Liege Waffles
There’s nothing as sweet and special for breakfast as a batch of liege waffles! With bits of caramelized sugar and a crunchy exterior, you’ll be making excuses to whip up another batch.
These waffles are a classic Belgian treat, and the chocolate sauce upgrade makes them the star of the brunch spread. Or, keep them plain and have leftovers ready to grab and go. Either way, you’re in for a delicious morning!
Why You’ll Love Liege Waffles
- Denser than traditional buttermilk waffles, these yeasted waffles are made mini for a rich, sweet bite you’ll crave.
- Wonderful served plain (just like in Wallonia!) thanks to the caramelized bits of pearl sugar inside each bite.
- You can eat these waffles hot or cold, so they make a great on-the-go breakfast or snack.
- Perfect to make ahead and keep frozen!
Ingredients for this recipe
This is just an overview. For full measurements and step-by-step instructions, scroll down to the printable recipe card. It’s all there waiting for you!
If you’re making the chocolate sauce, you’ll also need cocoa powder.
What is pearl sugar?
Pearl sugar is a hard sugar that is crushed into small pieces. It doesn’t melt during baking, which is why it is often used for Swedish cardamom buns or French chouquettes. For liege waffles, it melts just enough to caramelize.
In a pinch you can use sugar cubes you crush yourself, but in my opinion there’s no substitute for pearl sugar in this recipe, so invest in a packet! You can find it at specialty baking shops or online (I buy it from King Arthur Baking).
How To Make This Recipe
Step 1: Activate Yeast
Combine warm milk, yeast, 1 teaspoon granulated sugar, and salt. Let the mixture rest until it becomes foamy. If it doesn’t foam, you will need to start over with new yeast!
Step 2: Mix Dough
In a large bowl, mix flour, sugar, salt, and vanilla extract. Add the yeast mixture and eggs, then knead until smooth.
Pro tip: A stand mixer with a dough hook makes kneading enriched doughs like this one easier.
Step 3: Add Butter & Rise
While kneading, add a few pieces of butter at a time. The dough will feel sticky, but should smooth out as you incorporate the butter.
Transfer dough to a lightly greased bowl, cover, and let rise in a warm place for 1-2 hours, or until doubled in size.
Step 4: Shape & Cook
Deflate the dough and divide into portions. Press each into pearl sugar and shape into loose rounds.
Let them rest for 15 minutes, then cook in a preheated waffle iron for 3-5 minutes, until crisp.
Step 7 : Make the Chocolate Sauce
In a saucepan, mix cocoa powder, sugar, and milk. Add the melted butter and heat until boiling. Stir until smooth, then transfer to a carafe for pouring or small bowls for dipping the waffles.
Recipe tips
I find these work best when using a Belgian waffle iron to cook them, because you’ll get the deep pockets of a traditional liege waffle. That being said, if all you have is a standard waffle maker, they’ll still be wonderful!
Be sure to let the waffles cool slightly before eating to let the sugar exterior harden. You want that wonderful crisp and sticky texture, and you don’t want to burn your mouth on hot sugar! I put the waffles on a wire rack set over a baking sheet, and keep it in the oven while I work on the rest of the batch.
If you like, you can add just a touch of ground cinnamon or cardamom to the batter for more flavor.
Storage tips
These waffles will keep in an airtight container at room temperature for a few days. Keep in mind that they can get a little sticky in storage, so I recommend placing pieces of parchment paper or waxed paper between the waffles.
Liege waffles can be frozen for up to 3 months. Simply freeze in a single layer on a sheet pan, then transfer to a freezer bag and seal. Heat frozen waffles in a 350°F oven for 5 minutes.
Don’t reheat using the microwave, or they will get soggy instead of returning to crisp! I also recommend avoiding upright toasters to prevent fires (or a mess) from the sugar, but toaster ovens work well.
Serving suggestions
If you don’t want to make the chocolate sauce, these are great just as they are hot from the waffle iron or at room temperature. You can also dust them with powdered sugar or serve with whipped cream.
I like to offer fruit toppings like blueberry sauce or strawberry coulis along with the chocolate so everyone can choose their own waffle adventure.
Ready to upgrade breakfast from a regular waffle? Try this liege waffle recipe today!
Liege Waffles
Ingredients
For the Waffles
- 1 cup milk, warmed to 110°F
- 2 1/4 teaspoons active dry yeast
- 1/3 cup granulated sugar, divided use
- 4 cups all-purpose flour
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon fine sea salt
- 2 large eggs, room temperature
- 14 tablespoons unsalted butter, softened
- 1 cup pearl sugar
For the Chocolate Sauce
- 1 cup cocoa powder
- ½ cup granulated sugar
- ½ cup milk
- 4 tablespoons unsalted butter
Instructions
- In a small bowl, combine warm milk, yeast, and 1 teaspoon of the granulated sugar. Let sit for 5-10 minutes, until foamy.1 cup milk, 2 1/4 teaspoons active dry yeast, 1/3 cup granulated sugar
- In a large bowl, mix flour, sugar, salt, and vanilla extract. Add the yeast mixture and eggs, then knead until smooth.1/3 cup granulated sugar, 4 cups all-purpose flour, 1 teaspoon pure vanilla extract, 1/2 teaspoon fine sea salt, 2 large eggs
- Gradually add the softened butter, a bit at a time, while kneading. The dough will be sticky at first but will become smooth and elastic as you continue to knead.14 tablespoons unsalted butter
- Cover and let the dough rise in a warm place for 1-2 hours, or until it doubles in size.
- Divide the dough into equal portions. Press each into the pearl sugar, then knead slightly into a loose ball. Let rest 15 minutes.1 cup pearl sugar
- Preheat the waffle iron. Lightly spray the grates with nonstick spray. Cook each dough ball until golden brown and caramelized, about 3–5 minutes per waffle. Let cool on a wire rack while you make the rest of the waffles.
- To make the chocolate sauce, whisk together cocoa powder, granulated sugar, and milk in a saucepan. Add the butter and heat over medium high, stirring until smooth and thick but pourable.1 cup cocoa powder, ½ cup granulated sugar, ½ cup milk, 4 tablespoons unsalted butter
Megan Myers has been sharing her favorite recipes online for 20 years. She has worked for companies like Whole Foods Market, Texas Co-Op Power, and Good Catch Foods. Her favorite breakfast food is waffles with plenty of maple syrup.