Start your day with a little bit of excitement when these brown butter pumpkin chai waffles are on the menu! Full of vitamin A and warm spices they taste like every fall morning should.
Disclosure: This post was sponsored by Silk. As always, my thoughts and opinions are my own. Thank you for supporting the brands that keep me inspired in the kitchen!
There are two more days left in this workweek and by golly are we going to power breakfast our way through them.
And by power breakfast, I mean pumpkin breakfast.
Because SAME THING.
There are so many ways you could infuse pumpkin into your morning routine, but I daresay your repertoire won’t be complete without these waffles in it.
They’re basically crisp on the outside, fluff on the inside, perfectly chai-spiced, nutty brown butter perfection.
And they contain a vegetable. That earns you an A++ in winning at life.
You can even plop some Greek yogurt on top if you’re feeling extra virtuous. No judgment.
To make these taste even more healthy delicious, I used Silk Vanilla Almondmilk in lieu of buttermilk. Not only does this have 50% more calcium per serving than an equal serving of dairy milk, AND carries a hefty dose of vitamin E, but the nutty vanilla flavor that it infuses into the waffles is just dang good and makes them taste even more chai-like. You can’t argue with that. Have you tried Silk Vanilla Almondmilk yet?
If not, then GET THEE TO A STORE IMMEDIATELY. But make sure you sign up on the Silk website first so you can score some free coupons. After all, we have some serious power breakfast-ing to do and time is a-wasting!
- 6 tbsp unsalted butter
- 2½ cups flour
- ⅓ cup packed dark brown sugar
- 2¼ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp cinnamon
- 1 tsp cardamom
- ½ tsp ginger
- 4 large eggs, beaten
- 2 cups Silk vanilla almond milk
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 cup canned pumpkin
- maple syrup, for serving
- In a small saucepan, melt the butter over low heat. Continue cooking until it turns an amber color and starts to smell nutty. Pour into a bowl to stop the cooking and let cool while you prepare the remaining ingredients.
- In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, cardamom, and ginger.
- In a large bowl, whisk together the brown butter, eggs, almond milk, lemon juice, vanilla, and pumpkin. Fold the dry ingredients into the wet ingredient until just combined.
- Heat your waffle iron and cook the batter according to the manufacturer's instructions. Continue making waffles until the batter is gone. Serve with maple syrup.
For more pumpkin-filled breakfast ideas, check out these:
From Around the Web:
Overnight Pumpkin Breakfast Smoothie with Brown Butter Granola and Honey from Climbing Grier Mountain
Glazed Pumpkin Donuts from Confessions of a Cookbook Queen
Pumpkin Snickerdoodle Scones from A Kitchen Addiction
Healthy Pumpkin Carrot Pecan Muffins from Blogging Over Thyme
Pumpkin Cinnamon Rolls with Easy Caramel Cream Cheese Drizzle from Eat The Love
This conversation is sponsored by Silk. The opinions and text are all mine.