1) Mix dry ingredients (except chocolate chips) together in a large bowl. Mix wet ingredients together (minus the yogurt) and 3 Tbsp pumpkin. Heat griddle to 300 degrees F. Grease with nonstick spray or coconut oil. Mix the wet ingredients into the dry ingredients. Stop mixing when the batter is just barely combined. There should be some lumps. If the batter seems really thick, add a little bit more milk. Pour batter onto hot griddle. Sprinkle chocolate chips onto each pancake soon after you pour the batter.
2) Flip pancakes over when you see the bubbles pop and the holes stay open rather than fill in with more batter. The pancakes should be hole-y!
3) Mix vanilla yogurt with 3 Tbsp of pumpkin. Top the pancakes with pumpkin yogurt (plain sweetened with pure maple syrup or a dab of vanilla yogurt). Serve with warm real maple syrup (optional).