Grandma’s Waffle Sauce

Name: Waffle Sauce
Cook time: 10 min
Total time: 10 min
Yield: 10 servings, or about 2 1/2-3 cups
Ingredients: 1/4 cup all-purpose flour *; 3/4 cup sugar; 2 cups milk; 1 teaspoon vanilla extract ((or 1/2 vanilla bean, scraped)); 2 tablespoons butter; 1/4 teaspoon ground nutmeg ((freshly ground or store-bought))

September 4, 2018 · 44 Comments

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For my family, Waffles-with-Waffle-Sauce is the only way to eat waffles. We pour Waffle Sauce over pancakes, German pancakes, waffles and french toast.

I’ve never served my grandmother’s Waffle Sauce to someone who hasn’t loved it, because Waffle Sauce has the ability to make an ordinary meal extra special.

In 1938, my grandmother moved to the Canal Zone in Panama as a newlywed. While there, one of my grandfather’s Navy friends came to a waffle dinner at their house.

He offered to make his mother’s “waffle sauce” to serve with their waffles that night. Ever since then, my family has been making waffle sauce to serve with pancakes and waffles.

Have you ever used fresh nutmeg? It is my favorite spice to use fresh because the aroma and the flavor is unforgettable.

I started grating fresh nutmeg over my grandmother’s waffles with waffle sauce years ago and ever since I’ve been grating nutmeg every chance I get.

Don’t be intimidated by this hard as rock spice. It’s easy as can be to use and once you’ve tried it, you’ll likely be as hooked on it as we are.

I’ve updated my grandmother’s recipe below with a gluten-free variation in the notes for the recipe below. However, other than that recipe note, this is the same recipe she served me through my childhood.

My kids have been known to actually cheer when they see the white sauce on the stove.

Pour Waffle Sauce over waffles or pancakes for an AMAZING breakfast treat!

The Blueberry Waffles pictured here have been a big personal favorite over the past year.

I know, I know, I am pretty sure I said that about the Ham and Cheese Waffles and the Green Chile Bacon Waffles that I still haven’t shared here yet. I promise they’re coming this fall!

Banana Waffles, Pumpkin Spice Waffles, and Banana Coconut Pecan Pancakes are a few more of our favorite things to serve with waffle sauce. Liege Waffles, Chocolate Chip Eggnog Waffles, and Quick Brioche Waffles would all be terrific with waffle sauce as well.

COOK’S NOTE: To grate fresh nutmeg, simply rub the whole nutmeg along the surface of a fine grater. (I love my Microplane for this task.) If you grate more than you need for the recipe, you can store the extra ground nutmeg in a small airtight container.

Waffle Sauce

In a small saucepan, whisk together the flour and sugar. Add the milk and set the stove heat to medium. Whisk smooth and continue stirring or whisking frequently as it cooks.
Continue cooking until the sauce begins to bubble and has thickened.
Remove pan from the heat, add the butter and vanilla and stir to combine.
Pour the warm sauce over hot waffles, and grate or sprinkle nutmeg over the top.

4.5 from 8 votes

Waffle Sauce

Cook Time

10 mins

Total Time

10 mins

Course: Breakfast

Servings: 10 servings, or about 2 1/2-3 cups

Calories: 120 kcal

Ingredients

1/4 cup all-purpose flour *
3/4 cup sugar
2 cups milk
1 teaspoon vanilla extract (or 1/2 vanilla bean, scraped)
2 tablespoons butter
1/4 teaspoon ground nutmeg (freshly ground or store-bought)

Instructions

In a small saucepan, whisk together the flour and sugar. Add the milk and set the stove heat to medium. Whisk smooth and continue stirring or whisking frequently as it cooks.
Continue cooking until the sauce begins to bubble and has thickened. Remove pan from the heat, add the butter and vanilla and stir to combine. Pour sauce over hot waffles and grate or sprinkle nutmeg over the top. Enjoy!

Notes

* Gluten-free alternative: 1/4 cup brown rice flour may be substituted for the all-purpose flour in this recipe.

{originally published 1/31/13 – recipe notes and photos updated 9/4/18}

About Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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