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

Note: This post for persimmon pancakes first appeared on November 13, 2011.

The recipe has been edited slightly (made even better with an almond persimmon puree topping!) and the photographs updated.

I’m on a mission to make persimmons the pumpkin of winter time. It’s a lovely winter fruit that doesn’t get the attention it deserves.

Using ripe persimmon puree in baking is just as easy as pumpkin puree and I might even argue, tastier!

Enjoy it in a stack of these hearty, slightly sweet and cozy persimmon pancakes on a cold winter morning.

Text below is original (and therefore 5 years old -fyi)

Happy pancake Sunday!

Previous pancake Sunday recipes, in case you missed one:

• Oatmeal pumpkin pancakes
• Pumpkin protein pancakes
• Apple spice pancakes
• Cinnamon pear pancakes
• Cranberry almond whole wheat pancakes

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.

Then proceeded to spit the entire thing out in disgust.

Have you ever tasted persimmon skin from a hachiya persimmon?

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.

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, with their almost candy-like taste however, actually passed as dessert many a nights when perfectly ripe.

Anything that can do that deserves to be incorporated into breakfast, no?

These persimmon pancakes came out thick, dense and full of the sweet persimmon flavor.

No need for sugar, the fruit does all the work. Just like in my no sugar added persimmon jam which I happen to love on these cassava flour pancakes too.

Toasted almond slices were the perfect thing to balance out the sweetness.

Dessert for breakfast?

Why not?

If you’re looking for pancake recipe that’s a little more protein focused don’t miss these perfect protein pancakes or these pumpkin protein pancakes.

And don’t think persimmons are only good in a sweet capacity. This persimmon salad and persimmon prosciutto panini both prove its flexibility in savory dishes too!