These delicious Spiced Persimmon Pancakes are a Fall affair that will have you wanting to eat them all day.
Pancakes can be enjoyed at any time of the day. If you read my Exploration Of Ihop Pancake Menu blog, you will know I adore pancakes.
I especially like good homemade pancakes. However, since persimmons are in season, why not make these simple Spiced Persimmon Pancakes?
These turned out soft, fluffy, and with a distinct flavor that every Food Explora will enjoy.
To learn more about the different types of persimmon fruit, head over to my How To Make Persimmon Marmalade recipe blog.
Spiced Persimmon Pancakes
Here are all the ingredients You Will Need.
Click on each ingredient for shopping experience.
Spiced Persimmon Pancakes: You Will Love Them Everyday.
- Cast Iron Griddle
- Wooden Spoon
- 2 Mixing Bowls
- 1 cup All-Purpose Flour
- 1 cup 2 Percent Milk
- 2 medium Persimmons, fully ripe extra ripe is better
- 1 medium Egg
- 1 tsp. Salt
- 2 tsp. Baking Powder
- 1 tbsp. Brown sugar
- ½ tsp. Almond Essence
- 1 tsp. Vanilla Extract
- 4 tbsp. Unsalted Butter
- Sift the flour, salt, and baking powder into a mixing bowl using a strainer or sieve.
- Each persimmon fruit should be peeled and quartered. Blend persimmon pieces until the texture resembles apple sauce.
- Transfer the persimmon puree to the next mixing bowl. Add the egg, milk, sugar, cinnamon powder, vanilla extract, almond essence, and nutmeg to the persimmon. Using a whisk, thoroughly combine the ingredients.
- Mix the persimmon and flour mixtures together with a wooden spoon or whisk.
- For 2 minutes, heat the griddle over medium to high heat. I used a cast iron griddle because it evenly distributes heat and produces a nice crust on the outside of the pancakes. My griddle holds 2 large-size persimmon pancakes.If you don't have a griddle, a regular nonstick frying pan will suffice.
- Reduce heat to medium-low. Add about 1 tbsp. of unsalted butter on the heated cast iron griddlePour ½ cup of the persimmon pancake mixture onto the buttered griddle. I personally like large pancakes, but you can make smaller ones if you prefer.
- Look for bubbles that will form on the pancake's surface. The formation of air bubbles indicates that the pancakes are ready to be turned over. Add another dab of butter to the griddle and repeat the process for the remaining pancake batter.
- Flip the pancake carefully with a pancake spatula and cook for another 1-2 minutes, or until golden brown.
Have you eaten persimmon before?
Let me know your thoughts on these Persimmon Pancakes. A star rating and comment will be appreciated.
11 thoughts on “Spiced Persimmon Pancakes: Breakfast All Day.”
These look amazing and delicious! We love pancakes around here and will have to try these persimmon ones!
I need to try this for my mom, Persimmon is her favorite fruit 🙂 thanks for sharing
looks so yummy ! I would try at home but as most of the times I guess it will not be as good as the yours !
Question about how much persimmon, about how much volume would you estimate that to be? I have persimmon pulp, but don’t know how much to use. Thanks!
The amount of cinnamon and nutmeg is not in the recipe, and you don’t mention when to add the milk. I did make this and it came out gooey. I suspect that is my fault though. I’m not much of a pancake maker. The flavor was not very sweet for what I would expect from a pancake but I think some tweaking could salvage my attempt.
Thanks for stopping by Angela. I appreciate your feedback very much. Pancakes from my experience are usually not sweet. The pancake or maple syrup are poured over it. Glad you tried making it. Keep practicing, practice makes perfect.
I never know what to do with a persimmon. They are usually just decorations for me. But my family loves pancakes. This will be fun to try.
Carrie, thanks for dropping by. Here are a few other persimmon recipes that you will love. https://www.food-explora.com/food-exploras-top-7-persimmon-recipes/
It’s the first time I heard of Persimmon. I’ll have to try it, now that I’m curious to find out what it tastes like. The recipe sounds amazing and the pictures are incredible. Thanks for sharing this recipe.
Benny you will definitely enjoy eating persimmon.