A easy recipe of Liege Belgian waffles, crispy outside and moist inside.

There is a difference between Liege waffles and Brussels waffles.
Liege waffles have a thick dough that needs to be kneaded. Brussels waffles are made out of a liquid batter.

Belgian Liege Waffles


  • Cut the butter in cubes.
  • Put the butter and milk in a pan and melt over medium heat. Do not boil.
  • In a separate bowl, mix the instant yeast with 1 tbsp of sugar and some warm water. Allow the mixture to sit for few minutes until frothy.
  • Mix the flour with salt then add the yeast mixture.
  • Add the egg, beaten.
  • Add the warm milk and butter and mix until well combined.
  • Knead the dough for 5 minutes using a wooden spoon.
  • The dough is well kneaded when it is soft and comes away clean from the bowl.
  • Cover and leave to rest for 30 minutes. It should double in volume.
  • Divide the dough in 8 to 9 equals balls. Each ball should weigh between 50 to 55g.
  • Cook the waffles for 3 to 4 minutes in a preheated waffle iron.
  • You don’t need to grease the waffle iron.
  • Serve with fresh fruits, honey, maple syrup or melted chocolate.


  • Calories: 218
  • Carbohydrates: 26.1g
  • Cholesterol: 48mg
  • Fat: 11.1g
  • Fiber: 0.9g
  • Protein: 4g
  • Saturated fat: 6.7g
  • Serving size: 1 waffle
  • Sodium: 104mg
  • Sugar: 6.7g

Belgian Liege Waffles