Liège Belgian waffles, sweet vanilla dreams covered with delicate crunchy caramel lace… The Liège waffle (aka gaufres de chasse or hunting waffles)is native to the greater Wallonia region of Eastern Belgium. It’s a brioche dough with chunks of pearl sugar which caramelize on the outside of the waffle when baked. It is the most common type of waffle available in Belgium and prepared in plain, vanilla and cinnamon varieties by street vendors across the nation.

Belgian Waffle
Belgian Waffle

Brugge: Belgian Waffles
Brugge: Belgian Waffles

Brugge: Belgian Waffles
Brugge: Belgian Waffles

Belgian Waffle
Belgian Waffle

Brugge: Belgian Waffles
Brugge: Belgian Waffles

Butter and Pearl Sugar

Generous amount of butter and pearl sugar are essential for creating that special caramel lace. They have to be added in advance. Pearls of sugar are supposed to partially melt and mix with butter before you start cooking the waffle. In Austin, pearl sugar is available in Central Market.

Calorie Bomb

One 6.5″D waffle is ~600k. Add some whipped cream and chocolate sauce, and you have enough calorie intake to survive a day! It’s crazy. No wonder those, who count calories, avoid making Belgian waffles at home. Its impossible to make just one. But if you make more, it’s impossible to stop eating the whole batch. Or is it?

What I Like About This Recipe

My version is based on the recipe from the cookbook “Everyone Eats Well in Belgium” by Ruth Van Waerenbeek. It is very easy to follow, no special skills required. The logistics of this recipe allow to incorporate making Belgian waffles into a busy lifestyle. The dough benefits from low-temperature fermentation in a fridge, so you can make it in advance and than serve fresh Belgian waffles for breakfast for the next 2 or 3 days. I make my waffles half size, about 3″D, ~300k each. That’s what I count as 1 portion for this recipe.

Liège Belgian Waffles

Prep Time10 mins
Cook Time1 min
Total Time8 hrs 11 mins
Course: Dessert
Cuisine: Belgian
Keyword: Belgian, dessert, lycooking, lyukum cooking lab, recipe, waffle
Servings: 6 3"D waffles
Calories: 331kcal


dough #1

  • 1/4 tsp Saf Instant Yeast
  • 125 g wheat flour all-purpose
  • 1/4 tsp kosher salt
  • 1 egg large
  • 60 ml water warm
  • 80 ml milk warm

dough #2

  • 114 g butter soft
  • 85 g wheat flour all-purpose
  • 1 tsp vanilla extract
  • 60 g pearl sugar


  • In a bowl, mix all the ingredients for dough #1 with a whisk. Cover with plastic wrap and keep in room temperature for 45-60 minutes for initial fermentation. This dough is a little thicker than pancakes batter. At the end of the process there will be bubbles in it.
  • In a separate bowl, mix well all ingredients for dough #2 with a spatula. Cover with plastic wrap and keep in room temperature until the dough #1 is ready to continue. This dough is a thick paste.
  • After the initial fermentation of dough #1, fold it into dough #2 using spatula. Add pearl sugar.
  • Mix to distribute sugar equally in the dough.
  • Prepare container with a lid. Scoop six portions of dough into it, cover, and refrigerate for 8 to 24 hours before baking waffles.
  • Preheat waffle maker (setting 5 for Warring Pro, it beeps and turns the green indicator on when ready). Scoop a portion of dough in the center, press, and cook for about 1.5 minutes (Warring Pro beeps when waffle is ready).
  • A hot waffle is soft and flexible, but after a couple of minutes on a cooling rack the caramel outer layer hardens and becomes crunchy. After that, Belgian waffle is ready to serve and enjoy its variety of textures.


Calories: 331kcal | Carbohydrates: 38g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 94mg | Sodium: 26mg | Potassium: 79mg | Fiber: 1g | Sugar: 11g