In a large bowl, not a stand mixer, combine flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt.
In a separate bowl, stir together milk, ricotta, pumpkin puree, and eggs.
Add wet ingredients to dry ingredients and stir until just combined. The batter should be a bit lumpy, do not over mix. Let the batter rest for 5 to 15 minutes before cooking.
Gently fold chocolate chips into the batter OR sprinkle them on to the cooking pancakes.
Spray griddle or large pan with cooking spray and heat on medium heat. It's important that the cooking surface is hot before you begin cookies.
Use a ½ cup measuring cup to pour batter onto the cooking surface.
Cook for 1½ to 2 minutes until edges start to bubble, flip and cook the other side for about a minute until side is golden brown.
Remove from pan, top with butter and syrup and whipped cream!