In a large bowl, combine flours, salt, brown sugar, baking soda, and baking powder.
In a separate bowl, whisk together the buttermilk, eggs, melted butter, honey, cinnamon, nutmeg, and vanilla. Add the wet mixture to the dry mixture. Stir to combine. Add the pumpkin puree to the batter and stir well. Let the batter stand for one hour or overnight.
Cook the pancakes on a nonstick or well oiled griddle or skillet. Pour 1/2 cup of the batter onto the hot pan. Cook until lots of air bubbles appear. Flip the pancakes and cook for another minute or until firm. Remove from pan and allow to cool.
Stack the pancakes placing a piece of freezer paper between each layer. This will prevent the pancakes from sticking. It also makes to easier to remove the number of pancakes you want from the freezer when serving. Place the stacks in a freezer bag.
Or you can flash freeze the pancakes on baking sheets lines with parchment or freezer paper for about 6 hours. Remove the pancakes from the sheet, place in stacks in a freezer bag or container.
Seal, label and freeze.
Remove the number of pancakes you want to serve from the freezer. Remove the freezer paper from between the layers.
Option 1 - Oven:
Preheat oven or toaster oven to 350 degrees. Line a baking sheet with parchment paper. Line the desired number of pancakes on the baking sheet and cover with foil. Bake for 10-15 minutes or until they are heated through.
Option 2 - Microwave:
Stack pancakes on a microwave safe plate and heat on high for 1 1/2 to 2 minutes or until the pancakes are heated through.
Nutritional Info: for 2 pancakes
Per Serving: 237 Calories; 5g Fat (18.7% calories from fat); 9g Protein; 40g Carbohydrate; 3g Dietary Fiber; 66mg Cholesterol; 652mg Sodium.
Exchanges: 1-1/2 Grain (Starch); 1/2 Vegetable; 1/2 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.