Cornmeal Pancakes with Cinnamon Persimmons

  • Author: Erin Alderson
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2 to 3 servings 1x
  • Category: breakfast
  • Method: stove-top
  • Cuisine: international




1/2 cup whole wheat pastry flour

1/2 cup cornmeal

2 teaspoons baking powder

1/4 teaspoon salt

1/3 to 1/2 cup whole milk

2 large eggs

2 tablespoons melted butter

1 tablespoon maple syrup


2 fuyu persimmon

3 tablespoons melted butter

1 tablespoons maple syrup

½ teaspoon Frontier Co-Op Vietnamese Cinnamon

Pinch of salt

¼ cup toasted walnuts, for topping


  • Combine pastry flour with the baking powder and salt. Add the milk, egg, melted butter, and maple syrup. Give a good stir, until everything is just combined but there might few small lumps left. Let rest while heating the griddle or pan.
  • Heat a skillet or griddle over low to medium-low heat and grease with butter or oil if need be. When skillet is hot (if you flick water onto the skillet, it should sizzle), take a scant ¼ cup of batter and pour onto skillet. Let cook for 1-2 minutes (until the pancakes begins to bubble slightly. Flip and let cook for another 1-2 minutes until pancake is cooked through.
  • To make the topping, cut or cube the persimmon into slices or pieces. Melt the butter in a pan and add the persimmons along with the maple syrup, cinnamon, and salt. Cook, stirring occasionally, until the persimmons are starting to soften but still have a bit of firmness.
  • To finish the pancakes, top with the persimmons, a sprinkle of the toasted walnuts, and a sprinkle of cinnamon.

Keywords: whole wheat pancakes, persimmon pancakes