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Grandma’s Waffle Sauce Recipe

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4.3 from 57 reviews

This rich and creamy Grandma’s Waffle Sauce is a classic topping that transforms ordinary waffles into a delightful breakfast treat. Made with simple pantry ingredients like flour, sugar, milk, and butter, and flavored with vanilla and a touch of nutmeg, this sauce is easy to prepare and adds a warm, comforting sweetness with a hint of spice.

Ingredients

Waffle Sauce Ingredients

  • ¼ cup all-purpose flour (or ¼ cup brown rice flour for gluten-free option)
  • 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

  1. Mix Dry Ingredients: In a small saucepan, whisk together the flour and sugar until well combined to prevent lumps in the sauce.
  2. Add Milk and Heat: Pour in the milk gradually while stirring continuously, then place the saucepan over medium heat. Keep whisking frequently to ensure the mixture stays smooth as it warms up.
  3. Thicken the Sauce: Continue cooking and whisking frequently until the mixture begins to bubble and thickens to a creamy consistency, indicating that the flour is fully cooked and the sauce has set.
  4. Finish with Butter and Vanilla: Remove the saucepan from the heat. Stir in the butter and vanilla extract (or scraped vanilla bean) until the butter melts completely and the flavors are well incorporated.
  5. Serve: Pour the warm sauce over hot waffles and grate or sprinkle the ground nutmeg evenly on top for a fragrant, spiced finish.

Notes

  • Gluten-free alternative: Substitute all-purpose flour with ¼ cup brown rice flour for a gluten-free version.
  • For a dairy-free option, use a plant-based milk and dairy-free butter substitute.
  • The sauce can be reheated gently on the stovetop; whisk to restore smooth consistency if needed.
  • Add a pinch of cinnamon along with nutmeg for an extra layer of spice if desired.

Find it online: https://flavorspath.com/grandmas-waffle-sauce-recipe/