Learn how to make Belgian Liege Waffles! It is a fail-proof, super easy recipe for perfect Belgian waffles every time. Made with yeast, these waffles are golden brown outside and chewy on the inside. They never stick to the waffle iron and ready in less than one hour. Serve them with powdered sugar, fresh fruits, whipped cream, honey or maple syrup. They are very addictive! Once you try them, you will be making them again and again.
If you have tried my Belgian Waffles and you love them, this recipe is a must-try! You might also like savory Potato Waffles.
Belgian Liege Waffles Recipe
Liege Waffles are not like common American waffles, everybody loves to have for breakfast. These waffles are made of yeast dough, that’s why they puff up when cooking and you get a puffy, golden brown and chew goodness. I highly recommend to make them. They are incredibly delicious and easy to make! My recipe and a step-by-step video will help you to make the Best Liege waffles. Even if you are new to cooking, you will be over the moon with the result.
Liege Waffles without Pearl Sugar
This is my twist on Liege waffles, the recipe doesn’t call for pearl sugar and making dough overnight. For the first, I am a busy working mom of two adorable boys and I always try to cook flavorful and delicious food without spending the entire day in the kitchen.
For the second, I try to avoid fancy ingredients like Pearl sugar in my recipes. This is the main reason why I didn’t include it. The toppings like honey or maple syrup will make these waffles sweet enough and taste incredible. But if you have Pearl sugar in your pantry, go ahead and add it.
Tips for Making Liege Waffles
Dough: You can knead it by hand or in a stand mixer. I recommend to do it by hand as it takes only 5-10 minutes. You can do it in the same bowl without transferring the dough onto the surface. It takes usually 30-45 minutes for the dough to rise.
Yeast: I prefer to use instant dry yeast, because you can use straight from the packet, simply mix it with flour without dissolving in the water and waiting for it to bloom. If you don’t have it, resort to active dry yeast. In this case, combine 1 tbsp. of active dry yeast with the warm milk and wait for 10-15 minutes or until the mixture gets frothy.
Cooking waffles: I don’t have a Belgian waffle Iron, I cooked waffles in a regular Russell hobbs waffle maker. The result was absolutely Fantastic! Just make sure to spray iron with a non-stick spray before cooking to prevent waffles from sticking. I did it just once at the very beginning, and surprisingly waffles didn’t stick at all. I should say it is much easier to work with this waffle dough than with regular waffle batter.
Serving Suggestions
Serve it with your favorite toppings. The options are countless.
- Powdered sugar
- Honey
- Maple syrup
- Nutella
- Whipped cream
- Peanut butter
- Fruit like strawberries, kiwis, bananas or blueberries
- Ice cream
- Vanilla curd
If you make these Liege Waffles be sure to leave a comment ! I will be happy to hear from you!
HOW TO MAKE LIEGE WAFFLES
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BELGIAN LIEGE WAFFLES
Description
Learn how to make Belgian Liege Waffles! It is a fail-proof, super easy recipe for perfect Belgian waffles every time. Made with yeast, these waffles are golden brown outside and chewy on the inside. They never stick to the waffle iron and ready in less than one hour. Serve them with powdered sugar, fresh fruits, whipped cream, honey or maple syrup.
Ingredients
- All-purpose flour- 3 ¾ cup
- Dry Instant yeast- 1 tbsp.
- Unsalted butter ( melted and cooled)- ⅓ cup
- Granulated sugar- 6 tbsp.
- Milk ( full fat or low fat)- 1 cup
- Large eggs ( room temperature)-2
- Salt- 1 tsp.
- Vanilla extract- 1 tsp.
FOR SERVING
- Powdered sugar
- Honey
- Maple syrup
- Fresh fruit
- Whipped cream
Instructions
- In a large bowl combine flour and instant dry yeast. Keep aside.
- Mix together the melted butter, eggs, sugar, salt and vanilla extract in a medium bowl. You can also do it, using your stand mixer.
- Pour the mixture into the bowl with flour and knead by hand or in the stand mixer with the dough hook attachment until it becomes smooth and elastic. Kneading by hand takes about 5-6 minutes. The more you will knead the less sticky it will be. If using stand mixer, knead at high speed for 4-5 minutes.
- Spray the dough with oil, then cover the bowl with plastic and allow to raise for 30-45 minutes in a warm place until double in size.
- Once the dough is doubled, uncover and punch it to deflate the air out of it.
- Divide the dough into 11-12 equal pieces, cover with plastic and allow to rest for 5-10 minutes while your waffle maker heats up.
- I advice to start on a low temperature to test your waffle maker, and increase the temperature if needed.
- Spray the waffle iron with a non-stick oil spray generously, flatten each piece of dough a little bit and cook in a waffle maker until golden. Waffles puff up. Cooking time depends on your waffle maker.
- Allow waffles to cool a little bit, then using a sifter, sift powdered sugar over the waffles.
- Serve with honey, nutella,whipped cream, ice cream or fresh fruit like bananas, strawberries, blueberries and raspberries.
Equipment
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Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 20 g
- Sodium: 125 mg
- Fat: 8 g
- Carbohydrates: 26 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 24 mg
Keywords: Belgian waffles, waffle recipe, liege waffles
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OTHER DESSERT RECIPES
So easy! I used buttermilk and didn’t let my active yeast bloom but these still turned out wonderfully!
★★★★★
Thank you so much, Jill! I think your waffles turned out to be very fluffy. Buttermilk + soda usually creates a wonderful rise. I will try it next time with buttermilk!
Have you ever used gluten free flour in this recipe?
No, I have never tried any gluten flour for this recipe, Statia.
Can you make the dough the night before?
Yes, Emily! I recommend refrigerating the dough immediately after mixing, not after a rise. The cold temperature will slow the rise, but will not stop it. Your dough will rise completely within 12-24 hours depending on the temperature of your refrigerator and yeast. In fact, slow rising will give you better, tastier results as the yeast will have more time to do its work. Make sure to bring dough to room temperature before making waffles.