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    You Are Here: Home → Breakfast

    Liège Waffles

    May 18, 2023 by Ryan Leave a Comment

    421 shares
    Jump to Recipe Print Recipe
    fork cut through waffle on white plate
    3 Liège waffles stacked on white plate
    3 Liège waffles stacked on white plate with maple syrup in background

    This post may contain affiliate links. Please read my disclosure.

    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!

    3 Liège waffles stacked on white plate with maple syrup in background

    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! I describe it as a mix between donuts and waffles.

    Why This Recipe Works

    • Yeast-based dough - The dough used in Liège waffles is made with yeast, allowing it to rise and develop a light and fluffy texture while cooking.
    • Pearl sugar - One of the key ingredients in these waffles is the pearl sugar, which is mixed into the dough. When cooked, the sugar caramelizes, creating pockets of sweet, crunchy goodness throughout the waffle.
    • Versatility - These can be enjoyed on their own or served with a variety of toppings and accompaniments, such as fresh fruit, whipped cream, chocolate sauce, or ice cream. You can also just walk around eating it!
    Jump to:
    • Why This Recipe Works
    • Ingredient Notes
    • Ingredient Swaps
    • Step-by-Step Photos
    • FAQs
    • Topping Ideas
    • Equipment
    • Pro Tips/Recipe Notes
    • Other Breakfast Recipes
    • Liège Waffles
    overhead shot of ingredients for liege waffles

    Ingredient Notes

    • Milk - Adds necessary fat but also helps brown the waffles.
    • Light brown sugar - Gives a little extra sweetness to the dough but can also be omitted.
    • Yeast - What makes these Liège waffles different from other waffles which use baking soda/powder/. It creates a bread-like consistency.
    • Eggs - Eggs are essential for binding the dough and adding structure. Use large eggs at room temperature for best results.
    • Butter - Unsalted butter is commonly used for its rich flavor and moisture. It is important to use melted butter to incorporate it easily into the dough.
    • All-purpose flour - Has the right amount of gluten necessary.
    • 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

    Please note full ingredient list and instructions can be found in recipe card below.

    process shots of adding yeast to water and then mixing in the eggs, butter and vanilla extract

    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.

    process shots of adding flour mixture and kneading before adding pearl sugar

    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.

    process shots of forming into balls and making waffles in waffle maker

    Divide the dough into 10-12 balls. Cook the waffle in the waffle iron according to manufacture's instructions.

    FAQs

    What is the Difference Between Liège Waffles and Brussels Waffles?

    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.

    What is Pearl Sugar?

    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.

    What is the Best Waffle Maker?

    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!

    Can I Make Ahead?

    Yes, you can prepare the dough in advance and refrigerate it overnight. This allows the flavors to develop further, and the dough will be ready to use when you are ready to make the waffles. Just be sure to let the dough come to room temperature before cooking.

    How to Freeze?

    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.

    How Do I Clean the Waffle Iron?

    For cleaning the waffle iron, follow these steps:

    • While the waffle iron is still warm, use a spatula to scrape off any leftover sugar or batter.
    • To tackle stubborn residue, dampen a cloth or paper towel and wrap it around the end of a silicone spatula.
    • Gently wipe the surface of the waffle iron, ensuring all areas are clean.
    • Allow the waffle iron to cool completely before storing or further cleaning, if needed.

    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

    You can also add some flavorings into the dough such as cinnamon, nutmeg, or lemon zest to add a subtle twist to the waffle's taste

    Equipment

    The equipment you use is important to how the recipe turns out. What is needed is the following:

    • Stand mixer - Helps make it so much easier to knead but you can also knead by hand.
    • Waffle Maker - You want a Belgian-style waffle maker as it is deeper and helps create a crispy exterior.

    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 tablespoon of flour at a time until it does.
    • Avoid opening the waffle iron too soon. It's tempting to peek at the waffles as they cook, but avoid opening the waffle iron too early. Opening it prematurely can cause the waffle to tear or stick to the iron, resulting in an unevenly cooked waffle.
    • 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.
    fork cut through waffle on white plate

    Other Breakfast Recipes

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      Sourdough French Toast
    • overhead shot of overnight cinnamon rolls in red baking dish
      Brioche Cinnamon Rolls
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      Oat Flour Pancakes

    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.

    3 Liège waffles stacked on white plate with maple syrup in background
    Print Recipe
    5 from 7 votes

    Liège Waffles

    Made with dough instead of batter, these Liège waffles makes crispy waffles loaded with pops of pearl sugar.
    Prep Time10 minutes mins
    Cook Time20 minutes mins
    Resting Time30 minutes mins
    Total Time1 hour hr
    Course: Breakfast
    Cuisine: Belgium
    Servings: 10
    Calories: 389kcal
    Author: Ryan Beck

    Ingredients

    • ¾ cup whole milk, warm
    • 2 tablespoon light brown sugar
    • 2 ¼ teaspoon active dry yeast (1 packet)
    • 2 large eggs
    • 12 tablespoon unsalted butter, melted
    • 1 tablespoon vanilla extract
    • 3 ⅔ cup all-purpose flour (460 grams)
    • 1 teaspoon 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 tablespoon of flour at a time until it does.
    • Avoid opening the waffle iron too soon. It's tempting to peek at the waffles as they cook, but avoid opening the waffle iron too early. Opening it prematurely can cause the waffle to tear or stick to the iron, resulting in an unevenly cooked waffle.
    • 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.

    Nutrition

    Serving: 1g | Calories: 389kcal | Carbohydrates: 55g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 73mg | Sodium: 126mg | Potassium: 20mg | Fiber: 1g | Sugar: 20g
    Did You Try This Recipe?I love seeing what you make so mention @ChiselandFork or tag #chiselandfork on Instagram and please give a star rating below!
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    Hey there! Welcome to Chisel & Fork, a blog with tasty recipes and DIY projects. I'm Ryan and here you'll find hundreds of recipes ranging from true comfort food to vegan. Oh and if you like woodworking, you might just find your next inspiration. Read More About Chisel & Fork…

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