Because I grew up in the Netherlands, close to the Belgium border, I have tasted Belgium Liège waffles a lot of times.

A typical Belgium Liège waffles taste caramelized, In Belgium you can find people sell these famous Liège waffles on every corner in the big cities, often sold with fresh strawberries, whipped cream, ice cream, etc.

Liège waffles are different than regular waffles as these are made with yeast, the yeast is more used for flavor as it does not rise that much and a lot of sugar pearls in this dough give this caramelized taste to the Liège waffles.

You should give these a try this summer, it is delicious topped with dark gelato ice-cream and strawberries, just saying!!

 Belgium Liège waffles


  • 4 tsp dry active yeast
  • 180 ml warm milk
  • 4 tablespoon brown sugar
  • 4 cups all-purpose flour
  • 1 tsp salt
  • 220 gram softened butter
  • 1/2 tablespoon of vanilla bean paste
  • 2 large egg
  • 1 cup pearl sugar.


  • Place the warm milk into a bowl of an electric mixer.
  • Dissolve yeast in the warm milk with 2 teaspoons of the brown sugar.
  • Let stand for 10–15 minutes to activate the yeast.
  • Add the flour, salt, remaining brown sugar, vanilla bean paste, and eggs.
  • Using the dough hook, and beat for 10 minutes on medium speed.
  • After 10 minutes add small pieces of butter one piece at the time and mix until dough doesn’t stick to the sides of the bowl.
  • Add pearl sugar and mix for one minute more.
  • Gently knead the dough to make sure the sugar pearls are evenly distributed
  • Place the dough into a large bowl, cover the bowl with a kitchen towel and let it rest for 1 hour.
  • Cut the dough into 75-80 gram pieces.
  • Cook each waffle in your waffle maker for about 2-4 minutes, the longer you cook these the more caramelized these waffles will taste.
  • It’s delicious topped with dark gelato ice-cream that you can find the recipe for here.


 Have a beautiful day you all, Love Manuela xo




  1. I love your blog, photographs, style, colour scheme. You made the whole look so princess-sy! 🙂
    Thank you. I am hoping you have a sourdough version for this recipe as I can’t eat dry yeast

  2. Thank you these turned out beautiful, having grown up on the Dutch German border it is a little bit of home. Problem in Canada I could not find pearl sugar, so I added a Canadian flair to it, I used maple sugar flakes, not totally the same but worked like a charm

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