from the (okinawan) kitchen: pumpkin spice pancakes

There seem to be only a couple seasons here in Okinawa. For most of the year, it feels like summer…an ungodly hot, humid summer that makes you wish for just one cool breeze to make it a little more bearable. Then, there’s the half Fall, half Spring season that encompasses December through March or so. That’s when you get to wear a light jacket, tuck the umbrella into your bag, and think about how you need to make up for the lost previous season of pumpkin picking. Okay, that’s my Midwestern way of thinking, but you get the picture.

Today was a slightly jacket weather kind of day. After running around with the baby all afternoon and then tucking him cozily to bed for a late nap, I was completely exhausted. I did, however, want some grub, but all I could think about was a warm, fall breakfast. Enter brinner!


Do you know about brinner? It’s basically having breakfast food for dinner….an amazing idea in my book. Anyway, I rummaged through my pantry, found some pumpkin puree, and started thinking about making a heaping stack of warm pancakes.


This recipe is perfect for when you’re craving something comforting and simple. With hints of aromatic spices to complement the pumpkin, the pancakes will make you think you’re headed into Fall with cozy sweaters and all.

Pumpkin Spice Pancakes.


1 cup all purpose flour

1/2 cup whole wheat flour

2 1/2 tsp baking powder

1/2 tsp salt

1 1/2 tsp cinnamon

1/2 tsp nutmeg

3 Tbsp melted butter (unsalted) plus a couple pats

1 1/2 cups milk (any kind will do)

2 eggs

1 1/2 cup pumpkin puree (not pie filling)

1/4 tsp vanilla

In a large bowl, sift together both flours, baking powder, salt, cinnamon, and nutmeg. In a separate bowl, mix the remainder of the ingredients, making sure the butter is cooled slightly before adding the eggs. Pour the wet ingredients into the dry flour mixture and whisk until combined.

Heat a skillet over medium low heat and melt a couple pats of butter in the skillet. Spoon the pancake batter into the center of the skillet until it forms a softball size pancake (about 4 inches). When bubbles appear, flip the pancake and cook on the other side until brown. Repeat this process for each pancake.

Serve with butter, maple syrup, and your choice of toppings. Enjoy!

Makes 6-8 medium sized pancakes.

Side note.

If you don’t have whole wheat flour, you can just substitute more all purpose flour.



2 thoughts on “from the (okinawan) kitchen: pumpkin spice pancakes

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s