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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 *
- ¾ cup sugar
- 2 cups milk
- 1 teaspoon vanilla extract (or ½ vanilla bean, scraped)
- 2 tablespoons butter
- ¼ 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 1/31/13 – recipe notes and photos updated 7/29/21}
My former mother-in-law taught me to make a very similar sauce to use to make milk toast. Hers didn’t use nutmeg, though that sounds very good. There’s also a chocolate version: add 2 tablespoons cocoa powder.
I grew up with a sauce, but drastically different. Homemade maple syrup with homemade butter and tho the family used Cinnamon, I always chose freshly ground Nutmeg. Heat together, add heavy cream. Pour immediately on pancakes or waffles. O I adored this. I’ve made it without the cream in a pinch. Snd bought local organic maple syrup since I dont make my own anymore. When I do, I choose the lighter more amber shades, but that’s a personal choice. And I do still make my own butter with buttermilk but alot if European butters can offer that higher fat content, like Findlandia.
Thank you for your recipe.. I may try it with coconut flour and some bourbon vanilla ☆
I made this recipe down to the exact measurement because I wanted to try it for a month now and I must say, the waffles were not fluffy and the waffle sauce was overly sweet. I messed up and didnt pour the waffle sauce immediately over the waffles and it became very stiff not creamy.
I’m sorry to hear that the waffles didn’t turn out well for you. This is a favorite with countless people, so I really can’t guess what went wrong. The sauce will thicken as it stands, but it thins out as soon as you re-heat it.
What can/should I use the leftover sauce for?
I typically store it in the fridge for a few days and any leftover pancakes or waffles. Alternatively, if I make a large batch of the sauce, it will freeze nicely until you need it again.
Can you use coconut flour in this recipe?
I have no idea, as I’ve never tried coconut flour in a sauce. In my experience, coconut flour is rarely interchangeable due to how much moisture it absorbs in baking.
Has anyone tried using Almond flour for a gluten-free version of the sauce?
I do have gluten-free substitutions listed for this recipe. However, I haven’t tried it with almond flour. If you do try that, let me know how it works for you, Ken.
I made this for my kids tonight. They said that it tastes like “Christmas cookie ice cream”. I think they’re right! Thanks for the delicious recipe.
I have never seen anyone else have this. We grow up with it on our waffles and I made it some but my husband did not grow up with it and did not care for it but I love it. Gives me an idea for a meal soon..
I’m so happy you enjoy it as well, Yolanda!
This is a recipe that was given to me at a desert luncheon. She served it on homemade apple pie and it was heavenlly.
I bet that was delicious, Nancy!
This tastes like Christmas!
I’m so happy you like the waffle sauce, Amy!
Has anyone attempted to make this recipe in a vegan version?
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.
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!
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.
I’m so happy you’re enjoying the waffle sauce!
Ran out of mrs Buttersworth so tried the syrup recipient you have .The syrup was awesome I need to try the waffle sauce next!
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.
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!
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.
Thank you! I’m about to make it now!
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
Hi Meghan! My grandparents were Karl and Virginia McGinnis. I hope you love the waffle sauce as much as we do!
We make this sauce but we use cornstarch instead of flour. We use it on pancakes and our version is called “appetite!” Yummy good!
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!
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.
Hi Wanda! My grandparents were only there a few years. I’m glad you have so many happy memories there!
Super easy to make. It’s very sweet so a little goes a long way
I’m glad you like it, Katie!
Mary, the waffle sauce sounds so yummy. I will be making it very soon. Thank you for sharing your wonderful recipes.
I hope that you love it as much as we do, Mary.
What can I do with the left overs? Does it freeze?
Yes, you can freeze the sauce, Kelly.
I was wondering if you could use oat milk instead of the real milk?
I imagine it will work fine, if you typically use that as a substitution, Alexa. I have never tasted oat milk myself.