In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin spice, and brown sugar. Whisk well to distribute the baking powder and soda equally throughhout. Set aside.

In a second, smaller bowl, mix together the pumpkin puree, milk, eggs, vanilla, and melted butter until well combined.

Make a well in the center of your dry ingredients. Pour in the wet ingredients and mix until just combined. Do not overmix. If your pancake mix is too thick, add a couple more tablespoons of milk. (Pumpkin puree can vary in the natural juice content)

If adding chocolate chips, add them next, stir to incorporate.

Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.

Using a cookie scoop or small ladle, pour batter onto the skillet to form small, 3–4-inch pancakes.

Cook for 2–3 minutes on each side, or until golden brown and little bubbles show through as shown. Flip and cook the other side until golden brown.

Serve warm with maple syrup, whipped cream, and chopped walnuts.