In a liquid measuring cup, whisk together the non-dairy milk and apple cider vinegar. Set aside for 5 minutes.

In a large mixing bowl, whisk together the milk mixture, pumpkin puree, melted butter, and vanilla extract until combined. Add flour, brown sugar, pumpkin spice, baking powder and soda, and salt. Use a wooden spoon or spatula to fold wet ingredients into dry until a smooth batter forms.

Heat a large skillet over medium-heat. Use ½ tsp vegan butter for each pancake to grease skillet. Once the butter slightly sizzles, pour in about ⅓ cup of pancake butter into the skillet. Spread into a circle. Cook until small bubbles form on the surface and edges become slightly matte. Flip and cook until golden brown on the other side. Repeat with remaining pancakes.

Serve pancakes topped with maple syrup and a pad of butter. You could also mix in a bit of maple syrup into your butter to make maple butter!