• 2 cups flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons pumpkin pie spice
• 3/4 cup chocolate chips
• 1 cup buttermilk or 4 Tablespoons buttermilk powder
• 1 cup water (if using buttermilk powder)
• 1-1/2 cups canned pumpkin puree (about 1/2 of a 29-ounce can)
• 2 eggs (room temperature)
• 1/2 cup brown sugar
• 4 Tablespoons cooking oil
• 1 teaspoon vanilla
• salted butter for the griddle, about 2 Tablespoons (optional)

Place uncracked eggs in a small bowl and cover with warm to bring to room temperature. Preheat griddle to 350°.

In a large bowl, whisk together first 6 ingredients and powdered buttermilk if using. In a smaller bowl mix together the water or buttermilk, pumpkin, eggs, brown sugar, oil and vanilla. Add wet ingredients to dry ingredients. Mix with a rubber spatula until just combined.

Carefully draw a small circle with the butter on the pre-heated griddle about the size of a pancake. Using the rubber spatula, drop the batter over the butter. Smooth the batter to create an even, thin circle, about the depth of a chocolate chip. The pancakes will puff while cooking. Flip when the edges of the pancake are barely set and the bottom is a speckled brown color. If desired, hold the pancake on the spatula and re-butter the surface where the pancake was before flipping the cooked side up. Cook until edges are set. Break one pancake apart to ensure the center is cooked.

Confidence Gained!