Liege Yeasted Waffles

Last week on Instagram I posted a couple of photos of the Liege yeasted waffles that I had made that weekend, and I hadn’t finished this post yet.  Well, here it is my friends, and I hope you put it on your baking list to make soon!

I notoriously love having waffles or pancakes on the weekend (usually Sunday).  The great thing about these little gems is you can make a batch of them and freeze any leftovers to snack on whenever you would like.  They reheat really well!  You can pop them in the oven at 250°F for about 6-7 minutes or microwave for 1 minute at 50%…how easy is that?!!  They can be kept in an airtight container on the counter for up to a week, too (yeah…like they’re going to last a week sitting on the counter haha!!).  They taste delicious at room temperature!!  In Belgium, these superior waffles are not typically eaten for breakfast, but as a snack.  Sounds like a plan to me!


  • 7 grams (1 packet) rapid rise instant yeast
  • ¾ (180 grams) cup whole milk, warmed to 105°-110°F
  • 1 teaspoon sugar (optional)*
  • 3 ½ cups (440 grams) all-purpose flour
  • ½ teaspoon cinnamon
  • ¼ cup (57 grams) light brown sugar
  • 2 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 226 grams (2 sticks) softened salted butter**
  • 1 cup (230 grams) pearl sugar


In a small measuring cup or bowl, dissolve the yeast in the warm milk and sugar.  Set aside for 5-10 minutes to make sure your yeast is alive. *I like to add a little sugar to feed the yeast and help it along…you’re welcome, yeast.

Add the yeast mixture and all of the remaining ingredients (except the pearl sugar) to a large mixing bowl and mix until well blended and a soft dough forms. This is done with a hand or stand mixer (or by hand if you’d like to get a little arm workout).  I like to use my hand mixer for this.

**I like to use salted butter in this recipe, but feel free to use unsalted (just add ½ tsp. kosher salt to the dough).

Your dough should look something like this before you proof it.

Cover with a towel and let rise for 30-60 minutes or until the dough doubles in size.  This is going to depend on the ambient temperature in your home. Be sure to start checking the dough at 30 minutes.

Add the pearl sugar to the dough and gently stir until evenly distributed.

Using a large scoop, divide the dough into 12 portions (approximately 3.5 ounces each), and place on prepared baking sheets.  This is a very soft and sticky dough, but trust me, it gives the waffle a beautiful texture (fluffy on the inside, and crispy on the outside).

Line baking sheet with parchment paper and coat with non-stick spray.

I was only able to get 8 portions on my baking sheet, so I put the other 4 on a different pan.  Note to self…use a larger baking sheet next time.

Cover the baking sheet(s) with a towel and let them rise for 15 minutes.  While the dough is proofing, heat up your waffle iron.  Be sure to spray the grids, as this is going to get hot and messy!!

Bake in heated and greased waffle iron for 4-5 minutes (or until they are a deep golden brown).


Be sure to wait a few minutes before diving into one of these bad boys…just saying!


These waffles are delicious on their own, but feel free to up the goodness by topping with berries, whipped cream, hazelnut spread, chocolate sauce, or anything you would like.  Enjoy!!

I hope you make these, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your creations!





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