In a large bowl, combine the flour, baking powder, baking soda, pumpkin pie spice, cinnamon and salt. In a medium bowl, whisk together the milk, pumpkin puree, eggs, maple syrup, butter and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix together until just combined - it's ok if there are lumps. Stir in chocolate chips. Set aside for 10 minutes.
Heat a large griddle or skillet over medium heat. Coat generously with butter. Once hot, drop about ¼ cup of batter on the griddle. Cook for about 1 minute or bubbles start to surface. Flip and cook the other side for about another minute, or until golden brown. Repeat with the remaining batter.
Serve warm with butter and maple syrup.
Do not overmix. You want to have some lumps which helps create fluffy pumpkin pancakes.
Let the batter rest for 15 minutes so the flour absorbs the liquid.
Use an electric skillet which allows you to make multiple pancakes at a time, but you can use a cast iron skillet as well.
Waituntil bubbles pop and form holes that stay open on the surface of the batter before flipping the pancakes.
Heat oven to 200°F and place pancakes on a baking sheet to keep warm wan cooking additional pancakes.