Delicious Pepita Pancakes w Persimmon Compote Recipe

Image Credit – Kelsey

These pepita pancakes w persimmon compote are fluffy, nutty, and perfectly balanced with a naturally sweet fruit topping. The crunchy pumpkin seeds add texture to soft pancakes, while the warm persimmon compote brings a cozy, seasonal flavor. This recipe is ideal for breakfast, brunch, or a relaxed weekend treat.

Perfect for Breakfast or Brunch

Pepita pancakes w persimmon compote are versatile enough for many occasions. Serve them as:

• A cozy family breakfast
• A seasonal brunch dish
• A comforting weekend treat

They pair beautifully with warm beverages like coffee, chai, or herbal tea. You can also customize the pancakes with spices such as cinnamon or nutmeg to enhance the flavor of the persimmon compote.

Pepita Pancakes w Persimmon Compote Recipe

Prep Time, Cook Time & Servings

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 3–4 people (8–10 pancakes)

Ingredients

For the Pepita Pancakes

• 1 cup all-purpose flour
• 1 tablespoon sugar or maple syrup
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup milk (dairy or plant-based)
• 1 egg (or flax egg for vegan option)
• 1 tablespoon melted butter or oil
• ⅓ cup pepitas (pumpkin seeds), lightly toasted
• ½ teaspoon vanilla extract

For the Persimmon Compote

• 2 ripe persimmons, peeled and diced
• 2 tablespoons water
• 1–2 tablespoons honey or maple syrup (adjust to taste)
• ¼ teaspoon cinnamon (optional)
• 1 teaspoon lemon juice

Instructions

Step 1: Make the Persimmon Compote

Add diced persimmons, water, sweetener, and cinnamon to a saucepan over medium heat. Cook for 8–10 minutes, stirring occasionally, until the fruit softens and becomes jam-like. Stir in lemon juice and set aside to cool slightly.

Step 2: Prepare the Pancake Batter

In a bowl, whisk flour, sugar, baking powder, baking soda, and salt. In another bowl, mix milk, egg, melted butter, and vanilla. Combine wet and dry ingredients gently. Fold in toasted pepitas without overmixing.

Step 3: Cook the Pancakes

Heat a non-stick pan or griddle over medium heat and lightly grease it. Pour ¼ cup batter per pancake. Cook until bubbles form, then flip and cook until golden brown. Repeat with remaining batter.

Step 4: Assemble and Serve

Stack warm pancakes on a plate and spoon generous amounts of persimmon compote on top. Sprinkle extra pepitas if desired.

Serving Suggestions

• Serve with Greek yogurt or coconut yogurt
• Drizzle with maple syrup
• Pair with coffee, chai, or herbal tea.

Tips for the Best Results

To get the most out of your pepita pancakes w persimmon compote, use ripe persimmons for the compote and lightly toast the pepitas before adding them to the batter. This brings out their natural flavor and gives the pancakes a richer taste.

Serving the pancakes warm with freshly made compote ensures the flavors blend perfectly, creating a restaurant-style experience at home.

This pepita pancakes w persimmon compote recipe is a comforting way to enjoy seasonal flavors in a wholesome breakfast. The contrast between fluffy pancakes, crunchy pepitas, and sweet persimmon compote makes every bite satisfying. Whether you’re hosting brunch or enjoying a quiet morning, this recipe is sure to impress. Let us know in the comments if you tried this recipe or added your own twist.

Frequently Asked Questions

Delicious Pepita Pancakes w Persimmon Compote Recipe

These pepita pancakes w persimmon compote are fluffy, nutty, and perfectly balanced with a naturally sweet fruit topping. The crunchy pumpkin seeds add texture to soft pancakes, while the warm persimmon compote brings a cozy, seasonal flavor.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Breakfast

Cuisine French

Servings 4

Ingredients

  

For the Pepita Pancakes

• 1 cup all-purpose flour
• 1 tablespoon sugar or maple syrup
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup milk dairy or plant-based
• 1 egg or flax egg for vegan option
• 1 tablespoon melted butter or oil
• ⅓ cup pepitas pumpkin seeds, lightly toasted
• ½ teaspoon vanilla extract

For the Persimmon Compote

• 2 ripe persimmons peeled and diced
• 2 tablespoons water
• 1 –2 tablespoons honey or maple syrup adjust to taste
• ¼ teaspoon cinnamon optional
• 1 teaspoon lemon juice

Instructions

 

• Add diced persimmons, water, sweetener, and cinnamon to a saucepan over medium heat. Cook for 8–10 minutes, stirring occasionally, until the fruit softens and becomes jam-like. Stir in lemon juice and set aside to cool slightly.
• In a bowl, whisk flour, sugar, baking powder, baking soda, and salt. In another bowl, mix milk, egg, melted butter, and vanilla. Combine wet and dry ingredients gently. Fold in toasted pepitas without over mixing.
• Heat a non-stick pan or griddle over medium heat and lightly grease it. Pour ¼ cup batter per pancake. Cook until bubbles form, then flip and cook until golden brown. Repeat with remaining batter.
• Stack warm pancakes on a plate and spoon generous amounts of persimmon compote on top. Sprinkle extra pepitas if desired.

Keyword Pancakes, Pepita Pancakes w Persimmon Compote