This authentic Belgian waffle recipe (aka Liege waffles) is made with a rich yeast dough and pearl sugar, just like the ones you'd find from a Belgian waffle truck.
My husband and I used to grab these after movie nights when we were dating...and I still remember the warm, crispy outside and caramelized sugar bits. If you're looking for waffles that are chewy, sweet, and bakery-worthy, this is the recipe.
Here is why this recipe is amazing:
- Buttery, chewy texture with a fluffy center.
- Caramelized sugar bits from pearl sugar.
- Perfect for make-ahead breakfasts or brunch boards.
- Taste just like real Belgian street waffles.
Ingredients needed:
Recipe Card?
To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.
How to Make Authentic Liege Waffles
Bloom the Yeast
Warm the milk to about 110°F. Stir in the sugar and yeast. Let it sit for 5-10 minutes until foamy.
Mix the Dough
In a stand mixer, combine flour, salt, and softened butter. Add the milk/yeast mixture, eggs, and vanilla. Mix until a smooth dough forms and it pulls away from the sides-about 3-5 minutes.
First Rise
Cover the bowl and let the dough rise in a warm spot until doubled in size, about 1 hour.
Add the Pearl Sugar
Fold in the pearl sugar by hand.
Portion the Dough
Divide into 12 even balls. Place on parchment or a silicone mat and let them proof for 40 minutes.
Cook the Waffles
Preheat your waffle iron to medium. Spray with butter spray, add the dough ball, and cook for 3-5 minutes until golden with crisp caramelized edges.
Please note...
Pearl sugar burns easily. Start low and increase heat as needed.
Overnight Belgian Waffle Dough (Optional Overnight Fermentation)
For the absolute best flavor profile of your Belgian waffle, the dough needs to cold ferment overnight. After the first mix, wrap the dough tightly in plastic and refrigerate for 8-24 hours. Let it come to room temperature before folding in pearl sugar and portioning.
Make-Ahead & Storage Tips
Make Ahead Tip:
Make the dough the night before and refrigerate. You can also cook and freeze the waffles. Perfect for Christmas morning or busy weekdays.
Storage Instructions:
- Store cooled waffles in the fridge for 3-4 days in an airtight container.
- Freeze individually wrapped waffles for up to 3 months.
Reheating Instructions
- Reheat in a toaster or toaster oven for best texture.
- You can also pop one back in the waffle iron for a just-cooked feel.
Toppings For Waffles
- Confectioners' sugar - a heavy shake of powdered sugar is always good on waffles
- Chocolate sauce - make your own or pour from the can. Who doesn't love chocolate sauce on a warm waffle?
- Whipped cream - I am a fan of making your own fresh whipped cream! Follow the instructions for my keto whipped cream recipe but switch out the keto sweetner for powdered sugar.
- Warm maple syrup - these liege waffles are special enough for authentic maple syrup!
- Fresh fruit - fresh cut strawberries come to mind but also a strawberry topping would be delicous.
- Peanut butter - don't laugh! Peanut butter is ah-mazing spread on warm waffles.
Ways To Serve Belgian Waffles
- Brunch board - make them ahead and serve on a brunch board with fruit, syrups and spreads.
- Sandwiches - slice in half, like a bagel and use in place of sandwich bread
- Chicken and waffles - serve your favorite piece of fried chicken on top of a warm waffle and drizzle with hot honey.
- Fruit Taco - Fold a large waffle like a taco shell and fill with chopped strawberries and whipped cream or ice cream.
Frequently asked questions, answers and tips:
I wish I could tell you that there was a secret ingredient that you can substitute for the pearl sugar in Belgian waffles. But the secret ingredient IN Belgian waffles IS pearl sugar. 
Chef Tip
It can be a tricky dance to get your waffle iron hot enough to caramelize the sugar but not so hot that it will burn the sugar. Each waffle iron has its own settings and 'personality'. Start on a lower heat setting and gradually increase the temperature until you find the perfect heat setting that caramelizes the sugar. The first few probably won't be picture-perfect, but they will still be delicious!
Ingredients
- 3 Cups (375 g) Flour, All Purpose
- 1 Cup (236 ⅗ g) Belgian Pearl Sugar
- 2 (2) Egg
- 1 ½ sticks (1 ½ sticks) Butter unsalted
- ¼ Cup (61 g) milk around 110 degrees Fahrenheit
- 1 tablespoon (1 tablespoon) Sugar
- 2 teaspoon (2 teaspoon) yeast dry, active
- 1 ½ teaspoon (1 ½ teaspoon) Vanilla Extract
- ¼ teaspoon (¼ teaspoon) salt
Instructions
- Start by warming up the milk until lukewarm. The best temperature is around 110 degrees Fahrenheit. Then add the granulated sugar and instant yeast. Let sit for about 5 minutes, until it starts to get foamy and doubles in size.¼ Cup (61 g) milk, 1 tbsp Sugar, 2 tsp yeast
- In your mixer add the flour, salt, and softened butter. Mix for a few minutes.3 Cups (375 g) Flour, All Purpose, ¼ tsp (¼ teaspoon) salt, 1 ½ sticks Butter
- Add the warm milk mixture, eggs, and vanilla extract to the mixer and let it mix for about 3-5 minutes. Dough should not stick to the side of the bowl anymore.2 Egg, 1 ½ tsp Vanilla Extract
- Then add your pearl sugar and fold into the dough.1 Cup (236 ⅗ g) Belgian Pearl Sugar
- Cover the mixer bowl with plastic wrap and let it rise for 1 hour.
- Remove the dough from the mixer bowl and divide in 12 even balls. Put them on a silicone bake tray or parchment paper, so it doesn't stick and let them rise for another 40 minutes.
- Warm your waffle maker to medium heat and add them one by one, or two by two, depending on how large your waffle maker is. Spray with non-stick butter spray. And put each dough ball in the preheated waffle iron for about 3-5 minutes or until golden brown.
- Serve warm with confectioners' sugar, or chocolate syrup.
Nutrition
Notes
- Pearl sugar: If you can't find pearl sugar, use crushed sugar cubes or Swedish pearl sugar (less heat-resistant, so results vary).
- Instant yeast: Swap with active dry yeast-just bloom it for longer (10-15 minutes).
- Milk: Any dairy milk works, or even almond milk in a pinch, though flavor will shift slightly.
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 16 years Sarah helps the home cook prepare her recipes with professional results.
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