1- Whisk together 1 1/2 cups flour, 1/4 cup light brown sugar, 2 teaspoons baking powder, and 2 teaspoons pumpkin pie spice in a large bowl to blend the dry ingredients evenly.

2- In a separate bowl, whisk 1 cup milk, 1 teaspoon vanilla extract, and 1 large egg until they’re well combined and smooth.

3- Gently mix the wet ingredients into the dry ones, stirring just until everything comes together without overmixing this keeps your pancakes light and airy.

4- Fold in 1 cup pure pumpkin and half of the chocolate chips (that’s 1/2 cup) into the batter, then let it rest for a bit while you heat your griddle to medium heat.

5- Spray the griddle with nonstick cooking spray, and use a ladle or 1/4-cup measure to scoop the batter onto it. Sprinkle a few more chocolate chips on top of each pancake for extra flavor.

6- Cook until bubbles pop on the surface and the bottom turns a nice even brown, then flip and cook the other side until it’s lightly browned and the chocolate melts perfectly.

7- Keep the finished pancakes warm in a 200°F oven while you cook the rest, and serve them up warm, maybe with a drizzle of maple syrup for that finishing touch.