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.
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
Nutrition
{originally published 1/31/13 – recipe notes and photos updated 9/4/18}
Jelisa says
Does it make more sense to make a roux first? The ingredients for a simple roux are there, but added in a strange order.
Mary Younkin says
There’s no need to make a roux for this sauce, Jelisa. It’s easy as can be and turns out smooth and creamy.
Laura says
Can it be stored if there’s leftover?
Mary Younkin says
Absolutely, Laura. It will keep in the refrigerator for up to a week or in the freezer for a few months.
Christina says
Delicious! Had it over your banana bread waffles.
Oh me, oh my
We have a winner!!
Tyvm fior sharing both recipes.
Mary Younkin says
I’m so glad that you liked it, Christina!
Aylen Bauta says
Thank you for the recipe. I just made it for breakfast this morning, it is absolutely delicious and essy to make.
Mary Younkin says
I’m so happy that you love it, Aylen!
Micah says
Where did you get that adorable white pitcher for the sauce? It looks yummy, andI need that pitcher… 🙂
Mary Younkin says
I found that pitcher in a little second-hand shop, Micah.
Marie says
Sounds really good. Have you ever tried adding thawed raspberries to the sauce?
Mary Younkin says
Ooooh! I’ve never tried turning it into a fruit sauce. If you try that, let me know how it works.
Ann says
We always called this Vanilla Sauce and it is fabulous on Bread Pudding!
Mary Younkin says
I bet it’s awesome on bread pudding too!
Kathy says
We made this with Blueberry Waffles. the balance between the sweetness of the sauce (which was perfectly sweet, not too much) and the tartness of the blueberries made a great combination
Mary Younkin says
Glad you liked it, Kathy.
Jessica says
I found some cranberry dark chocolate bread on clearance at the store and was so excited to make French Toast with it and try this recipe on top. I even got up super early (which I don’t ever do) to make it for hubby before work. I’m SO glad I did. It was incredible!! Thank you so much for sharing!
Mary Younkin says
That sounds fantastic, Jessica! Definitely worth getting up early.
Lisa says
After making the sauce and eating most of the yummy blueberry waffles, I realized I forgot to put in the cinnamon. Without looking back at the recipe, I sprinkled on a few dashes of roasted cinnamon. Wow! It was fabulous! Tasted like a liquid cinnamon roll. Then, I realized, no cinnamon in the recipe. Oops! A discovery! Try it!
Mary Younkin says
I’m glad that you’re enjoying adapting the recipe to work for you, Lisa.
Linda says
is there a serving size per individual serving? Thanks
Mary Younkin says
It’s approximately a 1/3 cup, Linda. We get about 10 servings (or 10 waffles worth) from one batch of sauce.
LInda says
thank you