Buttery Belgian Liege Waffles

WANT TO SAVE THIS RECIPE?

Crispy on the outside, tender and rich on the inside, Buttery Belgian Liege Waffles are the ultimate indulgent breakfast or dessert. What makes these waffles extraordinary is the dough: yeasted, buttery, and studded with caramelizing pearl sugar that gives each bite a delightful crunch and sweetness. If you’ve ever had a Liege waffle straight from a Belgian street vendor, this recipe will transport you right back to that magical moment.

Unlike traditional batter-based waffles, these are made with a brioche-like dough that requires rising time, but the payoff is absolutely worth it. With the combination of browned exterior and soft, chewy layers inside, they’re perfect on their own or as a base for fruit, whipped cream, or a scoop of ice cream.

---

What Kind of Pearl Sugar Should I Use?

Authentic Belgian pearl sugar is key to the classic caramelized crunch. Look for Swedish pearl sugar or Belgian pearl sugar online or in specialty baking stores. If unavailable, crushed sugar cubes can work in a pinch, though the results won’t be quite the same.

---

Ingredients for the Buttery Belgian Liege Waffles

All-Purpose Flour: Provides structure and supports the rise of the yeasted dough.

Whole Milk: Warmed milk activates the yeast and enriches the dough.

Active Dry Yeast: Essential for leavening and developing that soft, airy texture.

Granulated Sugar: Used to slightly sweeten the dough.

Eggs: Add richness and stability to the waffle dough.

Unsalted Butter: Plenty of butter makes the dough tender and flavorful.

Salt: Enhances the overall flavor balance.

Vanilla Extract: Infuses a subtle sweetness and depth.

Belgian Pearl Sugar: The signature element that gives Liege waffles their caramelized, crackly bits.

---

How To Make the Buttery Belgian Liege Waffles

Step 1: Activate the Yeast

Warm the milk until it’s just about body temperature, then stir in the granulated sugar and yeast. Let it sit for 5–10 minutes until it becomes frothy, signaling the yeast is alive and active.

Step 2: Mix the Dough

In a large mixing bowl, combine the flour and salt. Add in the yeast mixture, eggs, and vanilla extract. Mix until a shaggy dough forms. Gradually incorporate the softened butter, kneading until the dough is smooth and elastic, about 8–10 minutes.

Step 3: First Rise

Cover the bowl with plastic wrap or a clean towel and let the dough rise in a warm spot for about 1 to 1.5 hours, or until doubled in size.

Step 4: Add the Pearl Sugar

Once risen, gently deflate the dough and fold in the pearl sugar until evenly distributed. Be careful not to overwork it—just enough to blend the sugar throughout.

Step 5: Shape and Rest

Divide the dough into 8 to 10 equal portions. Shape into balls and let rest for 15–20 minutes while you preheat your waffle iron.

Step 6: Cook the Waffles

Place each dough ball in a hot, greased Belgian-style waffle iron. Cook until golden and caramelized on the outside—about 3–5 minutes depending on your waffle maker.

Step 7: Serve Warm

Carefully remove and let cool slightly. Serve warm with powdered sugar, berries, or a drizzle of maple syrup.

---

How to Serve and Store Buttery Belgian Liege Waffles

Serve these waffles warm from the iron, dusted with powdered sugar or topped with fresh fruit, whipped cream, or a scoop of vanilla ice cream. They also pair wonderfully with a drizzle of Nutella or maple syrup for a decadent treat.

To store, let the waffles cool completely. Keep them in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, freeze individually wrapped waffles for up to 2 months. Reheat in a toaster or oven to restore their crispiness.

---

Frequently Asked Questions

Can I make the dough ahead of time?

Yes! After the first rise, you can refrigerate the dough overnight. Let it come to room temperature before adding pearl sugar and shaping.

What if I can’t find pearl sugar?

While authentic pearl sugar gives the best texture, crushed sugar cubes are a workable substitute. Just know they may not caramelize the same way.

Can I use a regular waffle iron?

You can, but a Belgian-style waffle maker with deeper grids will give the best results for Liege waffles.

How do I prevent sugar from burning in the waffle maker?

Make sure your iron is well-greased and keep an eye on cooking time. Some sugar melting is normal, but cleaning between batches helps avoid buildup.

Are Liege waffles sweet enough without syrup?

Definitely! Thanks to the pearl sugar and rich dough, they are delicious all on their own.

Can I freeze the dough?

It’s best to freeze the cooked waffles rather than the raw dough, as the yeast activity doesn’t survive freezing well.

---

Want More Breakfast Ideas with a Twist?

If you love these Buttery Belgian Liege Waffles, you’ll definitely want to try these other unique and delicious breakfasts:

• Overnight Crème Brûlée French Toast with caramelized edges and custardy centers.
• Easy Bisquick Cinnamon Rolls for a quick-fix treat that still feels homemade.
• Healthy Banana Oatmeal Muffins that are wholesome and naturally sweetened.
• Bacon, Egg, and Hash Brown Casserole perfect for feeding a brunch crowd.
• Gooey Cinnamon Roll French Toast Casserole for an extra cozy morning.

---

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest breakfast board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you stick with the classic or add a twist—like chocolate chips or cinnamon? Did you make them mini-sized for a brunch board?

I love hearing your spins on these recipes. Got questions? Drop them below—we’re in this waffle journey together!

---

Print