Pumpkin Pancakes

Good Housekeeping, October 2014

In a large bowl, whisk:

1 cup whole wheat flour
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon salt

In small bowl whisk:

1 cup whole milk
1/2 cup pumpkin puree
3 tablespoons brown sugar
2 large eggs
2 tablespoons vegetable oil

Stir the pumpkin mixture into flour mixture until almost smooth.

Lightly grease 12-inch nonstick skillet; heat on medium heat until hot. In batches, scoop batter by 1/4 cupfuls into skillet, spreading to 3 1/2 inch each. Cook 2-3 minutes or until bubbly and edges are dry. Tirn; cook 2 minutes or until golden.

Drizzle with syrup.

Create "ghosts" with whipped topping and chocolate chips "eyes".

Serves 4