Description
Soft, fluffy persimmon pancakes made with ripe persimmon pulp, warm spices, and a hint of vanilla. Naturally sweet and perfect for a cozy fall or winter breakfast.
Ingredients
1 cup all-purpose flour
1 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 cup ripe persimmon pulp
3/4 cup milk or plant-based milk
1 large egg
2 tbsp melted butter or oil
1 tsp vanilla extract
Butter or oil for cooking
Maple syrup for serving
Instructions
1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
2. In a separate bowl, mix persimmon pulp, milk, egg, melted butter, and vanilla until smooth.
3. Pour wet ingredients into dry ingredients and gently stir until just combined.
4. Heat a skillet or griddle over medium heat and lightly grease with butter or oil.
5. Pour 1/4 cup batter onto the hot skillet for each pancake.
6. Cook until bubbles form on the surface, then flip and cook until golden brown.
7. Repeat with remaining batter.
8. Serve warm with maple syrup.
Notes
Use very ripe, soft persimmons for best flavor and texture.
Hachiya persimmons work best when fully ripe and jelly-soft.
Add chopped walnuts or chocolate chips for extra texture.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 260
- Sugar: 12g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 55mg
Keywords: persimmon pancakes, fall pancakes, fruit pancakes, homemade breakfast