Belgian Gaufres de Liège (Liège Waffles)

Gaufres de Liège, or Liège waffles, are a beloved Belgian specialty that stands apart from the crisp, airy Brussels waffle.

These rich, caramelized treats are denser, chewier, and packed with pockets of melting sugar that create an irresistible contrast between crunchy and soft.

Found in street markets, bakeries, and cafés across Belgium, they are best enjoyed fresh off the waffle iron, where their warm, golden crust and deep, buttery aroma make them impossible to resist.

Whether eaten plain, dusted with powdered sugar, or topped with fresh fruit and whipped cream, Liège waffles offer a taste of indulgence in every bite.

What Is Gaufres de Liège?

Unlike the lighter, rectangular Brussels waffle, the Liège waffle is smaller, rounder, and has an almost rustic appearance.

What truly sets it apart is the use of pearl sugar, large sugar crystals that caramelize as the dough cooks, giving the waffle its signature crunchy pockets of sweetness.

The dough itself is yeast based, enriched with butter and eggs, creating a texture that is closer to brioche than a typical waffle batter. This results in a dense, chewy interior with a crisp, golden crust that adds to its irresistible appeal.

Liège waffles are a staple of Belgian street food culture, served warm and often eaten by hand without any toppings.

While variations exist, some adding cinnamon, vanilla, or chocolate chips, the traditional version is satisfying enough on its own. The combination of buttery dough and caramelized sugar makes it both a dessert and a snack, perfect for any time of the day.

Ingredients and Taste

The magic of a Liège waffle starts with its dough. Unlike standard waffles that rely on a thin batter, this one uses a rich, yeasted dough made from flour, eggs, butter, and sugar.

The inclusion of pearl sugar is what gives the waffle its signature bite, as the heat of the waffle iron melts the sugar slightly, creating caramelized pockets throughout.

A hint of vanilla or cinnamon is sometimes added, deepening the flavour and complementing the buttery richness.

Biting into a Liège waffle is an experience in texture and taste. The outside is crisp and caramelized, with an almost toffee like crunch in some spots.

The interior is soft, slightly chewy, and rich with the taste of butter and sugar. Unlike its Brussels counterpart, which often relies on toppings for flavour, the Liège waffle needs nothing extra to shine.

However, for those who like to enhance the experience, a dusting of powdered sugar, a drizzle of melted chocolate, or fresh berries can add another dimension of flavour.

A Taste of History

The origins of the Liège waffle date back to the 18th century, when the Prince-Bishop of Liège reportedly requested a richer, sweeter waffle than the lighter Brussels variety.

The result was a dense, buttery waffle with pearl sugar mixed into the dough, a recipe that has remained largely unchanged for centuries.

Unlike other European pastries that evolved through aristocratic kitchens, the Liège waffle became a street food favourite, enjoyed by everyday people and passed down through generations.

Belgium’s deep waffle culture ensures that both the Brussels and Liège varieties have their place, but it is the Liège waffle that has captivated visitors and locals alike with its unmistakable caramelized crunch.

Today, they are found not just in Belgium but around the world, with variations appearing in cafés and food markets from Paris to New York.

Yet, nothing quite compares to enjoying a freshly made Gaufre de Liège in its hometown, where every bite carries the weight of tradition and centuries of sweet perfection.