The invention provides a persimmon-sorghum rice nutritional pancake, and belongs to the technical field of food processing. The persimmon-sorghum rice nutritional pancake is made from, by weight, 150-200 parts of sorghum rice flour, 15-50 parts of fresh persimmons, 100-180 parts of water, 30-70 parts of eggs, 2-5 parts of sugar, 2-5 parts of salt, 7-12 parts of salad oil, 0.1-0.3 part of sodium polyacrylate, 0.1-0.3 part of sodium hexametaphosphate, 80-100 parts of rice flour, 50-60 parts of yam powder, 100-200 parts of pure milk, 10-20 parts of bacon, 8-12 raisin grains, 8-10 parts of black sesame seeds and 5-8 parts of butter. The persimmon-sorghum rice nutritional pancake is rich in nutrient elements needed by a human body, has the strong permission aroma, greatly promotes the appetite of people and has the great taste due to the fact that all the materials are natural food materials.