Serve up these subtly sweet Belgian waffles made with pearl sugar for your next special breakfast or dessert.
Waffles are a great breakfast treat, something that we truly enjoy in our family. I received a waffle iron a few years back as a gift and I found myself making waffles every weekend. Quite shortly, however, the novelty wore off for us. It wasn’t because we didn’t enjoy waffles any longer; it was mainly because we didn’t want to add the extra calories of butter and syrup.
These Pearl Sugar Liège Waffles are a touch less caloric for a few reasons: they are smaller than the traditional “American” waffle, and they are delicious enough to eat straight out of the iron (no need for the butter and syrup). They have a chewy texture and a unique sweetness created from the pearl sugar that melts while cooking, caramelizing as it cools. Liège Waffles also make for a perfect dessert. This type of waffle is a classic treat in Belgium, served in many restaurants and along roadside stands, both morning and night. Lucky for us, they have made their way to Manhattan, via food trucks in our neighborhood. Since my very first bite, I had to try to create my own at home. 
We added some dried cranberries to the mix of our Liège Waffles for a different spin to the classic recipe. The tartness of the cranberries comes alive as they heat in the iron. With or without cranberries, these taste so good that I had to make a second batch to send back to school with my daughter. Her rave reviews informed me that they didn’t last long! As breakfast, a subtly sweet dessert, or a snack during study breaks, Pearl Sugar Liège Waffles are a welcomed to addition to our menu planning at Superman Cooks. I have to admit, they have breathed new life into my trusted waffle iron.
Print
Pearl Sugar Belgian Waffles
- Total Time: 35 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Fluffy Belgian waffles get a sweet, crunchy upgrade with pearl sugar and cranberries. Perfect for a weekend brunch!
Ingredients
- 1 cups (237 ml) warm milk
- 1 packet active dry yeast
- 1 stick (113 g) softened butter
- 2 large eggs
- 2 tbsp brown sugar
- 3.75 cups (887 ml) AP flour
- 0.5 tsp salt
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 cups (237 ml) pearl sugar
- 1 cups (237 ml) dried cranberries
Instructions
- Heat milk to 105-115°F (40-46°C), add yeast, and let stand for 10 minutes.
- Add brown sugar and mix.
- Place flour in a large bowl. Add butter, salt, vanilla extract, and almond extract. Mix to combine.
- Add eggs and stir. (This will be a dough, not a batter.)
- Cover and let the dough rise for 45 minutes, or until doubled in size.
- Stir in pearl sugar and cranberries (optional).
- Heat waffle iron and lightly spray with oil.
- Drop dough into the center of the iron (enough to cover the inner third).
- Cook until browned, about 3-5 minutes.
Notes
- For best results, use a high-quality pearl sugar for optimal crunch and sweetness.
- If your dough seems too dry, add a tablespoon of milk at a time until it reaches the desired consistency.
- Store leftover waffles in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Belgian
Nutrition
- Serving Size: 2 waffles
- Calories: 350
- Sugar: 25
- Sodium: 150
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Carbohydrates: 50
- Fiber: 2
- Protein: 6
- Cholesterol: 80
Frequently Asked Questions
Can I use regular sugar instead of pearl sugar for these Belgian waffles?
Using regular sugar will not provide the same texture or caramelization effect as pearl sugar, which is essential for achieving the unique sweetness and chewiness of Liège waffles.
What adjustments do I need to make if I want to add more dried cranberries to the batter?
If you increase the amount of dried cranberries, consider reducing the overall sugar slightly to balance the sweetness and ensure the batter maintains the right consistency.
How long should I cook the waffles in the iron for the best texture?
Cook the waffles for about 4-5 minutes, or until they are golden brown and the pearl sugar has caramelized, ensuring a chewy and slightly crispy exterior.
