There’s nothing quite like a warm Belgian Sugar Waffle—crispy on the outside, buttery and chewy on the inside, with caramelized pearl sugar in every bite.
This isn’t your average waffle. The Belgian Sugar Waffle, also known as the Liege waffle, is dense, rich, and loaded with crunchy pockets of sweetness that form as the sugar melts on the hot iron.
Forget syrup—this Belgian Sugar Waffle is a stand-alone treat. Enjoy it for breakfast, as a snack with coffee, or even as dessert.
Once you try an authentic Belgian Sugar Waffle, you’ll understand why it’s loved around the world.
The Story Behind Belgian Sugar Waffles
The Belgian Sugar Waffle, or Liege waffle, dates back to 18th-century Belgium, where it was sold by street vendors as a sweet, handheld snack. Unlike the airy Brussels waffle, this one is rich, dense, and unforgettable.
Its magic lies in the pearl sugar—those big, crunchy crystals that caramelize as the waffle cooks. Each Belgian Sugar Waffle is packed with deep, buttery flavor and golden, crackly pockets of sweetness.
Enjoy your Belgian Sugar Waffle with coffee, hot chocolate, or topped with vanilla ice cream for a decadent dessert. Hosting a brunch? These waffles shine on a DIY waffle bar with whipped cream, Nutella, and fresh berries.
Once you’ve had an authentic Belgian Sugar Waffle, there’s no going back.
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Ingredients
Main Ingredients:
- All-purpose flour
- Active dry yeast
- Warm whole milk
- Unsalted butter, melted
- Large eggs, room temperature
- Granulated sugar
- Vanilla extract
- Salt
- Belgian pearl sugar
See recipe card for quantities.
Instructions
Prepare the Yeast Dough
- Combine warm milk with a pinch of granulated sugar in a small bowl
- Sprinkle yeast over the surface and let sit for 5-10 minutes until foamy
- Whisk together flour and salt in a large mixing bowl
- Create a well in the center of the flour mixture
- Pour in the activated yeast mixture, melted butter, eggs, remaining sugar, and vanilla extract
- Mix until a soft, slightly sticky dough forms
- Cover with a damp towel and let rise in a warm place for about 1 hour until doubled in size
Add Pearl Sugar and Shape
- Gently fold in the pearl sugar using a wooden spoon
- Be careful not to crush the sugar crystals
- Divide the dough into 8-10 equal portions, about ¼ cup each
- The dough should be soft and slightly sticky but manageable
Cook the Waffles
- Preheat your waffle iron according to manufacturer instructions
- Cook each portion of dough for 3-4 minutes, or until golden brown and crispy
- The pearl sugar will caramelize during cooking, creating a beautiful golden crust
- Serve immediately while the caramelized sugar is still slightly gooey for the best texture and flavor
- Prepare the Yeast Dough: Mix flour, yeast, sugar, milk, eggs, and vanilla to form the dough
- Add Pearl Sugar & Shape: Fold the pearl sugar into the risen dough and shape into small rounds
- Cook the Waffles: Place shaped dough into a waffle iron and cook until golden and crisp
Equipment For Belgian Sugar Waffle
Must-Have Tools:
- Belgian waffle iron with deep pockets and temperature control
- Kitchen scale for accurate pearl sugar measurement
- Large mixing bowl and wooden spoon
- Bench scraper for dividing dough portions
Budget Alternatives:
- Regular waffle iron (waffles will be thinner)
- Measuring cups instead of kitchen scale
- Stand mixer optional but helpful for mixing
Expert Cooking Tips and Hints
- Keep waffle iron at medium-high heat for perfect caramelization
- Serve immediately while sugar is still slightly gooey
- Don't press down on waffle iron - let steam do the work
- Dough should be soft and sticky, not wet
- Add milk if too dry, flour if too wet
- Let cooked waffles rest 2-3 minutes before serving
Recipe Variations
Flavor Variations:
- Add 1 teaspoon ground cinnamon for cinnamon sugar waffles
- Include orange zest for citrus brightness
- Fold in mini chocolate chips with pearl sugar
- Replace vanilla with almond extract for nutty flavor
Dietary Options:
- Use plant-based milk and vegan butter for dairy-free
- Replace half flour with whole wheat for fiber boost
- Add vanilla protein powder (reduce flour equally)
- Use 1:1 gluten-free flour blend for gluten-free option
Storage
Fresh Storage:
- Store in airtight container at room temperature for 2 days
- Reheat in toaster or oven to restore crispiness
Freezing Instructions:
- Freeze on baking sheet, then transfer to freezer bags
- Keep frozen for up to 3 months
- Reheat directly from frozen in toaster or 350°F oven for 5-7 minutes
Make-Ahead Options:
- Prepare dough through first rise, refrigerate overnight
- Bring to room temperature before adding pearl sugar
- Freeze dough portions after shaping
My Grandmother’s Secret Touch
One thing my grandmother always said: “Patience brings out the magic.” Her secret to perfect Belgian Sugar Waffles wasn’t just in the ingredients—it was in the pause. After pulling them off the iron, she’d let them rest for 2–3 minutes. That little moment of waiting allowed the caramelized pearl sugar to cool and set, forming a crisp, candy-like shell around the warm, tender center. It’s this simple step that gives every Belgian Sugar Waffle that bakery-quality bite—crispy, buttery, and full of heart. Just like hers always were.
FAQ
What is the difference between a Belgian waffle and a regular waffle?
Belgian waffles are thicker and deeper than regular American waffles, with larger pockets perfect for holding toppings. They use yeast-based dough instead of baking powder, creating a lighter, more complex flavor. Belgian waffles come in two styles: Brussels (light and crispy) and Liege (dense with caramelized pearl sugar chunks throughout).
Do Belgian waffles have sugar?
Yes, Belgian waffles contain sugar, but it depends on the type. Brussels-style Belgian waffles have regular sugar in the batter and are served with sweet toppings. Liege-style Belgian waffles feature chunks of pearl sugar mixed directly into the dough, which caramelizes during cooking, creating sweet, crunchy pockets throughout the waffle.
What are the two types of Belgian waffles?
The two main types of Belgian waffles are Brussels waffles and Liege waffles. Brussels waffles are light, crispy, and rectangular with deep pockets, typically served with toppings. Liege waffles are denser, sweeter, and round, made with yeast dough and pearl sugar that caramelizes during cooking, creating a candy-like exterior crust.
What is Belgium pearl sugar?
Belgian pearl sugar consists of large, irregularly-shaped sugar crystals that don't completely dissolve when heated. Unlike regular granulated sugar, pearl sugar maintains its shape during baking, creating pockets of caramelized sweetness in Liege waffles. It's made by compressing sugar into chunks and is essential for authentic Belgian sugar waffle recipes.
Bring the Magic of Belgian Sugar Waffles Home
There’s something timeless about a Belgian Sugar Waffle—the crackly caramelized sugar, the rich yeast dough, and that first warm bite that makes everything else pause. This traditional recipe doesn’t just deliver bakery-quality waffles—it brings a piece of Belgian street food culture right into your kitchen.
Once you've mastered this simple yet soulful recipe, you’ll find yourself skipping store-bought waffles entirely. Whether you're serving them for brunch, dessert, or a cozy weekend breakfast, these Belgian Sugar Waffles are sure to earn a permanent place in your recipe box.
If you loved this, don’t miss our Decadent Chocolate Waffles Recipe—pure indulgence with every bite—or brighten your mornings with the Fluffy Lemon Blueberry Pancake Recipe, bursting with citrusy goodness.
Tried this Belgian Sugar Waffle recipe? I’d love to hear how it turned out! Leave a rating, drop a comment, and tag your creations. There’s nothing sweeter than seeing your homemade waffles come to life.
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Authentic Belgian Sugar Waffles
Equipment
- 1 Waffle iron Preferably Belgian-style
- 1 Mixing bowl For dough mixing
- 1 Dough Hook Optional, if using stand mixer
- 1 Spatula For folding ingredients
- 1 Kitchen scale Optional, for more accurate results
Ingredients
- 3 cups all-purpose flour sifted
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 2 ¼ teaspoon active dry yeast about 1 packet
- ¾ cup whole milk warm (around 110°F/43°C)
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup unsalted butter softened
- 1 ½ cups Belgian pearl sugar do not substitute with regular sugar
Instructions
- Bloom yeast in warm milk
- Mix dry ingredients
- Add eggs and vanilla
- Incorporate softened butter
- Knead until dough is smooth
- Let dough rise until doubled
- Fold in pearl sugar
- Preheat and grease waffle iron
- Cook waffles until golden brown
- Let rest 2–3 mins before serving
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