Make buttermilk. Add one tablespoon of lemon juice (or apple cider vinegar) to the non-dairy milk. Let it sit until it curdles, making plant-based buttermilk (5-10 minutes).
Sift (on a dry colander) all the dry ingredients together, including the flour, sugar, baking powder, salt, and pumpkin spice mix. Discard whatever remains in the colander.
Mix wet ingredients. Add the rest of the wet ingredients to the buttermilk, including the pumpkin purée, vanilla extract, and agave nectar (or maple syrup). Mix well with a fork until it is thoroughly blended.
Mix everything, the wet and dry ingredients, in a bowl, and let it sit for 10 minutes.
Heat. Set a flat pan to low heat and start pouring about ¼ cup measurements of the batter each time into the pan. Flip when it starts bubbling over the pancake, and the edges turn minimally dry. For thinner pancakes, just pour less batter; they will take less to cook.
Cook for 30-60 sec on the first side and about 20-30 secs on the other side. Your test should be bubbling, as all stovetops are different. The best way to know when to flip them is when the pancake is fully covered with bubbles. Optionally add vegan butter or spray to the pan. If your pan is non-stick, it shouldn’t be necessary.
Serve with a piece of vegan butter while it is hot and some maple syrup on top.
Video
Notes
After mixing, add some extra non-dairy milk in tablespoons increments if the batter appears too thick. The thickness varies depending on the pumpkin puree you used and whether you used maple syrup or agave.