Pomegranate Orange Pancakes with deliciously sweet Orange-Maple Glaze are packed with zesty & bright flavors, and are incredibly light and fluffy (thank you aquafaba)
I have made a LOT of pancake recipes in my day, like Italian pancakes, fluffy blender pancakes, berry smoothie pancakes, gluten-free pumpkin spice pancakes, banana corn pancakes, even chocolate chip pancakes but these Pomegranate Orange Pancakes with Orange-Maple Glaze are by far my favorite. Made with fresh orange juice, seasonal pomegranate and spiked with orange zest, they actually taste refreshing. Who would have thought, A REFRESHING pancake recipe during the winter!
Not only are Pomegranate Orange Pancakes with Orange-Maple Glaze packed with bright, fresh flavors, they’re incredibly light and fluffy too. The batter starts to plump while it’s resting and as soon as the batter hits the hot griddle, they puffed like magic, thanks to our aquafaba egg.
Have you tried this aquafaba egg yet? I happened to use chickpea brine in my Vanilla Cupcake recipe and talk about being pleasantly surprised. This “egg” replacer yielded the most remarkably light and fluffy results, so I just knew that this would be a perfect fit for pancakes. I mean, who doesn’t want fluffy pancakes? (click on the cupcake link for more info on aquafaba).
I could have used berries or bananas in this recipe but I decided on using ruby red, nutrient packed pomegranates. Pomegranates pack a punch when it comes to antioxidant power. Pomegranates also amp up the flavor because their fleshy seeds are refreshingly, tart and sweet. WIN-WIN!
Even though pomegranates are more of a fall/winter fruit (Oct-Feb), their crisp & sweet flavor actually reminded me of warmer days which is very much welcome now that we have a little snow on the ground. Then add on the orange infused, maple glaze and OMG, talk about a party in your mouth, a tropical, zesty party!
Let’s get this party started
for the pancakes
- 1 cup all-purpose flour or gluten-free flour of choice
- 1 tb. evaporated cane sugar
- 1/2 tsp. baking soda
- 1/2 tsp. himalayan sea salt
- 1 aquafaba egg
- 3/4 cup coconut milk coffee creamer
- 1/4 cup orange juice
- 2 tsp. lemon zest
- 1/4 tsp. vanilla extract
- 1/2 cup-3/4 cup pomegranate seeds
- oil or dairy-free butter for griddle
for the glaze
- 1 1/2 cups confectioners sugar
- 3 tb. orange juice
- 1 tb. pure maple syrup (or agave)
Preheat oven to 200° and make sure rack is placed in the center (or set oven on warm).
- In your standing mixer, add 3 tablespoons of chickpea brine (aquafaba) and set on high. Allow mixer to "whip" liquid 5-7 minutes, or until peaks form.
- While brine is mixing, in a medium bowl, whisk together flour, baking powder, baking soda and salt.
- Gently add creamer, orange juice, zest, and extract into the whipped aquafaba. Whip a few times to incorporate then add in flour mixture and whisk until combined.
- Fold in pomegranate seeds. Let batter rest while griddle heats up (5 minutes).
- With griddle on medium low, melt butter, drizzle with oil or lightly spray. Spoon 2 tablespoons of batter onto the hot pan and cook until bubbles start for form on top and then flip over and cook until golden brown (2 minutes per side).
- Place pancakes in oven proof container then repeat until all the batter has been used.
make the glaze:
- whisk together confectioners sugar, orange juice and maple syrup. Serve with warm pancakes as drizzle or dip.
*Depending on the time of year, blueberries or raspberries are a great option to use in place of pomegranate seeds.
I have also made these pancakes using Bob's Red Mill 1-to-1 GF flour and they also turned out nicely with the aquafaba egg. If using a different GF flour, be sure to see if xanthan gum is needed.
***This glaze also makes for a wonderful cupcake topping or even can be used as a dip for freshly sliced fruit.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 682Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 36mgSodium: 279mgCarbohydrates: 132gFiber: 15gSugar: 80gProtein: 12g
Nutritional information is only an estimate based off of using an online calculator. Numbers will change depending on brands used.
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Are you tired of hot oatmeal and toast? Are you looking for a way to brighten your morning? Maybe you need a new breakfast idea for Christmas morning. Maybe you want to hold onto this recipe and use it for a special family brunch. Either way, print it, share it, pin it, tag it, then make it! You won’t regret it!