With an airy, fluffy center and a crispy caramelized crust, you will fall in love with these quick and easy Pumpkin Liége Waffles! Liége waffles have recently been gaining popularity. Heck, I think even Eggo has a version...
With an airy, fluffy center and a crispy caramelized crust, you will fall in love with these quick and easy Pumpkin Liége Waffles!
Liége waffles have recently been gaining popularity. Heck, I think even Eggo has a version of these delicious waffles. They’re a delicious Belgian street food that, to me, tastes like a combination of brioche bread and waffle. They’re perfect for breakfast or dessert! The have a delicious combination of winter spices, pearl sugar, and pumpkin. They’re not only delicious, but they’re easy and it doesn’t take long to make these delicious and seasonal waffles.
What are liege waffles?
They’re a Belgian waffle that’s slightly different from their well-known cousin. The batter is more like a quick bread batter consistency instead of waffle consistency. Sometimes the dough can almost resemble a loose bread dough depending on the recipe. This recipe is between the consistency of a quick bread batter and a bread dough. I used a cookie scoop to put the dough into the waffle iron.
In Belgium, these waffles are a popular street food that needs no extravagant toppings. They’re perfectly sweet from the pearl sugar that melts and caramelizes when cooking the waffles. The street vendors simply wrap them in wax paper and people eat them more like a pastry than a waffle. Or what we think of as a waffle slathered in butter and topped with syrup or whipped cream.
What’s the difference between waffles, Belgian waffles, and Liége waffles?
The world of waffles can sometimes be confusing. There are many different types and variations to choose from. What we know of waffles in the US isn’t how other parts of the world views waffles. Especially in Belgium. While traditional waffles and Belgian waffles are similar and widely known, Liége waffles remain a bit of a hidden gem in the waffle universe.
Waffles in the United States are very similar to Belgian waffles. The batter consistency and ingredients are very similar. The major differences are yeast and egg whites. Belgian waffles typically have yeast in the batter. They also beat the egg whites and fold them into the batter. This makes Belgian waffles lighter and more airy than the American cousins.
Belgian waffles are often the popular choice for waffle enthusiasts. They are larger, fluffier, and have deeper pockets compared to regular waffles. They’re a yeast waffle known for their light and airy texture. Belgian waffles are typically enjoyed with a variety of toppings, from the classic maple syrup and butter to fresh fruits, whipped cream, or even savory toppings like chicken and waffles.
How are Liége waffles different than the other 2 kinds of waffles? Unlike Belgian waffles, Liége waffles have a denser and chewier texture. The dough has pearl sugar in the batter/dough which caramelizes on the outside during cooking. This pearl sugar gives these waffles a delightful crunchy sweetness. People enjoy Liége waffles on their own without any additional toppings. They are perfectly sweet and are bursting with flavor.
So, what sets Liége waffles apart from their Belgian counterparts? While both waffles stem from Belgium, Liége waffles have a more rustic appeal. They’re not perfectly round and have rough edges. Liége waffles are smaller than Belgium waffles with a secret ingredient in them. They have pearl sugar which caramelizes when cooking that creates a slightly crispy exterior. It adds a sweet and crunchy surprise with every bite.
How do you make pumpkin Liége waffles?
Now that you know what Liége waffles are, let’s make some! For this recipe, I like to gather all my ingredients first. I don’t usually. I usually just wing it, but it’s easier to make the batter if you have everything ready to go. That way you don’t forget something like I do sometimes.
For these Pumpkin Liége Waffles, you will need:
all-purpose flour salt spices (pumpkin spice, apple pie spice, gingerbread spice) yeast sugar milk butter pumpkin puree vanilla extract pearl sugar
Begin by combining the warm milk with the yeast and sugar in a small bowl. Let the mixture sit for a few minutes until it becomes frothy. In a large mixing bowl combine the flour with the salt and spices. Set this aside until the wet ingredients are ready.
In a smaller bowl, combine the pumpkin puree, melted butter, and vanilla extract with a hand mixer. Now, for this recipe I didn’t have enough butter to make a full cup. I split the difference and used half a cup of butter and half a cup of olive oil. No, the olive oil did not flavor the batter. So, if you’re in the same predicament as me you can substitute some of the butter with oil. Add the eggs one at a time stirring after adding each one. Finally, stir in the milk mixture.
Pour the wet ingredients into the dry ingredients and stir with the hand mixer until there are no pockets of dry ingredients visible. I covered my bowl with plastic wrap and let it sit on the counter for an hour. I didn’t want the batter to bubble up and get a tea towel messy. If your bowl is large enough, then by all means use a tea towel, but my plastic wrap worked just fine.
Now comes the magical touch that gives Liége waffles their characteristic texture and sweetness. Remove the plastic wrap and fold the pearl sugar into the dough, ensuring an even distribution. The pearl sugar melts while cooking which creates delightful pockets of sweet caramelization throughout the waffle. It makes each bite pleasant surprise and makes these waffles truly irresistible.
Use a cookie scoop or a 1/4 measuring cup to scoop the batter into the center of each well of your waffle iron. You don’t want the well to fill completely. Liége waffles should have rough edges and look rustic. Some of mine went to the edges and I kept adjusting the amount I scooped into each well to obtain that Liége waffle look.
So, I had a milestone birthday this year. And my husband made it super special since NONE of my family wanted to travel and celebrate it with it. I thank the powers that be for him. Even though we had a rough patch for a little bit, we are stronger for it and he truly makes me feel loved and appreciated.
He bought like 2 weeks of presents and gave me one a day until my actual birthday. One of them was that cute little single waffle iron. I had so much fun making these waffles with that baby iron. Even though the dough always went to the edge, it made these cute, perfectly round waffles.
What do Pumpkin Liége Waffles taste like?
They’re night light like a Belgium waffle or American waffle. They’re hearty, but they’re also packed with seasonal spices and those little pockets of sweet, caramelized pearl sugar. I used many of them to make breakfast sandwiches with some eggs and cheese. Some I just toasted and ate plain because they have enough flavor so you can do that. And then some I topped with some butter and a drizzle of maple syrup, honey, or even caramel sauce!
You can dust yours with some powdered sugar. Or you can top yours with whipped cream and a drizzle of caramel or chocolate sauce. There’s plenty of ideas with fruit toppings and nuts or nut butter toppings. Then there’s all kinds of jams, jellies, preserves, and marmalades.
For dessert waffles, the options of chips to sprinkle on top are almost endless now. I’d love a toffee chip sprinkled waffle. You could try topping them with a seasonal pumpkin pie ice cream or even a vanilla ice cream and some syrup, chips, nuts, etc. Pile it high if you want.
For savory waffles you could go the chicken and waffles route but I think that’s sort of losing its appeal since you can find those recipes EVERYWHERE. Why not try topping these pumpkin waffles with some chicharrones de pollo (Puerto Rican fried chicken) or Chicken 65 which is a fried chicken from India. Or try pollo asado (Mexican roast chicken) or curried chicken. Pumpkins are Latin and to me pumpkins and curry go well together that’s why the Latin and Indian chicken ides.
Either way you top them, you should try your hand at making a batch of these mouthwatering waffles. Your family will love them as much as I did. These pumpkin liege waffles will leave your family eager for more so be sure to save this recipe because they will ask for these waffles repeatedly. Now, grab your apron, heat up your waffle iron, and make a batch of these today!
Pumpkin Liége Waffles
Made from scratch, these Pumpkin Liége Waffles are a delicious blend of the classic Liége waffle combined with pumpkin, making every bite a sweet, savory explosion. Perfect for brunches, parties, or just a quiet morning in your PJs!
Ingredients
3 1/2 cups flour 1 tablespoon yeast 1/2 cup warm milk 1/2 cup butter 1/2 cup olive oil 1 cup pumpkin puree 2 room temperature eggs 1 1/2 teaspoons vanilla extract 1 teaspoon salt 2 1/2 teaspoons spices (cinnamon, ginger, allspice, cloves, nutmeg, etc.) 1 cup pearl sugarInstructions
Combine the warm milk with the yeast and sugar in a small bowl. Let the mixture sit for a few minutes until it becomes frothy. In a large mixing bowl combine the flour with the salt and spices. Set this aside until the wet ingredients are ready.In a mixing bowl, combine the pumpkin puree, melted butter*, and vanilla extract with a hand mixer. Add the eggs one at a time stirring after adding each one. Finally, stir in the milk mixture.Pour the wet ingredients into the dry ingredients and stir with the hand mixer until there are no pockets of dry ingredients visible. Cover the bowl and let it sit on the counter for an hour. After the batter has proofed, remove the plastic wrap and fold the pearl sugar into the dough, ensuring an even distribution. Use a cookie scoop or a 1/4 measuring cup to scoop the batter into the center of each well of your waffle iron. You don’t want the well to fill completely. Liége waffles should have rough edges and look rustic.Cook your waffles according to the waffle iron instructions. They should be lightly golden brown and slightly crisp when cooked.Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 374Total Fat 18gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 11gCholesterol 52mgSodium 256mgCarbohydrates 47gFiber 2gSugar 18gProtein 6g
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