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.
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.
- 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)
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!
* 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}
Samantha says
Has anyone attempted to make this recipe in a vegan version?
Mary Younkin says
Hi Samantha! I’ve been told that it works nicely with almond milk and earth balance vegan butter. It can also be made with coconut milk and no butter, however that will dramatically change the flavor.
Liz Taylor says
Hi there, I’m excited to try out this recipe! What do you think about making it ahead of time the day before? Thank you!
Fauneil says
We make our waffle sauce the day before and it has worked out great.
I have warmed it in a pan in the stove and in the microwave.
We really like this sauce.
Mary Younkin says
I’m so happy you’re enjoying the waffle sauce!
Robin Erny says
Ran out of mrs Buttersworth so tried the syrup recipient you have .The syrup was awesome I need to try the waffle sauce next!
Mary Younkin says
I’m so happy to hear that you enjoyed the syrup recipe, Robin! You’ll have to let me know what you think of the waffle sauce.
Liz Taylor says
Hi there, I’m excited to try out this recipe! What do you think about making it ahead of time the day before? Thank you!
Mary Younkin says
That should work fine. I save the leftovers in the fridge all the time and just reheat as needed, Liz. I’d reheat at medium heat and whisk smooth when you’re ready to serve the waffle sauce.
Liz says
Thank you! I’m about to make it now!
Meghan Zornes says
Hi there! I found your waffle sauce on Pinterest and pinned it just now! First off it looks amazing but also I wanted to know, if you will share your grandmother’s name? My dad was in the army for two tours in Panama and my husbands family traced back to the 1930’s to work for the canal. If not I understand. Just curious to see if his parents have heard of her. Thanks for sharing your recipe! I can’t wait to try it! -Meghan Zornes
Mary Younkin says
Hi Meghan! My grandparents were Karl and Virginia McGinnis. I hope you love the waffle sauce as much as we do!
Deb O. says
We make this sauce but we use cornstarch instead of flour. We use it on pancakes and our version is called “appetite!” Yummy good!
Mary Younkin says
I love that you have a breakfast sauce too! I’ll have to try it with cornstarch one of these days to see how it tastes that way. Thanks, Deb!
Wanda says
Looking around online always seems to go from one thing to another and I eventually landed on the story of your buttermilk syrup recipe.. Did your family remain in Panama? I lived there for almost 20 years. It was a great life style and we sometimes wish we had not left at the end of 1999.
Mary Younkin says
Hi Wanda! My grandparents were only there a few years. I’m glad you have so many happy memories there!
Katie Brown says
Super easy to make. It’s very sweet so a little goes a long way
Mary Younkin says
I’m glad you like it, Katie!