Pumpkin Chocolate Chip Pancakes

It's a comfort food weekend and nothing could be better for a Fall Sunday breakfast then Pumpkin Chocolate Chip pancakes - yum!   Years ago, I used to go to this great restaurant in the city called The Friendly Farmer.  Brunch had to consist of their incredibly good pumpkin pancakes.  They were the best.  I think the restaurant is gone unfortunately but making your own is the next best thing.  Mom has never  had them and Tim loves when I make breakfast and I just love to make breakfast so its a win-win situation and they are so tasty.

Pumpkin Chocolate Chip Pancakes

• 2 cups all-purpose flour 
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 heaping teaspoons ground cinnamon
• 1 teaspoon pumpkin pie spice1
• 1 cup semi-sweet chocolate chips
• 1 and 1/4 cups pumpkin puree 
• 1/3 cup packed light or dark brown sugar
• 1 large egg
• 3 Tablespoons vegetable oil
• 1 and 1/2 cups whole milk2

• In two separate large bowls, mix the dry and wet ingredients separately and set aside to combine.  Whisk or blend the wet ingredients really well and then combine wet and dry together.   The batter is extremely thick. 
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• Heat a griddle or skillet over medium heat. Coat generously with butter. Once hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with butter for each pancake or batch of pancakes.
• Keep pancakes warm in a preheated 200F degree oven until all pancakes are cooked. Serve immediately with your favorite pancake toppings.