pumpkin pancakes

Eric made me pumpkin pancakes this morning! We've been eating pumpkin non-stop this week because I baked and pureed the flesh of a 22 lb pumpkin. So far we've had pumpkin seeds, pumpkin cookies, pumpkin polenta, pumpkin chili, maple syrup pumpkin purée, and now pumpkin pancakes. Pumpkin pancakes were definitely a highlight. Anybody have any other pumpkin purée suggestions?

Serving size: 14 unconventionally shaped/sized pancakes (for 3-4 people)

(recipe borrows heavily from Cookography)

Dry Ingredients:
1 1/4 c. all-purpose flour
1 c. whole wheat flour
3 T. white sugar
1 t. salt
1 t. ground cinnamon
dash of nutmeg
2 t. yeast

Wet Ingredients:
1 c. milk (we used soy)
1 c. pumpkin, puréed
1/4 c. oil
1/2 c. chocolate chips
1/2 c. water

Mix dry ingredients then mix in wet, adding 1/2 c. or more water for thinner pancakes. Cover and refrigerate overnight. Let sit out at room temperature for 30 minutes or more before cooking.