about 105°F, to activate the yeast.
- Frothy yeast: If the yeast doesn’t froth, it may be expired or the milk may have been too cold.
- Allow dough to rise: Don’t skimp on the rising time for fluffy texture.
- Add pearl sugar last: Add the pearl sugar after most of the mixing to keep it intact for a sweet, buttery waffle texture.
FAQs
Liège waffle definition: A Liège waffle contains Belgian pearl sugar, which adds texture and sweetness.
Use of pearl sugar: Pearl sugar adds texture and sweetness to these special waffles.
Serving Suggestions
This Belgian Liege Waffle recipe is sweet and fluffy and it goes well with lots of other dishes. Serve these waffles with other breakfast favorites as well as lots of toppings at your next brunch.
- Toppings: Strawberry jam, Chocolate ganache, Chantilly cream, Raspberry sauce, Blueberry pie filling, or Cherry pie filling.
- Eggs: Eggs Benedict, Shakshuka, Easy Poached Eggs with Caramelized Onions, or Hash Brown Quiche.
- Pancakes: German Pancakes (VIDEO), Blueberry Ricotta Pancakes, Buttermilk Pancakes, or Cottage Cheese Pancakes.
- Muffins: Banana Chocolate Chip Muffins (VIDEO), Blueberry Muffins (VIDEO), or Cinnamon Apple Muffins (VIDEO).
Make This Recipe in Advance
Make ahead: Allow the dough to rise overnight or keep the waffles warm in the oven after making them.
Storing: Store in the refrigerator for up to 4-5 days in a ziplock freezer bag.
Freeze: Freeze for 2-3 months, then defrost in the fridge overnight and bake at 250°F until warm and crisp.
More Delicious Breakfast Dishes!
-
Brioche French Toast
-
Cherry Danish Recipe
- “`html
German Pancake (VIDEO) -
Quiche Lorraine Recipe
Full Recipe Instructions
Buttery Belgian Liege Waffles
These Buttery Belgian Liege Waffles are thick, fluffy, and sweet. Each bit of pearl sugar laced throughout the brioche-like waffles is to die for!
Print Pin Rate
Servings: 8 waffles
Calories: 591kcal
Ingredients
- 1 cup milk
- 2 tsp yeast
- 3 tbsp brown sugar
- 4 1/4 cup flour  spooned and leveled off
- 1 tsp salt
- 1 tsp vanilla
- 14 tbs melted butter
- 2 eggs
- 1 cup pearl sugar
US Customary – Metric
Instructions
-
First, warm 1 cup of milk to 105°F. Next, add 2 teaspoons of yeast and 3 tablespoons of brown sugar to the milk. Whisk the mixture and let it froth for 10-15 minutes.
-
In your stand mixer, add 4 and 1/4 cups of flour (spooned and leveled off), 1 tsp salt, 1 tsp vanilla, 14 tbs melted unsalted butter, and 2 large eggs.
-
Then, pour in the frothy yeast mixture.
-
Using the hook attachment, mix the waffle dough on low speed until it begins to come together. Then pick up the speed to high for about 1 minute.
-
Then add 1 cup of pearl sugar and mix just until the pearl sugar is well mixed. Use a spatula to help scrape down the sides of the mixer.
-
Now transfer the waffle dough into a large bowl, cover with plastic wrap, and let it rise for about 2 hours or in the fridge overnight.
-
Now separate the dough into 8 balls the size of a baseball. Then heat your waffle maker according to the instructions of your waffle iron and coat it with nonstick spray.
-
Then place the first ball of waffle dough in the center and close it. Cook for about 4-5 minutes. Carefully remove the waffle with a fork and continue doing this with the rest of the waffle though.
-
If you want to make these waffles in advance, once you’ve finished making them, keep them in a 200-degree Fahrenheit oven for a maximum of 1 hour before serving. Don’t keep them in the oven too long or they will become dry and hard.
Make-ahead TIP
Notes
- Make sure the milk for the yeast is warm- Yeast needs warmth as well as sugar in order to froth and rise. Make sure that the milk is warm, about 105 degrees Fahrenheit, before mixing it with the yeast and brown sugar.
- Allow the waffle dough to rise- Don’t skimp on the time you let your dough rise. Without a proper rise, your Liege waffles will be missing the deliciously thick and fluffy texture that they are known for.
- Add the pearl sugar last- Don’t rush and add the pearl sugar with the rest of the ingredients. By adding it last after most of the mixing is done, you allow these clumps of sugar to remain intact, ensuring that they’ll be laced throughout your sweet and buttery waffles like little drops of heaven. 🙂
- Make them ahead of time-There are 2 ways of making Liege waffles in advance: Allow them to rise overnight or keep them warm in the oven after they’re made. Either of these methods will save you time if you want less prep when serving these for breakfast or brunch.
Nutrition
Calories:
591
kcal
|
Carbohydrates:
88
g
|
Protein:
11
g
|
Fat:
23
g
| “`html
Saturated Fat:
14
g
|
Cholesterol:
97
mg
|
Sodium:
499
mg
|
Potassium:
167
mg
|
Fiber:
3
g
|
Sugar:
36
g
|
Vitamin A:
721
IU
|
Calcium:
60
mg
|
Iron:
3
mg
“`
