Whisk the flour, granulated sugar, baking powder, and salt in a large bowl until evenly combined.

In a separate bowl, beat the milk, eggs, and vanilla extract together.

Pour the wet mixture into the dry ingredients and stir until just combined. Stir in 2 tablespoons of the melted butter.

Heat a griddle or skillet over medium heat and brush with some of the remaining butter.

Pour the batter into ghost shapes using a ladle or squeeze bottle. Cook until bubbles form on the surface, then flip and cook until golden.

Repeat with the remaining batter, adding more butter to the griddle as needed.

While the pancakes cook, whip the heavy cream with the powdered sugar until soft peaks form.

Place the pancakes on plates. Add two small dollops of whipped cream near the top of each pancake for eyes, then press one mini chocolate chip into each dollop.