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Belgian Liège Waffles

Dense, chewy and caramelised, Belgian waffles take your taste buds to a whole new level. Belgian waffles are rich and intense, stretch, layered and semi-crunchy. The crunch is because of the Belgian pearl sugar – the main ingredient here. Although these waffles are a little more time to consume than your regular home-made waffles, this buttery brioche like the dough is something everyone should try at least once in their life.



  • 2 cups all-purpose flour
  • 1 1/2 tbsps brown sugar
  • 2 tsps instant dry yeast
  • 1/2 tsp salt
  • 1/3 lukewarm milk
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup melted butter
  • 1 cup Belgian pearl sugar


  1. In a bowl, combine flour, brown sugar, yeast, and salt. Use a whisk, fork or stand mixer to mix together.
  2. Pour in lukewarm milk and mix together for about 30 seconds.
  3. Add in the eggs one at a time, and mix until well incorporated.
  4. Add in vanilla extract, and then add in butter gradually until your batter is smooth.
  5. Note: Batter will be thick and sticky
  6. Let your dough rise for about an hour. (If you are putting it in the fridge overnight, this is when you do so after your dough has risen)
  7. Stir in Belgian pearl sugar and let the dough rise an additional 15 – 20 minutes.
  8. Separate dough into equal sized balls.
  9. Preheat waffle iron and brush with butter and cook one ball of dough at a time. Cook until golden brown on each side.


PS: Be very attentive when lifting waffles out of waffle iron. Use a fork or tong, as waffles are very hot and can burn your fingers from the melted caramel.



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Belgian Waffles
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