In a large bowl, combine the non-dairy milk, pumpkin puree, and oil.
In another large bowl, stir the flour, brown sugar, baking powder, pumpkin spice mix, and salt until well blended.
While stirring, slowly add the flour mixture into the pumpkin mixture until blended; try not to overmix the batter. As soon as you see large clumps of flour disappear, stop stirring.
Heat a lightly oiled griddle or frying pan over medium high heat.
Add about a ¼ cup of batter for one pancake onto the griddle.
Brown on both sides and serve hot with warm maple syrup and vegan butter.