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.
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.