Whisk pancake mix, baking powder and spices in a bowl.

Whisk pumpkin, rice milk (or favorite non-dairy milk) and squeeze of lemon in a cup.

Pour liquids into dry mix, whisk.

Heat a griddle over medium heat for 3 to 5 minutes. Brush it with oil. When the griddle is at the proper temperature, a drop of water will sizzle and bounce across the surface.

Ladle the batter onto the griddle. Turn the pancakes over when the edges look dry and bubbles come to the surface but don’t break, about 2 minutes. Finish cooking on the other side, about 1 ½ minutes longer.