Pomegranate Pancakes
Elevate your breakfast game with these stunning Pomegranate Pancakes, a vibrant twist on the classic pancake recipe. Fluffy and golden, these pancakes are studded with bursts of juicy pomegranate seeds that add a refreshing pop of flavor and a delightful texture. The batter, infused with vanilla and crafted with a touch of melted butter, strikes the perfect balance between light and indulgent. To top it off, a homemade pomegranate maple syrup, slightly tangy and beautifully sweet, ties the dish together in the most irresistible way. Ideal for a weekend brunch or a special morning treat, these pancakes are as visually appealing as they are delicious. Garnish with extra pomegranate arils for added color and crunch, and serve warm! Whether you're impressing guests or treating yourself, this eye-catching recipe is guaranteed to bring joy to the table.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 2 tablespoons Granulated sugar
- 1 large Egg
- 1.25 cups Milk
- 2 tablespoons Unsalted butter (melted)
- 1 teaspoons Vanilla extract
- 0.5 cups Pomegranate seeds (arils)
- 0.5 cups Maple syrup
- 0.25 cups Pomegranate juice
- 1 teaspoons Butter or oil (for cooking)
Instructions
In a large bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar.
In a separate bowl, beat the egg, then mix in the milk, melted butter, and vanilla extract until well combined.
Pour the wet ingredients into the bowl with the dry ingredients and gently fold until just combined. Be careful not to overmix; a few lumps are okay.
Fold in the pomegranate seeds, ensuring they are evenly distributed throughout the batter.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
Using a ladle or measuring cup, pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook for 2-3 minutes, or until small bubbles form on the surface and the edges look set.
Flip the pancakes and cook for another 2-3 minutes, or until golden brown. Repeat with the remaining batter.
While the pancakes are cooking, prepare the pomegranate syrup: In a small saucepan, combine the maple syrup and pomegranate juice. Heat over low-medium heat for 5-7 minutes, stirring occasionally, until slightly thickened. Remove from heat and let cool slightly.
Stack the pancakes on plates, drizzle with the pomegranate syrup, and garnish with additional pomegranate seeds if desired.
Serve warm and enjoy your delightful pomegranate pancakes!
Nutrition Facts
Calories |
1784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 319 mg | 106% | |
| Sodium | 1519 mg | 66% | |
| Total Carbohydrate | 315.0 g | 115% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 169.6 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 452 mg | 35% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1039 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
