Homemade Liege Waffles
Are you obsessed with Liege Waffles from food trucks like Waffle Love and and Wafels & Dinges? Now you can make these melt-in-your-mouth waffles at home!
These waffles have a soft center like brioche and and sugary, crispy outside. They are delicious fresh and warm or even served at room temperature.
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These Homemade Liege Waffles will melt in your mouth. It’s love at first bite!
A FEW THINGS TO NOTE ABOUT THIS RECIPE:
- You are essentially making a bread dough as opposed to a waffle batter. It helps to keep that in mind when you are eyeballing the consistency and texture.
- This recipe calls for pearl sugar. I bought mine on Amazon, but a Google search pulls up at result at Walmart as well. I’ve never seen it there before, but maybe yours carries it! This recipe can be made without the pearl sugar and will yield delicious waffles. However, the pearl sugar is what gives these waffles their distinctive crispy coating on the outside– it’s worth the 2 day wait for Amazon Prime delivery, I promise!!
- You can make this dough the night before and keep it in the refrigerator overnight so that you can have fresh liege waffles in the morning! I’ve also read that this dough freezes well, but I haven’t tried that myself.
WHAT AM I LOVING ABOUT THESE WAFFLES?
Basically I’m obsessed with everything about homemade liege waffles. I couldn’t believe how much better they taste warm and fresh from my own kitchen instead of from one of those famous food trucks! And I’ve tried both Waffle Love (in SLC) and Wafels & and Dinges (in NYC), so I feel like I have a pretty good frame of reference here.
I’ve tried these waffles with two different types of toppings: a) with Nutella, whipped cream, and strawberries (as pictured). VERY GOOD. And b) smothered in melty Biscoff topped with whipped cream and raspberries. <– my personal favorite. It’s AMAZING and inspired this Biscoff Raspberry Stuffed French Toast (also amazing, by the way)!
- 1 tbsp instant dry yeast*
- 1-1/2 tbsp granulated sugar
- 3/4 cup milk, lukewarm
- 3 eggs
- 1 cup melted butter
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1/2 tsp salt
- 8 oz. pearl sugar
- Sprinkle the yeast and the granulated sugar over the milk. Let rest for about 5 minutes so the yeast can become foamy.
- Add the eggs to the bowl of a stand mixer and whisk until uniformly yellow. Add the milk/yeast mixture to the bowl and mix.
- Add the melted (and slightly cooled) butter slowly to the bowl while the whisk is still running (avoid adding super hot butter to the bowl all at once, otherwise you risk making scrambled eggs).
- Add the flour and salt and switch to the dough hook attachment on the stand mixer. Knead until dough forms, scraping down the sides and from the bottom a few times to make sure all the flour gets incorporated.
- Cover and let rise until doubled in size (I placed my bowl on a heating pad and it was done rising by 30 minutes).
- Knead the pearl sugar into the dough by hand.
- Preheat your waffle iron and grease with nonstick cooking spray. Place a baseball-sized ball of dough on the waffle iron and cook until golden brown (about 1 minute 15 seconds for mine). Repeat with remaining dough.
WARNING: the pearl sugar will melt and form a coating on the waffle. PLEASE remember that hot sugar is CRAZY HOT and will burn your fingers right off if you're not careful! Use a fork or tongs to lift the waffle off the waffle iron.
*you can use a packet of yeast if you don't buy yeast in the bigger size. A packet equals a little less than a tablespoon (which is what I used), but most of the recipes I researched called for a packet, so I think you'll be fine to use a little less than I did.
Nutrition: 458 Calories | 21g Fat | 62g Carbohydrates | 7g protein
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