Zesty Pomegranate Pancakes

If you’re looking for a way to satisfy some hungry kids in the morning it’s hard to argue with a piping-hot stack of flapjacks. A zing of citrus and pomegranate add new dimensions to this traditional family recipe.  

  • Prep Time

    15 mins

  • Cook Time

    15 mins

  • Serving



  • Dry Ingredients
  • 1 1/4 cup unbleached, all-purpose flour
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1 Tbsp sugar
  • Wet Ingredients
  • 1 cup milk
  • 1 Tbsp butter
  • 1 egg
  • 4oz plain yogurt
  • 1 Tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tsp vanilla extract
  • Toppings
  • 2oz Molassity Pomegranate Molasses
  • 2oz Pure maple syrup
  • Fresh berries and pomegranate seeds


  1. Place all the dry ingredients in a large bowl, and whisk together.
  2. Beat 1 egg until the yolk and white are thoroughly incorporated.
  3. Pour the milk and butter in a microwave-safe cup and heat it for about a minute to melt the butter.
  4. Combine all of the wet ingredients, and whisk together.
  5. Make a well in the center of your dry mixture and add all the wet ingredients. Stir them together gently. Over mixing your batter will make your pancakes tough and chewy. Let your batter stand for about 5 minutes.
  6. Heat your non-stick griddle or pan to about 400 degrees or medium-high heat. Using oil is not recommended as it will reduce browning on the tops of the pancakes.
  7. Pour enough batter onto your pan to form 5 to 6 inch circles. You could make them any size you like, but we like them about this big.
  8. Cook until bubbles breaking all across the top, then flip them over for another minute.
  9. Stir Molassity Pomegranate Molasses together with pure maple syrup, and pour over stacks of plated pancakes. Garnish with fresh berries and pomegranate seeds.

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