Liege Belgian Waffles
Recipe type: Breakfast
  • 2 C flour
  • 1 C Belgian pearl sugar*
  • 1 C melted butter
  • 3 eggs
  • 1 package yeast (2 T)
  • ⅓ C lukewarm water
  • 1½ T granulated sugar (vanilla sugar if you have it)
  • ⅛ t salt
  1. Mix yeast, 1½ T sugar and salt into the lukewarm water. Let yeast dissolve and sit for 15 minutes (it should get foamy). In the meantime, melt the butter.
  2. Put flour in a large bowl. Make a hole in the middle and pour in the yeast mixture. Whisk together the eggs and melted butter and add to the flour as well. Knead until you get a nice, even dough. Let it rest and rise until dough doubles.
  3. Gently mix in the pearl sugar.
  4. Let dough rest for another 15 minutes. Preheat Belgian waffle iron.
  5. Place waffle dough into the waffle maker (see Sue’s notes below for a tip on this part) and bake for 3-5 minutes. Because the sugar was mixed into the dough later in the process, it will melt and caramelize and give you that special Liege waffle taste. Be careful when removing waffles from the iron as the sugar can be hot and sticky. Place on a cooling rack so the waffles can crisp up.
Sue's notes: I can’t find the original website to credit the brilliant person who wrote this recipe. Also, you need to think of the batter as a ball, almost like picking up a blob and being able to chuck it at someone across the room. It does not pour AT ALL! You will press the iron down over the dough to flatten it out to bake. Also, when the waffles are cooked, they will need to be prodded out of the waffle iron. They seem kind of floppy when first baked. Place them on a cooling rack and as they cool a bit, they become crispy as the caramelized sugar needs to cool to get hard. They are crispy and amazingly delicious. I could only eat a quarter of a waffle without feeling like I had literally shot sugar straight into my veins. BEWARE OF SUGAR SHOCK! P.S. I only use the Waring Pro Waffle Baker that you flip once you place the batter in the baker.

Jane's note: I don't have a fancy Waring Pro Belgian waffle iron. Mine is a simple iron, but it IS a Belgian maker - you want the thicker waffle plates for this recipe.
Recipe by This Week for Dinner at