- prep 14 min cook 20 min
- serves 18
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 3 large eggs
- 1/3 cup packed light-brown sugar
- 1 1/4 cups milk
- 1 1/4 cups fresh or canned solid-pack pumpkin puree
- 3 tablespoons vegetable oil
How to make it 34 minutes
Nutritional Information(per serving)
- Calories: 115
- Fat: 4g
- Saturated Fat: 1g
- Cholesterol: 3mg
- Sodium: 120mg
- Carbs: 17g
- Protein: 3g
- Fiber: 1g
Healthy Cooking Tip
Freeze leftover waffles and pancakes in plastic bags for another time when you need a quick breakfast. To reheat, place frozen waffles or pancakes in a pop-up toaster or toaster oven at 300°F for 3 to 5 minutes.
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