Subscribe

Get our recipes to your inbox.

Will Cook For Smiles

Homemade Pomegranate Syrup {recipe}

by 25 Comments

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.

Homemade Pomegranate Syrup

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!

Today is my baby boy’s first Valentine’s day at school! I hope it goes well, we worked all night on the valentines for his classmates. He did help me gluing the doily hearts onto red squares. The valentines came out very cute! I also put some lollipops onto them but it’s a surprise.
We also made something very special for his teacher. He really has an amazing teacher, she is so sweet and patient and the kids in class love her. So when I saw this post form Uncommon Designs, I knew this is what we had to make:
My boys love pancakes, it’s their favorite breakfast. So, I made them something special. I figured they were tired of the plain old maple syrup on their pancakes, so I made them some homemade pomegranate pancakes! It turned out to be the best syrup, we’ve ever tasted! Give it a try!

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

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.

5 from 1 vote
Print

Homemade Pomegranate Syrup {recipe}

Author Lyuba Brooke

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

  1. Homemade Pomegranate Syrup:
  2. 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.
  3. Pomegranate Pancakes:
  4. 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.

Recipe Notes

Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.

 

_________________________________________________________

Make sure you follow me through your favorite blog reader (bloglovin or other), subscribe to e-mail or follow me through social media of your choice to keep up with the recipes!

pinterest  facebook  googleplus  instagram  twitter

_______________________________________________________

Lyuba

I love hearing from all of you so please leave a comment! I do my absolute best to answer all the comments. For immediate help, please message me on Will Cook For Smiles Facebook page.

subscribe via email

Reader Interactions

Comments

  5. Amanda

    February 16, 2013 at 1:45 am

    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

    Reply

  6. Evelyn

    February 18, 2013 at 4:12 pm

    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!!

    Reply

  12. Mackenzie

    February 22, 2013 at 6:33 pm

    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 🙂

    Reply

    • lyuba

      April 2, 2014 at 7:44 pm

      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!

      Reply

      • Brittany Lee

        April 3, 2014 at 12:09 am

        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?

        Reply

        • lyuba

          April 3, 2014 at 9:29 pm

          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).

          Reply

        • lyuba

          October 29, 2018 at 11:39 am

          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.

          Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.