Liege Waffles Will Totally Level Up Your Brunch Game

published Jan 27, 2022
Liège Waffles Recipe

Liège waffles are made with a dough similar to brioche, and the final product is waffles that are rich and perfectly sweet from the use of Belgian pearl sugar.


Makes12 Belgian-style waffles

Prep20 minutes

Cook48 minutes to 1 hour

Jump to Recipe
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a stack of liege waffles (A Liège waffle is filled with unevenly distributed clusters of caramelized pearl sugar) on a blue plate with a yellow background
Credit: Photo: Eric Kleinberg; Food Stylist: Kristina Vanni

For a long time, waffles and Eggo were synonymous in my mind. I didn’t have a waffle maker when I was growing up, so frozen waffles were pretty much all I knew. But as I got older and started eating out more, I began graduating to different levels of waffle consumption.

First came the standard Belgian waffle. When Eggos are your frame of reference, Belgian waffles feel pretty darn sophisticated. I was thrilled by their deep crevices, which made it possible to saturate the waffles with maple syrup. Eventually, I graduated to the Liège waffle, which quickly became my favorite variety. The way the pearl sugar inside the dough melts and caramelizes on the exterior of the waffles is a thing of magic.

This Liège waffle recipe requires a mere 30-minute rise, which means you’ll be sitting down to a freshly made stack in just about an hour. Here’s how to do it.

Credit: Photo: Eric Kleinberg; Food Stylist: Kristina Vanni

What’s the Difference Between a Belgian Waffle and a Liège Waffle?

Although both waffles are from Belgium, Liège [lee-eyzh] waffles specifically hail from a city in the eastern region of Belgium by the same name, Liège. The two waffles vary in technique, too: Liège 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. Liège waffles also contain their signature pearl sugar.

Do You Need a Special Waffle Iron to Make Liège Waffles?

Nope! You can make Liège waffles with whatever waffle maker you’ve got, although a Belgian waffle maker is more traditional and will produce fluffier, better-looking results.

How Do I Serve Liège Waffles?

My favorite thing about Liège waffles is that, thanks to the pearl sugar, they’re perfect all on their own. With that said, feel free to top them with a dusting of powdered sugar, a drizzle of chocolate, or a spoonful of fresh fruit.

Liège Waffles Recipe

Liège waffles are made with a dough similar to brioche, and the final product is waffles that are rich and perfectly sweet from the use of Belgian pearl sugar.

Prep time 20 minutes

Cook time 48 minutes to 1 hour

Makes 12 Belgian-style waffles

Serves 6

Nutritional Info


  • 1/2 cup

    warm whole or 2% milk (100ºF to 110ºF)

  • 1 (1/4-ounce) packet

    instant dry yeast (2 1/4 teaspoons)

  • 2 tablespoons

    packed light or dark brown sugar

  • 1 1/2 sticks

    (6 ounces) unsalted butter

  • 3

    large eggs

  • 2 1/2 cups

    all-purpose flour

  • 1 teaspoon

    vanilla extract

  • 1/2 teaspoon

    kosher salt

  • 1 cup

    Belgian pearl sugar

  • Cooking spray


  • Belgian waffle iron


  1. Place 1/2 cup warm milk in the bowl of a stand mixer (or large bowl if mixing by hand). Sprinkle with 1 packet instant dry yeast and 2 tablespoons packed light brown sugar, and stir to combine. Set aside until the yeast begins to foam, 4 to 5 minutes. Meanwhile, melt 1 1/2 sticks unsalted butter over low heat or in the microwave, about 50 seconds.

  2. Add the melted butter and 3 large eggs to the bowl and whisk together until fully combined. Add 2 1/2 cups all-purpose flour, 1 teaspoon vanilla extract, and 1/2 teaspoon kosher salt. Mix with the dough hook (or wooden spoon) on low speed until completely smooth, about 2 minutes. Cover the bowl with a kitchen towel and let the dough rise at room temperature until it relaxes, about 30 minutes.

  3. Add 1 cup pearl sugar and fold into the dough with a large spoon. Cover the bowl again and let the dough rise for 10 minutes more. Meanwhile, heat a Belgian waffle iron over medium heat.

  4. Coat the waffle iron with cooking spray and scoop 1/4 cup of the batter into the center. Cook until golden-brown, typically 4 to 6 minutes.

  5. Transfer the waffle with tongs to a wire rack. Repeat cooking the remaining batter, coating the iron with cooking spray between each. Enjoy while still warm, or keep warm in a 275ºF oven.

Recipe Notes

Using a classic waffle iron: Although not traditional, these waffles can also be made in a classic (not Belgian) waffle maker. They'll be more crisp than fluffy.

Storage: Leftovers can be stored in an airtight container at room temperature for up to 2 days, or frozen for up to 3 months.

To reheat: Arrange waffles in a single layer on a baking sheet. Bake at 350°F until warm and crisp, about 6 minutes.

This post originally ran on Kitchn. See it there: Liege Waffles Recipe