In a large mixing bowl, stir together almond milk, pumpkin puree, eggs, and vanilla. Set aside.

In a medium mixing bowl, stir together flour, baking powder, sugar, brown sugar, pumpkin pie spice, cinnamon, and salt.

Pour the dry ingredients into the wet ingredients bowl and mix the batter together well.

Heat a non-stick skillet over medium high heat, scoop ¼ cup of batter into the skillet and spread it out a little. Flip when the base is set (about 2-3 minutes). Cook on the other side for about 2 minutes and then move to an oven safe plate in the oven on warm.

Keep pancakes in the oven on warm until all are finished. Serve with dairy free butter and maple syrup!