In a large bowl combine flour, sugar, baking powder, baking soda, salt, and all spices. Set aside.
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Ingredients
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Ingredients
In a large bowl combine flour, sugar, baking powder, baking soda, salt, and all spices. Set aside.
In a medium bowl, whisk together buttermilk, eggs, vanilla extract and melted butter. Pour wet ingredients into dry ingredients and mix until just combined, making sure not to overmix.
Heat butter in a large frying pan over medium-low heat. Pour batter into pan using a 2 tbsp (30 mL) scoop. Allow to cook for 1-2 minutes, or until golden brown and bubbles start to form. Flip, and cook an additional 1 minute until golden brown. Keep pancakes warm until ready to serve.
To serve, drizzle with Homemade Pomegranate Molasses, or prepared pomegranate molasses and sprinkle with pomegranate seeds, if desired.
Loved this recipe. It was a twist on the pancakes that I isullynmake and everyone in the house really enjoyed them. It was an easy to follow recipe and will definitely make them again. I did receive the Vanilla extract complimentary for testing purposes.
Melanie Paige | July 19, 2018
Delicious recipe!! I am gluten free and I love the way these pancakes turned out. I added a tad more vanilla extract for extra sweetness and covered the pancakes in jelly rather than syrup.
Chelsea Dram | July 18, 2018
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