If you’re using milk and lemon juice in place of buttermilk, let that sit for 5 minutes until slightly curdled.

To the milk mixture, add eggs, pumpkin puree, vanilla extract, brown sugar and avocado oil. Mix well.

In a separate bowl, combine the flour, pumpkin pie spice, salt, baking soda and baking powder and chocolate chips. Add the dry ingredients to the wet, and fold together gently with a spatula until just combined – don’t overmix! If there are lumps in the batter, that is perfectly fine! Let this sit for about 5 minutes.

Add the unsalted butter to a nonstick skillet over medium-low heat. Use a ¼ cup scoop for each pancake and cook until bubbles form around the edges of the pancake and the bottom becomes slightly golden. Flip and continue cooking on the other side until fully cooked through, removed to a plate and continue with the rest of the batter. Lower the heat and add more butter as needed while cooking the remainder.

To serve, top with a dab of salted butter, warm maple syrup and crushed pecans. Enjoy!