Liège Waffles


You probably know these wonderfully fragrant Liège waffles that you can often find in the market, fresh from the waffle iron. A waffle with pearl sugar, so delicious!

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Liège waffles
Veronique van Ohmydish

Made by Véronique

Published at 2021-08-26, this recipe is for 14 people and takes 45 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 12-03-2022

45 minutes 14 people Snacks 223 calories p.p.
Liège waffles


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  • 250 grams of pearl sugar (coarse sugar - nib sugar)
  • 375 grams of flour
  • pinch of salt
  • 1 sachet baking powder (15 grams)
  • 1 packet of vanilla-flavoured sugar
  • 140 ml lukewarm milk
  • 14 grams dry yeast (2 sachets)
  • 1 tablespoon sugar
  • 2 eggs
  • 200 grams of butter at room temperature + extra
Liège waffles ingredients
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Kitchen equipment

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  • measuring jug
  • electric mixer
  • silicone spatula
  • fine sieve
  • clean tea towel
  • waffle iron
  • kitchen brush
  • fork
  • cooling rack

Liège Waffles

45 minutes 14 people Snacks 223 calories p.p.

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Preparation – 15 minutes + waiting time

Make sure the milk is lukewarm, don't get the milk too hot because then the yeast will work less well. Stir the yeast into the lukewarm milk along with a tablespoon of sugar. Wait for the mixture to foam, the yeast is now active.

Sift the flour and baking powder into the bowl of the electric mixer. Add a pinch of salt along with the sachet of vanilla sugar.

Gradually beat in the softened butter, then slowly add the yeast mixture while beating. Add the eggs one at a time and beat until smooth.

Stir in the pearl sugar with a spatula and cover the batter with a clean tea towel. Let the batter rise in a warm place for 45 minutes.

Liège waffles
Liège waffles

Finishing the Liège waffles – 30 minutes + waiting time

Divide the dough into 14 equal pieces, about 75 grams each. Place the dough portions on a piece of baking parchment and cover. Leave them to rise again for 20 minutes.

Heat the waffle iron and grease it with butter. Place 2 balls of dough on the waffle iron and close it carefully. Bake the waffles until they are a nice golden brown.

Make sure they don't get too dark because they discolour very quickly due to the amount of sugar in them.

Carefully move the waffles to a cooling rack with a fork and repeat for the remaining 12 waffles. Enjoy!

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Liège Waffles: frequently asked questions

Can you store Liège waffles?

You can store the Liège waffles in a sealed container or resealable bag (let them cool down for a while first). However, they are best when they are still warm.

What is the difference between Liège waffles and Brussels waffles?

A Liège waffle is smaller and contains pearl sugar. The Brussels waffle is larger, rectangular in shape and much fluffier.

Why is there baking powder in these Liège waffles?

Usually, yeast and baking powder are not used at the same time. I do use it for my Liège waffles because the baking powder makes the waffles slightly fluffier. You can omit the baking powder.