Pumpkin Pancakes

2 eggs
½ cup canned pumpkin
2 Tbsp sugar
½ tsp cinnamon, nutmeg, and ginger
1 cup milk
1 ¾ cup Bisquick
¼ cup oil

Beat eggs in small mixing bowl on high speed 5 minutes or until thick and lemon colored. Stir in remaining ingredients. Pour batter onto medium hot greased griddle. Cook until puffed and bubbles begin to break. Turn and cook other side until golden brown. Serve with maple syrup and whipped cream.