Liege-Style Belgian Waffles

Enjoy Liege-Style Belgian Waffles with crunchy caramel crust and soft and intense inside. Make the dough night before and have perfect breakfast in no time.

Liege-Style Belgian Waffles on plate

Belgian Waffles adventure

When someone thinks about Belgium in terms of food, probably everybody could name quite famous things – beer, chocolate and, of course, waffles. My husband is very much into chocolate while I’m not really. We both like Belgian-style beer but prefer wine. The thing we both love is waffles.

I love to travel but have never been to Belgium and had no chance to try waffles where they are made. But it’s not an excuse for not having them for breakfast, right?

Liege-Style Belgian Waffles served with berries

What are Liege-Style Belgian Waffles?

If you spend a little bit of time searching you will find out that there is actually no such thing as Belgian waffles. Yes, I know that it’s a common name for waffles you can find all over the US. I’ve tried some recipes which promised crispy outside and soft inside and they were like that and really delicious right from the waffle maker. I love making them when we woke up with the waffle craving. But to be honest I think of them as pancakes cooked in a waffle maker.

In Belgium, you will find two regional types of waffles that have existed for years: the Brussels and the Liège. Brussels waffles are very similar to American “Belgian waffles”. They are very crispy and light, the dought is thinner and they are best to eat hot with different toppings.
Liège waffles (you can find some more info about them here) are rich, made with a brioche-like dough with chunks of pearl sugar which caramelize on the outside of the waffle when it’s baked. They are best to enjoy fresh but will not lose it’s crispiness and taste even when they are cold.

Liege-Style Belgian Waffles

My notes about Liege Waffles

The recipe I use is based on the recipe from the cookbook Everyone Eats Well in Belgium by Ruth Van Waerenbeek. It’s simple and straightforward, no special skills are needed.

The crucial ingredient for Liege waffles is a pearl sugar. You can buy it online or at some local stores (here in Dallas area Central Market has it). If it’s unavailable don’t use regular sugar, there would be no point. You can try and substitute it with crushed sugar cubes.

Another important step is overnight fermentation. This extra step not only improves the taste of waffles but make breakfast really fast. Just mix the dough in the evening, live in the fridge overnight and bake in the morning. My family is small, only two of us and I divide the dough before putting in the fridge and bake fresh waffles for a couple of days.

I think the end result also depends on your waffle maker. Mine is simple (addition to my griddle), for the better results I need something heavier and probably with deeper holes like true Belgian waffles have. But still I get really good results with what I have.

I serve waffles with fresh berries, no whipped cream. These waffles are so rich that no need anything and would be good just with icing sugar or plane.

Bake them and enjoy the crunch!

Liege-Style Belgian Waffles served

If you tried a recipe let me know by comment, e-mail or by sharing your results. Tag me on Instagram @katia_white_foodphoto and use a #lets_eattogether hashtag so I could see your image.

I’d love to hear from you!

Liege-Style Belgian Waffles

Enjoy Liege-Style Belgian Waffles with crunchy caramel crust and soft and intense inside. Make the dough night before and have perfect breakfast in no time.
Prep Time10 mins
Cook Time10 mins
Course: Breakfast
Cuisine: Belgian
Keyword: dessert, waffles
Servings: 5 people
Author: Katia White


Dough #1

  • 125g (4.4 oz) wheat flour AP
  • 1/4 tsp Saf instant yeast
  • 1/4 tsp kosher salt
  • 1 egg large
  • 60ml (2 oz) warm water
  • 80ml (2.8 oz) warm milk

Dough #2

  • 113g (4 oz) unsalted butter room temperature
  • 85g (3 oz) wheat flour AP
  • 1 tsp vanilla extract
  • 60g (2.1 oz) pearl sugar Belgian


  • Mix all Dough #1 ingredients with a whisk, cover and keep in room temperature for 45-60 minutes. In the end, the dough would have bubbles in it.
  • Mix the Dough #2 ingredients with a fork or spatula. The dough would be like a very soft paste.
  • When the first dough would be ready combine them together with the spatula.
  • Cover the dough and put in the fridge for up to 24 hours.
  • Take the dough out of the fridge, add pearl sugar and mix well. Preheat waffle maker. Scoop a portion of dough in the center, press, and cook until ready (time depends on your waffle maker. Mine needs 4-5 minutes).
  • Let waffles cool a bit on a rack to harden the caramelized sugar and serve.


You can bake waffles without refrideration. Just mix the pearl sugar into the final dough, devide into portions and let rise for an hour before baking.

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  • Reply
    13/09/2019 at 17:16

    Serious question – what do Belgians call these waffles?
    As in…Greeks don’t call Greek salad “Greek” salad; they just say it’s SALAD!
    So, then, what do the Belgians call these? 🙂
    I used to have a Belgian friend. She was almost like a sister. I am reminded of her even though I never once saw her eat a waffle. She did like fries with mayonnaise though (but forever angry that people associate Belgians with this “fine food combination” since there are oh-so-many other better Belgian things!)

    • Reply
      Katia White
      14/09/2019 at 19:41

      Of course, I can’t say for sure but I think they call it Gaufre de Liège (Liege waffles). Since there are 2 types of waffles in Belgium, they need to differ them. I think it’s logical to call one thing Liege and other Brussels.

      I know how your friend feels :))) but there is probably a similar thing with many countries (like Italy and pizza, Russia and vodka :)), Germany and sausages, you name it) and there is nothing wrong with it.

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