| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 295 | 8g | 4g | 49g |
| sugars | fibre | protein | salt |
| 11g | 2g | 8g | 0.2g |
Every weekend in our South Texas home, the smell of breakfast fills the air. Among the many breakfast recipes I enjoy creating, I must reveal a hearty obsession for a unique fruit-based delicacy – the Cinnamon Persimmon Pancakes. This fabulous fusion of sweet, juicy persimmons and the warm spice of cinnamon captured in fluffy pancake batter pokes at my love for traditional Southern food with an innovative spin. 
A Healthy Breakfast Twist
Perhaps one of the many reasons why I keep returning to these pancakes is the abundance of health benefits that persimmons contribute to the table. Don’t be fooled by the appealing orange façade of the persimmons. Behind their attractive exterior, these fruits hold a robust store of vitamin A, Vitamin C, and dietary fiber, which are essential for overall well-being. The recipe also prudently utilizes cinnamon, known for its anti-inflammatory and antioxidant properties. It’s truly a marvelous blend of taste and nutrition!
The Fusion of Flavors
There’s also something to be said about the bold combination of flavors at work in these pancakes. The sweet, moist persimmons coupled with the spicy warmth of cinnamon create a perfect harmony upon the palate, reflective of the vibrant Tex-Mex flavors I grew up with. The fluffy lightness of the pancakes – thanks to the all-purpose flour soaks up the butter and maple syrup flawlessly, transforming the simple breakfast favorite into an extraordinary morning treat.
In terms of similar dishes, Cinnamon Persimmon Pancakes share a kinship with classics like Blueberry Pancakes or Apple Cinnamon Pancakes. However, they hold their unique charm, thanks to the persimmons. They also pair well with a smoothie for a full and balanced breakfast or with some scrambled eggs and bacon for a bracing brunch. It’s the kind of recipe that fits effortlessly into your morning routine while elevating it at the same time.
In the end, isn’t that what we all look for in a good recipe? Something familiar, yet exciting. Something simple, yet significant. Cinnamon Persimmon Pancakes are carving out their space in my heart and my kitchen, and I’m certain they’ll find a place in yours too. So, here’s to adventurous breakfasts and the sweet simplicity of a Southern kitchen!
What You’ll Need
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons white sugar
- 1 teaspoon ground cinnamon
- 2 eggs
- 1 1/2 cups milk
- 1/4 cup melted butter
- 1 teaspoon pure vanilla extract
- 2 large persimmons (peeled, seeded, and shredded)
- Butter for greasing the pan
- Maple syrup for serving
Method
Step One
Begin by combining the dry ingredients. In a large bowl, mix together the 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of salt, 2 tablespoons of white sugar, and 1 teaspoon of ground cinnamon.
Step Two
In a separate bowl, beat the 2 eggs. Then add the 1 1/2 cups of milk, 1/4 cup of melted butter, and 1 teaspoon of pure vanilla extract. Mix well.
Step Three
Slowly add the wet ingredients into the bowl with the dry ingredients, stirring as you go. Mix until the ingredients are just combined – it’s okay if the batter is a bit lumpy.
Step Four
Add the shredded persimmons to the batter. Stir gently until they are evenly distributed throughout the batter. Set the batter aside and let it rest for a few minutes.
Step Five
Preheat a pan or griddle over medium heat. Grease the pan lightly with butter.
Step Six
Use a ladle or a measuring cup to pour the pancake batter onto the pan. Cook each pancake until it is golden brown on the bottom and bubbling on top, about 2-3 minutes. Then flip the pancake and cook it for another 2-3 minutes on the other side.
Step Seven
Repeat this process until all of the batter is used up, adding more butter to the pan as needed.
Step Eight
Serve the pancakes warm, with maple syrup on the side.
