Liege Belgian Waffles with Pearl Sugar Recipe -
Liege Belgian Waffles with Pearl Sugar Recipe

Liege Belgian Waffles with Pearl Sugar

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 10 waffles Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    1 hr 20 mins


  1. 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.
  2. 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.
  3. Preheat a waffle iron according to manufacturer's instructions.
  4. 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.
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  • Cook's Notes
  • 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.

Reviews More Reviews

Most Helpful Positive Review
May 11, 2010

This was a hit with my friends. For the pearl sugar I caramelized the sugar over medium heat in a sauce pan then poured it out onto a cookie sheet and let it cool. Then I shattered the sheet and used the shards as the pearls. It works very well. I suggest using a medium low heat in the waffle iron. That way when you are making several waffles you will not burn the sugar from previous waffles.

Most Helpful Critical Review
Jul 20, 2010

The texture is good BUT this recipe has TOO MUCH oil in it!!!!! The dough started leaching oil as it sits and my waffle iron was flooded with a pool of oil when the waffles were cooking. A total disaster! I would say just cut back on the oil say 1/2 cup and you'll be fine.

Nov 09, 2010

My husband and I really enjoyed these. We put strawberries and strawberry syrup on them. I ordered the Lars Belgium Pearl sugar from Amazon. It takes a whole package for one recipe. I used a wooden scewer to scrape the hardened up sugar out of my waffle iron for cleanup.

Dec 05, 2011

I joined this site just to review this recipe. This is the third Liege waffle recipe I have tried- the first of which was excellent, but required you to start making them a day ahead. The second were too bland and bready. This recipe comes very close to flavor and texture of the 24 hour recipe, but in about 2 hours from start to finish. I, too, was concerned about the amount of butter, but decided to try the recipe as indicated anyway. I had no problems with too much butter, and I think it even contributes to the richness of the waffle. Perhaps the reviewer that had the butter leaking issues let their dough rise in a place that was too warm, causing the dough to "weep" butter. Overall, this recipe is definitely a keeper!

Jun 19, 2011

Excellent recipe. Taste just like the liege waffles we get at a local restaurant. But they charge $3 a piece to take theirs home frozen! I couldn't find any Belgian pearl sugar locally so I took a tip from YouTube and used a manual hand-crank nut grinder to grind sugar cubes into small nuggets. It worked perfectly and is much cheaper than the pearl sugar. You NEED to make these waffles!

May 03, 2010

saw a throwdown with Bobby Flay & the person he challenged made these,& I had to try them,in Salt Lake there was only 1 store that carries the Pearl Sugar,but it was worth the hunt. To make a long story short . THESE ARE WONDERFUL!!!!!!!!!!

Jun 21, 2010

Thank you sooooo much for this recipe! I was an exchange student in Belgium over 15 years ago and haven't had one of these since. These turned out just as I remebered them. I carmelized sugar as suggested by the previous reviewer as I wanted to make them right away and they turned out great. My entire family is in love with them.

Jun 08, 2010

really really good. I found the pearl sugar at an international store yesterday and had to try them. They were so similar to the ones we had in Belgium. I think next time I'll increase the salt and the vanilla just to enhance the flavor. I served them plain and with only 4 of us here, there was only 1 left over. Next time I may serve them with ice cream for dessert.


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  • Calories
  • 458 kcal
  • 23%
  • Carbohydrates
  • 61.8 g
  • 20%
  • Cholesterol
  • 106 mg
  • 35%
  • Fat
  • 20.7 g
  • 32%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 6.8 g
  • 14%
  • Sodium
  • 277 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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