How to Make Crepe-Like Persimmon Pancakes for Fall Mornings

I will be totally honest about these crepe-like persimmon pancakes and tell you that I messed up the pancakes and turned these babies into crepes. There was no way I was about to let all the work that goes into harvesting persimmons go to waste. See what you think and give them a try.

Fall brings in crisp air, cozy sweaters, and the perfect excuse to try new seasonal recipes. If you’re looking to add something special to your breakfast routine this autumn, persimmon crepe-like pancakes offer a sweet, tangy twist to a classic favorite. These pancakes, made with fresh persimmon pulp, create a yummy crepe-like pancakes full of fall flavor. Follow this recipe on how to make thin persimmon pancakes for fall mornings, and you’ll have a breakfast that everyone will love.

What Makes Persimmon Pancakes Special?

Persimmons, with their bright orange skin and sweet flesh, peak during the fall, making them a natural choice for autumn-inspired dishes. The persimmon trees are loaded with them during the early fall. Their flavor goes beautifully with warm spices like cinnamon and nutmeg, bringing that cozy fall feeling to your breakfast plate. Persimmon pancakes are not just about great taste. They also offer a healthy dose of vitamins and fiber.

Ingredients You’ll Need for Persimmon Pancake Mix

Before you begin, make sure you have these ingredients on hand:

1/2 cup persimmon pulp (from fresh, ripe persimmons)

1 ½ cups all-purpose flour

3 1/2 teaspoons baking powder

1 teaspoon cinnamon

1/4 teaspoon nutmeg

¼ teaspoon salt

2 tablespoon sugar

2 cups milk (Options Include: 2%, whole, buttermilk, almond milk)

1 large egg

3 tablespoons melted butter 

1 teaspoon vanilla extract

Step-by-Step Instructions for Perfect Persimmon Pancakes

To learn how to make perfect persimmon pancakes for fall mornings, follow these simple steps. You’ll end up with thin, crepe-like, flavorful pancakes with a hint of sweetness from the persimmon.

Persimmon Pulp

1. Prepare the Persimmon Pulp

Start by gathering a few ripe persimmons. If your persimmons are soft to the touch and have dropped from the tree on their own, they’re ready to use. Put them in the pulper and begin mashing with the pestle. You can also cut them in half and scoop out the flesh into a blender or food processor. Blend until smooth to create your persimmon puree. This puree will serve as the base for your pancakes, adding tons of moisture and a mild sweetness.

Dry Ingredients

2. Mix the Dry Ingredients

In a large bowl, combine the dry ingredients. Add the flour, baking powder, cinnamon, nutmeg, salt, and sugar. Whisk them together until fully mixed.

Wet Ingredients

3. Whisk Together the Wet Ingredients

In a medium bowl, whisk the wet ingredients: milk, eggs, melted butter, vanilla extract, and the prepared persimmon pulp. Whisk until the mixture becomes smooth and all the ingredients are fully incorporated.

4. Combine Wet and Dry Ingredients

Pour the wet ingredients into the large bowl with the dry ingredients. Gently stir the mixture using a spatula until combined. 

5. Let the Batter Rest (optional)

Allow the pancake batter to sit for 5 minutes.

Cooking the Persimmon Pancakes

6. Heat the Griddle

Set a non-stick skillet or griddle over medium heat. Add a small amount of butter or oil to the surface to prevent sticking. When the skillet reaches the right temperature, a drop of water will sizzle and evaporate on contact.

7. Cook the Pancakes

Scoop ¼ cup of pancake batter onto the heated skillet. You can use a small ladle or cup to make the pouring easier. Spread it out with the back of a spoon to form a thin circle. Cook the pancakes over medium heat for about 3-4 minutes until bubbles start to form. You’ll know they’re ready to flip when small bubbles form on the surface, and the edges begin to set. After flipping, cook the pancakes for about 1 minutes more.

Turn down the heat to and continue cooking for 10-12 minutes flipping about every minute. The pulp in these pancakes make the cooking time way longer that regular pancakes. It takes a while for them to set up and cook through.

8. Serve and Enjoy

Let them set and cook for about 5 minutes. They will continue to set up while cooling. Once your crepe-like persimmon pancakes are ready, serve them with your favorite toppings. Maple syrup, homemade whipped cream, or honey are great choices. Throw in some crispy bacon and your ready to go.

Tips for Success

• Choose Ripe Persimmons: Make sure they are ripe and soft to avoid any bitterness.

• Don’t Overmix: Stirring the batter too much can result in tough pancakes. Mix just until the ingredients are combined.
• It is also important to make sure you have a hot skillet before adding the batter. It’s all about balance! You will turn it down once you have flipped them.
• Remember that these are crepe-like pancakes. Make sure the batter is thinner, you spread them out thinner, and they cook longer. It takes mine around 10-12 on low heat, flipping continually.
• Let them set up after cooking. They will continue to thicken after you remove them from the griddle.

Final Thoughts

Learning how to make crepe-like persimmon pancakes for fall mornings gives you a chance to embrace the flavors of the season while trying something new in the kitchen. With their warm spices and unique fruity sweetness, these pancakes bring a special touch to your fall breakfasts. Once you try them, persimmon pancakes may just become your go-to recipe for cozy mornings! Plus, there is something special about slowing down, picking and pulping your own persimmons, and then creating something amazing with the pulp!

Delicious Fall Recipes

Easy Persimmon Cookies: Grandma’s Best Recipe

4-Ingredient Pumpkin Cookies: Chewy & Easy

Protein Pumpkin Muffins: En Easy Fall Favorite!

Quick and Healthy Cottage Cheese Pancakes