Liège Waffles Recipe (2024)

Spent four years in Belgium and another ten years perfecting the waffle recipe. Try the one on the pearl sugar package. It works. You will make them again. There is not enough butter in the NYT recipe. Wish I could add a photo.

All you haters are nuts. These taste correct. I lived in Belgium for 3 years when I was a kid and ate a lot of gaufres so I know what they are supposed to taste like. It's true that the overnight rise is probably not needed. I'll try the Lars recipe too but it is not very different from this recipe.

I ALMOST didn’t make this after I read all of the notes. But I’m so glad I stuck with it. Sure it takes a little time but it was worth it! The waffles were so soft and chewy and the pockets of molten sugar were incredible. Someone made a comment about them tasting like bread— they probably overcooked them. If you take them out of the waffle maker at the right time they stay fluffy and chewy and PERFECT! Stick with it guys, you can do it!

Would using granulated sugar instead of brown sugar make a noticeable difference in the outcome of the recipe? I understand the relationshp between brown sugar and baking soda (an acid reacting with an alkaline to produce carbon dioxide = lift, whereas granulated sugar is neutral), but I am unsure here. I am just curious to understand the role that brown sugar plays (or doesn’t play) in the activation of the yeast. Thanks!

Is there a reason for substituting nonfat milk for the whole milk normally used for a Liege Waffle? Whole milk only adds 1/2 gram a fat to each waffle in the recipe, yet also adds substantially more flavor. I hope this substitution isn’t about a fear of fat. We Americans have far too many fears about food.

This is not the smittenkitchen recipe and is too different to be called that. Go to the source, don’t make this adaptation.

To speed up the rising process, place a wet paper towel over the bowl, and place bowl in the oven on the lowest setting. It will usually rise to double size in about 20-30 minutes. Really glad to have an overnight recipe for these now too!

These have potential and I would try them again, but mine turned out pretty dense and dough-y. I thought maybe I had overcooked them, but if I took them off TOO early I didn't get any of the nice caramelization on the pearl sugar.

Is there a reason for substituting nonfat milk for the whole milk normally used for a Liege Waffle? Whole milk only adds 1/2 gram a fat to each waffle in the recipe, yet also adds substantially more flavor. I hope this substitution isn’t about a fear of fat. We Americans have far too many fears about food.

This is not the smittenkitchen recipe and is too different to be called that. Go to the source, don’t make this adaptation.

I've been to Belgium and have had these at multiple locations while there. This recipe doesn't have any where near the right about of butter. I did try it and I also think the consistency of the mixture was thicker than I recall seeing in use while in Belgium.

These came out wonderful. I used 14 tbsp of butter (200g), as Smitten Kitchen originally calls for in her recipe on her blog. I also reduced the pearl sugar to just a tad under 3/4 cup (I used store bought I didn't make my own). They turned out wonderfully and just like I remember having in Belgium. It's a bit of a pain to clean the waffle iron afterwards, but worth it.

I agree that this recipe needs more butter and is more doughy than I like. I will try the Belgian Sugar Pearl recipe the next time!

I thought these were delicious! The waffles turned out light inside with a bread-y flavor and crispy brown outside. The bites with a ball of sugar in them are the best and well balanced by a not overly sweet dough. We served them with a little butter on top. The only tricky part was the homemade sugar clumps- making them was simple although they did take on a golden slightly caramelized hue within about 15 minutes, but the issue was trying to knead sharp little balls into the stiff dough - ouch!

Really good!

I ALMOST didn’t make this after I read all of the notes. But I’m so glad I stuck with it. Sure it takes a little time but it was worth it! The waffles were so soft and chewy and the pockets of molten sugar were incredible. Someone made a comment about them tasting like bread— they probably overcooked them. If you take them out of the waffle maker at the right time they stay fluffy and chewy and PERFECT! Stick with it guys, you can do it!

SAF Gold package yeast (Amazon, KAF) is made for recipes higher in sugar. I think I will try it in this recipe. I found Belgian Pearl sugar at Central Market, Dallas. Happy surprise! It is also available on Amazon.

Must the milk be low fat? That would be a special purchase for me.

Would using granulated sugar instead of brown sugar make a noticeable difference in the outcome of the recipe? I understand the relationshp between brown sugar and baking soda (an acid reacting with an alkaline to produce carbon dioxide = lift, whereas granulated sugar is neutral), but I am unsure here. I am just curious to understand the role that brown sugar plays (or doesn’t play) in the activation of the yeast. Thanks!

I agree with other posters. More butter is needed in the batter.

All you haters are nuts. These taste correct. I lived in Belgium for 3 years when I was a kid and ate a lot of gaufres so I know what they are supposed to taste like. It's true that the overnight rise is probably not needed. I'll try the Lars recipe too but it is not very different from this recipe.