This Copycat Waffle Love Liege Waffle Recipe is the closest we’ve found to our favorite food truck waffles here in Utah using a Liege waffle.
Food trucks are a really big deal right now, and Utah is definitely trying to get in on all of that. One food truck that is especially popular right now is called, Waffle Luv. They have become quite famous for their liege waffles and while we still love bacon apple cider waffles, this copycat waffle love recipe is seriously fantastic and it would be the perfect way to enjoy Christmas morning. We love making copycat recipes. This one for the Arby’s Beef N Cheddar Sandwich is even featured over at All Free Copycat Recipes, a great resource for copycat recipes.
Can Waffle Batter be Kept Overnight?
Pancake and waffle batters made with baking powder can be made ahead and stored in the refrigerator overnight.
Since the baking powder may lose some of its potency overnight, add a little extra.
Waffle love has quickly become the go to family treat truck, date night truck, girls night out truck, and “I’ve got a hankering for something sweet” truck. The waffles are amazing and the little sugary bits really add something to the waffles, but you can’t forget about their awesome toppings which revolve around one of our household favorites, Biscoff. Stinking Biscoff. That stuff rocks our world.
Is Waffle and Pancake Batter the Same Thing?
The only difference is the fat content.
Waffle recipes usually contain a bit more butter or oil than pancakes – that’s what gives you the slightly airier, fluffy yet crisp waffle texture.
Liege waffles are different than your normal run of the mill waffle. In fact you really should forget about the taste and texture of the normal breakfast waffle because this one is seriously a totally different taste, but delicious like you wouldn’t believe. I think I’ve tested a trillion versions, and when I had it almost perfected I stumbled upon I’m Topsy Turvy’s site who’s recipe was so similar to mine I decided to combine the two. She’s a genius anyway, of course her recipe would be bomb diggity. Liege waffles are made by proofing yeast in a butter and milk mixture. Proofing yeast is really just a fancy term for letting the yeast grow and get all poofy. You do have to be careful because too hot or too cold of liquid can kill the yeast so make sure you get warm water and I always add a little sugar for the yeast to feed on and grow.
Next you’ll mix everything together and allow the dough to rise in a warm place, covered with a light towel or saran wrap. I love this part. I’ve always thought that risen dough is so pretty. It gets so pillowy and soft looking.
Now this part is especially important, and you must buy a special ingredient because normal sugar just won’t work. You’ll want to buy Belgian Pearl (there’s Swedish too, but it’s smaller than the Belgian sugar) Sugar which you can find at specialty or natural food stores. In Utah we buy our sugar at Orson Gygi. You can totally buy online too.
Once the dough has risen knead in the Belgian sugar and section off 8 to 10 balls. It looks a little funny, but it’s necessary to create the perfect Liege waffle. And I know it’s a little odd to put a clump of dough as opposed to a runny batter in your waffle maker, but it will spread out a little when you close the lid.
We use a Hamilton Beach Waffle Maker and we cook our Liege waffles a little longer than a normal waffle on a slightly lower temperature so as to not burn the sugar, but you will have to just try out your waffle maker and experiment with how long to cook it. The sugar will kind of melt into the waffle and crystalize like little sugary nuggets of goodness. It’s awesome.
Then pull the waffle out and top however you’d like, but we think that spreads compliment the waffle much better than a syrup because of how dense the yeasted waffle is. We like to stick with what we love from the Waffle Truck, Biscoff, whipped cream and berries. But, you could do just whipped cream, nutella, peanut butter or anything you like!
Either way, can we just dig in to this delicious Copycat Waffle Love Liege Waffle Recipe?
Copycat Waffle Luv Liege Waffle Recipe
- 3/4 cup whole milk, scalded and cooled to warm milk * SEE NOTES
- 2 tablespoons water, warmed
- 1 1/2 teaspoons sugar
- 2 teaspoons instant yeast
- 2 large eggs, lightly whisked
- 1 cup unsalted butter, softened
- 3 tablespoons honey
- 3 tablespoons white sugar
- 3 teaspoons vanilla
- 2 cups bread flour
- 1 1/2-1 3/4 cups flour
- 2 cups Belgian pearl sugar
- Add the 1 1/2 teaspoons of sugar to the milk and water and add the yeast, stirring to combine.
- allow the yeast to proof, or get foamy and puffy.
- in a large bowl, beat together the butter and sugar.
- add the eggs, honey and vanilla.
- stir together and add the yeast mixture.
- place in a standing mixer with the dough hook and add 2 cups of flour.
- mix until the dough is thoroughly incorporated, and add the remaining flour, cover with plastic wrap and allow to rest for up to 4 hours on the counter
- See notes for allowing to rest in the fridge overnight.then punch down and knead in the pearl sugar.
- separate into 8 to 10 balls and place on a hot, greased waffle iron.
- cook until golden brown and serve with biscoff, whipped cream and fresh berries.
You can let the dough rest for up to 24 hours covered with plastic wrap in the fridge. The dough will need to sit on the counter and come back to room temperature to use. need to skimp on the rise time? no biggie, though you will lose some of that awesome flavor. To scald milk, just place milk in a pan over medium heat, do not bring to a boil, instead let it heat up until foam appears around the sides and a little "skin" appears on top of the milk.
Amount Per Serving:Calories: 659 Total Fat: 30g Saturated Fat: 18g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 128mg Sodium: 56mg Carbohydrates: 82g Fiber: 3g Sugar: 16g Protein: 14g
There’s something about hot waffles that gets the whole family up and moving on a Saturday morning and this version adds in the crisp bacon and sweet apple cider syrup.
If you’re in a hurry and need to make waffles from a box just make sure you use Mom’s secret.
This is the only syrup we make these days. I know it sounds crazy with that buttermilk in there, but I promise it’s the best ever.