Persimmon Almond Pancakes

These persimmon pancakes are made with the pulp of the sweet persimmon fruit and full of almonds. They’re a delicious winter breakfast!

Happy pancake Sunday!

Previous pancake Sunday recipes, in case you missed one.

This week persimmon is the fall fruit of choice. Up until last winter I can’t recall ever having a persimmon. I’m sure I did in a dessert at one point or another, but I had never eaten the fruit whole. So, I bought one, brought it home and then stared at it on the counter wondering how the heck to eat the thing. I assumed it was like an apple, just wash and bite into it so, after a few days when I thought it felt ripe enough that’s exactly what I did.

Persimmon Almond Pancakes

Then proceeded to spit the entire thing out in disgust.

Have you ever tasted persimmon skin? Don’t. It’s the most bitter, chalky tasting nastiness ever.

Some quick googling informed me that was not how you eat a persimmon at all. Rather, you cut off the top and scoop out the flesh. Kind of how you would with a kiwi (although their skin is actually edible.) So that’s what I did and the fruit redeemed itself with a deliciously sweet and juicy flesh.

Persimmon Pancakes

After that first shaky encounter, we ended up having quite the relationship over the winter months. It might be the only fruit in history that has ever pulled off the whole dessert by itself thing in my mind. No matter how sweet and in season any other fruit is, I’ve never considered it dessert. It’s fruit, not a substitute for chocolate, ice cream or cookies. Persimmon, however, actually passed as dessert many a nights when perfectly ripe. Anything that can do that deserves to be incorporated into breakfast, no?

These pancakes came out thick, dense and full of the sweet persimmon flavor. No need for sugar, the fruit does all the work. Toasted almond slices were the perfect thing to balance out the sweetness.

Dessert for breakfast?

Persimmon Almond Pancakes

Why not?

Persimmon Almond Pancakes
Prep time
Cook time
Total time
These persimmon pancakes are made with the pulp of the sweet persimmon fruit and full of almonds. They're a delicious winter breakfast!
Serves: 2
  • ½ cup AP flour
  • ½ cup whole wheat pastry flour
  • ½ cup milk
  • pulp from 1 persimmon
  • ¼ cup toasted sliced almonds
  • 1 egg
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ teaspoon vanilla extract
  1. Combine all ingredients in a medium bowl and whisk together.
  2. Pour batter onto pancake skillet or pan that has been heated to medium and greased.
  3. Cook for 1-2 minutes per side until pancakes are cooked through.


Have you ever had a persimmon?

What’s your favorite winter fruit?


  1. says

    Ha! I had the same experience with a persimmon last year. So gross! I couldn’t get that taste out of my mouth for 5 hours or so. But that’s just the Hachiya type of persimmon – the Fuyu type is short and squat, and can be eaten hard like an apple. Soooo delicious. Ca’t wait to try them in pancakes!

    • Running to the Kitchen says

      Ah, good to know! Might have to look out for the Fuyu type next time. I’ve seen them before but didn’t realize you could eat them differently.

  2. says

    I tried persimmon for the first time a couple of years ago, but made the mistake of eating the skin. Not pleasant! I’ll have to give them another try (sans skin).

    Your recipe sounds great! Love the addition of the almonds. I bet that gives the pancakes a little more staying power.

  3. says

    This is hands down the most tempting pancake recipe of your series (in which all your pancake recipes sound wonderful!). I eagerly await persimmon season every year and then never eat as many of them as I should. I must try these!

  4. says

    Ah-mazing. I will have to keep this in mind if I have a few leftover persimmons! I have a whoooole bunch (both kinds) from the farmer’s market the other day, and I have great plans for them! Did you use the Hachiya kind? They’re the kind that go totally gooey. If you try the Fuyu kind, you can eat them like apples while they’re sorta firm, but yeah, peel the skins!

    • Running to the Kitchen says

      haha, go figure that these got declined! I’ve stopped trying to understand their “system” just drives me nuts! But, thanks :)

      • Susan Puetz says

        Hm. I am making them now and maybe I’m doing something wrong, but there was not nearly enough liquid. I added milk (probably doubled it) and they wouldn’t stick together or cook through. Then I added an egg, and still they are not holding together. Perhaps I did something wrong.

  5. says

    Wow ! I would have done the same thing with the fruit. I did not know you scoop it out. My inlaw grows hundreds of thouse and then throws them out, cause no one eats them. The color looks very unattractive to me, so I have never eaten the fruit.

  6. Whanz says

    Here in the Philippines, we called that “HOT CAKES”. Pan cake or hot cake is easy prepare, as long as we know the procedure on how to do it. This cake is really great for the afternoon snacks or perfect to prepare for the visitors.

  7. says

    I am making these now and had to add milk-persimmon+egg alone was not enough to make it into even a spreadable batter- maybe my persimmons aren’t juicy enough?

    • Running to the Kitchen says

      oh wow, I definitely left out the milk in that recipe by accident! You’re spot on, there should definitely be some in there. Sorry about that!

  8. Krystal Arnold says

    Hello! I had a craving for persimmon (my grandma used to make the pudding) and thought pancakes would be a great idea. I searched this out and found this recipe. Looking forward to making them! Thanks for havin this recipe. I am curious as to what the white sauce is you have in the pictures. It looks like a great replacement for syrup, which I think would be too much for the persimmon. Would you mind sharing the recipe for the sauce with me?

  9. marlies says

    I made these for breakfast today with a persimmon cranberry sauce and they were out of control! great idea with the almonds!

  10. mommy mccormack says

    I’m a huge persimmon fan as I grew up eating these fall delights. The recipe sounds amazing, I’ll try a batch after posting this. I wanted to give a little helpful advice that seems to throw most people with this fruit. The fuyu persimmon is eaten firm with no soft spots, like an Apple. The darker the Orange color the better and more sugary it will taste. The hachiya persimmon is a bit different, you still want a dark Orange color but in order to be able to eat this one (skin and all) with no bad taste it needs to be soft. I’m talking over ripe soft for most other fruit. It needs to feel like you can turn this thing to mush with one squeeze, I know this doesn’t sound appetizing to most, which is why people end up getting to eat under ripe persimmon from time to time. If hachiya persimmon is eaten even a little under ripe you’ll get anything from chalky taste to taking the moisture out of your mouth :-) . Most don’t enjoy eating such a soft fruit and opt for the firm fuyu, but for recipes, get a properly ripe hachiya and you don’t need to peel the skin, just pure and enjoy! Hope this helps.

  11. Shani says

    There are several varieties of persimmon. There are baking persimmons and persimmons that taste perfectly fine to eat. You bit into what was probably a “Hachiya” persimmon (it is very red-orange and heart shaped). Those are just nasty. The jiro persimmon (pale orange and shaped like a tomato) is not chalky nor bitter and has a mild (slightly pumpkin-ish but better) flavor.


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