Liège Waffles
Prep time
Cook time
Total time
These are the real-deal Belgian waffles, made with real pearl sugar.
Serves: 15 waffles
  • 2 tablespoons light brown sugar
  • ⅓ cup warm water (about 110-115 degrees F)
  • 2¼ teaspoons (1 packet) active dry yeast
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 3 large eggs
  • 1 cup unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • ½ cup Belgian pearl sugar
  • ½ cup granulated sugar
  1. Whisk together your warm water and brown sugar. Add in the yeast and let sit for 5 minutes or so, until foaming (if your yeast does not foam, it's old and you will need to start over).
  2. Add in your flour and salt and beat until well combined (I used my mixer for this, but by hand is fine, too). Beat in your eggs, one at a time, until fully incorporated (the batter will be thick). Add in the melted and slightly cooled butter and the vanilla and mix until well combined. Cover the bowl tightly with plastic wrap and place in a warm spot to rise for about 2 hours.
  3. Once the dough has risen, mix in the pearl sugar and the granulated sugar, then set it aside to rest for another 30 minutes (I promise, it's worth it).
  4. Heat up your waffle iron and brush it with extra butter and/or non-stick spray. These waffles are typically served smaller, so what would normally be one large waffle will actually be four small waffles, as you can see from the photos. Each smaller waffle was made with about 2-3 tablespoons of batter. Add your batter to the waffle iron and cook for 2-3 minutes, being careful to check as the sugar will cause these to easily burn.
  5. Keep the extra waffles warm in the oven, if you like, while you finish out the batch. Serve with powdered sugar, maple syrup, or really, all on their own, because they are just that good.
Recipe by The Crepes of Wrath at