Creating Pumpkin Chocolate Chip Pancakes is a straightforward process. Follow these steps:

1. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
2. Combine Wet Ingredients: In another bowl, mix the pumpkin purée, buttermilk, eggs, granulated sugar, brown sugar, and vanilla extract until smooth and blended.
3. Combine Mixtures: Gently fold the wet mixture into the dry ingredients until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
4. Add Chocolate Chips: Fold in the semi-sweet chocolate chips evenly throughout the batter.
5. Heat the Pan: Preheat a non-stick skillet or griddle over medium heat. Add a small amount of butter or oil to coat the surface.
6. Pour Batter: For each pancake, pour about ¼ cup of batter onto the heated skillet. Leave space between pancakes as they will spread a little.
7. Cook Until Bubbly: Cook until bubbles form on the surface of each pancake and the edges look set, about 2-3 minutes.
8. Flip and Finish Cooking: Carefully flip the pancakes and cook for an additional 2-3 minutes, until golden brown and cooked through.
9. Keep Warm: Transfer the pancakes to a plate and keep warm in the oven while you cook the remaining batter.
10. Serve: Stack the pancakes neatly, ready for serving.