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Liege waffles with whipped cream and a spoon on the side.

Liege Waffles

Teri & Jenny
5 from 2 votes
Prep Time 20 mins
Cook Time 25 mins
Rising Time 2 hrs
Servings 12
Calories 184 kcal


  • cup lukewarm, whole milk (water is fine)
  • 1 tablespoon plus 1 teaspoon light brown sugar
  • 1 ½ teaspoons active dry yeast
  • 1 ¼ cups white whole wheat flour
  • ¼ teaspoon salt
  • 2 large eggs, room temperature
  • ¾ to 1 teaspoon vanilla extract
  • ½ cup plus 2 tablespoons (1 ¼ sticks) unsalted butter, melted and cooled
  • cup Belgium pearl sugar


  • Combine sugar, yeast and milk and allow mixture to sit for 4 to 6 minutes or until mixture is bubbling and foamy.
  • Combine flour and salt in a stand mixer bowl and whisk together. Create a well in the center of flour mixture and add yeast mixture.
  • Mix together with paddle attachment until a ‘shaggy’ dough forms.
  • With the mixer on medium speed, add eggs, one at a time, followed by vanilla.
  • Add butter, in a slow and steady stream, until fully combined and a sticky, wet dough has formed.
  • Cover and store in a in a warm area to rise until doubled in size, about 1 hour 30 minutes.
  • Uncover, fold in pearl sugar, re-cover, and allow dough to rise again for about 30 minutes.
  • Heat waffle iron and scoop ⅓ cup batter into each well and press until each waffle has nicely browned and caramelized.
  • Carefully remove from waffle iron and transfer to a cooling rack.
  • Repeat steps 8 and 9 until all batter has been used. Serve immediately.


Serving: 1gCalories: 184kcalCarbohydrates: 24gProtein: 4gFat: 9gSaturated Fat: 5gCholesterol: 52mgSodium: 65mgPotassium: 49mgFiber: 2gSugar: 15gVitamin A: 292IUCalcium: 23mgIron: 1mg
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