In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and kosher salt until well combined.

In a separate medium bowl, whisk together the plant-based milk, maple syrup, vegetable oil, and pumpkin puree until smooth.

Pour the wet ingredients into the dry ingredients and whisk gently until just combined. A few lumps are perfectly fine; do not overmix, as this can lead to tough pancakes.

Heat a griddle or a large sauté pan over medium heat. Lightly grease the cooking surface with a little extra vegetable oil.

Ladle about 2 tablespoons of batter for each pancake onto the hot griddle. Cook for approximately 2 minutes, or until you see bubbles forming on the surface and the edges look set. The bottom should be golden brown.

Carefully flip the pancakes and cook for another 2 minutes on the second side, or until golden brown and cooked through. Repeat with the remaining batter.

To keep finished pancakes warm while you cook the rest, place them on a baking sheet in a preheated oven at 250°F (120°C).