• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Foreign Fork logo

  • Home
  • Recipe Box
    • Search by Interactive Map
    • Africa
      • Algeria
      • Angola
      • Benin
      • Botswana
      • Burkina Faso
      • Burundi
      • Cabo Verde
      • Cameroon
      • Central African Republic
      • Chad
      • Comoros
      • Cote d’Ivoire
      • Democratic Republic of the Congo
      • Djibouti
      • Egypt
      • Equatorial Guinea
      • Eritrea
      • Eswatini
      • Ethiopia
      • Gabon
      • The Gambia
      • Ghana
    • Asia
      • Afghanistan
      • Armenia
      • Azerbaijan
      • Bangladesh
      • Bhutan
      • Brunei
      • Cambodia
      • China
      • East Timor
      • Georgia
      • India
      • Thailand
    • Caribbean
      • Antigua and Barbuda
      • The Bahamas
      • Barbados
      • Cuba
      • Dominica
      • Dominican Republic
      • Grenada
      • Haiti
    • Central America
      • Belize
      • Costa Rica
      • El Salvador
      • Guatemala
      • Honduras
    • Europe
      • Albania
      • Andorra
      • Belarus
      • Bosnia and Herzegovina
      • Croatia
      • Iceland
    • European Union
      • Austria
      • Belgium
      • Bulgaria
      • Cyprus
      • Czech Republic
      • Denmark
      • Estonia
      • Finland
      • France
      • Germany
      • Greece
      • Hungary
    • Middle East
      • Bahrain
    • North America
      • Canada
    • Oceania
      • Australia
      • Fiji
    • South America
      • Argentina
      • Bolivia
      • Brazil
      • Chile
      • Colombia
      • Ecuador
      • Guyana
  • Culture Cookbook
  • Thanksgiving
  • About
  • Press
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Box
  • Spice Cabinet
  • Product Pantry
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » European Union » Belgium » The Most Delicious Liege Waffles from Belgium

    The Most Delicious Liege Waffles from Belgium

    Published on Apr 5, 2021 Modified: Aug 8, 2020 by The Foreign Fork This post may contain affiliate links which won’t change your price but will share some commission.

    Jump to Recipe Print Recipe
    Liege Waffles Pinterest Image
    Liege Waffles Pinterest Image
    Christmas Leige Waffles Top Banner Brown Stripe
    Christmas Belgian Waffles Middle Black Banner
    Christmas Belgian Waffles Top Black Banner
    Christmas Belgian Waffles Bottom Black Banner
    Belgian Waffles Pinterest Image bottom black banner
    Belgian Waffles Pinterest Image middle black banner
    Belgian Waffles Pinterest Image top black banner
    Belgian Waffles Pinterest Image top outlined title
    Homemade Belgian Waffles Pinterest Image middle design banner
    Homemade Belgian Waffles Pinterest Image top design banner
    Homemade Belgian Waffles Pinterest Image bottom design banner
    Homemade Belgian Waffles Pinterest Image top striped banner
    Christmas Belgian Waffles Pinterest Image middle design banner
    Christmas Belgian Waffles Pinterest Image top design banner
    Christmas Belgian Waffles Pinterest Image bottom design banner
    Christmas Belgian Waffles Pinterest Image top black banner
    Homemade Belgian Waffle Recipe Pinterest Image middle design banner
    Homemade Belgian Waffle Recipe Pinterest Image top design banner
    Homemade Belgian Waffle Recipe Pinterest Image bottom design banner

    Liege waffles are a delicious and indulgent treat from Belgium. Unlike anything you’ve ever had before, these waffles are made with pearl sugar and yeast to create a sweet and crunchy crust, and taste more like dessert than breakfast. They are perfect to enjoy any time of day!

    “Hello Reader! I try my hardest to research recipes as best as I can before posting to ensure I am representing each culture correctly. If this recipe is from your country and I have made a mistake or you have suggestions for how to make it more authentic, I would love to hear! Please leave a comment below letting me know what should be different, and I will rework the recipe. It is always my intention to pay homage and respect to each cultural dish that I cook. Thanks for reading!”

    Recipe Origins

    Liege vs Brussels Waffle

    There are two types of waffles in Belgium. The first is a Brussels waffle, and this is more comparable to what we eat in America. Brussels waffles are a perfect square and they’re a little lighter in texture. 

    You can find these waffles in every other storefront window in all of Belgium. Normally they’re topped with more goodies than your brain can imagine: Nutella, strawberries, speculoos, cookie butter, peanut butter, Oreos… you name it, and it’s makin’ you drool.

    The second option are liege waffles. Now the liege waffles are a little different from the Brussels waffles. They’re made with yeast, are a lot denser than the Brussels waffle, and the shape of them is very irregular. The main difference, though, is the secret ingredient of Liege waffles: Belgian Pearl Sugar (to learn what Belgian Pearl Sugar is, read the FAQs below). 

    Waffles here in America are the bombdiggity, don’t get me wrong. But the Liege waffles in Belgium are on a whole other level. Nothing can compare. Seriously, nothing. Just try them for yourself and you’ll be a believer.

    Why Make this Recipe

    1. “Travel” to Belgium: Belgium is known for its delicious food, including beer, fries, chocolate, and, of course, waffles. When I visited Belgium, there were waffles in every window in both Brussels and Brugge. I can tell you that this treat is iconic! If you’ve ever wanted to visit Belgium, but can’t right now, this dessert is the way to do so! 
    2. Different from Belgian Waffles You’ve Had Before: As mentioned above, this Liege Waffle Recipe is different than the “Belgian” waffles served in the United States. The sugary crust and dense, risen waffles are the most delicate, delicious treat! 

    What Do I Need to Make this Recipe? 

    Ingredients 

    1. Flour: All-purpose 
    2. Eggs: Large. Add them individually to make the fluffiest waffles
    3. Active Dry Yeast
    4. Butter: Unsalted and melted 
    5. Milk: I use full-fat but 2% will also work 
    6. Salt
    7. Sugar: Make sure to use granulated sugar 
    8. Vanilla Extract
    9. Belgian Pearl Sugar: You can buy these online from Amazon

    Tools 

    1. Waffle Maker: I typically use a standard Belgian waffle maker or a griddle/grill/waffle maker combo. You can also use the mini waffle makers if that is what you have on hand! 
    2. Electric Hand Mixer: I love this electric hand mixer that comes with its own storage container! 
    3. Stand Mixer (optional): The KitchenAid Stand Mixer is perfect for making this recipe! 
    4. Mixing Bowls: I like these stainless steel mixing bowls for mixing and for allowing the dough to rise! 

    How to Make this Recipe

    1. Heat milk in the microwave until lukewarm but not hot. Add the yeast in, and then add 1 ½ tbsp sugar. Let stand until foamy, about 10 minutes to make sure that the yeast is working properly. 
    2. In a separate bowl (or the bowl of a stand mixer) combine remaining 2.5 tbsp sugar with flour and salt.
    3. Use your fingers to make a well in the middle and pour in the yeast mixture. Mix with an electric hand mixer (or stand mixer) lightly until combined… Dough will be crumbly and dry.
    4. Add an egg into the dough and mix for about 30 seconds. Then add the next egg and beat for about 30 seconds Finally, add the last egg and beat for about 30 seconds.
    5. Add the vanilla and the butter, and mix with an electric mixer until fully combined, and the dough has lightened and gotten a bit fluffy (about 2 minutes). The dough will seem too buttery, but it’s alright!
    6. Spray a separate bowl (preferably glass) with nonstick spray and transfer the dough. Cover the bowl with aluminum foil or a dish towel and leave to rise for 2-2.5 hours or until it doubles in size.
    7. When the dough is done rising, punch it down and knead in the Belgian Pearl Sugar (you can also use a wooden spoon). Allow dough to rest for 15 minutes before cooking it.
    8. Heat a waffle iron up to 350 degrees. Cook each waffle for about five minutes or until browned to your liking. Top with peanut butter, Nutella, fruit, whipped cream, or crumbled cookies. Or enjoy your liege waffle plain (that way is my favorite!)

    Expert Tips

    I have a few pieces of advice for you on this front…

    • Rising the dough in a glass or metal bowl has given me much better results when looking for a good rise 
    • If you can’t find/don’t want to buy Belgian Pearl Sugar, you can also use crushed up sugar cubes in your waffles instead.
    • Keep your waffle iron between about 400 and 425 degrees Fahrenheit. Any less and the pearl sugar won’t caramelize around the waffle. Any more and the sugar will burn before you can get it off the iron.
    • Use a fork to get the waffles off of the hot iron. The sugar heating up so much could lead to burns if you touch the waffles with your hands, so a fork or tongs is a good option!

    Recipe FAQs

    What is Belgian Pearl Sugar?

    Liege waffles up close decorated with oreos and strawberries

    Belgian pearl sugar is little chunks of sugar that look a little bit like pebbles. This Pearl Sugar mixes into the waffle batter towards the very end of the dough’s rising phase. 

    When you put the batter on the waffle maker, this sugar will caramelize and form a spectacularly sweet and crunchy crust around the waffle. This crust, I swear, makes all the difference in the world.

    What Toppings Can I Put on My Waffles?

    five liege waffles with toppings

    There are so many great topping options when you’re deciding how you’re going to eat your Liege Waffle! 

    You can try: 

    • Strawberries/raspberries/blueberries
    • Jam 
    • Bananas 
    • Oreos
    • Peanut butter
    • Cookie Butter
    • Chocolate Chips
    • Nutella
    • Granola 
    • Butter 
    • Syrup

    OR…. Wait for it… 

    • Plain 

    I normally love toppings on things like pancakes, ice cream etc. But trust me when I tell you that plain Liege Waffles truly are one of the very best treats! I like them better plain than I did with any of the toppings mentioned above. Though, of course, you can never go wrong with cookie butter 😉 

    Can I Make Liege Waffle Dough Ahead of Time? 

    Plain waffles

    Yes! You can make the dough the night before and leave it to rise in the fridge overnight if you’d like. This can ensure that you can have delicious and fresh liege waffles in the morning whenever you want! Just make sure to cover the dough before leaving it in the fridge. 

    Did you like this recipe for Liege Waffles from Belgium? If so, make sure to check out these other recipes that I picked out just for you: 

    • Kaiserschmarnn from Austria 
    • Steomp: Creamy Vegetable-Stuffed Mashed Potatoes from Belgium
    • Steamed Mussels from Belgium
    • Fries and Andalouse Sauce from Belgium 
    • Cookie Butter Recipe

    If you make this recipe at home, leave a review/comment on this post letting us know what you thought!

    And don’t forget to share a photo of your finished product on Facebook and Instagram and tag @TheForeignFork and hashtag #TheForeignFork.

    Beligan Waffles with oreos

    Liege Waffles

    Liege waffles are a delicious and indulgent treat from Belgium. Unlike anything you've ever had before, these waffles are made with pearl sugar and yeast to create a sweet and crunchy crust, and taste more like dessert than breakfast – and are perfect to enjoy any time of day!
    5 from 2 votes
    Print Pin Rate
    Course: Breakfast, brunch, Dessert
    Cuisine: Belgium
    Prep Time: 10 minutes
    Cook Time: 5 minutes
    resting time: 2 hours
    Total Time: 2 hours 15 minutes
    Servings: 10 waffles
    Calories: 232kcal
    Author: The Foreign Fork

    Ingredients

    • 2 cups all-purpose flour
    • 3 large eggs
    • 1 ¾ teaspoons active dry yeast
    • 2 sticks unsalted butter, melted
    • ⅓ cup lukewarm full fat milk
    • ½ teaspoon salt
    • 4 tbsp granulated sugar, divided
    • 1 teaspoon pure vanilla extract
    • 1 cup Belgian pearl sugar, you can also used crushed sugar cubes if you do not have pearl sugar

    Instructions

    • Heat milk in the microwave until lukewarm but not hot. Add the yeast in, and then add 1 ½ tbsp sugar. Let stand until foamy, about 10 minutes.
    • In a separate bowl (or the bowl of a stand mixer) combine remaining 2.5 tbsp sugar with flour and salt.
    • Use your fingers to make a well in the middle and pour in the yeast mixture. Mix with an electric hand mixer (or stand mixer) lightly until combined… Dough will be crumbly and dry.
    • Add an egg into the dough and mix for about 30 seconds. Then add the next egg and beat for about 30 seconds Finally, add the last egg and beat for about 30 seconds.
    • Add the vanilla and the butter, and mix with an electric mixer until fully combined, and the dough has lightened and got a bit fluffy (about 2 minutes). The dough will seem too buttery, but it’s alright!
    • Spray a separate bowl (preferably glass) with nonstick spray and transfer the dough. Cover the bowl with aluminum foil or a dish towel and leave to rise for 2-2.5 hours or until it doubles in size.
    • When the dough is done rising, punch it down and knead in the Belgian Pearl Sugar (you can also use a wooden spoon). Allow dough to rest for 15 minutes before cooking it.
    • Heat a waffle iron up to 350 degrees. Cook each waffle for about five minutes or until browned to your liking. Top with peanut butter, Nutella, fruit, whipped cream, or crumbled cookies. Or enjoy your liege waffle plain (that way is my favorite!)

    Notes

    Recipe copyright The Foreign Fork. Adapted from The Stay at Home Chef.  For educational or personal use only. 
    1. Flour: All-purpose 
    2. Eggs: Large. Add them individually to make the fluffiest waffles
    3. Active Dry Yeast
    4. Butter: Unsalted and melted 
    5. Milk: I use full-fat but 2% will also work 
    6. Salt
    7. Sugar: Make sure to use granulated sugar 
    8. Vanilla Extract
    9. Belgian Pearl Sugar: You can buy these online from Amazon
    • Rising the dough in a glass or metal bowl has given me much better results when looking for a good rise 
    • If you can’t find/don’t want to buy Belgian Pearl Sugar, you can also use crushed up sugar cubes in your waffles instead.
    • Keep your waffle iron between about 400 and 425 degrees Fahrenheit. Any less and the pearl sugar won’t caramelize around the waffle. Any more and the sugar will burn before you can get it off the iron.
    • Use a fork to get the waffles off of the hot iron. The sugar heating up so much could lead to burns if you touch the waffles with your hands, so a fork or tongs is a good option!
    Leftover waffles can be kept in the fridge for up to 3-4 days, or the freezer for up to 4 months, if wrapped tightly in plastic wrap or put in an airtight container.
    Let me know in the comments if you give this recipe a try!

    Nutrition

    Serving: 1serving | Calories: 232kcal | Carbohydrates: 49g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 140mg | Potassium: 77mg | Fiber: 1g | Sugar: 29g | Vitamin A: 89IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @TheForeignFork or tag #TheForeignFork!
    Liege Waffles Pinterest Image
    Liege waffles with sweet toppings
    sweet belgian waffles with toppings

    Related Recipes

    • Fries (Frites) and Andalouse Sauce from Belgium
      Fries (Frites) and Andalouse Sauce from Belgium
    • Cinnamon Bun Recipe (Korvapuusti from Finland)
      Cinnamon Bun Recipe (Korvapuusti from Finland)
    • Instant Pot Dulce de Leche Recipe
      Instant Pot Dulce de Leche Recipe
    • Brigadeiro Recipe (Chocolate Fudge Balls) from Brazil
      Brigadeiro Recipe (Chocolate Fudge Balls) from Brazil
    « Beet and Potato Salad from Ethiopia
    Fiji: History, Background, and Culture »

    Sharing is caring!

    1069 shares

    Belgium, Breakfast, Christmas Recipes, Dessert

    Reader Interactions

    Comments

    1. Eric says

      June 11, 2022 at 11:55 am

      Bonjour on peut avoir les ingrédients au poid merci

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    What are you looking for?

    About the Head Chef

    Foreign Fork Founder Alexandria
    Hi there! My name is Alexandria. Thanks for stopping by! Spices, ingredients, utensils, techniques… we’ll learn it all, together. Join me for me for struggles and laughs and some crazy concoctions. Learn More...
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    My Latest Recipes

    Jamaican Rasta Pasta Recipe

    What To Eat with Jerk Chicken

    Jamaican Sweet Potato Recipe

    Bowl of Jamaican chicken curry with a fork resting in it.

    Original Jamaican Curry Chicken Recipe

    Jamaican Coffee Brands

    Jamaican Curry Powder vs Indian

    Vegetable Recipes

    Yu Choy Sum

    Lima Beans and Corn Succotash Recipe

    Instant Pot Rutabaga Mash (+ Stovetop Instructions!)

    Pikliz Recipe from Haiti

    Creamed Peas Recipe (Stovetop & Instant Pot)

    Instant Pot Beets

    Footer

    • Home
    • About
    • Contact
    • Press
    • Privacy Policy
    • Accessibility Statement

    Copyright © 2023 The Foreign Fork

    1069 shares