Breakfast - Pumpkin Pancakes

Pumpkin Pancakes

Ingredients

• 1 c. all-purpose flour
• 1 c. whole wheat flour
• 1 tbsp. baking powder
• 1 tsp. pumpkin pie spice
• ½ tsp. baking soda
• ½ tsp. salt
• 1 c. whole milk
• ½ c. pumpkin purée
• 3 tbsp. brown sugar
• 2 large eggs
• 2 tbsp. vegetable oil
• Whipped topping
• chocolate chips

Directions

1. In large bowl, whisk all-purpose flour and whole wheat flour, baking powder, pumpkin pie spice, baking soda, and salt.
2. In small bowl, whisk whole milk, pumpkin purée, brown sugar, eggs, and vegetable oil; stir into flour mixture until almost smooth.
3. Lightly grease 12-inch nonstick skillet; heat on medium until hot. In batches, scoop batter by 1/4-cupfuls batter into skillet, spreading to 3 1/2 inches each. Cook 2 to 3 minutes or until bubbly and edges are dry. Turn; cook 2 minutes or until golden.
4. Drizzle with syrup. Create "ghosts" with whipped topping; add chocolate chip "eyes."