- Prep-time: / Ready In:
- Makes 4 servings
- Serving size: ¼ of recipe
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These fluffy pomegranate pancakes are a burst of sunshine, even in the middle of winter. Fresh orange and grapefruit sections add bright citrus notes, while pomegranate arils folded into the batter make the pancakes sparkle from the inside out. They feel special enough for a holiday brunch yet simple enough for a cozy weekend morning.
Tips
DIY Pancake/Waffle Mix: If you keep a jar of DIY Pancake Mix on hand, these come together even faster. Simply use 2 cups + 3 tablespoons of the mix in place of the flour, flaxseed, baking powder, baking soda, and salt.
Citrus Shortcut: Instead of supreming the oranges and grapefruit—which can take some finesse—simply peel them and slice them into rounds or bite-sized chunks, picking out large pieces of white pith. You’ll get all the bright, juicy flavor with none of the fuss.
For more inspiration, check out these tasty ideas:
- Chocolate Pancakes
- Oatmeal-Lemon Pancakes with Raspberry-Date Syrup
- Chocolaty Black Bean Pancakes
- Gluten-Free Crepes
By Ellen Boeke,
Ingredients
- 2 navel oranges
- 2 grapefruit
- 1½ cups unsweetened, unflavored plant-based milk
- 2 tablespoons pure maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon pure vanilla extract
- 2 cups white whole wheat flour
- 2 tablespoons flaxseed meal
- 1 tablespoon low-sodium or sodium-free baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ cup pomegranate arils
- 2 tablespoons pomegranate molasses
Instructions
- Remove 1 teaspoon zest from one orange; set aside. To make supremes, slice off the tops and bottoms of oranges and grapefruit. Place an orange flat side down on a cutting board. Slice off the skin and bitter white pith from top to bottom. Holding the orange over a bowl, slide a knife between a section and membrane. At the core, turn the knife and cut between the other side of the section and the membrane. The supreme will drop into the bowl. Repeat to remove all supremes. Repeat with the remaining orange and the grapefruit.
- In a medium bowl whisk together milk, reserved orange zest, maple syrup, lemon juice, and vanilla.
- In another bowl, whisk together flour, flaxseed, baking powder, baking soda, and salt (or use DIY Pancake Mix; see tip in recipe intro). Stir dry mix into milk mixture just until combined. Let stand 5 minutes. Fold pomegranate arils into batter.
- Heat a large nonstick skillet over medium. For each pancake, spoon ⅓ cup batter into skillet, working in batches. Cook pancakes 3 minutes or until edges are firm and bottoms are lightly browned. Flip pancakes; cook 2 to 3 minutes more or until cooked through. Keep pancakes warm in 200°F oven while cooking remaining pancakes.
- Serve pancakes topped with orange and grapefruit supremes. Drizzle with pomegranate molasses.
Per serving (¼ of recipe): 433 calories, 88 g carbohydrates, 11 g protein, 3 g total fat, 0 g saturated fat, 0 g cholesterol, 372 mg sodium, 12 g fiber, 27 g sugar
Note: Nutritional information is provided as an estimate only.
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