You can try adapting any recipe. Change dairy products to non-dairy analogs, or substitute water, remembering if a sour product (buttermilk, yogurt) is used you should include a sour element. For eggs, again, just water can sub (1/4 cup per egg), or an egg substitute, either commercial or homemade (like soaked flax liquid). The pancakes may be less fluffy, and leavening may be added -- or switch to a yeast raised batter, or sourdough. I've done it many times!

I've had good luck with most of the recipes on this site. Here's the pancake search:
http://vegweb.com/index.php?action=search2