These fluffy, sweet persimmon pancakes are made with persimmon pulp for a wholly unique flavor. The pancakes have an unbeatable spice mix of nutmeg, cinnamon, and cloves which works well with a big drizzle of maple syrup.
🌟Why you’ll love this recipe
If you’re curious to learn more about baking with persimmons, head to this extensive online persimmon guide.
🧾Ingredients in this recipe
See the recipe card for full information on ingredients and quantities.
👩🍳How to Make This Recipe
Start by sifting together the flour, baking powder, salt, sugar, and spices in a medium bowl. This helps break up all the clumps and ensure a smooth batter.
Next, mix together the beaten egg, milk, vegetable oil, and persimmon pulp in a large bowl.
Add half the flour mixture into the wet persimmon mixture and mix well. Then add th rest of the flour and stir until no flour clumps remain. The batter will be lumpy in texture, and that’s okay.
Next, heat your fry pan over medium heat with some butter or oil. Using a ⅓ cup measuring cup, pour the persimmon batter onto your fry pan. Cook the pancake for 2-3 minutes per side until golden brown.
🥞 Pro Tip 🥞
If the pancakes are burning without cooking through, turn the cooktop temperature down. Pancakes cook really quickly, they do only need 2-3 minutes per side. Keep a close eye on them and don’t leave for too long on one side.
Serve immediately with your chosen toppings. You can keep pancakes in a 200-degree Fahrenheit oven until ready to serve. Here are some ways I like to serve these persimmon pancakes:
- Top with fresh fruit or more persimmon and a dollop of yogurt or whipped cream.
- Serve with a drizzle of warm maple syrup and a sprinkle of cinnamon.
- Top with a scoop of ice cream and a drizzle of chocolate sauce for a fun dessert.
- Sprinkle with powdered sugar and top with fresh ripe berries.
🥞 More Persimmon Recipes
Unlock the tasty delights of persimmon with these amazing recipes, or check out some more breakfasts here!
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Persimmon Pancakes
Print Recipe SaveEquipment
Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 tbsp sugar
- ¼ tsp cinnamon
- ⅛ tsp nutmeg
- ⅛ tsp cloves
- ¼ tsp salt
- 1 egg beaten
- 1 cup milk dairy or non-dairy
- 2 tablespoons vegetable oil
- 1 cup persimmon puree
Instructions
- Sift together the flour, baking powder, salt, sugar, and spices in a medium bowl.
- Mix together the egg, milk, vegetable oil, and persimmon in a large bowl.
- Stir the flour mixture into the persimmon mixture until no flour clumps remain. The batter will be lumpy.
- Heat and oil (or butter) your fry pan over medium heat.
- Using a ⅓ cup measuring cup, pour batter onto your fry pan.
- Cook for 2-3 minutes per side until golden brown.
- Serve immediately.
It says at the top of the website this recipe has 5 stars. Absolutely untrue. These pancakes were too thin and very flavorless. They never cooked all the way through. Why do these sites not test their recipes and why do I foolishly not read the reviews first?!! Ughh
Hi Emily,
Thank you for sharing your experience. I’m so sorry the recipe didn’t turn out as expected. I want to assure you that I do thoroughly test all the recipes I publish, and when I receive feedback like yours, I go back and re-test to see what might be causing the issue. In fact, I’ve been re-testing this particular recipe because a couple of people have had similar results to yours, but so far it still works for me as written.
My best guess is that, like other pancake recipes that use fruit purées, the water content in the purée can vary quite a bit depending how it’s prepared. That variation can affect the texture and thickness of the batter. Since I haven’t been able to replicate the problem, I can’t say for certain, but I’m continuing to look into it.
As you can see, I also approve and display all comments and ratings, even when they’re critical. Not all blogs do this, but I believe it’s important for transparency and for helping others make informed decisions.
I really appreciate you taking the time to comment. Feedback like yours helps me improve and troubleshoot so everyone can enjoy the recipes. If you’re open to sharing more details, that might help me narrow things down.
Mine were a flop also. Pancakes didn’t rise and like others never seemed completely cooked in the middle. Flavor bland. Wanted these to be good since first year getting persimmons from our tree.☹️
I had the exact same experience, cooked on the outside, still raw in the middle. I followed the recipe exactly, but cooked them much longer than recommended. My pancakes were tasty, but I wouldn’t make them again.
So tasty! I omitted the sugar. Persimmon is plenty sweet!
This recipe was a total fail for me! I don’t know where I went wrong, but the only thing I did not do was sift the flour mixture and I poured it all in slowly instead of half then the other half. The pancakes stuck to my non-stick grill (maybe my grill is not good) they took way too long to cook. And even though I turned the heat down, they never cooked properly. Way too much effort! The taste was great though bc I kept eating the burnt pieces as I was trying to flip them. It made such a mess!
I so wanted these to work out. I was making them for my parents and they completely flopped. I added an extra 1/2 cup of flour after the first 4 were such a mess. They rose nicely on the griddle then also went flat after cooking longer. They never solidified in the middle even when cooking at a lower temperature trying to prevent the outside from burning.
The flavor and smell are yummy. I hope someone is able to figure out what the missing link is.
Can this be made with a flax egg?
Yes, this recipe works great with flax egg.