Check out my new book!

“A Publishers Weekly top ten pick!”

Try Something New for Breakfast – Make these Persimmon Pancakes

May contain affiliate links. Please see my privacy policy and affiliate disclosure.

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!

persimmon pancakes on a white dish with a red charger and a glass of milk

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.

Related: Make a DIY Pancake Mix for the Pantry

ingredients for persimmon pancakes in a white bowl

Related: Breakfast Ideas to Start Your Day Right

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.

Top these pancakes with a drizzle of maple syrup or homemade ginger syrup.
persimmon pancakes on a griddle, raw side up

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 extremely mushy after having been frozen, perfect for making these persimmon pancakes!

persimmon pancakes on a white dish with a red charger and a glass of milk

★ Did you make these persimmon pancakes? Don’t forget to give it a star rating below!

Persimmon Pancakes

Persimmon Pancakes

Yield: 8 pancakes
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

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

  1. Combine all ingredients (except butter and nuts) in a mixing bowl. Stir until combined.
  2. Heat griddle or frying pan on medium heat. Drop the butter on the griddle and spread to coat the cooking surface. persimmon pancakes on a griddle, raw side up
  3. Spoon about a quarter cup of pancake batter onto the griddle. Cook on each side for 1-2 minutes or until lightly browned.
  4. 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 grams
Amount Per Serving: Calories: 319Total Fat: 16gSaturated Fat: 2gUnsaturated Fat: 0gCholesterol: 26mgSodium: 153mgCarbohydrates: 38gFiber: 1gSugar: 5gProtein: 6g

Did you make this recipe?

Share an image on Instagram and tag @attainablesustainable with #attainablesustainable!

Click to save or share!

Meet the Author

Kris Bordessa

Kris Bordessa founded Attainable Sustainable as a resource for revitalizing vintage skills. Her book, Attainable Sustainable: The Lost Art of Self-Reliant Living (National Geographic) offers a collection of projects and recipes to help readers who are working their way to a more fulfilling DIY lifestyle.

1 comment… add one
  • Diane Rodriguez Jan 5, 2020, 6:18 am

    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.

Leave a Comment