Simple and delicious Homemade Pomegranate Syrup. It’s is a wonderful addition to your pancakes and waffles in the morning or ice cream for dessert.
Happy Valentine’s Day!! What’s for breakfast? How about some pancakes with homemade pomegranate syrup?! It’s so, so delicious, you will be glad you tried it!
Ingredients:
Homemade Pomegranate Syrup
2/3 cup of white granulated sugar
1/2 cup of brown sugar
3 tsp cornstarch
1 cup of POM, pomegranate juice
Buttermilk Pancakes:Â
1 2/3 cups flour
3 tbs sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
4 oz melted unsalted butter
2 eggs, room temperature
1 tsp vanilla extract
1 1/4 cups buttermilk
2 tbs POM, pomegranate juice or fresh pomegranate juice
Directions:
Homemade Pomegranate Syrup:
1. In a small sauce pot, whisk together sugars and cornstarch until incorporated well. Pour in the pomegranate juice, while whisking. Bring the mixture to boil on medium high and lower the heat to medium. Cook the mixture until thickens, whisk frequently. Cook for about 15-20 minutes. Cool completely before serving.
Pomegranate Pancakes:
1. Whisk you wet pancake ingredients until combined. Whisk in your dry ingredients and let the batter stand for about 10 minutes. Cook the pancakes, in a preheated pan, for about a minute or two on each side. Check the pancakes by pressing lightly in the center, if its firm the pancakes are done. Serve with syrup.
Ingredients
- Homemade Pomegranate Syrup
- 2/3 cup of white granulated sugar
- 1/2 cup of brown sugar
- 3 tsp cornstarch
- 1 cup of POM pomegranate juice
- Buttermilk Pancakes:
- 1 2/3 cups flour
- 3 tbs sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 4 oz melted unsalted butter
- 2 eggs room temperature
- 1 tsp vanilla extract
- 1 1/4 cups buttermilk
- 2 tbs POM pomegranate juice or fresh pomegranate juice
Instructions
- Homemade Pomegranate Syrup:
- In a small sauce pot, whisk together sugars and cornstarch until incorporated well. Pour in the pomegranate juice, while whisking. Bring the mixture to boil on medium high and lower the heat to medium. Cook the mixture until thickens, whisk frequently. Cook for about 15-20 minutes. Cool completely before serving.
- Pomegranate Pancakes:
- Whisk you wet pancake ingredients until combined. Whisk in your dry ingredients and let the batter stand for about 10 minutes. Cook the pancakes, in a preheated pan, for about a minute or two on each side. Check the pancakes by pressing lightly in the center, if its firm the pancakes are done. Serve with syrup.
Notes
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Carla says
Ahhhh so sweet! Love to see the valentines made by the the little guy!
Liz says
I will have to try this for sure. I love pomegranates but never want to eat them because of the seeds. Thanks! Looks so delicious 🙂
Angela says
Yum this look amazing, I have a pomegranate tree in my back yard, now I know what i an do with all the fruit that i don’t get around to eating 🙂
Kathie SassyLittleLady says
I’d like to invite you to link up to Show and Tell Saturday at Sassy Little Lady!
http://www.sassylittlelady.com/blog/show-and-tell-saturday/show-and-tell-saturday-4-plus-a-giveaway
Kathie
Amanda says
Hi there! This syrup looks amazing! I am always looking for yummy alternatives to maple syrup on my pancakes. I think this would be delicious in an iced tea, too! Thanks for sharing the recipe. Also, would you mind if I featured it on my blog? I make a weekly post called “wear what you eat” and compare yummy recipes to fashion…you can see some examples here: http://ohmypancake.blogspot.com/search?q=wear+what+you+eat. If it’s okay with you…I’ll use this next week. 🙂
I am so glad I found your blog… you’ve got tons of great stuff!
xo,
Amanda
http://ohmypancake.blogspot.com
Evelyn says
I love new things!! This is such a cool flavor:) Just pinned!
Just dropping in from Live Laugh Rowe to meet you and follow you:)
I would also love to invite you to join Let’s Get Social Sunday and link up your blog and all your social sites at one great place to meet some lovely new friends and gain more followers!! (150 bloggers every week:)
http://www.myturnforus.com/2013/02/lets-get-social-sunday-8.html
Hope to see you there and have a totally awesome day!!
Holly Lefevre says
How delightful! I so want to make this…LOVE pomegranate!
Dorothy @ Crazy for Crust says
I am newly in love with pom so this is great!
Aimee @ ShugarySweets says
I am a new pomegranate lover….and this sounds absolutely perfect!!
Wanda Ann @ Memories by the Mile says
Oh I can’t wait to make some of this. It looks and sounds so so so good to me. I would love for you to share it at my link party going on now at http:www.memoriesbythemile.com/
Hope to see you there. Pinned it too!
Wanda Ann @ Memories by the Mile
Tonia@thegunnysack says
My daughter would go nuts for this! She love pomegranate!
Mackenzie says
This looks delicious! What a great idea for syrup, Lyuba! You are a Featured Favorite this week on Saturday Show & Tell on Cheerios and Lattes! Thanks for sharing with us last week, we can’t wait to see what you’ve been up to this week! Have a great weekend!
Mackenzie 🙂
Brittany Lee says
How long will this keep jn the fridge do you think? IF it’ll last that long in my house! 😉
lyuba says
Hi Brittany! I would say that it will be good for 10-14 days. But this had a good amount of sugar in it and make with bottled juice, so it should be just fine. Keep it in the air-tight container too.
Enjoy!
Brittany Lee says
I cooked this tonight, whisking constantly for 15 minutes, about minute 10 it got thick but I continued. The first time I thought it was because I used half POM Wonderful and apple juice from concentrate. I tried it the second time with the full amount of POM and it was still extremely thick. Almost like candy. Did I maybe cook it for too long?
lyuba says
Hmmm, did you remember to turn the heat back to medium after you brought it to boil? If not, the liqiud may have cooked out. If you did, try adding only one tsp of cornstarch and then add another one if it seems too thin (if adding a second one, dissolve it with a little bit of cold juice first).
Denise D Pryor says
Can you can this syrup in a hot bath?
lyuba says
Hi Denise!
I don’t do any canning so I don’t want o steer you the wrong way. What I remember is that everything had to be boiled, including can, and lids. It had to be properly sealed as well.
I would read about proper canning before trying it for sure.
I’m sorry that I wasn’t much help, I just don’t want to suggest something incorrect to you.