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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}
I grew up on this sauce. We called it “depression cake sauce.” It was served over dry or stale cake! In the Depression Era they used water, not milk. I like the thought of using it on waffles! That might be a new tradition! My grandmother lived with us so she was the one to introduce it to our family. She was born in the late 1890’s.
That’s so interesting, Karil. I’ve heard of pouring it over cake, but I’ve never tried making it with water. I’m glad you love it too!
My family has always made this sauce to pour on top of warm blueberry muffins! Blueberry muffins aren’t the same without it!
I bet that’s delicious, Christina!
This looks like something I’d like to try on the future. I’m wondering how much this makes…for how mamy waffles? Also, can the recipe be doubled etc. successfully? It sounds delicious. Thanks for sharing.😃
This recipe multiplies beautifully, Carolyn. I typically double it for my family. (The leftover sauce freezes and thaws beautifully as well.)
Fantastic! I’ve added this to my recipe repertoire of favorite sauces. Such a nice change from sweet sticky syrups.
I’m thrilled that you like it, Janet.
Can’t wait to make this! How should leftovers be stored and how long does it keep?
The leftover sauce will keep very nicely in the fridge for several days and in the freezer for up to three months. I typically freeze it and thaw in the fridge when we are about ready to make waffles again. It will reheat nicely in the microwave or on the stove once thawed.
Does it make more sense to make a roux first? The ingredients for a simple roux are there, but added in a strange order.
There’s no need to make a roux for this sauce, Jelisa. It’s easy as can be and turns out smooth and creamy.
Can it be stored if there’s leftover?
Absolutely, Laura. It will keep in the refrigerator for up to a week or in the freezer for a few months.
Delicious! Had it over your banana bread waffles.
Oh me, oh my
We have a winner!!
Tyvm fior sharing both recipes.
I’m so glad that you liked it, Christina!
Thank you for the recipe. I just made it for breakfast this morning, it is absolutely delicious and essy to make.
I’m so happy that you love it, Aylen!
Where did you get that adorable white pitcher for the sauce? It looks yummy, andI need that pitcher… 🙂
I found that pitcher in a little second-hand shop, Micah.
Sounds really good. Have you ever tried adding thawed raspberries to the sauce?
Ooooh! I’ve never tried turning it into a fruit sauce. If you try that, let me know how it works.
We always called this Vanilla Sauce and it is fabulous on Bread Pudding!
I bet it’s awesome on bread pudding too!
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
Glad you liked it, Kathy.
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!
That sounds fantastic, Jessica! Definitely worth getting up early.
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!
I’m glad that you’re enjoying adapting the recipe to work for you, Lisa.
is there a serving size per individual serving? Thanks
It’s approximately a 1/3 cup, Linda. We get about 10 servings (or 10 waffles worth) from one batch of sauce.
thank you
My Granddaughter has a dairy allergy. We use oat , soy Or almond milk and vegan butter in our house. Not sure if it would work the same but I think I may try it today.
Almond milk will work great for waffle sauce, Katherine. I have made it that way for dairy free friends many times.
Doesn’t tell u when to add the sugar.
Hi Nancy, you’ll whisk the flour and sugar together in the saucepan before adding the milk. Enjoy!
This is the same recipe my grandmother used to pour over strawberry shortcake while still warm. We loved it as kids and now my kids and grandkids love it too. Grandma called it white sauce. We called it GOOP! She would also add cocoa to make a chocolate sauce.
How fun! I love that your family enjoyed it as well.
This is very similar to a waffle syrup recipe my Grandma would make! My kids call it ‘white syrup’ when they were little😂. Waffles were a Sunday evening meal growing up. We put a scoop of vanilla ice cream on the waffle, then topped it with the syrup. Yummy!!!
mmmm, I’m all in favor of that scoop of ice cream too, Lisa!
This is the waffle sauce I grew up on in my Mennonite Brethren home, and is still the only topping I ever use for waffles. It is so delicious, and pairs nicely with crispy bacon. As a child, I was shocked to learn that the whole world didn’t eat waffles this way LOL. We never included the dusting of nutmeg, but I would like to try that.
I love this, Judy. It’s been fun hearing where people first tasted this sauce. Definitely try it with the fresh nutmeg too!