American And Belgian Liege Waffles Recipe

Activate yeast and make starter

Warm 1 cup whole milk to about 100–110°F (warm to the touch). Stir in 2 tsp active dry yeast and 2 tbsp granulated sugar. Let sit 5–10 minutes until foamy.

Make dough

In a large bowl (or bowl of a stand mixer fitted with a dough hook), combine 3 cups all-purpose flour and 1 tsp fine sea salt. Add the foamy yeast/milk, 2 large eggs, and 2 tsp vanilla extract. Mix on low until a shaggy dough forms, about 2–3 minutes by mixer or 4–5 minutes by hand.

Incorporate butter

With the mixer running on medium-low, add the softened unsalted butter 1 tablespoon at a time (total 10 tbsp), allowing each addition to incorporate before adding the next. Continue mixing until the dough is smooth, elastic, and slightly sticky, 6–8 minutes. If mixing by hand, beat vigorously with a wooden spoon, then knead on a lightly floured surface for 8–10 minutes until elastic.

First rise

Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm place until doubled in size, about 1 to 1¼ hours.

Fold in pearl sugar

Gently deflate the dough and fold in 1 cup Belgian pearl sugar until evenly distributed. Do not overwork, or the pearls will break.

Portion and second brief rest

Divide the dough into 8 equal portions (about 4–5 oz / 110–140 g each). Shape each into a round ball. Let rest 20–30 minutes at room temperature to relax the gluten and warm slightly.

Preheat waffle iron

Preheat a Belgian waffle iron to medium-high heat. Brush or spray plates lightly with neutral oil or melted butter (about 1/4 tsp per side) just before cooking each waffle.

Cook waffles

Place one dough ball in the center of the preheated waffle iron, close, and cook until deep golden brown and caramelized (sugar will melt and brown), about 3–5 minutes depending on your iron. Avoid opening too early. Remove carefully and repeat with remaining dough, wiping excess caramelized sugar from plates between batches if it builds up.

Finish and serve

Serve Liège waffles warm plain or with a light dusting of powdered sugar, whipped cream, or berries. Because of the pearl sugar they are sweet and caramelized — no syrup required unless desired.

Preheat and prep

Preheat a standard waffle iron to medium heat. Lightly grease with neutral oil or melted butter (about 1/4 tsp per side) before cooking each waffle.

Combine dry ingredients

In a large bowl whisk together 2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, 3/4 tsp fine sea salt, and 2 tbsp granulated sugar until evenly distributed.

Combine wet ingredients

In a separate bowl whisk 2 cups buttermilk, 2 large eggs, 6 tbsp melted butter (cooled slightly), and 1 tsp vanilla extract until smooth.

Make the batter

Pour the wet ingredients into the dry and stir gently until just combined. The batter should be slightly lumpy; do not overmix. Let batter rest 5–10 minutes — this hydrates the flour and helps achieve a tender interior. If batter seems very thick, loosen with 1–2 tbsp extra buttermilk.

Cook waffles

Spoon or pour the recommended amount of batter for your waffle iron (usually 1/2 to 3/4 cup) onto the preheated plates, close, and cook until golden brown and crisp, typically 3–5 minutes. Remove waffle, keep warm on a wire rack in a low oven (200°F / 95°C) if making many.

Serve

Serve American waffles warm with maple syrup, whipped cream, fresh berries, or other desired toppings.

Storage: Liège waffles are best eaten the day made. Reheat briefly in a hot oven or toaster oven to re-crisp. American waffles can be frozen between sheets of parchment and reheated in a toaster or oven.

Yields/Servings: The recipe below makes approximately 8 Liège waffles and 8 American waffles (serving 4–6 people if serving a mix), adjust as needed.