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Pomegranate Banana Pancakes

Pomegranate Banana Pancakes

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1. For the syrup: In a small saucepan, combine all ingredients. On medium-high heat, bring mixture to a boil. Lower heat and simmer until thickened and reduced by half, about 45 minutes to an hour. Remove from stove and let cool.

2. For the pancakes: In a medium bowl, mash the bananas with a fork until no large lumps remain and they are a smooth consistency.

3. In a separate bowl, whisk eggs and add to bananas. Stir in vanilla extract, cinnamon, baking powder, salt, and ½ cup POM Pomegranate Arils.

4. Heat griddle or nonstick skillet on medium heat and spray with cooking spray. Spoon 1 tablespoon of batter per pancake on griddle and cook until golden brown, about 1 minute. Flip and cook for another minute. Repeat with remaining batter. Serve pancakes with a drizzle of POM Syrup and remaining POM Pomegranate Arils.


POM Syrup:

  • 2 cups POM Wonderful 100% Pomegranate Juice
  • ¼ cup coconut sugar
  • 1 cinnamon stick


  • ½ cup POM Pomegranate Arils, plus more for garnish
  • 2 ripe bananas
  • 2 large eggs
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon baking powder
  • pinch of salt

In This Recipe

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POM Wonderful Pomegranate Juice

POM Juice

POM Wonderful Arils
POM Arils
POM Wonderful Pomegranate Juice

Fresh Fruit