In a large bowl, pour milk and add lemon juice. Mix once then allow to sit at least 5 minutes to curdle. Whisk in pumpkin puree, coconut oil, vanilla extract and brown sugar. Blend well. Add in remaining dry ingredients, baking powder, baking soda, pumpkin pie spice, cinnamon and flour. Whisk again to blend all ingredients in together.
Pour batter onto heated pan/griddle into desired size. ¼ C seems to yield a perfect size. Let sit until bubbles start to form on top, approximately 3 minutes, then flip over and allow to cook an additional 2-3 minutes or until lightly browned on bottom. Remove from griddle and serve with toppings of choice.
*NOTES Can use whole wheat pastry flour OR if using a different GF Flour, don't forget to check if you need to add Xanthan Gum.