Liège Waffles

For those who love breakfast foods (in the morning, at brunch or even for dinner), waffles feel more like special-occasion fare. While pancakes only require a bowl and a pan, making waffles means you need to plug in an extra appliance and commit. Plus, a well-made waffle’s crisp ridges and soft interior are hard to beat.

But Liège waffles take morning decadence to a different level. When you make them at home, treat them like any favorite waffle recipe and serve them with sweet and savory toppings, from fruit and syrup to ham and fried eggs.

What is a Liège waffle?

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Not all waffles are created equal, and Liège waffles are more like an everyday, anytime treat than the other types. Liège (pronounced “lee-edge”) is a city in Belgium where these delectable waffles originated. Today, you’ll find them at street-food vendors all over Belgium, served hot, fresh and wrapped in paper for an on-the-go treat.

Unlike the other Belgian waffles you might know, which are made with a lighter batter in a deeper waffle maker, the Liège waffle is made with a yeasted dough that’s sweetened with pearl sugar. The pearl sugar doesn’t completely dissolve, and while the waffles cook, chunks of sugar that remain on the outside get caramelized and crisp.

American-style waffles are comparatively thin and dense, and are served with syrup or jam alongside bacon and eggs.

Ingredients for Liège Waffles

• Whole milk: This recipe is intended to be rich, so we use whole milk. If you have 2%, use that rather than making a special trip to the grocery store.
• Yeast: Although this Liège waffle recipe is leavened with active dry yeast, it only needs to rise for 30 minutes. The yeast also contributes to the dough’s flavor.
• Sugars: A spoonful of granulated sugar gives the yeast something to feast on. Just before cooking the waffles, you’ll add pearl sugar, which you can purchase online if your local market doesn’t have it. Alternatively, you can use the coarsest-grained type of sugar you can find, or lightly crush some sugar cubes.
• Eggs: For best results, bring your Grade A large eggs to room temperature on the counter before adding them to the mixer.
• Butter: You’ll melt the butter before stirring it into the dough, but it’s best to give it a few minutes to cool before adding it to the mix.
• Vanilla extract: For the best possible flavor, use real vanilla extract. If that’s not in your cupboard, you can always use a tablespoon of rum or another favorite flavoring.
• Flour: All-purpose flour is great for making breakfast goodies such as pancakes, waffles and muffins.
• Optional toppings: Try garnishing your Belgian Liège waffles with Nutella—the best hazelnut spread. Other great garnishes include whipped cream and fresh berries.

Directions

Step 1: Mix the waffle dough

In the bowl of a stand mixer, combine the warm milk, yeast and sugar, and let them sit for 5 to 10 minutes or until bubbly. Using the whisk attachment, mix in the eggs, butter and vanilla extract until combined. Switch to a dough hook and gradually add the flour while mixing at a low speed. Knead until the dough comes together, two to three minutes.

Step 2: Let it rise

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Place the bowl in a warm location. Cover and let sit for 30 minutes or until the dough is puffy. Gently fold in the Belgian pearl sugar. Divide the dough into 10 balls.

Step 3: Cook and serve

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Preheat the waffle maker. Bake the dough balls according to the waffle manufacturer’s directions until they’re golden brown.

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If desired, serve the Liège waffles with Nutella, whipped cream and fresh berries.

Editor’s Tip: It’s less fun than eating hot waffles, but scraping any left-behind caramelized sugar off your waffle maker before it cools is a good idea.

Christine Ma for Taste of Home

Liège Waffles Variations

• Browned butter waffles: Try browning the butter in the waffle recipe instead of merely melting it for a simple but delicious variation.
• Perk up the batter: When you add the last of the flour during the dough-mixing step, you can also add chopped nuts, bits of dried fruit, citrus zest or spices such as cinnamon, cardamom and nutmeg.
• Try new garnishes: Don’t be afraid to experiment with toppings, from salted caramel sauce or apricot-amaretto jam to candied bacon.

How to Store Liège Waffles

To store leftover waffles, let them cool and transfer them to an airtight container or zip-top bag. They’ll last up to four days in the refrigerator, but taste best when eaten in the first day or two.

Can you freeze Liège waffles?

Yes, you can freeze Liège waffles. Make sure the waffles are completely cool, wrap them individually in storage wrap, and put them all into a zip-top bag. Squeeze out the air before storing them in the freezer. Enjoy them within three months.

How do you reheat Liège waffles?

If the waffles have been in the fridge, place them on a cookie sheet and toast them in the oven at 300°F until they’re crisp. If they’ve been in the freezer, let them sit on the counter for a few minutes to get a head start on warming up, and then warm them up the same way. You can also pop them in a toaster oven or air fryer.

Can you make Liège waffle dough ahead of time?

You can make the Liège waffle dough up to a day in advance, and instead of letting it rise on the counter, cover it and pop it into the fridge. When you’re ready to make your waffles, let the mixture warm up slightly on the counter, and then mix in the pearl sugar just before dividing it into portions and cooking it.

Liège Waffles Tips

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Do you need a special waffle maker to make Liège waffles?

This batter cooks best in a Belgian waffle maker, but if you only have a regular waffle maker, don’t let that deter you. Grease the waffle maker thoroughly, keep an eye on the time, and all will be well.

What should you serve with Liège waffles?

Waffles are a great addition to any brunch spread, served alongside your favorite morning dishes. I like to set up a waffle toppings bar that includes homemade jam, sliced fresh fruit, white chocolate ganache and toasted nuts. For a well-rounded breakfast, add some protein-rich fare, like this healthy veggie omelet with goat cheese.