Whole Wheat Waffles with Waffle Sauce

In my family, Waffles-with-Waffle-Sauce is one word. Waffles just aren’t waffles without the sauce. Waffles are a comfort food for me. Breakfast or dinner, they are guaranteed to make me happy.

I don’t order them from restaurants and I only like them with my grandma’s Waffle Sauce. Yes, it should be capitalized.

Waffle Sauce is amazing in its ability to transform any breakfast food into something amazing. I love it on pancakes as well. My brother’s family eats it on German pancakes.

I’ve never served waffle sauce to someone who hasn’t fallen in love with it. Waffle sauce is not an every day food for us, but it does have the ability to make an ordinary day extra special.

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.

FREEZER MEAL: I often double this sauce recipe and freeze the extra amount in small containers for individual breakfasts. The waffles can also be frozen once they are cool. Store them in airtight freezer bags and reheat in the toaster or microwave.

Whole Wheat Waffles with Waffle Sauce

5 from 1 vote

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Ingredients

Waffle Ingredients

• 3 1/2 cups flour I used freshly ground hard white wheat (see milk note if you are using AP flour)
• 2 tablespoons baking powder
• 1 teaspoon fine grain sea salt
• 4 eggs
• 3 cups milk *increase this to 3 1/2 cups if you are using AP flour
• 1 cup butter melted

Waffle Sauce Ingredients

• 1/4 cup AP flour
• 3/4 cup sugar
• 2 cups milk
• 2 tablespoons butter
• 1 teaspoon vanilla I often use a clear vanilla extract just to keep the sauce white
• nutmeg if you have freshly ground nutmeg, use it!

Instructions

• Preheat waffle iron. Whisk together dry ingredients and set aside. Whisk together the eggs and milk. Combine the milk mixture with the dry ingredients and whisk well. Slowly add the melted butter and whisk to combine.
• If you are using fresh wheat, let the batter rest for 10 minutes before cooking the waffles. Letting it rest allows the fresh wheat to absorb more of the liquid and it will thicken the batter.
• Cook the waffles and start making the waffle sauce.
• In a large saucepan, whisk together the flour and sugar. Set heat to medium and add the milk. Whisk together and then continue stirring more or less constantly until it begins to bubble and is thickened. You can raise the heat a bit, but watch carefully as this will burn if you are not stirring constantly.
• When the sauce has thickened, remove from heat. Add the butter and vanilla and stir to combine. Pour over hot waffles and grate or sprinkle nutmeg over the top.

Notes

This recipe makes (18) 4" square Belgium waffles. I freeze the extras (four in a gallon size ziploc bag) and they reheat perfectly in the toaster.  I often double this sauce recipe and freeze the extra amount in small containers for individual breakfasts. 

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