Start your day off right with these ruby studded pomegranate yogurt pancakes. They are made with olive oil and yogurt, easy to whip up and are incredibly moist and delicious. Find more of my pomegranate recipes.
While the internet and foodie magazines are filled with pumpkin recipes, there’s another fall favorite that is just starting to make it’s appearance. Yes, it’s the pomegranate. YAY!
Our small pomegranate tree has about a dozen fruits on it. That’s barely a week supply for my family. Although the pomegranates we purchased last week weren’t super sweet, my kids quickly inhaled their bowls of pomegranate everyday. And I just love adding pomegranates to everything, including these pomegranate yogurt pancakes.
You would think that the best pancakes are made with buttermilk and not yogurt. But really, both ingredients have very similar properties. Both are acidic, tangy and made from milk. The acid in both buttermilk and yogurt helps the leavening and create a light and fluffy pancake.
But buttermilk goes rancid quickly in the fridge, but I always have yogurt on hand. And it lasts a long time! So I am always baking with yogurt, like this Yogurt Plum Cake. In fact, I stopped baking with buttermilk completely. If you have a recipe using buttermilk, I have an easy substitution so you can swap it out with Greek yogurt.
For every 1 cup of buttermilk, substitute with ¾ cup Greek yogurt and ¼ cup milk.
Is it safe to eat pomegranate seeds?
Pomegranates are a wonderful fruit that originates from Iran and is very popular in middle eastern cuisine. Don’t be intimidated by it. They may be time consuming to peel open, but the process is simple and easy.
The pomegranate is made in segments, like oranges, and within each segment is filled with ruby red pomegranate seeds, or arils. Each red aril is filled with delicious pomegranate juice with a white edible seed in the center. The entire aril, including the seed, is edible.
The pomegranate seed is full of fiber and the juice is rich in antioxidants and vitamins. This is why the pomegranate is considered such a super food and the pomegranate yogurt pancakes give you everything you need to start your day!
Have you cracked open a pomegranate yet this year? Need to learn how? I’ve got our favorite method on how to seed a pomegranate here!
How to store pomegranate yogurt pancakes
I don’t know about your family, but in my house these pomegranate yogurt pancakes didn’t last long because they were inhaled after the second day! But, if you are making a large batch of yogurt pancakes you can store them in the refrigerator or freeze them. In the refrigerator, the pancakes should keep for 3-4 days.
To freeze them, place the yogurt pancakes in a single layer on baking sheet and freeze overnight or until frozen. Then simply transfer pancakes to a resealable plastic freezer bag. The pancakes can be frozen for up to 2 months.
- 2 cup all purpose flour
- ¼ cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 extra large eggs
- 1 ½ cup plain Greek yogurt
- ¾ cup milk
- ¼ cup extra virgin olive oil
- 2 cup pomegranate arils
- ¾ cup maple syrup
- 2 TBS pomegranate concentrate
- In a medium sized bowl whisk together flour, sugar, baking powder, baking soda and salt.
- In a separate bowl whisk together eggs, yogurt, milk and olive oil.
- Fold in dry ingredients into bowl containing wet ingredients until lumpy batter is formed. Do not over mix.
- Turn on electric griddle or heat your large non-stick skillet over medium-high heat.
- Pour approximately ⅓ cup of batter onto griddle and spread it to form a flat circle.
- Cook until small bubbles form on pancakes, about 2 minutes, then add approximately 2 Tablespoons of pomegranate arils.
- Cook for another minute or two or until the top edges of the pancake starts to cook.Flip pancakes over and cook until done, about 3 more minutes.
- Place cooked pancake on a plate and cover with foil. Continue cooking the rest of the pancakes until the batter if finished.
- For the pomegranate syrup, combine maple syrup and pomegranate concentrate.
- Serve pancakes with pomegranate syrup and remaining pomegranate arils.
If pomegranate isn't in season, add blueberries or chopped strawberries.
Amount Per Serving: Calories: 493Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 67mgSodium: 529mgCarbohydrates: 83gFiber: 4gSugar: 43gProtein: 14g