Ingredients

1 cup Gold Medal™ all-purpose flour

1/4 cup light brown sugar

2 teaspoons baking powder

2 teaspoons pumpkin pie spice

1 cup milk

1 teaspoon vanilla

1 large egg

1 cup pure pumpkin

1 cup semi-sweet chocolate chips, divided

Preparation

  1. In a large bowl, whisk together the flour, brown sugar, baking powder, and pumpkin pie spice. In a separate bowl, whisk together the milk, vanilla and egg. Add the milk mixture to the flour mixture and stir until just combined. Fold in the pumpkin and then 1/2 cup chocolate chips. Let batter rest while you heat your griddle to medium heat.

  2. Spray the griddle with cooking spray. Using a ladle or 1/4-cup measuring cup, scoop batter onto heated griddle. Sprinkle the batter of each pancake with a few more chocolate chips. Cook until batter starts to bubble a bit on top and the bottom is evenly browned. Flip and cook until both sides are lightly browned and chocolate is melting. Remove to a baking sheet and put the baking sheet in a warm oven while you cook the rest of the batter.

  3. Serve warm with maple syrup, if desired. Store in a resealable baggie in the refrigerator and reheat in the toaster like you would when you toast bread.