Discover the classic Belgian treat of Liege Waffles. Unlike traditional waffles, these are rich, sweet, and boast a unique texture with caramelized pearl sugar throughout. Perfect for a special breakfast or brunch, they offer an extraordinary combination of bread-like softness and dessert-like sweetness.

Creating Liege Waffles is a testament to the art of baking. It requires patience as the dough needs ample time to rise and rest, but the end result is exceptionally flavorful and textured. This recipe demonstrates how simple ingredients, given time and care, can be transformed into something truly extraordinary.

Liege waffles being served with whipped cream and fruit

The Chemistry of Liege Waffles

The magic of Liege Waffles lies in their fermentation and the use of pearl sugar. The yeast in the dough ferments for several hours, enhancing the flavors and contributing to a light texture. The pearl sugar, added during kneading, caramelizes during cooking, creating crunchy pockets of sweetness. This interplay of texture and flavor sets these waffles apart.

What makes Liege waffles different from regular waffles?

Liege waffles are unique due to their yeast dough and pearl sugar, which caramelizes during cooking, giving them a richer flavor and a chewy, crunchy texture.

Can Liege waffles be made in advance?

Yes, preparing the dough in advance and refrigerating it for 8-24 hours not only simplifies the cooking process but also enhances the flavor and texture.

Liege waffle dough

What is pearl sugar and where can it be found?

Pearl sugar, crucial for Liege waffles, has large, coarse grains that caramelize during cooking. It’s available at some grocery stores, specialty food stores or online.

Can Liege waffle dough be frozen?

The dough can be frozen on a baking sheet, then stored in a freezer bag. Thaw in the refrigerator overnight and let it come to room temperature before cooking.

Liege waffles being served with whipped cream and fruit

What is in Liege waffles?

Warm Milk & Water

Activate the yeast for the dough’s rise.

Active Dry Yeast

Key for the dough’s rise, adding lightness and texture

Granulated Sugar

Feeds the yeast and adds sweetness


Provide structure and richness

Brown Sugar & Honey

Deepen the flavor


Adds aromatic essence

Melted Butter

Gives the dough a rich, tender texture.

Fine Sea Salt

Balances the sweetness

Bread Flour

Creates a strong, elastic dough suitable for yeast-leavened waffles

Pearl Sugar

The heart of the unique caramelized crunch

Liege waffles being served with whipped cream and fruit

How to Store

Cooked waffles can be stored at room temperature for up to 2 days or refrigerated for up to a week. Reheat in a toaster or oven for the best texture. The dough can be frozen for up to 3 months; thaw in the refrigerator and allow it to come to room temperature before cooking.

Making Ahead

This recipe is very convenient because you must, prepare the dough the day before and let it rest in the fridge. This develops the flavors and simplifies the morning preparation.

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Why Make Liege Waffles

This Liege waffles recipe offers more than just a meal; it’s a culinary experience. The process of making them is as rewarding as their taste, providing a delightful journey into the art of baking. Enjoy this gourmet treat and elevate your morning routine.

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Liege Waffles

5 from 2 votes
Author: Madison Reid
Prep Time: 30 minutes
Cook Time: 5 minutes
Rising & Resting Time: 12 hours
Servings: 12 waffles
A sweet bread Belgian waffle that is made with pearl sugar creating caramelized crunchy morsels throughout the waffle.


  • 3/4 cup warm milk
  • 1/4 cup warm water
  • 1 tbsp active dry yeast
  • 1 tbsp granulated sugar
  • 2 eggs
  • 3 tbsp brown sugar
  • 3 tbsp honey
  • 1 tbsp vanilla
  • 1 cup melted butter
  • 1/2 tsp fine sea salt
  • 4 1/4 cups bread flour
  • 2 cups pearl sugar


  • In medium sized glass bowl add the cream and water, if not warm you can microwave for 30 seconds or so, just make sure the liquid doesn't get hot. Hot liquid will kill the yeast. You want a lukewarm temperature.
  • Whisk in the granulated sugar and then the yeast. Allow to sit for 5-10 minutes until it bubbles up. If the mixture does not bubble up, your yeast is dead and you need to start over with new yeast before proceeding.
  • While you are allowing your yeast mixture to bubble up, in a large mixing bowl combine eggs, brown sugar, honey & melted butter. Whisk until combined.
  • Pour salt & flour into the mixture and stir until combined, it will be thick & crumbly right now.
  • Pour the yeast mixture on top of the dough and mix with a wooden spoon or dough whisk. Mix until a soft dough forms.
  • Pour the pearl sugar on top of the dough and knead it into the mixture.
  • Divide the dough into twelve even balls, I like to use my kitchen scale, each ball weighs about 130 grams, give or take a few grams won't effect it greatly.
  • Place the dough balls in a dough proofing box. Cover with the lid & allow to rise at room temperature for 4 hours.
  • At this point, your dough should be transferred to the fridge to ferment & the gluten to break up a bit. This will add a lot of flavor to your waffles. You can leave the dough balls in the fridge for 8-24 hours. This makes it nice to prepare breakfast the night before & pull out ready dough balls to cook in the morning.
  • After the dough has rested in the fridge, remove the dough and let it sit on the counter while your waffle iron heats up so the dough can come back up closer to room temperature. Grease the iron before each waffle.
  • Cook each waffle in the iron, because the waffles are sugary, you do not want to stack the warm waffles or else they will stick together. I lay them in a single layer on a cookie sheet.
  • Top each waffle with whipped cream, and fresh fruit, then drizzle a bit of maple syrup. Enjoy!


**Note, because of the large pearl sugar in these waffles, some of the sugar will melt off while cooking. As you continue cooking the melted off sugar will burn to the iron. This happens every time I bake these waffles. After I am done, I remove the iron from the electronic and give it a good scrub. 


Calories: 498kcal Carbohydrates: 81g Protein: 7g Fat: 17g Saturated Fat: 10g Polyunsaturated Fat: 1g Monounsaturated Fat: 4g Trans Fat: 1g Cholesterol: 70mg Sodium: 237mg Potassium: 93mg Fiber: 1g Sugar: 49g Vitamin A: 538IU Vitamin C: 0.03mg Calcium: 37mg Iron: 1mg

Have you tried this recipe?

I’d love to see it! Follow @_mrs.madi_ on Instagram and tag your photos with #mrsmadi.

Liege waffle titled