Fluffy Pumpkin Butter Chocolate Chip Pancakes

1. Add the butter to a small skillet and cook over medium heat. Allow the butter to brown, until it smells toasted, about 2-3 minutes. Remove from the heat. Set aside.

2. In a bowl, whisk together the pumpkin butter, whole egg, egg yolk, milk, maple, and vanilla. Add the flour, baking powder, cinnamon, and salt, stir until just combined. Add the brown butter. Stir in the chocolate chips. Allow the batter to sit 5 minutes.

3. Heat a large skillet over medium heat and add 2ish tablespoons butter. Pour a rounded 1/4 cup batter onto the center of the hot pan. Cook until bubbles appear on the surface. Using a spatula, flip the pancake over and cook the other side, adding additional butter as needed, for 1-2 minutes, or until golden. Repeat with the remaining batter.

4. Serve the pancakes topped salted butter and maple. Enjoy!