The Best Whole-Wheat Waffle Recipe (with Eggnog Cream Sauce)

Add all waffle ingredients into a blender and blend until smooth and well combined. Reserve a 1/2 cup of the batter for the cream sauce.
Heat your waffle iron to medium-high, and pour about 1/2 cup of waffle batter into the iron, adjusting as needed based on its size. Cook until crisp and golden brown.
If desired, keep cooked waffles warm in a 200°F oven until all are ready.

In a large, microwave-safe glass bowl, heat the eggnog and 1/2 cup of the milk on high for 5 to 10 minutes, or until it just begins to boil. A large glass bowl is essential, as the sauce will rise and double in size during cooking.
Meanwhile, in a medium bowl, whisk together the reserved 1/2 cup waffle batter, the whole-wheat pastry flour, granulated sugar, nutmeg, and the remaining 1/2 cup milk. Gradually whisk in the flour to avoid lumps.
Once the eggnog mixture is about to boil, quickly whisk in the batter mixture. Continue microwaving in increments, stirring every few minutes, until the sauce just begins to boil. This will take approximately 15 to 25 minutes, depending on your microwave. Stop cooking as soon as it starts to boil to prevent curdling. Cooking times for the cream sauce may vary based on your microwave. Be patient and stir frequently.
Adjust the consistency of the sauce by adding warm milk if it becomes too thick or microwaving longer if it is too thin. Remove the sauce from the microwave and let it stand to thicken, stirring every few minutes to prevent a skin from forming.
Alternative Method: You can prepare the sauce on the stovetop using a double boiler. Stir constantly and avoid overcooking, as burnt sauce will ruin the flavor.