• Make the Whipped Maple Butter (optional): Add all ingredients to a mixing bowl (1/2 cup vegan butter, 2 tablespoons pure maple syrup, 1/2 teaspoon cinnamon, 1/4 teaspoon vanilla extract, and 3/4 teaspoon kosher salt). Using an electric mixer, beat for 2-3 minutes until fluffy and well-combined. Scrape down bowl with a flexible rubber spatula as needed. Maple butter can be made ahead of time and stored in the fridge — just take it out about 20 minutes before serving so that it can soften again.
• Make vegan buttermilk: In a large bowl, whisk together 1 cup unsweetened plain soy milk milk with 2 teaspoons apple cider vinegar. Set aside to curdle.
• Mix dry ingredients: In the meantime, add 2 cups all-purpose flour to a mixing bowl along with 2 ½ teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Whisk together.
• Mix wet ingredients: To the curdled milk mixture add 1/2 cup pumpkin purée, 3/4 cup water, 3 tablespoons vegetable oil, 1 teaspoon vanilla extract, 1/4 cup granulated sugar, 1 ½ teaspoons ground cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground nutmeg. Whisk vigorously to emulsify.
• Mix the batter: Add the dry mixture into the wet mixture and whisk to form a batter. Don't over-mix. It's okay if there are some small lumps as long as there are no streaks of dry flour. Set the batter aside to rest for 5-10 minutes.
• Preheat skillet: While the batter rests, preheat a nonstick skillet or cast iron pan over medium heat.
• IMPORTANT: We want to make sure the pan is adequately preheated before we add oil. To check for readiness, flick a few drops of water onto the surface of the dry pan. We want the droplets to sizzle, dance around for a few seconds, and then evaporate. If the water doesn't sizzle immediately, it needs to preheat for longer. If the water forms beads immediately (Leidenfrost effect), it's actually little too hot for pancakes. Reduce the heat to medium-low.
• Cook pancakes: Once the pan is adequately preheated, brush on a thin layer of vegetable oil. Measure 1/3 cup of batter per pancake by scooping directly into the bowl. (Don't mix your batter again before scooping, as we want to preserve the air bubbles.) Cook pancakes on the first side for 2-3 minutes, or until bubbles rise to the top, the edges are set, and the bottoms are evenly golden brown. Flip and cook on the second side for another 1-2 minutes, until golden. Test for doneness by gently pressing the center of the pancake. It should spring back.
• Cook all pancakes: Repeat with remaining batter. I recommend wiping down the pan between batches with a paper towel to remove any burnt bits. Brush on a small amount of oil each time. Adjust heat as needed such that the pancakes are ready to flip at the 2-3 minute mark.
• Serve: Enjoy with a dollop of Whipped Maple Butter, or any of your other favorite toppings like vegan whipped cream or maple syrup.

Storage and Reheating

• Leftover pancakes can be stored in the fridge in an airtight container for 4-5 days. Allow pancakes to cool fully before transferring to a container, otherwise the condensation will make them soggy. Reheat in the microwave (in 20-30 second bursts until warm).
• Pancakes can be stored in the freezer for 2-3 months. I recommend freezing them first in a single layer on a parchment-lined baking sheet (just about 45 minutes). Then transfer them to a freezer-safe container. Separate them with parchment so they don't stick together. You can easily grab a few pancakes at a time and reheat them in the microwave directly from frozen. Heat in 20-30 second bursts until warm.
• Whipped maple butter can be stored in the refrigerator in a sealed container for about 2 weeks. It can also be frozen and kept for up to 3 months. Thaw in the fridge overnight before serving.