In a large bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. In a small bowl, whisk together the buttermilk, pumpkin, eggs, butter, maple syrup and vanilla. If your pumpkin puree is thick and not mixing well, just blend the all the wet ingredients together in a blender.
Pour the wet ingredients into the dry ingredients and mix the batter until just combined. It's OK if there are lumps in the batter. Stir in the chocolate chips. Cover the batter and set aside for 10 minutes.
Meanwhile, make the whipped maple butter. Combine the butter and maple syrup in a small sauce pan and bring to a boil. Boil 3-5 minutes or until thickened. Using an electric mixer (or your hand with a lot of might) whisk the butter until whipped, about 2 minutes. Stir in a pinch of salt.
Heat a large skillet or griddle over medium heat and add butter, or spray with cooking spray. Pour about 1/4 cup pancake batter on the center of the hot pan and gently spread the batter to form a circle. Cook until bubbles appear on the surface. Using a spatula, gently flip the pancake over and cook the other side for a minute, or until golden. Repeat with the remaining batter.
To serve, spread each pancake with a little maple butter. Serve with more maple syrup if desired.