These persimmon pancakes are a tasty way to use persimmons from your backyard tree. When they’re ripe in the fall, mix up a batch of pancakes for breakfast. Get ready for some yum!
Persimmons are really the unsung hero of fruits. Persimmon trees are beautiful in the fall, their bare branches adorned with bright orange fruit.
But if we’re going to be honest with each other, persimmons can be a hard sell. They’re not familiar to many people, making them seem like a weird fruit. And it can be hard to know when they’re ripe. But persist!
These easy persimmon pancakes are a tasty breakfast with the added nutritional punch of fresh persimmons.
Making persimmon pancakes
You can cook these on a griddle — I have a stovetop cast iron griddle that I love — or make them in a frying pan. The benefit of a griddle is two-fold. First, you can cook more pancakes at one time, a valuable thing for family-sized pancake breakfasts. It’s also easier to flip these persimmon pancakes on a griddle — there’s no edge to get in the way, like there is with a frying pan.
Much like the recipe for easy pumpkin pancakes found here, making these persimmon pancakes is just a matter of gathering ingredients and mixing them up.
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Once the batter is combined, spoon it out onto a hot surface. Watch for small air bubbles to start to appear on the surface of the persimmon pancakes and a dullness around the edge near the cooking surface. These are both signals that the pancakes are ready to be flipped.
Related: Plant a Persimmon Tree in your Backyard
Using persimmons
Choose very ripe persimmons for these persimmon pancakes. Slice the stem from the top of each persimmon and use a spoon to scoop pulp into the bowl of a food processor fitted with a plastic blade, then pulse until the persimmon flesh is a fairly smooth consistency.
You can do this with the seeds intact, or remove the persimmon seeds before you process the pulp.
Freezing persimmons
If you have persimmons aplenty and would like to save them to make persimmon pancakes throughout the year, pop them in the freezer. Yep, just as they are. Put the whole, unpeeled persimmon right in the freezer. When you’re ready to use them, set them on a plate to thaw. They will be very mushy after having been frozen, perfect for making these persimmon pancakes!
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Persimmon Pancakes
These easy pancakes feature that unsung fall fruit, persimmons!
Ingredients
- 1 cup unbleached organic all-purpose flour
- 2 tablespoons organic brown sugar
- 1 egg
- 3/4 cup milk
- 2 tablespoons avocado oil
- 3/4 cup persimmon, mashed
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1 teaspoon cinnamon
- 1 tablespoon butter, for frying
- 1/2 cup dried cranberries, optional
Instructions
- Combine all ingredients (except butter and nuts) in a mixing bowl. Stir until combined.
- Heat griddle or frying pan on medium heat. Drop the butter on the griddle and spread to coat the cooking surface.
- Spoon about a quarter cup of pancake batter onto the griddle. Cook on each side for 1-2 minutes or until lightly browned.
- Top with cranberries if desired. Serve with maple syrup or honey.
Notes
Watch for small air bubbles to start to appear on the surface of the persimmon pancakes and a dullness around the edge near the cooking surface. These are both signals that the pancakes are ready to be flipped.
Nutrition Information:
Yield: 8 Serving Size: 1 gramsAmount Per Serving: Calories: 319Total Fat: 16gSaturated Fat: 2gUnsaturated Fat: 0gCholesterol: 26mgSodium: 153mgCarbohydrates: 38gFiber: 1gSugar: 5gProtein: 6g
I tried these today with purée from ripe Hachiya persimmons from my tree.
I used a food mill to obtain the purée as it leaves behind the skin, seeds, etc.
I added 1/2 teaspoon of vanilla.
The pancakes came out fairly dense and flat, but the flavor was good. Next time I will reduce the persimmon purée to 1/2 cup and whip the egg white separated from the yolk, then fold it into the batter. Hopefully that will produce a lighter pancake.