2 cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon pumpkin pie spice
¼ teaspoon salt
3 large eggs
1/3 cup packed light-brown sugar
1¼ cups milk
1¼ cups fresh or canned solid-pack pumpkin puree
3 tablespoons vegetable oil
- Preheat oven to 200°F.
- In medium bowl, stir together flour, baking powder, baking soda, pie spice, and salt. In large bowl, stir together eggs and sugar. Stir in milk, pumpkin, and oil. Add flour mixture and stir just until smooth.
- Heat griddle or large nonstick skillet over medium heat. Lightly coat with nonstick cooking spray. Working in batches, drop batter, a cup at a time, onto hot griddle. Cook pancakes until bubbles form on top and bottoms are golden brown, about 2½ minutes. Turn pancakes over. Cook until bottoms are golden brown, about 2 minutes. Place on baking sheet in oven to keep warm. Make remaining pancakes, coating griddle with cooking spray as needed.
- Top with dried cranberries or raisins softened in a pot of warm maple syrup, and a sprinkling of toasted walnuts.
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.
Nutrition Information per cake: 115 calories, 3 g protein, 17 g carbohydrates, 4 g fat, 1 g saturated fat, 38 mg cholesterol, 1 g fiber, 120 mg sodium
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