In a blender or cake mixer, mix all the wet ingredients together.
In a bowl, sieve the flour and add in the remainder of the dry ingredients. Mix with a whisk to incorporate all ingredients together.
Pour in the dry ingredients into the blender and blend on high for 1 minute.
Open and pour in the batter into a bowl and then fold in the chocolate chips. Cover with a kitchen towel to rest for 5 minutes.
Meanwhile, heat up a non-stick griddle/pan to medium heat and spray with some non-stick spray.
Without mixing the batter, scoop 1/2 cup of pancake batter into the griddle and allow to cook on one side until the top starts forming bubbles. Flip over the pancakes carefully and let them cook on the other side for 1-2 minutes or until fully cooked. Do not press on the pancakes or else you will lose the fluff.
Remove the piece of pancake and repeat the same steps for the rest of the batter.
To prepare the cream topping. Place all the ingredients in a bowl and whip up using a cake mixer whisk to obtain stiff peaks.
Serve with syrup of your choice.
Instead of using a whisk, I like to use a cake mixer or a blender and blend up the liquids first.
Allow the pancakes to cook on one side until the top starts forming bubbles.
Do not press on the pancakes or else you will lose the fluff.
If you don't have pancake spice you can use a mix of ground cinnamon, nutmeg, ground ginger and ground cloves.
I used semi-sweet in this recipe, but dark chocolate, white chocolate, or cinnamon chips would also be super tasty!
You can omit the chocolate chips, these Pumpkin Spice Pancakes still taste great.
Let the batter rest covered with a kitchen towel for about 5 minutes. It helps get the pancakes really fluffy.
Make sure to use pumpkin puree and not pumpkin pie filling.
Be sure your griddle/pan is very hot before adding the pancake batter.