Crispy on the outside, soft and chewy inside, Liege Waffles are great for breakfast or an on the go snack. Pearl sugar sweetens each bite.
Pearl Sugar Liege Waffles
Liège Waffles are a sweet, chewy treat that you can eat with your hands or on a plate covered in syrup. Unlike American waffles or traditional Belgian waffles, this Liege Waffle recipe is made with a yeast dough, which makes them dense and chewy. Crunchy bits of sugar fill each bite, making them irresistible.
They are delicious enough to eat straight out of the iron (no need for butter and syrup). This type of waffle is a classic treat in Belgium, served in many restaurants and along roadside stands, both morning and night. Lucky for us, they have made their way to Manhattan, via food trucks in our neighborhood. Since my very first bite, I had to try to create my own at home.
We added dried cranberries to the mix for a different spin on the classic recipe. The tartness of the cranberries comes alive as they heat in the iron. Try them with or without cranberries, dip them in chocolate, or drizzle them in syrup.
- WARM MILK: warm milk (105-110°). We recommend using whole milk but you can use skim milk, or nut milk also.
- YEAST: active dry yeast
- BUTTER: stick of butter, softened (we like unsalted butter)
- EGGS: large or extra large eggs
- BROWN SUGAR: light brown sugar or dark brown sugar
- FLOUR: all purpose flour (AP flour)
- SALT: kosher salt or sea salt
- VANILLA EXTRACT: pure vanilla extract
- ALMOND EXTRACT: pure almond extract
- PEARL SUGAR: Belgian pearl sugar (sugar pearls) and sweetness and texture
- DRIED CRANBERRIES: dried cranberries
*see recipe card for quantities.
- Warm the Milk: Heat milk to correct temperature and then add yeast and allow to set at room temperature for 10 minutes
- Add Sugar: Add brown sugar and combine
- Mix Dry Ingredients: Place flour in large bowl and add butter, salt, vanilla and almond extract, Mix to combine.
- Add Eggs: Add eggs and stir in (this will be a dough, not a batter like most waffle batter).
- Let the Dough Rest: Cover and allow dough to sit for about 45 minutes, until dough is doubled in size.
- Add Peal Sugar: Stir in pearl sugar and cranberries (optional)
- Heat Waffle Iron: Heat waffle iron and lightly spray with oil.
- Make the Waffles: Drop dough into center of iron (enough for dough to cover the inner third of iron). Cook until browned, about 3-5 minutes.
HINT: As you cook these the sugar will melt and make the next waffles coated with a little sugar as it caramelizes in the iron.
Eat them straight out of the iron (no need for butter and syrup)!
- Store Leftovers in an airtight container (or tightly wrapped in plastic) for up to 5 days.
- Freeze individual waffles in a freezer bag for up to 3 months.
- Reheat frozen waffles by popping them in the toaster or toaster oven.
- ADD CHOCOLATE: add chocolate chips for a chocolate chip cookie flavored snack, or dip them in melted chocolate. For extra chocolate, try our Chocolate Waffles recipe!
- GLUTEN FREE: substitute 1:1 Gluten Free Baking Flour for AP flour.
- LESS SWEET: sugar pearls make give each bite of this waffle a burst of sweetness. If it's too much, you may want to reduce the amount of brown sugar in this recipe.
No, you don't need a Belgian waffle iron to make Liege Waffles. You can use any waffle maker. If you use a regular waffle maker, we recommend pouring the batter in the middle to create the shape in the photos.
Liège Waffles are actually from Belgium. They are just a different variety. Traditional Belgian waffles are square and made without yeast. Liege Waffles are made with yeast dough with makes them heavier in texture. They are round and sweetened with pearl sugar. You
You can get Lars Own pearl sugar at most retail stores, or King Arthur's Swedish Pearl Sugar on their website. You can also use sugar pearls from the baking aisle or crushed sugar cubes.
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- 1 C warm milk (105-110°)
- 1 packet active dry yeast
- 1 stick softened butter
- 2 large eggs
- 2 tbsp brown sugar
- 3 ¾ C AP flour
- ½ tsp salt
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 C pearl sugar
- 1 C dried cranberries
- Heat milk to correct temperature and then add yeast and allow to set for 10 minutes
- Add brown sugar and combine
- Place flour in large bowl and add butter, salt, vanilla and almond extract, Mix to combine.
- Add eggs and stir in (this will be a dough, not a batter like most waffle batter).
- Cover and allow dough to sit for about 45 minutes until dough is doubled in size.
- Stir in pearl sugar and cranberries (optional)
- Heat waffle iron and lightly spray with oil.
- Drop dough into center of iron (enough for dough to cover the inner third of iron).
- Cook until browned, about 3-5 minutes.
- As you cook these the sugar will melt and make the next waffles coated with a little sugar as it caramelizes in the iron.
- Prep Time: 1 hour 10 mins
- Cook Time: 20 mins
- Category: Breakfast and Dessert
- Cuisine: Belgian