If you prefer a quiet, delicious breakfast to start your Disney day, we’ve got the perfect spot – The Wave…of American Flavors at Disney’s Contemporary Resort.
There’s still an a la carte menu, but we recommend the bountiful buffet, tucked behind a wall at the back of the dining room. Well-lit and spotless, smaller serving dishes are often replenished from the nearby kitchen to keep tastes fresh and hot – creamy grits and bacon, housemade gravy (that tastes like grandma makes), hash browns, quiche, piping hot scrambled eggs, omelets made to order. But we really loved the sweet potato pancakes with a dollop of sweetened butter. They don’t even need syrup.
Chef Frank Brough is most proud of the locally grown fruits and veggies. “It’s the peak of the Florida citrus season, and we’re featuring locally grown citrus – Honeybell oranges, pink grapefruit, Plant City strawberries, carambola (star fruit) from South Florida,” Chef Frank explained.
And you can eat healthfully – or not. The granola is homemade, delicious with strawberry yogurt and topped with fresh berries. There’s oatmeal and turkey sausage and multi-grain mini-muffins. But there’s also cinnamon-vanilla bread pudding, and a coffee cake version of the “Sticky Mickey” buns that we used to love at Concourse Steakhouse (featured from time to time on the buffet). Sous Chef Dylan Schauwecker says the apple strudel mini-muffins are another guest favorite.
But if those sweet potato pancakes are there, go for it – with abandon. We coaxed Chef Frank to share this recipe:
Sweet Potato Pancakes with Pecan-Honey Butter
Serves 4 to 6
2 1/4 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/2 cups milk
1 1/4 cups brown sugar
3/4 cup cooked, mashed sweet potato (from about 1 small sweet potato)
3 large eggs
3 tablespoons vegetable oil
1 teaspoon vanilla extract
1 stick butter, room temperature
1/4 cup honey
1/4 cup chopped toasted pecans
- Preheat oven to 225°F.
- Sift flour into a large bowl. Add baking powder, cinnamon, nutmeg and salt; whisk until combined.
- Combine milk, brown sugar, sweet potato, eggs, vegetable oil and vanilla extract in a large bowl; whisk until well blended. Add milk mixture to flour mixture and stir until just blended.
- Heat a nonstick griddle or skillet over medium-low heat until a few drops of water sizzle on the surface. If using an electric skillet, preheat to 350°F.
- Spoon about 1/4 cup of batter per pancake onto skillet. Cook on first side until tops bubble and sides look dry; flip and cook until golden brown, about 2 minutes more.
- Place cooked pancakes on a baking sheet and place into preheated oven to keep warm. Repeat process with remaining batter.
For pecan-honey butter:
- Stir together butter, honey and pecans in a medium bowl.
- Top pancakes with honey-pecan butter and serve immediately.
Are there any gluten free options at this wonderful establishment?
I really, really want a waffle maker that will make baby Mickey waffles like those! I have a tasty baker and I have seen the (discontinued?) bigger Mickey waffle maker, but is there any way to get the kind they use at Walt Disney World?
What is the cost for the breafkast buffet? It looks delicious!
Is the breakfast buffet covered under the deluxe dining plan?
Is the dairy (yogurt/butter/etc…) rBGH free?
Excellent news about the local produce! Eating on property for our family keeps getting easier (rather than stocking the mini fridge in the hotel room with our Whole Foods groceries).
Keep up the good work Disney!!
I’d LOVE to see a local organic farm to table restaurant somewhere on property!
Ashley – I have the big Mickey waffle iron… but it’s just not the same. The big waffles are more traditional-style, but the mini waffles are more thick Belgian-style
My husband makes those Mickey pancakes for us every Sunday with the Disney Waffle Maker Santa got him for Christmas! YUMMY!
Just wish they were a little bigger but still fun!
Went to the WAVE in December and had a fantastic lunch. We are going back in May and have a resevation for breakfast. Can not wait to try the buffet.
Is this the same spread that’s offered during the Mother’s Day Brunch? We went in 2009 and it was delicious! We went back to The Wave on another trip and were disappointed by the à la carte menu.
Ate at the buffet when I was there in December. It is covered under the dining plan. It was great. Just about all of the foods that are a la cart, are on the buffet. Enjoy…looking forward to it the next time. Already have reservations:)
Amber (or anyone)-I have looked high and low for a big Mickey waffle iron with no luck. Do you remember where you saw it?
I had the Sweet Potato Pancakes in January and they were wonderful! Thanks for persuading Chef Frank to share the recipe – I will definitely have to try making them.
If the sweet potato pancakes are anything like the ones that were served at Boatwright’s (Port Orleans) for many many years, we will be VERY happy. Any chance of bringing back the pecan-honey butter it was served with?
Dh and I sampled the Wave restaurant breakfast buffet on March 19. The cost was $18.49 per adult and included juice, coffee and milk. The buffet offerings included five types of cereal, smoked salmon, capers, onions, cucumbers, tomatoes, two types of bagels, butter, cream cheese, yogurt, fresh strawberries, cantelope, two types of muffins, four types of crossaints, including chocolate and plain, scrambled eggs, creamy cheese hash browns, bacon, link sausage, grits, biscuits, sausage gravy, Mickey waffles, syrup, and sweet potato pancakes, which were a hit with dh. The food was plentiful and so tasty. I’d return in a heartbeat!