Creamy, rich, vanilla waffle sauce is the best possible topping for your favorite breakfasts.
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 this 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 this 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. As well as creamy, rich, peanut butter syrup for their favorite stack of homemade pancakes or waffles.
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 Cheddar Bacon Green Chile Waffles too!
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 grandma’s 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.
Waffle Sauce
Ingredients
- ¼ cup all-purpose flour *
- 3/4 cup sugar
- 2 cups milk
- 1 teaspoon vanilla extract (or ½ 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
Nutrition
{originally published 1/31/13 – recipe notes and photos updated 7/29/21}
Clar George says
Love the recipe. Love the website.
DeCe says
The taste is fabulous, but it came out very thick and gloppy, is that how it should be or did I do something wrong?
Mary Younkin says
It’s supposed to be a thick sauce, DeCe. However, if it cooked a little too long, it might have thickened too much. I typically pull it from the heat as soon as it thickens, but is still thin and pourable. It will thicken a bit more as it cools too. I’m glad you liked it!
Angela Turner says
The waffle sauce is amazing and sooo easy and quick to make! I’d give it 500 stars if I could. I didn’t have any nutmeg so that was the only change I made to the recipe. It’s awesome on its own, but if you really want the ultimate waffle experience put a small amount (about 1/2 tbsp of real butter) in a skillet over medium low heat and slice up a banana and cook alongside your waffle sauce. The waffle sauce and the bananas take about the same amount of time to cook. Pour the waffle sauce over your waffles and add a few slices of the cooked bananas. The taste is incredible!
Mary Younkin says
Mmmmmm I love bananas on my waffles too, so I know I’d love that too!
Kevin Brown says
I’m hoping to try this tomorrow morning
Mary Younkin says
I hope you love it, Kevin.
Dana says
This is how I make vanilla pudding. Yum
Chris says
This looks awesome! How long does this keep in the fridge?
Mary Younkin says
It will keep for several days at least, Chris.
BJ Speck says
We grew up using this same recipe for waffles and we call it white sauce. We don’t add nutmeg, but if you like it, it would be a nice flavor. Absolutely nothing goes on my waffles but white sauce. So delicious!
Mary Younkin says
I love that you have the same tradition!
Meghan Hansen says
Wanted to love this but honestly didn’t think it had much flavor. Maybe I’m used to sweeter stuff and that’s what my mind had thought this would taste like but it was a bit disappointing. I added double vanilla and added some more sugar after the fact and it improved it slightly but this probably won’t be a family favorite unfortunately.
Mary Younkin says
What a bummer, Meghan. Sorry to hear that it wasn’t your thing.
Chi says
It makes a lot! I would try to half it and I accidentally added almond instead of vanilla. OMG! Like a sugar cookie! It was a happy accident. Might do one vanilla and one almond.
Jane says
I never had heard of “waffle sauce” when I was growing up, I was introduced to it after I got married. My in-laws had the family over for a waffle brunch on New Years Day and they always served white sauce with it. Over the years I’ve tried different recipes and they were ok, but this one has a much nicer flavor than the others. For personal preference I only used a tiny pinch of nutmeg and stirred it in the sauce – as a rule I despise the flavor of nutmeg but the barest hint of it works in the sauce. This will be the recipe I use from now on! Thank you 🙂
Jenna Scott says
Delicious and simple! So others know, half this recipe covered 5 normal sized Belgium waffles with sauce to spare!
Rebecca says
Could you use monk fruit sugar in place of the regular sugar to make it sugar free?
Mary Younkin says
Rebecca – I have personally never done that but give it a try and let me know how it turns out!
Paula Geiger says
I also grew up on waffle sauce (or pudding as we called it). My kids love it and we always enjoy introducing it to others. To make ours we just use waffle batter. For every 1/4 cup batter, add one cup of milk, plus some vanilla. Cook slow on stove top and enjoy! I’m excited to try your recipe!
Mary Younkin says
Paula – Yes! Waffles just aren’t the same with syrup instead of sauce. I can’t wait to hear what your kids think of this version.
Mark says
Can this sauce be frozen after for the next waffles?
Mary Younkin says
You bet! I freeze it all the time, Mark.
Magnolia Zaldívar says
Hi Mary, I found your site and I love it! I want to know if in this
recipe instead of sugar can I use stevia?
Mary Younkin says
I have not tried Stevia in this recipe, but it should work.
Gina says
I have rice flour but I don’t have potato & tapioca. Could I use almond flour? Xanthum gum? If yes, what ratio?
Mary Younkin says
I have not tested those ingredients with this recipe.
Grant says
I didn’t like this at all. I don’t know why I had higher hopes for this. Just really tasted like sweet to me and I reduced the amount of sugar by 1/3. IF I ever do this again I would probably see what a pint of fruit puree to add flavor. As is just not for me at all.
Mary Younkin says
To each their own. Fruit sauce on waffles is certainly delicious as well, Grant.
Sue says
Ironically, I have made this same sauce for years, not for waffles but as a sauce over blackberry , peach, or cherry cobbler . My mother’s recipe from years ago, also!
Mary Younkin says
Sounds delicious to use it that way. I will have to try it, Sue. I am so happy to hear of another family who grew up with this recipe as well.
Rachelle says
Does it need to be refrigerated?
Mary Younkin says
Yes, I would refrigerate any leftovers, Rachelle.