Pumpkin Chocolate Chip Pancakes

• 2 cups All-purpose Flour
• 1/2 teaspoons Baking Soda
• 1 Tablespoon Baking Powder
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoons Ground Ginger
• 1/4 teaspoons Nutmeg
• 1-1/2 cup Buttermilk
• 3/4 cups Pumpkin Puree
• 2 Eggs
• 1 Tablespoon Maple Syrup
• 2 teaspoons Vanilla Extract
• 1 cup Chocolate Chips

1. In a large bowl, combine flour, baking soda, baking powder, cinnamon, ginger and nutmeg. In a smaller bowl, whisk buttermilk, pumpkin, eggs, syrup and vanilla.
2. Pour wet ingredients into dry ingredients and mix until combined. Fold in chocolate chips.
3. Heat a large skillet or griddle and spray with cooking spray. Pour about 1/4 cup of batter onto the griddle and cool until bubbles start to form. Once you see bubbles, flip and cook a couple minutes more. If your batter is too thick, you can add some water until it is thinner and easier to work with.
4. Serve with butter and maple syrup.

allpurpose, baking soda, baking powder, ground cinnamon, ground ginger, ubc, buttermilk, pumpkin puree, eggs, maple syrup, vanilla, chocolate chips

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/pumpkin-chocolate-chip-pancakes-2/ (may not work)