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Liege-Style Belgian Waffles served

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.
Course Breakfast
Cuisine Belgian
Keyword dessert, waffles
Prep Time 10 minutes
Cook Time 10 minutes
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.