In a large bowl, combine all of the wet ingredients; pumpkin puree, milk, butter or coconut oil, maple syrup, vanilla extract, lemon juice and eggs.
Whisk well to combine. If you use coconut oil, and it hardens, don’t worry it with soften when you beat it together and cook the pancakes.
In a separate bowl, combine all of the dry ingredients: buckwheat flour, baking soda, salt and spices.
Form a well in the centre of the dry ingredients, and pour in the wet ingredients. Using a spatula, fold the wet ingredients into the dry ingredients. Dry not to overwork the batter.
Heat a cast-iron skillet or pan on low-medium heat. Add a small amount of butter or coconut oil to the pan and allow to melt for cooking. The pan is hot enough when a drop of water will sizzle on the surface of the pan.
Add a 1/4 cup of batter to into the centre of the pan, and allow to cook for 2-3 minutes. When the sides sizzle and the centre bubbles, the pancake is ready to be flipped. (The batter should make roughly 10 pancakes.)
Flip and cook for another 60-90 seconds, until both sides are golden brown.
Continue to make pancakes until all of the batter is gone. You can keep the cooked pancakes warm by placing them in an ovenproof pan and keeping them in the oven at 200° F.
Serve pancakes warm with a drizzle of maple syrup and a good cup of coffee.