Sourdough Chocolate Chip Pumpkin Pancakes

In a large mixing bowl, whisk together the buttermilk (or 1 cup of whole milk & 1 tbsp distilled vinegar mixed together), pumpkin puree, sourdough starter, egg, melted butter or oil, vanilla, and maple syrup until smooth. Mix in the flour, baking powder, baking soda, pumpkin pie spice, and salt until a batter forms.

Heat a skillet or pan over medium heat. Add a generous pat of butter (you know the pan is hot enough if the butter immediately starts sizzling). Coat the pan in the butter and pour in the batter 1/3 cup at a time. This is a thicker, stickier batter because of the sourdough starter, so you might need to use the bottom of the measuring cup to spread out the batter. Sprinkle dark chocolate chips on top (measure with your heart). Cook until the batter starts to bubble (about 2-3 minutes), and then flip to cook an additional 2-3 minutes.

Serve the pancakes warm topped with butter, maple syrup, and sprinkle of cinnamon!