Best Belgian Liege Waffles

A popular light, buttery golden Belgian Liege waffle topped with fresh fruits, Nutella, Biscoff, and whipped cream.
Course Breakfast
Cuisine American
Keyword belgian waffles
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 8
Author Melissa Stadler, Modern Honey


  • 3/4 cup Whole Milk lukewarm, warmed to about 110 degrees
  • 1/4 cup Sugar
  • 1 Tablespoon Yeast
  • 1/4 cup Honey
  • 2 Eggs
  • 1 Tablespoon Vanilla
  • 1 cup Butter softened
  • 3 3/4 cup Flour
  • 1 teaspoon Salt
  • Belgian Sugar Pearls Sugar Cubes, or Sugar to sprinkle on waffle
  • Butter


  • Nutella
  • Biscoff Cooke Butter
  • Salted Caramel
  • Cinnamon Sugar
  • Lemon Curd
  • Strawberries
  • Raspberries
  • Bananas
  • Maple Syrup
  • Jam


  1. In an electric mixer, combine warmed whole milk, sugar, and yeast. Let proof for 10 minutes. Make sure yeast is working by watching for bubbles and that the mixture is expanding.
  2. Add honey, eggs, and vanilla. Mix until combined.
  3. Add butter, one tablespoon at a time. Stir in flour and salt.
  4. Let mixture knead on medium speed for 8-10 minutes, scraping down the sides often.
  5. Place in greased bowl and cover tightly with Saran Wrap.
  6. Let rise in warm place for 2-3 hours or until doubled in size.
  7. If you are in a hurry, you may begin to cook waffles after the dough has rise to double the size. For best results, refrigerate for at least 6-8 hours, or overnight.
  8. When ready to cook, heat up Belgian waffle iron. Divide the dough into approximately 8 pieces depending on how large you want your waffle and roll into ball.
  9. If using belgian pearl sugar or sugar cubes, knead into balls.
  10. Place a small pat of butter on waffle iron and then cook each dough ball according to waffle maker's instructions. Cook for 3-5 minutes, or until golden brown. If not using sugar pearls or cubes, sprinkle with sugar.
  11. Transfer to cooling rack and eat right away.
  12. Top with your favorite toppings.