In small bowl whisk together non-dairy milk, water, pumpkin and vanilla and stir until well combined. Add to dry ingredients. Let sit a few minutes.
Using a griddle set to 300-325, or a nonstick pan over medium heat, pour 1/3 cup batter for each pancake. Add a small amount of water if batter becomes too thick. Cook until bubbles form on top. Flip pancakes and cook for another 1.5-2 minutes.
An equal blend of oat flour and gluten free blend flour (I like Trader Joe’s) works just as well for gluten-free pancakes.