Printed September 2, 2026
Pomegranate Molasses Pancakes with Kaymak
Fluffy American pancakes get a Turkish makeover with pomegranate molasses swirled through the batter and clotted cream (kaymak) melting on top. It's sweet, tart, rich, and proof that breakfast pancakes can be sophisticated.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk
- 1 large egg
- 3 tablespoons butter, melted
- 3 tablespoons pomegranate molasses, divided
- 1/2 teaspoon vanilla extract
- Butter for cooking
- 1/2 cup kaymak or clotted cream
- Fresh pomegranate arils
- Chopped pistachios
- Extra pomegranate molasses for drizzling
Preparation
Pomegranate molasses is one of Turkey's secret weapons: thick, tart, complex, and capable of transforming any dish it touches. When swirled into pancake batter, it creates ribbons of tangy sweetness that burst against the fluffy, buttery backdrop, while kaymak—Turkey's answer to clotted cream—adds a richness that makes maple syrup seem one-dimensional.
Preparing the Batter
In a large bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, whisk buttermilk, egg, melted butter, 2 tablespoons pomegranate molasses, and vanilla until combined. Pour the wet ingredients into the dry and stir gently until just combined—some lumps are fine. Let the batter rest for 5 minutes while you heat your griddle.
Creating the Swirl
Heat a griddle or large skillet over medium heat and add a small pat of butter. Pour 1/3 cup of batter for each pancake. Immediately drizzle about 1/2 teaspoon of pomegranate molasses over each pancake and use a toothpick to swirl it through the batter, creating a marbled effect. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook another 2 minutes until golden.
Serving with Luxury
Stack pancakes on warm plates. Top each stack with a generous dollop of kaymak, which will begin to melt into the warm pancakes. Scatter fresh pomegranate arils and chopped pistachios over the top, and finish with a final drizzle of pomegranate molasses. The contrast of fluffy pancakes, tart-sweet molasses, creamy kaymak, and crunchy nuts creates a breakfast that feels like a celebration.
