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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 1 vote
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Course: Breakfast, brunch, Dessert
Cuisine: Belgium
Prep Time: 10 minutes
Cook Time: 5 minutes
resting time: 2 hours
Total Time: 15 minutes
Servings: 10 waffles


  • 2 cups all-purpose flour
  • 3 large eggs
  • 1 3/4 teaspoons active dry yeast
  • 2 sticks unsalted butter, melted
  • 1/3 cup lukewarm full fat milk
  • 1/2 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


  • 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!)


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!
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