Imagine biting into a golden, caramelized waffle, only to be surprised by a gooey, spiced Biscoff center that melts in your mouth 😍. That, my friend, is the magic of Biscoff-Filled Belgian Liege Waffles and once you try them, breakfast will never be the same.
These waffles are sweet, soft on the inside, crispy on the outside, and filled with everyone’s favorite cookie butter. Dessert for breakfast? Yes, please!
What Makes Biscoff-Filled Liege Waffles So Special?
Unlike your typical light and fluffy American waffles, Liege waffles are dense, rich, and packed with texture. Thanks to pearl sugar, they caramelize beautifully on the outside and when you add a dollop of Biscoff spread inside? You get a warm surprise with every bite. It’s like breakfast and dessert fell in love and had the most delicious baby ever.
Brief History of Belgian Liege Waffles
Originating from Belgium (obviously 😅), Liege waffles are made with a yeast-leavened dough instead of batter. They’re not just food; they’re a full experience. You’ll often find them sold by street vendors, warm and wrapped in paper, perfect for eating on the go. But today, we’re bringing that same magic into your kitchen, with a twist a gooey Biscoff-filled twist!
Why You’ll Love These Biscoff-Filled Waffles
- Caramelized sugar crust = irresistible texture
- Biscoff spread = warm, spiced, creamy goodness 🤤
- Perfect for breakfast, brunch, or dessert
- Easy to make ahead and freeze
- Totally Instagrammable 📸
Ingredients You’ll Need
Before we dive into the doughy details, let’s lay out all the ingredients that will bring these bad boys to life.
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 ¾ cups (330g) |
| Whole milk (warm) | ½ cup (120ml) |
| Instant yeast | 2 ¼ tsp |
| Eggs | 2 large |
| Unsalted butter (softened) | 1 stick (½ cup or 113g) |
| Sugar | 2 tbsp |
| Salt | ½ tsp |
| Vanilla extract | 1 tsp |
| Pearl sugar (or crushed sugar cubes) | 1 cup |
| Biscoff spread | ½ cup (for filling) |
Kitchen Equipment Essentials
- Belgian waffle maker: For that deep, golden texture
- Mixing bowls: Preferably large ones so the dough has room to rise
- Stand mixer: Makes life easier, but you can knead by hand too
- Plastic wrap: For proofing the dough
- Spoon or piping bag: To add the Biscoff inside the dough balls
Step-by-Step Recipe for Biscoff-Filled Belgian Liege Waffles
Don’t be intimidated making these waffles is easier than you think. Follow these steps and you’ll be crowned brunch royalty in no time 👑.
Step 1: Prepare the Yeast Dough
Warm the milk until it’s slightly warm to the touch not hot! Stir in the yeast and sugar, then let it sit for about 5 minutes until frothy.
In a mixing bowl, combine the flour and salt. Add the eggs, vanilla, and yeast mixture. Mix until a sticky dough forms.
Step 2: Let the Dough Rise and Chill
Add the softened butter bit by bit while kneading or using a stand mixer. Once all the butter is in, keep kneading until smooth (around 5–7 minutes). The dough will be slightly tacky — that’s perfect!
Cover with plastic wrap and let it rise at room temperature for 1 hour. Then place it in the fridge for at least 2 hours (or overnight for best flavor).
Step 3: Add Pearl Sugar and Portion the Dough
Take the chilled dough and fold in the pearl sugar gently. Divide it into 8–10 equal balls.
Step 4: Fill Each Waffle with Biscoff Spread
Flatten each ball slightly, place about 1 teaspoon of Biscoff in the center, then wrap the dough around it to seal. Think of it like wrapping a tiny treasure chest of joy! 🧡
Step 5: Cook to Golden Perfection
Heat your waffle maker and lightly grease it. Place one dough ball in the center and cook for 3–4 minutes or until golden, crispy, and caramelized.
Tip: Don’t freak out if the Biscoff oozes a little that’s part of the charm.
Nutrition Facts
| Nutrient | Amount |
|---|---|
| Calories | 390 |
| Sugar | 16g |
| Fat | 18g |
| Saturated Fat | 10g |
| Carbohydrates | 46g |
| Protein | 6g |
| Cholesterol | 85mg |
| Sodium | 170mg |
Why Is My Dough Too Sticky or Too Dry?
If your dough is way too sticky, try chilling it for longer or adding a little extra flour but don’t go overboard. If it’s dry, add a tablespoon of warm milk at a time while mixing. Dough is like friendship it needs just the right balance to rise! 😄
Common Problems and Easy Fixes
Even the best waffle warriors run into a few roadblocks. Here’s how to troubleshoot the most common issues with Biscoff-Filled Belgian Liege Waffles because no one likes a waffle flop!
“Why is my dough too sticky?”
Sticky dough usually means it needs more chill time in the fridge. If it’s still impossible to work with after cooling, dust your hands with a little flour when shaping the waffles. But remember: some stickiness is normal you’re not making playdough here. 😉
“Help! My waffles are burnt outside but raw inside.”
That’s a classic sign your waffle maker is too hot. Lower the temperature slightly and cook each waffle a little longer. Slow and steady = gooey inside, crispy outside.
“The Biscoff is leaking out!”
Make sure you’re properly sealing the dough around the Biscoff filling. Treat it like a dumpling pinch the edges together tight. If some spread still oozes, don’t worry. A little caramelized Biscoff on the iron actually adds extra flavor! 🤫
“My waffles are too soft.”
If your waffles aren’t crisping up, it’s likely the sugar hasn’t caramelized enough. Let them sit in the waffle iron a little longer. And remember don’t stack hot waffles on top of each other! That traps steam and makes them soggy.
Tips for the Perfect Biscoff-Filled Waffles
- Don’t skip the chill: Chilling the dough lets the flavors develop and makes it easier to handle.
- Use pearl sugar: It’s the secret behind that signature crunchy, caramelized bite.
- Wrap the filling tightly: The better the seal, the gooier the center stays.
- Serve fresh: These waffles are best enjoyed warm and toasty!
“The best waffles are made with love and a big spoonful of Biscoff.” 🧇❤️
Creative Twists on the Classic Recipe
Want to take things up a notch? Here are some creative ideas that make your waffles even more wow-worthy.
Biscoff and Banana Liege Waffles
Add a slice of ripe banana with the Biscoff filling before sealing the dough. It’s like Banoffee pie and waffles had a baby 🍌🔥.
Mini Waffle Bites for Parties
Make smaller dough balls and cook for a shorter time. Perfect for brunch tables, birthdays, or Biscoff-themed parties (yes, that’s a thing now).
Chocolate-Dipped Biscoff Sandwiches
Split your waffle in half, add extra Biscoff spread, and dip one end in melted chocolate. Sprinkle with crushed cookies for an epic dessert sandwich.
Best Times to Serve These Waffles
Weekend Brunch Delight
Lazy Sunday? Set your table with fruit, coffee, and Biscoff-Filled Belgian Liege Waffles. It’s the kind of meal that makes the whole house smell like a bakery.
Holiday Morning Treat
Serve them on Christmas morning or Easter brunch. You can even shape the dough into festive designs before cooking. Biscoff trees, anyone? 🎄
Fancy Dessert at Home
Top with vanilla ice cream, crushed speculoos cookies, and a drizzle of caramel sauce. Dessert game: upgraded 💯.
Pairing Ideas: What to Serve With Biscoff Waffles
- Hot espresso or latte ☕ — cuts through the sweetness perfectly
- Fresh berries — adds a pop of tartness
- Vanilla Greek yogurt — balances the richness and adds protein
- Maple syrup (if you dare) — double the sweetness, double the joy!
Storage, Reheating, and Make-Ahead Tips
Can I make these ahead?
Absolutely. You can make the dough a day in advance and keep it chilled in the fridge overnight. You’ll get even more flavor out of it!
How do I store leftovers?
Once cooled, place waffles in an airtight container and refrigerate for up to 3 days. For longer storage, freeze them individually wrapped.
How to reheat them?
Skip the microwave it’ll make them soft and sad. Instead, pop them in a toaster oven or air fryer for 3–4 minutes at 350°F. They’ll taste freshly made!
Are Biscoff-Filled Waffles Healthy?
Let’s be real these aren’t diet food 😅. But that’s okay! They’re for indulgence, joy, and maybe a little sugar therapy. Still, here’s what you’re working with nutritionally:
| Nutrient | Amount |
|---|---|
| Calories | 390 |
| Sugar | 16g |
| Carbs | 46g |
| Fat | 18g |
| Protein | 6g |
Want a healthier version? Try swapping part of the flour for oat flour and using coconut sugar. You can also reduce the amount of Biscoff or use almond butter (but let’s be honest… it’s not quite the same).
Frequently Asked Questions
Can I use a regular waffle iron?
You can, but the texture won’t be the same. Belgian waffle irons have deeper grids that allow the dough to puff and caramelize properly. Totally worth the investment!
Is there a gluten-free version?
Yes! Use a 1:1 gluten-free flour blend. Some readers have had success with almond flour, but it requires tweaking the liquids and structure.
What’s the difference between Liege and Brussels waffles?
Liege waffles are richer, denser, and made from dough. Brussels waffles are lighter, made from batter, and more like the classic “hotel waffle.” Liege wins for flavor and texture, hands down.
Can I double the recipe?
For sure! Just make sure to give your dough enough rising room. You might also need to cook in batches and re-grease the waffle maker as you go.
Explore More Delicious Recipes
Sweet breakfast inspiration, to:
Sourdough French Toast: A Delicious Twist on a Classic Breakfast
Other dessert-style waffles or baked goods?
Blueberry Butter Swim Biscuits Recipe
Tips for making pancakes or comparing breakfast staples, to:
Mastering Krusteaz Pancake Mix Waffle
Soft-centered desserts like Biscoff filling? Include:
How to Make Decadent Pecan Pie Brownies Everyone Will Love
Serving tips or brunch table setups, to:
Creamy Cool Whip Pie Recipe
Conclusion
Biscoff-Filled Belgian Liege Waffles are more than just breakfast they’re a delicious moment of joy, whether you’re serving them for brunch with friends or sneaking one late at night while everyone’s asleep (no judgment 😉).
So go ahead, grab that jar of cookie butter, preheat your waffle iron, and treat yourself to something extraordinary. And when your kitchen smells like a European bakery? Just know it’s the sweet scent of waffle victory.
Remember, life is short. Eat the waffle. Especially if it’s filled with Biscoff. 🧇✨
Happy cooking with Rita chef ❤️!
Print
Biscoff-Filled Belgian Liege Waffles: The Ultimate Indulgent Breakfast
- Total Time: 1 hour 55 minutes
- Yield: 8–10 waffles 1x
Description
Caramelized on the outside and filled with creamy Biscoff spread, these Belgian Liege waffles combine pearl sugar, butter, and vanilla for the ultimate breakfast treat.
Ingredients
2 ¾ cups all-purpose flour
½ cup warm whole milk
2 ¼ teaspoons instant yeast
2 tablespoons sugar
½ teaspoon salt
2 large eggs
1 teaspoon vanilla extract
½ cup (1 stick) unsalted butter, softened
1 cup pearl sugar
½ cup Biscoff spread
Instructions
Warm the milk and mix with yeast and sugar; let sit until frothy.
In a large bowl, mix flour and salt, then add the yeast mixture, eggs, and vanilla.
Mix until a sticky dough forms, then gradually incorporate softened butter.
Knead the dough for 5–7 minutes until smooth, then cover and let rise for 1 hour.
Chill the dough in the refrigerator for at least 2 hours or overnight.
Fold in pearl sugar, divide dough into 8–10 balls.
Flatten each ball, add 1 teaspoon of Biscoff spread, and seal tightly.
Preheat a waffle iron and grease it lightly.
Cook each waffle for 3–4 minutes until golden and caramelized.
Serve warm with powdered sugar, berries, or extra Biscoff if desired.
Notes
Use high-quality pearl sugar for best caramelization. Chill the dough to make it easier to handle. Don’t overfill the waffles or the Biscoff may leak.
- Prep Time: 1 hour 15 minutes
- Cook Time: 4 minutes per waffle
- Category: Dessert
- Method: Waffle Iron
- Cuisine: Belgian
Nutrition
- Serving Size: 1 waffle
- Calories: 390
- Sugar: 16g
- Sodium: 170mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg