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Made with dough instead of batter, these Belgian Liège waffles are crispy on the outside with little pops of sugar throughout. After one bite, this will become your go-to breakfast or dessert!
If given the choice between waffles and pancakes, I choose waffles 9 out of 10 times - from bacon cheddar waffles to lemon ricotta waffles to Oreo waffles. While I like pancakes, I just love the added texture from waffles.
But have you ever had a Liège waffle? Or more importantly, have you ever heard of it? I hadn't until stumbling by Taste of Belgium in Cincinnati. Let's just say, I visited multiple times while I was there. They are smaller than the Belgian waffles you are thinking of so don't judge me.
What really makes these waffles outstanding are little pops of pearl sugar throughout the dough. You even get some on the outside that caramelizes as the waffle cooks!
They way I describe the delectable treats is they are a mix between donuts and waffles, and by waffles I mean the type you get at IHOP or the hotel.
If you have never heard of or made these Liège waffles, now is the time to try them. They are surprisingly easy to make and super addicting. I'll let you determine if that is a good or bad thing.
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Ingredient Notes
- Milk - adds necessary fat but also helps brown the waffles.
- Yeast - what makes these Liège waffles different from other waffles which use baking soda/powder/. It creates a bread-like consistency.
- Pearl sugar - gives that pop of sweetness and crunch throughout.
Ingredient Swaps
As with any recipe, you can mix up the ingredients if you want. Some substitutes include:
- I'm partial to whole milk, but you can use low fat or skim milk or even water in a pinch.
- My go-to is light brown sugar, but granulated sugar works too.
- I like active dry yeast, but if you are short on time or only have it, instant yeast works. You just don't need to let it bloom in the milk.
- If you don't have pearl sugar, you can make your own, or use sugar cubes in a pinch.
Step-by-Step Photos
Add warm milk and yeast to bowl of stand mixer and let sit for 5 minutes. Add the eggs, butter and vanilla extract and mix until combined and then add 2 ⅔ cups of flour and salt and knead with dough hook until smooth.
Add the remaining cup of flour and mix until the dough is starting to pull away, about 5 minutes. Cover with plastic wrap for 30 minutes.
Use your hands to fold in the pearl sugar and divide the dough into 10-12 balls. Cook the waffle in the waffle iron according to manufacture's instructions.
FAQs
Liège waffles are thick and small with rounded edges and pearl sugar where Brussels waffles are larger, lighter, has a rectangle shape and sprinkled with icing sugar.
An Americanized Belgian waffles is made with is more batter-like and leavened with baking powder instead of yeast.
Pearl sugar is sugar crystals that are compressed together to form large sugar pieces which won't dissolve when in baked goods. Unfortunately it can be hard to find in the US, but you can make your own.
I actually just order some from Amazon and it works out well.
For a traditional Liège waffle recipe, you need to use a Belgian waffle maker. It has deeper grooves which creates the thicker waffle needed for texture.
With that said, you can use a regular waffle maker and they will still taste amazing!
Yes. Just let the dough rise overnight in the fridge instead of at room temperature. Fold in the pearl sugar when you are ready to make them the next morning.
You can easily make these Liège waffles ahead of time. Just let cool to room temperature once cook and place in an airtight container. You can keep in the freezer for up to 3 months.
Once ready to eat, place in a 250°F oven for 10 minutes or until warmed through.
Topping Ideas
Liège waffles are honestly meant to just eat on its own. They are that good. With that said, you can add toppings of your choice, including:
- Fruit
- Nuts
- Nutella
- Whipped cream
- Curd
Pro Tips/Recipe Notes
- If you use instant yeast, you don't have to wait for it to sit in the milk for 5 minutes.
- If the dough isn't pulling away from the bowl after adding the flour, add 1 tbsp of flour at a time until it does.
- Keep the waffles in a 200°F oven while making the others to keep warm.
- Clean your waffle iron while it is still warm with a damp cloth or paper towel.
Other Breakfast Recipes
If you’ve tried this Liège waffles recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Liège Waffles
Ingredients
- ¾ cup whole milk, warm
- 2 tbsp light brown sugar
- 2 ¼ tsp active dry yeast (1 packet)
- 2 large eggs
- 12 tbsp unsalted butter, melted
- 1 tbsp vanilla extract
- 3 ⅔ cup all-purpose flour (460 grams)
- 1 tsp kosher salt
- 1 cup Belgian pearl sugar
Instructions
- Heat milk in small saucepan until lukewarm, 110 to 116°F on an instant-read thermometer. Transfer the milk to the bowl of a stand mixer and add brown sugar and yeast and stir to combine. Let sit for 5 minutes or until yeast begins to form.
- Add the eggs, melted butter and vanilla extract and mix with dough hook until combined.
- Add 2 ⅔ cups flour and salt and mix on low speed until dough is smooth. Add remaining cup of flour and mix on low for 5 minutes, or until glossy and dough is pulling away from side of bowl.
- Cover bowl with plastic wrap and place in warm place for 30 minutes.
- Use your hands or a spoon to fold in the pearl sugar. Divide the dough into 10-12 balls.
- Heat your waffle iron according to the manufacturer’s instructions. Working with 1 ball of dough at a time, arrange on the waffle iron and cook until golden brown all over, 2 to 5 minutes depending on your iron. Repeat with remaining dough.
Notes
- If you use instant yeast, you don't have to wait for it to sit in the milk for 5 minutes.
- If the dough isn't pulling away from the bowl after adding the flour, add 1 tbsp of flour at a time until it does.
- Keep the waffles in a 200°F oven while making the others to keep warm.
- Clean your waffle iron while it is still warm with a damp cloth or paper towel.
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