Light and unbelievably crispy yeast waffles where the batter is made overnight, cooked in the morning, then topped with a warm pineapple pina colada topping and plenty of whipped cream!
So I can put your name down for 200 dozen pina colada waffles, yes guys?
I’m positive I just heard an assortment of HECK YEAAAAHS, so we can now continue.
Guys, not to freak you out or anything but it’s officially crunch time. Mother’s Day is less than two weeks away and if you’re still stumped in the eats department for brunch, I have good news for you: alls ya have to do is hang with me this week.
No, I’m seriously, y’all. Completely coincidentally nearly every single recipe I had scheduled for this week is brunch food.
And it all starts with overnight yeast waffles. Because sometimes lazy is best.
Scratch that. It’s actually always best if we’re talking about brunch.
Brunch = lazytown where we sip mimosas and eat yogurt parfaits out of fancy champagne glasses whilst strolling around the castle veranda talking about the weather.
Or if you’re in my kinda brunch reality, it’s me sitting on my patio at 10am in a sweatshirt and leggings with simply my favorite homemade latte and a Mt. Everest-sized pile of pina colada yeast waffles.
<<<< The simple stuff = my exact idea of brunch perfection.
So I need to tell you about these waffles now. My gosh, guys!! I am officially obsessed with yeast waffles. First of all, I’m all over the ease since the batter is made the night before and then cooked the next day. But the FLAVORS too! Letting the batter sit at room temp overnight develops all these unmatchable rich and tangy flavors that make the best waffles ever. Period.
Crisp on the outside and airy on the inside. Flavorful and tangy. Good gravy, these are awesome. ♥
And they’re only going to get awesome-er. Because the pina colada sauce topping! Fresh pineapple, pineapple juice, a little cornstarch and sugar, and just a splash of rum (totally optional!) all cooked down to saucy perfection. GAH!
Top ‘them heaven waffles with heaven sauce.
Sprinkle ’em heavy with toasty shredded coconut.
And brunch is SERVED.
And devoured in .348 seconds or thereabouts.
Yep, we should just eat now. ♥
- 1/2 cup warm water (110F)
- 1 pkg (1/4 oz) active dry yeast (2-1/2 teaspoons)
- 2 teaspoons coconut sugar (or brown sugar)
- 2 cups warm milk (110F)
- 1/4 cup butter, melted
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 2 cups white whole wheat flour
- 2 large eggs
- 1/4 cup greek yogurt
- 1/4 cup agave nectar
- 1/4 teaspoon baking soda
- PINA COLADA TOPPING:
- 1/2 cup pineapple juice
- 1 teaspoon cornstarch
- 2 cups finely diced pineapple
- 3 tablespoons coconut sugar (or brown sugar)
- 1 tablespoon rum (optional)
- 1/2 cup unsweetened shredded coconut, toasted
- Place water in a large bowl and dissolve yeast and sugar into water. Whisk to combine and let stand 5 minutes until foamy. Whisk in warm milk, melted butter, vanilla, salt, and flour until smooth. Cover bowl with plastic wrap and let sit at room temperature overnight.
- The next morning, remove plastic wrap from bowl and whisk eggs, yogurt, agave,= and baking soda into batter. Cook waffles by 1/2 cupfuls in waffle maker according to manufacturers instructions. Keep waffles warm while you prepare the topping.
- Make the topping: In a medium saucepan, whisk juice and cornstarch. Stir in pineapple and sugar and bring topping to a simmer over medium-high heat. Stir in rum if using and let topping simmer at medium heat until reduced and slightly thickened, about 10 minutes.
- Serve waffles warm with warm pineapple topping and toasted coconut on top. Enjoy!
If you’re into pina coladas…this smoothie is calling your name!