Step 1

Preheat electric griddle to medium heat (or about 350 degrees F / 176 C), or a large skillet (we prefer seasoned cast iron, the Always Pan, or another nonstick pan) on medium to medium-low heat on the stove stop. You want the surface to be hot but not screaming hot – oil shouldn’t burn when it hits the surface.

Step 2

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.

Step 3

Next add flour, baking soda, baking powder, salt and spices to a sifter and sift over the wet ingredients. If the batter appears too thin, add a bit more flour. If too thick, add a splash of almond milk. If too thin, add a bit more flour. Let batter rest for 5-10 minutes.

Step 4

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.

Step 5

Top with Earth Balance and maple syrup and a dash more pumpkin pie spice, or whatever else you desire. Will reheat well the next day in the microwave.