In a large bowl, sprinkle the yeast over the warm milk. Warm the milk to 110°F, and not any higher than that or the yeast won't work properly. Let it sit for 10 minutes or until frothy.
Add eggs, melted butter (make sure the butter is slightly cooled), honey, and brown sugar to the milk mixture. Whisk together. Next, add 3 cups of the flour, vanilla, and salt to the same bowl. Mix until the mixture is smooth. Add the remaining 1/2 of flour to the bowl and mix for about 2 to 3 minutes.
Tightly cover the bowl with plastic wrap. Wrap a damp, warm towel around the entire bowl and let sit for 30 to 40 minutes (in a warm location if possible). It should look like the dough has nearly doubled in size. If it hasn't, let it rise for another 20 minutes.
Fold in the Belgian Pearl Sugar using your hands. Divide the dough into about 12 pieces and roll each piece into a ball. Place on a prepared cookie sheet with parchment paper. Cover the prepared sheet with plastic wrap and a warm, damp towel once again. Let rest for about 15 to 30 minutes (depending on how long you can wait - the longer, the better!).
Preheat the waffle maker for about 10 minutes. Thoroughly grease both sides of the waffle maker with cooking spray.
Working with one piece of dough at a time, place one of the dough balls into the middle of the waffle iron, close it, and cook for about 3 to 5 minutes. I recommend using a low temperature to start and you can increase it as progress to find the right setting that will perfectly caramelize the sugars. Your waffles should have a perfect golden caramel color.
Repeat this process until you've finished all 12 waffles, making sure to grease the waffle maker each time you start a new waffle. Serve immediately. Dust with powdered sugar and sprinkle sliced strawberries, bananas, and raspberries over the top.
Serving Size 1 waffle