Combine milk (starting with lesser end of range) and lemon juice in a large bowl and let rest for 5 minutes to curdle. Then add melted Earth Balance, maple syrup, pumpkin, maple syrup, brown sugar, vanilla extract and whisk to combine.
Butter or spray your griddle with cooking spray and pour 1/4 cup measurements of the batter onto the griddle. There should be 6-7 pancakes (as original recipe is written). Flip when bubbles appear in the middle and the edges turn slightly dry. Cook for 1-3 minutes more on the other side, then plate.
*Start with 3/4 cup (180 ml) of almond milk. If the batter appears too thick after mixing, add the remaining amount in Tbsp increments. Thickness will depend on your pumpkin puree and whether you used maple syrup, honey, or agave.
*Nutrition information is a rough estimate.