Authentic Belgian Liege Waffles – Crispy, Chewy & Sweet

If you’ve never had a true Liege waffle, you’re in for an incredible treat.

These aren’t your everyday waffles—Liege waffles are rich, chewy, slightly crunchy from Belgian pearl sugar, and full of deep vanilla-butter flavor.

They’re perfect for breakfast, brunch, dessert, or anytime you want something indulgent and totally satisfying.

Made from a yeast-leavened dough instead of batter, they’re closer to a sweet bread than a traditional waffle. And once you try one, it’s hard to go back.

Why You’ll Love This Recipe

Authentic texture and flavor – Crispy on the outside, chewy inside with pockets of caramelized sugar.

Perfect for make-ahead – You can freeze the dough or baked waffles for future cravings.

Customizable toppings – Pair with fruit, whipped cream, chocolate drizzle, or eat plain—they’re that good.

Impressively gourmet – These are not your standard waffles. Expect compliments!

Fun baking project – Great for weekends, holidays, or special occasions.

What You’ll Need (Ingredient Highlights)

Dough Base:

Warm milk – Activates the yeast; should be 100–110°F.

Active dry yeast – Helps the dough rise and creates the signature chew.

All-purpose flour – Gives structure and softness.

Unsalted butter – Softened and rich for that decadent flavor.

Eggs – Bind and enrich the dough.

Salt – Balances sweetness and enhances flavor.

Vanilla extract – A must for that fragrant waffle taste.

Specialty Touch:

Belgian Pearl Sugar – This is the secret to authentic Liege waffles.

It adds crunch and caramelized bits throughout the waffle.

Pro Tips Before You Start

Use warm milk—not hot – Too hot and you’ll kill the yeast.

Let the dough rise in a warm space – It speeds up the process.

Don’t substitute pearl sugar – It’s essential for authentic texture.

You can find it online or at specialty stores.

Avoid overfilling your waffle iron – The sugar can ooze and burn.

Clean your waffle iron right away – Caramelized sugar hardens fast!

How to Make Belgian Liege Waffles

Step 1: Activate the Yeast

Pour ¾ cup of warm milk (around 100–110°F) into a large mixing bowl.

Whisk in one packet (0.25 oz) of active dry yeast and let it sit for 5 minutes.

You’ll see the mixture become foamy—this means your yeast is alive and ready to go.

Step 2: Make the Dough

To the milk and yeast mixture, add:

3 ½ cups all-purpose flour

1 cup softened unsalted butter

2 large beaten eggs

½ teaspoon salt

1 teaspoon vanilla extract

Mix everything until a sticky, soft dough forms.

You can use a wooden spoon or a stand mixer with a dough hook.

Cover the bowl with a clean towel or plastic wrap and let the dough rise at room temperature for 30–60 minutes, or until it’s doubled in size.

Step 3: Fold in the Pearl Sugar

Once the dough has risen, gently fold in 8 ounces of Belgian pearl sugar until evenly distributed. T

he dough will be a bit sticky and sugar-studded—exactly what you want.

Step 4: Preheat the Waffle Iron

Lightly grease your waffle iron with butter or nonstick spray and preheat according to the manufacturer’s instructions.

Liege waffles cook best in a Belgian-style iron with deep pockets.

Step 5: Form and Cook the Waffles

Divide the dough into portions, about 2–4 ounces each depending on how large you want the waffles.

Shape them into rough balls and place one in the center of the waffle iron.

Close and cook for 3–5 minutes, or until golden brown and crispy.

Step 6: Serve and Enjoy

Serve your Liege waffles warm, with your favorite toppings like whipped cream, fruit, syrup, or Nutella.

Or enjoy them plain—they’re rich and sweet all on their own.

What to Serve It With

Fresh berries – Strawberries, raspberries, blueberries.

Whipped cream or Greek yogurt – Light, creamy toppings balance the richness.

Chocolate ganache or Nutella – For the ultimate dessert waffle.

Scoop of vanilla ice cream – Yes, even for brunch.

Coffee or espresso – Perfect with the deep vanilla and caramel notes.

Variations / Substitutions

No pearl sugar? – You can use crushed sugar cubes in a pinch, but the texture won’t be the same.

Try flavored extracts – Almond or lemon extract can add a unique twist.

Add spices – A pinch of cinnamon or cardamom is delicious.

Make mini waffles – Use smaller dough balls for bite-size treats.

Add citrus zest – Lemon or orange zest adds brightness.

Storage & Leftovers

Fridge: Store cooked waffles in an airtight container for up to 3 days.

Freezer: Freeze cooked waffles or dough portions for up to 3 months.

Reheat: Warm in a toaster or oven at 350°F for 5–8 minutes.

Avoid microwaving—they’ll go soggy.

Make-ahead tip: Make the dough a day ahead and refrigerate.

Let come to room temp before cooking.

FAQs

Can I make the dough ahead of time?
Yes! Chill the dough overnight after the first rise.

Bring to room temp before shaping and cooking.

What is pearl sugar and why is it important?
Pearl sugar is a coarse sugar that doesn’t melt easily.

It caramelizes in the waffle iron, creating crunchy, sweet pockets.

Can I use regular sugar instead?
No, regular sugar will melt too quickly and won’t give the same texture or flavor.

What waffle maker should I use?
A Belgian-style waffle iron with deep pockets is ideal.

Make sure it heats evenly and is easy to clean.

Can I use a stand mixer to make the dough?
Absolutely. Use the dough hook attachment to knead until the dough comes together.

Can I halve the recipe?
Yes, but you’ll want to use a kitchen scale to get the measurements just right.

Are Liege waffles good for meal prep?
Definitely. Freeze and reheat them throughout the week.

They taste freshly made with a quick toast in the oven.

Final Thoughts

Belgian Liege Waffles are the ultimate upgrade to your breakfast or brunch routine.

Rich, buttery, and caramelized thanks to pearl sugar, they’re unlike anything you’ll get from a boxed mix.

They might take a little more effort than your average waffle, but the payoff is 100% worth it.

Whether served as a weekend treat or a show-stopping brunch dessert, these waffles always disappear fast.