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Home > Restaurants > Recipes > Liège Waffles

Liège Waffles

Provided by: Chef Dominique Ansel

  • Type of Dish: Breakfast/Brunch, Desserts: All
  • Servings: 10-12 waffles
  • Reader Rating: Write a Review

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1½ tbs. light-brown sugar
2½ tsp. active dry yeast
2½ cups AP flour
¼ tsp. salt
4 medium eggs
2 sticks unsalted butter, melted
1 cup pearl sugar (available at Whole Foods)


In a stand mixer fitted with a dough-hook attachment, mix light-brown sugar, yeast, flour, and salt on medium speed until combined. Continuing on medium speed, add eggs one at a time followed by 1/3 cup lukewarm water until combined. Gradually stream in melted butter and mix until evenly combined. Cover the bowl with plastic wrap and let rest for approximately 30 minutes or until the batter has doubled in size. Once the batter has risen, you can use it immediately, or you can make the batter ahead of time and keep it in the fridge overnight until ready to use, allowing it to come to room temperature before adding the sugar. Stir the pearl sugar into the risen batter (do this just before cooking the waffles so the sugar doesn’t melt). Preheat your waffle-maker until hot and spray with cooking spray. Drop ½ cup of batter into each mold. Cook the waffles until golden brown (3 to 4 minutes). Serve immediately with assorted toppings — blueberries, maple syrup, whipped cream, chocolate shavings, marshmallows, and toffee. (Published 2015)