Belgian Cinnamon Liege Waffles - Bruges Waffles and Frites Copycat Recipe

Two summers ago, while hanging out in downtown Salt Lake City after a concert, a few of my family members and I happened upon Bruges Waffles & Frites. Famous for their dessert waffles, fries, gourmet fry sauces and the infamous machine gun sandwich, Bruges intrigued me.
Soon after taking one bite of the fluffiest, thickest, waffle swirled with caramelized sugar and cinnamon, topped with strawberries and ice cream, I knew I was done for. These were unlike anything I've ever seen or tasted and I knew I was going to become an addict.
And while I continued to purchase Bruges' waffles, my wallet was depleting, so I set out in search of a copycat recipe. It took a bit of research before I found out that Bruges' waffles are liege waffles and call for Belgian Pearl Sugar. Unfortunately, this sugar is pretty impossible to find in any store so I ordered some from good old Amazon. It seems a bit pricy at first, but in comparison to buying one $7 waffle at Bruges, it is worth it. Plus you can pile on as many toppings as you please without the extra price.
Here is a picture of the dough with the pearl sugar folded in, just so you're not alarmed. The dough needs to rise and gets to be the consistency of a bread dough, unlike normal waffle batter. And you can only imagine how good those sugar pearls are caramelized, right? So yummy.
Be sure to pile on the toppings and enjoy this decadent dessert like I did in place of a traditional birthday "cake."

Belgian Cinnamon Liege Waffles
Source: Lars
Makes 8 Waffles
1 Tbsp. yeast
3/4 cup milk, warmed
3 1/2 cups flour
1/2 tsp. salt
1 tsp. cinnamon
2 sticks butter, softened
2 eggs
1 tsp. vanilla extract
8 oz. Belgian pearl sugar (the Lars pearl sugar comes in 8 oz. packets)
Any kind of berries, ice cream, Nutella, chocolate, cookie butter, etc.

1. Warm milk in microwave for 15-20 seconds (until warm to touch - not hot). Dissolve the yeast into the warm milk and let sit 5 minutes.
2. In stand mixer with dough attachment, add the flour, salt and cinnamon; mix together slightly.
3. Add the milk/yeast mixture, butter and eggs. Combine well. Lastly mix in the vanilla.
4. Scrape batter into a bowl (making sure dough is fully incorporated), cover and allow to rest and rise for 30 minutes. Note: Dough is sticky and nothing like normal waffle batter.
5. Preheat Belgian waffle iron and spray with non-stick cooking spray. When ready to cook waffles, fold 8 oz. of pearl sugar into the dough-like batter. Scoop out heaping  ½ -1 cups of the batter into the middle of the waffle iron, close, and cook until lightly golden (about 2-3 minutes per waffle). You can use as much dough in the iron as you like to make them bigger.
6. Top with toppings of choice and serve warm.


  1. Wow, that's quite the waffle! It sounds way good!

  2. This comment has been removed by a blog administrator.

  3. I've been wanting to make these for a while now, but getting that sugar is such a pain. Thanks for the recipe!

    1. I completely agree! I was pretty bummed that I could only find it on Amazon, but I'm glad I did. It's totally worth it! Thanks for stopping by!

  4. This looks amaaaazing! :)

  5. If you are a Utah local I've found the pearlized sugar at a little shop called Pirate O's in draper

  6. Replies
    1. I like to use Fleischmann's RapidRise or Active Dry yeast!


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