The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Luikse Wafels

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picaboo's picture

Luikse Wafels

I am looking for the genuine recipe for Luikse wafels the way you buy them in Belgium, pipin' hot from a stand in a train station or near the coast or at the carnival or anyplace where there are a lot of people walking. There's a supermarket variety that is eaten cold, it is also quite good but hot from the stand just cannot be beat. The internet crawls with recipes for what people call Luikse wafels and I have tried several, they ranged in flavor from okay to not bad but I have not yet found the genuine article. These have a unique flavor and that's what I want to nail down. I chose 'artisan baking' as the category because think that this must be a very old recipe that has been passed on from generation to generation, it may have been around for a well over a hundred years.

Mini Oven's picture
Mini Oven

but yet another to have the exact ingredients. I bet you that's where the secret lies. Find out just exactly what flour, oil, liquid and leavening (if any) is used.  Also cooking temp is a big issue here and how long they are "ironed."

Can you describe that "flavour" you are looking for? (buttery, salty, tea like, sour, caramel, vanilla, coffee...)

Mini O

slaughlin's picture

The few recipes I've seen call for vanilla sugar.

picaboo's picture

I'm replying to the comments received. Indeed, vanilla sugar is usually required -- I substitute with natural vanilla extract + sugar. The flavor of the authentic Belgian "Luikse Wafel" has strong vanilla and it's sweet. The texture is chewy. The sugar coating on the outside adds a touch of caramelized flavor. The color is quite dark, and fresh yeast is used (I substitute with a very active pagckaged yeast), which makes big openings on the inside of the waffles when they are done. They feel a little sticky - although they don't stick to the waffle iron - and they are very moist. They smell the way they taste and have a lingering aroma, which draws people to the waffle stands in the train stations in Belgium. Everyone who has traveled the country by train knows these waffles and loves them. So far my attempts to make these have resulted in waffles that taste more like cookies, they are drier, they don't cook as dark, and they don't have that sticky feeling. I may need to buy a better waffle iron that cooks hotter. Will try another approach tomorrow and report back to The Fresh Loaf!

acaciolo's picture

Just wondering what your outcome was?   I am getting ready to open an ice cream shop and we plan on making our own liege waffles.  (sugar waffles)


I am a complete baking newbie, so my first few waffle making experiments have been only so so.   I have a great recipe for these (the secret is the pearl sugar) but I don't really understand the whole yeast concept.


this recipe calls for adding yeast to the mix and then letting it double.   My question is that I need to premake the waffle dough and freeze, or refrigerate it.   I am wondering how long can I refrigerate (or freeze) the dough after it has risen?  Or can I freeze it at all?   


Thanks from a total newbie.

(if anyone has any home building away!)



Obsessive Ingredient Weigher's picture
Obsessive Ingre...

This is the definitive recipe - Liege Waffle Recipe