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)
These persimmon pancakes are made with the pulp of the sweet persimmon fruit and full of almond flavor. They’re a delicious winter breakfast!
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?
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, 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.
Toasted almond slices were the perfect thing to balance out the sweetness.
Dessert for breakfast?
- 4 ripe persimmons
- 1 cup white whole wheat flour
- 1 teaspoon baking powder
- generous pinch of kosher salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 egg
- 1 tablespoon melted coconut oil
- 1/2 teaspoon vanilla extract
- 3/4 teaspoon almond extract, divided
- 3/4 - 1 cup milk of any kind (I use an unsweetened almond/coconut blend)
- Slice the tops off of the persimmons and scoop the flesh out into a food processor. Process until pureed. Set aside.
- Combine the flour, baking powder, salt and spices in a medium bowl.
- Add the egg, coconut oil, vanilla extract, 1/4 teaspoon of the almond extract and 1/2 cup of the persimmon puree to the bowl.
- Slowly whisk in 3/4 cup of the milk until well combined. Add up to a 1/4 cup more if needed for a more "pourable" batter. Batter will be on the thicker side.
- Grease a large skillet with butter over medium heat. Place the batter on the hot skillet in about 1/4 cup scoops and cook for 1-2 minutes per side.
- Make the persimmon topping by combining the remaining persimmon puree with the remaining 1/2 teaspoon almond extract in a small sauce pot over medium-low heat. Let simmer while pancakes cook, stirring often.
- Top pancakes with the persimmon puree and toasted sliced almonds if desired.