Halloween: My Favorite Pumpkin Pancakes Recipe with Whipped Cream Ghosts

Directions

1. In a large bowl, whisk together 1 1/2 cups milk, 1 cup pumpkin puree, 1 egg, 2 tablespoons oil (or melted butter), and 2 tablespoons vinegar. In another bowl, stir together 2 cups all-purpose flour, 3 tablespoons brown sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground allspice, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, and 1/2 teaspoon salt. Add the dry ingredients to the wet and stir just until combined; do not overmix.
2. Heat a lightly greased griddle or frying pan over medium-high heat. Pour about 1/4 cup of batter onto the hot surface for each pancake. Cook until bubbles form on the surface and edges look set, then flip and cook until golden brown on the other side. Serve warm.
3. In a chilled bowl, beat 1 pint of heavy whipping cream with 3 tablespoons powdered sugar until very stiff peaks form. Transfer the cream to a quart-size zipper bag, twist the top to seal like a piping bag, and snip off one corner. Pipe ghost shapes onto slightly cooled pancakes (let pancakes rest for a few minutes so the cream doesn't melt). Place two mini chocolate chips on each ghost for eyes.