Preheat oven to 425°F (218°C) and position an oven rack in the middle.
Stir together the almond milk and lemon juice in a medium bowl and set aside to curdle. This is the vegan “buttermilk.”
In a large bowl, mix together the flour, almond flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
To the buttermilk, whisk in the maple syrup, pumpkin puree, vanilla and orange zest until well combined. Gradually pour this mixture into the dry ingredients, whisking together until well combined.
Allow the batter rest for 5-10 minutes. This helps it rise.
Meanwhile, line a half sheet pan (18×13 inch pan, also referred to as a 16×11 inch pan) with parchment paper.
After allowing the batter to rest, pour the batter into prepared sheet pan and smooth out with a spatula. If using chocolate chips, scatter them on top of the batter.
Bake the pancake tray for 15 minutes. If possible, rotate the the pan 180° halfway through baking to allow for even baking. The pancakes are done when they’re slightly golden on top and a toothpick inserted into the pancakes comes out clean.
Allow pancakes to cool for 5-10 minutes, then slice the pancakes into squares or rectangles. Serve with pure maple syrup and with optional toppings.
To reheat leftover pancakes, preheat the oven to 300°F (150°C) and place the squares on a sheet pan lined with parchment paper. Bake for 10 minutes.