Persimmon Pancakes

These easy pancakes feature that unsung fall fruit, persimmons!

4.32 from 29 votes

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Prep Time: 10

Cook Time: 5

Total Time: 15

Servings: pancakes

Author: Kris Bordessa

Combine all ingredients except butter in a mixing bowl. Stir until combined.
1 cup all-purpose flour, 2 tablespoons brown sugar, 1 egg, 3/4 cup milk, 2 tablespoons avocado oil, 3/4 cup persimmon, 2 teaspoons baking powder, 1/2 teaspoon sea salt, 1 teaspoon cinnamon
Heat griddle or frying pan on medium heat. Drop the butter on the griddle and spread to coat the cooking surface.
1 tablespoon butter
Spoon about a quarter cup of pancake batter onto the griddle. Cook on each side for 1-2 minutes or until lightly browned.
Serve with maple syrup or honey.

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.
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.