In a large bowl, combine plant milk, pumpkin puree, oil, apple cider vinegar, maple syrup and vanilla with a whisk.
Place a sifter on top of the bowl with the wet ingredients. Be sure that the sifter doesn't touch the wit ingredients.
Into the sifter combine flour, baking powder, baking soda, salt and spices and sift them into the wet ingredients. Whisk until just combined.
Place a large nonstick skillet over medium-low heat. Spray with non-stick spray or coat with oil.
Use a ⅓ cup measuring cup to portion batter onto the hot pan, gently spreading the batter out with the back of the measuring cup to help the batter spread into a circle.
Cook as many pancakes as can comfortably fit on your pan at a time. Cook for about 3 minutes or until the first side is golden brown, then flip and repeat on the second side.
Repeat until all the batter is gone, and serve with plant-based butter and maple syrup!