I’ve chatted a bit about different varieties of whole wheat flour before but I always feel like it’s worth revisiting. My go-to wheat flour for pancakes is almost always whole wheat pastry flour. Using pastry flour keeps the texture of the pancake lighter than a more traditional hard wheat flour would be.

In addition to pastry flour, I’ve also found I love using Einkorn flour as a 1:1 substitute for the pastry flour. Einkorn is such a warm, light flour. Of course, you can always swap in all purpose or your favorite gluten-free mix!

Frontier Co-op has a few different varieties of cinnamon that range from the slightly sweet, like this Vietnamese cinnamon to Korintje cinnamon, which is a bit on the spicier side. Each cinnamon has root in different cuisines and I’ve started to use different varieties for different uses. A far cry from the three year-old cinnamon I’d often find pushed back in my cupboard.

I realize I’m pushing towards the end of persimmon season since we’re officially in hoshigaki time. However, if you can land your hands on fresh, persimmons make for such a lovely pancake topping.

Of course, you can always swap them out for another firm, cooler-weather fruit such as apples or pears.

Finally, the walnuts are optional but I’m a texture person who almost always needs a little crunch. Toasted pecans would work well as a substitution or go with sunflower seeds for a non-nut crunch.