The buttermilk probably helps the pancake rise. Some recipes call for baking powder, which takes care of it, the egg yolks give rise to batter also.
Just look for a pancake recipe without buttermilk and substitute almond or rice milk for the regular milk. The problem is getting the fat balance correct when you do it. You might have a not so great try the first time around, which happens to me all the time when I modify a recipe. When I use almond milk in cereal I make it half water.
I don’t know if other “milks” and vinegar work as buttermilk? I use the vinegar trick in a pinch in lieu of buttermilk, and it works well.
Another idea is vegan sour cream, I think you can find it easier than vegan buttermilk. Use a little of that and some water or additional soy milk/almond/rice.