1-First, mix the dry ingredients in a large bowl: 1 and 1/2 cups all-purpose flour, 1/4 cup light brown sugar, 2 teaspoons baking powder, and 2 teaspoons pumpkin pie spice. This step ensures everything blends evenly for that perfect base.

2-Next, in another bowl, whisk the wet ingredients: 1 cup milk, 1 teaspoon vanilla extract, 1 large egg, and 1 cup pure pumpkin until smooth and combined.

3-Building the Batter: Now, pour the wet mixture into the dry ingredients and stir gently to avoid overmixing, which keeps the pancakes tender. Fold in 1/2 cup of semi-sweet chocolate chips for those irresistible bursts of chocolate. Let the batter rest for a bit while you heat your griddle, sprayed with non-stick spray on medium heat. This rest helps the flavors meld and the batter thicken slightly.

4-Cooking to Perfection: Scoop about 1/4 cup of batter per pancake onto the griddle for even-sized treats. Sprinkle a few extra chocolate chips on top for added goodness, then cook until bubbles form and the edges turn golden brown. Flip and cook the other side until it’s nicely browned this usually takes 2-3 minutes per side. You’ll end up with approximately 12 pancakes that are best enjoyed warm, perhaps with a drizzle of maple syrup.