• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Proportional Plate
  • RECIPES
  • LIFESTYLE
  • DESIGN
  • ABOUT
  • SUBSCRIBE
menu icon
go to homepage
  • RECIPES
  • LIFESTYLE
  • DESIGN
  • ABOUT
  • SUBSCRIBE
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • RECIPES
    • LIFESTYLE
    • DESIGN
    • ABOUT
    • SUBSCRIBE
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Recipes » Breakfast

    Persimmon Pancakes

    Published: Jan 17, 2023 Modified: Jan 17, 2023 by Candice

    JUMP TO RECIPE PIN RECIPE
    Top view of pancakes in a syrupy plate next to persimmons.
    Stack of pancakes with syrup drizzling over the top.

    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!

    Top view of pancakes in a syrupy plate next to persimmons.
    TABLE OF CONTENTS hide
    1 Why this Recipe Works
    2 Ingredients & substitutions
    3 How to make this recipe
    4 FAQs
    5 Related Recipes
    6 Persimmon Pancakes

    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

    This post contains affiliate links where I might receive a commission if you make a purchase, at no additional cost to you. Thanks for your support!

    Ingredients to make pancakes like flour, persimmon, milk, sugar, egg, and spices.

    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.

    Batter in a glass bowl with a dough whisk.

    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.

    FAQs

    What are persimmons and where do they come from?

    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.

    How much batter should I use for each pancake?

    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.

    How do I keep pancakes warm until they are ready to serve?

    You can keep pancakes in a 200-degree Fahrenheit oven until ready to serve.

    Why are my pancakes getting burnt?

    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.

    Stack of pancakes with syrup drizzling over the top.

    Related Recipes

    Unlock the tasty delights of persimmon with these amazing recipes, or check out some more breakfasts here!

    • Persimmon Bread & Baking with Persimmons
    • Persimmon Cookies
    • Chocolate Chip Persimmon Muffins
    • Persimmon Guide (with Tips, FAQs, and Best Recipes!)

    ★ Did you make this recipe? Please give it a star rating below!★

    I love hearing from you! You can also FOLLOW ME on INSTAGRAM, TIKTOK, and PINTEREST to see more delicious food and what I’m up to.

    Stack of pancakes with syrup drizzling over the top.
    Print Recipe
    5 from 1 vote

    Persimmon Pancakes

    The perfect way to start your day – These fluffy, sweet pancakes are made with persimmon pulp for a wholly unique flavor.
    Prep Time5 mins
    Cook Time15 mins
    Total Time20 mins
    Course: Breakfast
    Cuisine: American
    Diet: Kosher, Vegetarian
    Servings: 4
    Calories: 255kcal
    Author: Candice

    Equipment

    • Non-Stick Pan

    Ingredients

    • 1 cup all-purpose flour
    • 2 teaspoons baking powder
    • 1 tablespoon sugar
    • ¼ teaspoon cinnamon
    • ⅛ teaspoon nutmeg
    • ⅛ teaspoon cloves
    • ¼ teaspoon salt
    • 1 egg beaten
    • 1 cup milk dairy or non-dairy
    • 2 tablespoons vegetable oil
    • 1 cup persimmon pulp

    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.

    Video

    Notes

    Make sure the persimmon are completely bletted/overripe to the point where they are mushy. Then, pulse them in a food processor to break up the chunks and help it incorporate into the batter.
    You can use ¼ cup measuring cup instead of ⅓ cup for smaller pancakes.
    If using frozen persimmon pulp, make sure it is completely defrosted and at room temperature before using.

    Nutrition

    Calories: 255kcal | Carbohydrates: 51g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 187mg | Potassium: 527mg | Fiber: 1g | Sugar: 6g | Vitamin A: 159IU | Vitamin C: 39mg | Calcium: 190mg | Iron: 3mg
    Did you try this recipe?Mention @ProportionalPlate or tag #ProportionalPlate on Instagram! I'd love to see what you're making!

    « 31+ Traditional Persian Recipes
    The Breville Food Processor: Is it Worth the Extra Bucks? »
    1 shares

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Woman with a flower.

    Candice Walker

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My heritage influences most of my recipes, and my travels inspire it. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

    READ MORE

    Follow

    • Instagram
    • Pinterest
    • YouTube

    Winter Recipes

    • Saffron Bamieh
    • Potato Knishes
    • Matcha Lace Cookies (like Florentines)
    • Homemade Pita Bread

    As Featured In

    Collage of logos.

    Fan Favorites

    • Dalgona Matcha Latte
    • Matcha Green Tea Ice Cream
    • Quick & Easy Steak Taco Recipe
    • Easy Homemade Gnocchi

    SUBSCRIBE w/EMAIL

    6 Healthy & Plant-Centered Trends for 2020, Meal Plans, & So Much More!




    Disclosure and Privacy Policy

    Woman with a flower.

    Candice Walker

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My heritage influences most of my recipes, and my travels inspire it. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

    READ MORE

    Follow

    • Instagram
    • Pinterest
    • YouTube

    Winter Recipes

    • The Ultimate Crispy Latke Recipe
    • Irish Matcha & Baileys Irish Matcha
    • Matcha Irish Cream (Like Baileys!)
    • Adas Polo - Persian Lentil Rice

    As Featured In

    Collage of logos.

    Fan Favorites

    • Pasta Puttanesca
    • Cardamom Krumkake with Mascarpone Filling
    • Cranberry Orange Scones
    • How to Make Bubble Tea with Any Tea

    SUBSCRIBE w/EMAIL

    6 Healthy & Plant-Centered Trends for 2020, Meal Plans, & So Much More!




    Disclosure and Privacy Policy

    Footer

    ^ back to top

    About

    • About Candice
    • About Food Guilt

    Newsletter

    • Sign Up!

    Contact

    • Contact
    • Privacy Policy
    • Accessibility Policy

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Proportional Plate LLC

    1 shares