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Liege Waffles are a sweet, yeast based waffle with crispy edges that is easy to make at home. The whole family will love this delicious treat!
Why You’ll Love This Recipe!
One of our favorite Portland restaurants is The Waffle Window.
It is often the first place we stop after picking up kids from the airport when they come home for a visit. It is literally a window on the side of a building and they serve the most amazing Belgian Liege waffles. I decided it would be fun to make my own version at home and this recipe is the perfect substitute for the real thing.
These waffles are delicious plain, topped with berries and fruit or dipped in chocolate!
What Are Liege Waffles?
Liege waffles are small rounded shaped waffles made with a yeast dough and pearl sugar. It is a dense and chewy waffle.
This waffle gets its name from the city of Liege, which is in eastern Belgium. The country is famous for their waffles and french fries
Ingredients Needed
- Active dry yeast
- Granulated sugar
- Milk. I usually have 2 percent but use whatever milk you have on hand.
- Butter. I use salted butter but if using unsalted butter, add in a pinch of salt.
- Vanilla extract
- Flour. I use unbleached all purpose flour
- Sea Salt or kosher salt
- Belgian pearl sugar
What is Pearl Sugar?
I found the pearl sugar at IKEA but you can also order it online through Amazon.
Pearl Sugar is a crunchy sugar from Sweden that is used in baked goods. The sugar particles caramelize on the waffle as they bake.
How to Make Liege Waffles
I mix up my waffles by hand but you can also do it with a dough hook in the bowl of a stand mixer.
- Sprinkle yeast and white sugar over warm milk in a bowl. Milk temperature should be no more than 100 degrees. Let stand for 15 minutes until foamy.
- In a bowl, whisk together eggs, butter and vanilla. Pour into yeast mixture and stir to combine.
- Add flour and salt together into a bowl and form a well in the center.
- Pour egg mixture into well and stir until a soft dough forms.
- Cover and let rise for about 30 minutes or until double.
- Gently fold in pearl sugar. Dough will be thick.
How to Cook Liege Waffles
- Preheat waffle iron and grease it.
- Place approximately 1 cup or a baseball size ball of dough into preheated waffle iron. Flatten with the back of a spoon.
- Close waffle iron and cook until crisp. Time will vary depending on your waffle iron. Approximately 3-4 minutes. You want it golden brown.
Belgian Liege Waffle Toppings
- Fresh berries such as strawberries, raspberries and blueberries.
- Fresh fruit such as bananas or peaches.
- Lemon Curd
- Whipped Cream
- Nutella
- Peanut Butter
- Cookie Butter
- Ice Cream
- Syrups such as maple syrup, cinnamon syrup or buttermilk syrup.
Chocolate Dipped Liege Waffles
Dipping them in chocolate is another fun option. These waffles can be eaten by hand.
- Melt your choice of chocolate chip on the stovetop or in the microwave. I used semi sweet chocolate chips.
- Dip one side of the waffle into the chocolate.
- Add sprinkles if desired!
These are fun to east right out of your hand!
However you choose to eat your Liege Waffles I promise you’ll love it!
Frequently Asked Questions
Can I freeze liege waffles?
These waffles freeze great. I like to wrap them individually in plastic wrap and then place them in a zippered freezer bag. That I way I can pull one or two out at a time.
Can I make liege waffles without pearl sugar?
Pearl sugar is an important ingredient. You can make it without but the waffles will not have the same texture or flavor.
What is the best way to rewarm liege waffles?
I like to rewarm them in the waffle iron, or in a toaster oven. You can also turn your oven to it’s lowest setting and place them in the oven for 3-4 minutes.
I don’t recommend rewarming them in the microwave, it will make them soft and rubbery.
Do I have to have a Belgian waffle maker?
No, you can make these in a regular waffle iron.
Can I freeze the liege waffle dough?
The dough can be frozen in individual size portions.
Thaw overnight in the fridge before cooking. If the dough gets too sticky to handle just sprinkle with a bit of flour.
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Liege Waffles
Ingredients
- 2 1/4 tsp active dry yeast
- 1 1/2 Tbsp granulated sugar
- 3/4 C milk lukewarm
- 3 eggs
- 3/4 C butter melted
- 1 Tbsp vanilla extract
- 3 C flour
- 3/4 tsp salt
- 1 C pearl sugar you cam add up to 1.5 cups
Instructions
- Sprinkle yeast and white sugar over warm milk in a bowl. Milk temperature should be no more than 100 degrees.
- Let stand until yeast foams, about 15 minutes.
- Mix together eggs, butter and vanilla.
- Pour into yeast mixture and stir.
- Put flour and salt into a bowl and form a well in the center.
- Pour egg mixture into well and stir until a soft dough forms.
- Cover and let rise for about 30 minutes or until double.
- Gently fold in pearl sugar.
- Preheat waffle iron
- Place approximately 1 cup or a baseball size ball of dough into preheated waffle iron. Flatten with the back of a spoon.
- Cook until crisp.
Tips & Notes:
- Fresh berries such as strawberries, raspberries and blueberries.
- Fresh fruit such as bananas or peaches.
- Lemon Curd
- Whipped Cream
- Nutella
- Peanut Butter
- Cookie Butter
- Ice Cream
- Syrups such as maple syrup, cinnamon syrup or buttermilk syrup.
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Nutrition Facts:
Katie j says
These are my absolute favorite waffles to make! They make breakfast so special! We add fruit and whip cream or whatever you want really on top! Yum! Thank you!
Sean says
Hi Liegh Anne,
I manufacture Liege waffle dough wholesale for restaurants, cafes, ski resorts, etc… and just wanted to comment on the sugar that you use. Looks like you are using Swedish pearl sugar and not Belgian pearl sugar. There’s actually a huge difference. Swedish pearl sugar is made differently and is meant to withstand high temperatures. It looks like pretzel salt and it doesn’t melt. Belgian pearl sugar is different and it actually melts. What makes Liege waffles special is having a mix of melted and unmelted pearl sugar. Of course that’s combined with the buttery rich brioche dough. The melted pearls tho leave a crispy creme brulee like crust on a few spots on the outside of the waffle while the unmelted pearls leave a different type of crunch form the unmelted chunk. Give it a try with the Belgian pearl sugar and you’ll see a huge difference.
Sean…
THE BELGIAN KITCHEN, US Based Liege Waffle Dough Manufacturer & Distributor
http://www.thebelgiankitchen.com
the cape on the corner says
those. look. amAzing!!
b
Leigh Anne says
Thanks so much – they taste as good or better than they look!
TidyMom says
amazing! the chocolate puts them over the top