Liege Belgian Waffles with Pearl Sugar

Liege Belgian Waffles with Pearl Sugar

brianCamfam Cookery
These are sweeter than traditional Brussels Belgian waffles – a sweeter waffle that can be served for breakfast or dessert. Serve waffles warm or cooled with whipped cream and berries or drizzled with warm, melted chocolate.
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Prep Time 15 mins
Cook Time 20 mins


  • 1 .25 ounce package active dry yeast
  • 1 ½ tablespoons white sugar
  • ¾ cup lukewarm milk
  • 3 eggs
  • 1 cup melted butter
  • 2 teaspoons vanilla extract
  • 3 cups flour
  • ½ teaspoon salt
  • 1 ½ cups pearl sugar such as Lars’ Own®


  • Sprinkle the yeast and white sugar over warm milk in a small bowl. The milk should be no more than 100 degrees F (40 degrees C). Let stand for 15 minutes until the yeast softens and begins to form a creamy foam.
  • Whisk the eggs, melted butter, and vanilla extract into the yeast mixture until evenly blended; set aside. Stir together the flour and salt in a separate large bowl, and make a well in the center. Pour the egg mixture into the well, then stir in the flour mixture until a soft dough forms. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 30 minutes. Gently mix in the pearl sugar.
  • Preheat a waffle iron according to manufacturer’s instructions.
  • Place a baseball-size ball of dough on the preheated waffle iron. Cook waffles until golden and crisp, about 2 minutes. Repeat with remaining dough. Allow waffles to cool for 2 to 3 minutes before serving.


In a pinch, you can break sugar cubes into 4 to 8 pieces. Swedish Pearl Sugar can also be used.
Dough balls may be wrapped in plastic wrap or wax paper and refrigerated overnight.

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