These fluffy, sweet 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.
Serve with your favorite breakfast accompaniments and enjoy a delicious lazy morning of breakfast in bed!
Why this Recipe Works
These persimmon pancakes come out perfect every time and they work with any milk including non-dairy.
The persimmon pulp is blended until smooth after fully ripening, and incorporates flawlessly into the pancake mix. You need your persimmons to be really ripe to work in this recipe.
You can use either Hachiya or Fuyu persimmons in this recipe as long as they are completely mushy-ripe. When ripe, they have a sweet and slightly tangy flavor, while an unripe persimmon can be quite astringent and not suitable for baking.
For expertly cooked pancakes, use a non-stick pan or griddle and preheat it over medium heat so you don't have to throw out that first pancake!
If you're curious to learn more about baking with persimmons, head to this extensive online persimmon guide.
Ingredients & substitutions
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Persimmon pulp – Blend really ripe persimmons to get the pulp, or defrost beforehand if you have some frozen.
Baking powder – We use baking powder instead of baking soda as the leavening agent because there is little to no acid in the batter.
Salt – This recipe was tested using sea salt. If using table salt, you will need about ⅔ less.
Sugar – This recipe uses granulated or cane sugar.
Nutmeg, Cinnamon, Cloves – Use dried, ground versions of these spices.
Milk – You can use any type of milk, dairy or non-dairy.
Vegetable oil – You can replace with another flavorless oil such as canola, or melted and slightly cooled butter.
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.
Serve immediately with your chosen toppings. 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.
Persimmons are a yellow-orange fruit native to China, Japan, and other parts of Asia. They are only in season for a short time each year, during the fall and winter.
I use a ⅓ cup measuring cup which makes good-sized pancakes, and I don't need to empty the measuring cup completely between pours.
You can keep pancakes in a 200-degree Fahrenheit oven until ready to serve.
If they 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.
Unlock the tasty delights of persimmon with these amazing recipes, or check out some more breakfasts here!
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- 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.