These homemade Belgian Liege waffles with pearl sugar are EVERYTHING. Think of that sweet, caramelized crunch you get from those super famous Waffle Love trucks—yeah, that magic. Only now you can make them in your kitchen, at your own pace, without the long line, anytime you want.
Belgian Liege waffles are a sweet, indulgent treat that takes waffles to a whole new level. Unlike your typical crispy waffles, these beauties are thick, rich, and chewy, with a texture that’s soft on the inside and slightly caramelized on the outside. The super secret ingredient is pearl sugar that’s mixed directly into the dough. As they cook, the sugar melts and creates little pockets of deliciously crispy, golden sweetness throughout the waffle. Welcome to waffle heaven!
You can top these Belgian Liege waffles with anything your heart desires—whipped cream, fresh berries, maple syrup, or honestly, just more waffles if you’re feeling extra. The world is your waffle oyster.
Eating a Belgian Liege waffle is like biting into a sweet, crispy cloud of happiness… and then realizing you’ve just made the best decision of your entire life. 10/10 would recommend to anyone who enjoys life, joy, and sugar.
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Why You'll Love These Delicious Belgian Liege Waffles
- No Ordinary Waffle
Unlike regular waffles, liege waffles are dense and rich, thanks to the dough-based batter and the irresistible bursts of sweet, crunchy sugar. They’re a whole different level of indulgence. - Pearl Sugar = Magic
The pearl sugar is the secret weapon. As it melts, it forms pockets of caramelized sweetness that add a luxurious texture and flavor that you’ll crave long after the waffle is gone. - Easily Customizable
Want to top it with whipped cream, fresh fruit, or chocolate drizzle? Go for it. These waffles are a versatile base for any toppings you can dream up. - Perfectly Portable
Because they’re so dense and rich, these waffles make a great handheld treat. Take them on the go, pack them for a picnic, or serve them at a party—they’re always a hit.
Ingredients for Belgian Liege Waffles
Most of the ingredients for this recipe can be found in a standard grocery store. The only less-common ingredient is the Belgian pearl sugar, which fortunately is easy to access these days from online sources, including Amazon.
- active dry yeast
- milk
- eggs
- AP flour
- brown sugar
- butter
- vanilla
- salt
- Belgian pearl sugar
See recipe card for quantities.
How to Make Liege Waffles
This is where the magic happens!
1. Dissolve yeast in lukewarm milk. Stir to combine and let yeast sit and activate for 5 minutes. Warming the milk will help activate the yeast, but it shouldn't be too hot (above 110 degrees F) or the yeast will die and your dough won't rise.
2. If the yeast is successfully activating, you should see tiny bubbles start to form on the surface of the milk/yeast mixture, and it will start to small yeasty. If your yeast isn't bubbling, you can stir a teaspoon of sugar into the mixture to help wake it up.
3. Add yeast/milk mixture, eggs, vanilla, salt, and brown sugar to bowl of stand mixer fitted with the dough hook and mix on medium to combine.
4. Add butter 2 tablespoons at a time, mixing on medium speed in between. Add flour ½ cup at a time while mixing, until the dough no longer sticks to the sides of the bowl, about 3-½ cups. If the dough is still sticking to the bowl and sticks significantly to your fingers when kneaded, add more flour gradually while mixing, up to 4 cups total.
5. Mix on medium speed for another 5-7 minutes. The dough should be smooth, elastic, and just slightly sticky. Your dough should be forming a ball and not sticking to the sides of the bowl. Place the dough in a greased bowl, cover with plastic wrap, and let the dough rise in a warm place for about 3 hours, until doubled in size.
6. Punch the dough down and add in the Belgian pearl sugar, kneading to distribute evenly throughout the dough. Place dough back in the bowl, cover tightly with plastic wrap, and place in the fridge overnight.
7. When you're ready to make the waffles, take the dough out of the fridge and divide into 12 equal portions. Roll each portion into a ball. The dough will be significantly stiffer after being refrigerated.
8. Heat the waffle iron to medium-high and spray with nonstick spray. Place a dough ball in the center of the iron, close the lid, flip, and cook for 3-4 minutes. Cook time will vary with each individual waffle iron, so start checking for doneness at about 2-½ minutes or so. Once you cook a few waffles you'll figure out the optimal timing for your waffle iron.
9. Waffles are done when they are golden brown in color and cooked through. Remove waffles from the iron with tongs. CAUTION: Melted pearl sugar is VERY HOT! Be careful when removing waffles from the waffle iron and let cool a few minutes before serving. Enjoy!
Hint: If my kitchen is below 72 degrees or so, the dough won't rise very fast. In that case I like to heat my oven to the lowest possible temperature, then turn it off and let it cool a little bit until it feels warm but not hot. I take out one of the oven racks so the dough bowl fits in the oven and let the dough rise for the allotted time inside the warm oven. Make sure your oven is not HOT, just pleasantly warm, or the dough will start to cook.
Liege Waffle Variations
While these classic Liege waffles are perfect all on their own, here are a few fun variations to try:
- Cinnamon sugar Liege waffles - Add a dusting of cinnamon sugar (or homemade chai spice and sugar!) after cooking to elevate the flavor profile.
- Chocolate chip Liege waffles - Add chocolate chips (milk, dark, or white) directly into the dough before cooking to create a gooey, indulgent twist. The warm waffle will melt the chocolate chips, making each bite even more decadent.
- Maple Pecan Liège Waffles - Incorporate crushed pecans into the batter, and top with a rich maple syrup drizzle and a few extra pecans for crunch. YUM!
Equipment
A stand mixer is super helpful for this recipe, although not 100% necessary if you are willing to spend some time kneading the dough the old-fashioned way.
The most important piece of equipment needed for these waffles is a Belgian waffle iron. I would highly recommend a waffle iron with removable plates (like this one) so you can easily wash off the sticky bits of pearl sugar residue left behind after making waffles.
Storage
Storing Belgian Liege waffles properly ensures they stay fresh and delicious for future midnight snack runs. These delicious little treats are super easy to store and enjoy later, so I always make a big batch. Here’s how to store leftovers properly:
Storing Liege Waffles in the Fridge:
- Cool Completely: Let the waffles cool completely on a wire rack before storing them in the fridge to avoid condensation and sogginess.
- Wrap or Contain: Once cooled, place the waffles in an airtight container or wrap them tightly in plastic wrap or aluminum foil to prevent them from drying out.
- Refrigeration Time: You can store the waffles in the fridge for up to 2-3 days. They may lose some of their crispness, but they’ll still taste great.
- Reheating: When you're ready to enjoy them, reheat in a toaster or oven at 350°F (175°C) for a few minutes to restore their crispy exterior.
Storing Liege Waffles in the Freezer:
- Cool Completely: As with the fridge method, allow the waffles to cool completely on a wire rack before freezing them.
- Flash Freeze (Optional but Recommended): For the best results, place the cooled waffles in a single layer on a baking sheet and freeze them for about 1-2 hours. This prevents them from sticking together during storage.
- Wrap or Bag: After flash freezing, wrap each waffle individually in plastic wrap or foil, or place them in a freezer-safe bag or airtight container. Make sure to remove as much air as possible to avoid freezer burn.
- Freezing Time: Liege waffles can be stored in the freezer for up to 1-2 months without significant loss of quality.
- Reheating from Frozen: When you’re ready to eat a frozen waffle, you can reheat it straight from the freezer. Toast it in a toaster or heat in the oven at 350°F (175°C) for about 5-8 minutes. If using the oven, you can cover the waffles with aluminum foil for the first few minutes to prevent them from getting too dry.
Tips for Best Results:
- Avoid Storing with Toppings: Store the waffles plain. Any toppings (like whipped cream, syrup, or fresh fruit) should be added after reheating.
- Use Parchment Paper: If stacking waffles in the freezer, place parchment paper between each waffle to prevent them from sticking together.
Best Toppings for Belgian Liege Waffles
Alright, buckle up because we’re about to take your Liege waffles to the next level. These waffles are already so perfect on their own (thanks to that caramelized goodness), but let’s be real, toppings are where the fun begins. Here are my all-time favorite ways to top those babies:
1. Chocolate, Chocolate, and More Chocolate
Let’s start with a classic: drizzle some rich, melted chocolate over those waffles. Bonus points if you top it with chocolate chips because chocolate is life, people.
2. Fresh Berries & Creamy Goodness
You know I’m all about that balance, so pile on fresh strawberries, raspberries, or blueberries. Then, give it a swirl of whipped cream or a scoop of vanilla ice cream. You’re welcome, world.
3. Maple Syrup & Crispy Bacon
For a little savory-sweet magic, pour some good ol’ maple syrup on there and top with crispy bacon strips. It’s like brunch in one bite. Is this heaven? Yes, yes it is.
4. Nutella & Bananas
I mean, is there even a waffle topping that can beat this? Warm Nutella spread all over your waffle, then top with banana slices. It’s like an Italian dessert, but better. Always better.
5. Ice Cream, Because Why Not?
Finally, let’s get real: it’s not a waffle until you put a scoop of ice cream on top. Vanilla, chocolate, salted caramel—you name it. Add some sprinkles or crushed nuts to take it over the top. There’s no such thing as too much.
There you have it, folks. A waffle that’s already perfect, made even better with these toppings. Go crazy, mix ‘em up, and get ready for the best breakfast (or dessert) of your life.
FAQ
Pearl sugar is a unique type of sugar that comes in large, solid crystals, resembling little pearls or rocks. It's typically used in baking and is especially popular in Belgian Liege waffles, where it’s mixed into the dough or sprinkled on top before cooking. Unlike regular granulated sugar, pearl sugar doesn’t dissolve when heated. Instead, it creates delightful pockets of crunchy, caramelized sweetness as it melts during baking or cooking.
This sugar is essential for giving Liege waffles that signature crispy, sugary exterior. It’s also commonly used in other baked goods like brioche or pastries, adding texture and a touch of sweetness without the sugar fully dissolving into the dough. Pearl sugar is often found in European markets or specialty food stores, and it’s one of those ingredients that really takes your baking to the next level!
Active dry yeast is a type of yeast commonly used in baking to help dough rise. It's made up of small, dry granules containing dormant yeast cells and is the most common form found in most home kitchens.
To be used it needs to be dissolved in warm water (typically 100°F to 110°F). This is called "proofing" or "activating" the yeast. When activated, these cells become active and start to ferment, producing carbon dioxide gas that makes dough rise.
Active dry yeast is perfect for making bread, rolls, pizza dough, and other baked goods that require a rise. It works best in recipes that involve longer proofing times (often in multiple stages) because it takes time to activate and ferment the dough. If you're making a recipe that requires a super fast rise (like a pizza dough that only needs 30 minutes), instant yeast might be a better option. Instant yeast doesn't require proofing and works faster.
Liege waffles are made with a brioche-like dough that's scooped onto the center of the waffle iron, while Belgian waffles are made with a thinner, pourable batter that spreads to the edges. Liege waffles also contain their signature pearl sugar.
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Pairing
These are my favorite dishes to serve with Belgian Liege waffles:
Homemade Belgian Liege Waffles with Pearl Sugar (Waffle Love Copycat)
Equipment
- stand mixer with dough hook
- measuring cups
- measuring spoons
- Belgian waffle maker
- Tongs for removing cooked waffles from the waffle iron
Ingredients
- 1 tablespoon active dry yeast
- ¾ cup milk warmed to 100-110℉
- 2 eggs at room temperature
- 3 tablespoons brown sugar
- 1 tablespoon vanilla
- 1 teaspoon salt
- 1 cup butter (2 sticks), softened to room temperature
- 3-½ cups AP flour
- 1-½ cups Belgian pearl sugar
Instructions
- Place yeast and warm milk in the bowl of the stand mixer fitted with the dough hook and stir to combine. Let the yeast and milk sit for 5 minutes to activate. There should be small bubbles forming on the surface of the milk/yeast mixture. If not, try mixing in 1 teaspoon of sugar to wake up the yeast.
- Add eggs, brown sugar, vanilla, and salt and beat on medium speed until combined.
- Add butter in 2-tablespoon increments while mixing.
- Add flour in ½-cup increments while mixing. When all the flour is added, the dough should not stick to the sides of the bowl and should form a ball. If the dough is still too sticky, add more flour in small amounts while mixing, up to ½ cup, until the dough no longer sticks to the sides.
- Place dough in a greased, covered bowl and allow to rise in a warm place for 3 hours, until doubled in size.
- Punch down the dough and add Belgian pearl sugar, kneading to distribute evenly throughout the dough.
- Place in an airtight container or wrap well in plastic wrap in the fridge overnight.
- When ready to make the waffles, take the dough out of the fridge and divide into 12 equal portions. Roll each portion into a ball.
- Preheat your waffle iron to medium-high and spray with nonstick spray. Place the dough ball in the center of the iron, close the lid, flip, and cook for 3-4 minutes, until golden brown and cooked through. Waffle iron cook times will vary, so check for doneness often.
- Remove cooked waffles from the waffle iron with tongs. CAUTION: Melted pearl sugar is very hot! Handle the cooked waffle carefully, and allow to cool for a few minutes before serving. Enjoy!
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