Combine cider and corn syrup in a medium saucepan on high heat. Bring to a boil, reduce heat and cook about 15 minutes until syrupy. Add butter, cinnamon, nutmeg, and vanilla. Keep warm until service.
Combine flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt in a large bowl.
In a separate bowl, combine milk, egg, pumpkin, oil, lemon juice and vanilla. Beat with a whisk until smooth. Add to dry ingredients, stirring just until blended. Do not over beat.
Heat a large skillet or griddle on medium high heat, adding a small amount of oil. Portion approximately 1/4 cup of batter on griddle, repeating to fill griddle. Cook pancake until bottom is brown and top has bubbles, about 2 minutes. Flip pancakes and continue cooking until bottom is browned. Serve immediately with warm syrup.