I’ve had a longtime obsession with Belgian liege waffles. They have the most incredible texture. They’re crispy on the outside and soft on the inside with a delightful crunch from the pearl sugar.
I’ve tried to make liege waffles before but with limited success. Last time, my dough just didn’t rise and I ended up with dense, tough waffles instead fluffy, soft ones. This time, I adapted McKenzie Sue’s recipe from A Bountiful Kitchen, and it worked wonderfully.
Liege waffles are usually made with eggs, but since I was craving something with pumpkin and since I’ve often successfully used pumpkin + baking powder as an egg substitute in cake, I tried it here. I also subbed cinnamon and nutmeg for the vanilla and halved the recipe.
I was so thrilled with the results and am excited to share them with you! Note: This version makes about 6 waffles, and a serving size is probably 1-2 waffles, depending on how hungry you are.
These are plenty sweet on their own, but if you wanted to add a little something extra, you could try topping them with Nutella and fruit, as they often do in Belgium. Cuddle up with these and a steaming hot cup of coffee or tea and have the perfect fall morning.
- 3/8 cup warm milk
- 1 teaspoon yeast
- 1 tablespoon sugar
- 1/4 cup pumpkin purée
- 1/2 teaspoon baking powder
- 6 tablespoons melted butter or vegan unsalted butter (I prefer Miyoko’s sticks)
- 1 3/4 cups all purpose flour
- 1/2 teaspoon sea salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup Belgian pearl sugar
- Cooking spray
- Optional: powdered sugar, fruit, or Nutella for serving
- Preheat the oven to 170 degrees Fahrenheit.
- In a large microwave safe mixing bowl, warm your milk for 30 seconds in the microwave and whisk in sugar and yeast. Let stand for 5 minutes. Yeast should start foaming.
- Add pumpkin purée, baking powder, and melted butter. Whisk until combined.
- Add flour, salt, cinnamon, and nutmeg and mix together with a wooden spoon until a dough forms.
- Turn the oven off. Cover the bowl and place it in the oven for 30 minutes. 20 minutes in, preheat your waffle iron.
- Remove dough from oven and shape into 6 even balls. Spray the waffle iron with cooking spray (I used canola oil) and place 1 mound of dough in the middle of the heated waffle iron. Cook until the outside is crispy and the inside is cooked. It took me 3-4 minutes per waffle, but it may depend on your waffle iron and heat settings.
- Repeat with remaining balls of dough and serve warm.