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.
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 3/4 cup Greek yogurt and 1/4 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.
Pomegranate Yogurt Pancakes
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.
Ingredients
- 2 cup all purpose flour
- 1/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 extra large eggs
- 1 1/2 cup plain Greek yogurt
- 3/4 cup milk
- 1/4 cup extra virgin olive oil
- 2 cup pomegranate arils
- 3/4 cup maple syrup
- 2 TBS pomegranate concentrate
Instructions
- 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 1/3 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.
Notes
If pomegranate isn't in season, add blueberries or chopped strawberries.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 493Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 67mgSodium: 529mgCarbohydrates: 83gFiber: 4gSugar: 43gProtein: 14g
Love pomegranates. I am enjoying them in my salads but can eat them just on their own. Delicious.
What a great pancake recipe! I could eat pomegranate all day long, but have never thought of using them in and on top of pancakes. Love it!
Set me a place at the table this morning!
Love pomegranate and it’s finally around at the markets again 😀 Sooo I’m likely inhaling all the seeds I can get my hands on! Never thought of topping pancakes with these little red goodies – have to keep that in my mind! Thanks for the inspiration!
Sabrina, I baked pomegranate rails inside the pancakes, too, so these babies are smothered in pomegranate. Like I said, my family adores pomegranates!
I’d love this stack for breakfast in the morning. Yum!
No one does pomegranate anything better than you! You’re the champ. Great pictures, super recipe. Just an all around good post! Thanks.
hee! hee! Thanks, John! Yeah, we just can’t eat enough pomegranates!
I love pomegranates, these pancakes look wonderful!
“Weird zombie shows”?? What’s going on in your house 😉 And the kids are behaving ?! Your post really made me smile – and the pancakes look amazing.