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.

Top view of pancakes in a syrupy plate next to persimmons.

🌟Why you’ll love this recipe

  • 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 in this recipe

Ingredients to make pancakes like flour, persimmon, milk, sugar, egg, and spices.
  • Persimmon pulp – 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. 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 2/3 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.

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.

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.

🥞 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.
Stack of pancakes with syrup drizzling over the top.

🥞 More Persimmon Recipes

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

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.
Author: Candice Walker

Persimmon Pancakes

5 from 2 votes
Print Recipe Save
These fluffy, sweet persimmon pancakes are made with persimmon pulp for a wholly unique flavor and they're ready in 20 minutes!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American
Diet: Kosher, Vegetarian
Servings: 4
Calories: 255kcal

Equipment

Ingredients

  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 tbsp sugar
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp cloves
  • 1/4 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.

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 1/4 cup measuring cup instead of 1/3 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?I’d love to hear what you think! Leave a Review to let us know how it came out, if you have a successful substitution or variation, or anything else.

3 Comments

5 from 2 votes (2 ratings without comment)

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