Pumpkin Persimmon Pancakes

Pumpkin Persimmon Pancakes
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 104.0
  • Total Fat: 1.8 g
  • Cholesterol: 15.4 mg
  • Sodium: 237.0 mg
  • Total Carbs: 20.0 g
  • Dietary Fiber: 0.9 g
  • Protein: 2.9 g

View full nutritional breakdown of Pumpkin Persimmon Pancakes calories by ingredient


Introduction

Using Bisquick Heart Smart mix, these pancakes are delicious! They taste like fall weather! Using Bisquick Heart Smart mix, these pancakes are delicious! They taste like fall weather!
Number of Servings: 12

Ingredients

    2 cups Bisquick Heart Smart mix
    1 cup lactose-free, fat-free milk
    1 large egg
    1 cup pumpkin puree, cooked
    2 tsp granulated sugar
    2 tsp unpacked brown sugar
    1 tsp vanilla extract
    1 tsp ground cinnamon
    1/2 tsp ground nutmeg
    1/2 tsp ground cloves
    1 medium fuyu persimmon, ripe

Tips

*Use vanilla infused sugar instead of regular granulated sugar. (Add 1-2 split vanilla beans per cup of granulated sugar in an airtight jar, let sit 1-2 weeks before using).
*Homemade vanilla extract can be used by adding 4-5 split vanilla beans per cup of vodka or light rum to an airtight jar, let sit 1-2 weeks (or more) before using.


Directions

Mix ingredients, through cloves, together in a mixing bowl until just combined. Chop your persimmons into a fine dice. Fold them into the batter. In a skillet over medium heat, drop batter by 1/3 cupfuls and cook until batter is dry along the sides. Flip pancake and cook until the other side is done, about 1 minute.

Serving Size: 1 pancakes (1/3 cup batter)