In a bowl, mix dry ingredients together until fully combined.
In a separate bowl, whisk together wet ingredients.
Add wet ingredients to dry, and mix until just incorporated. Do not overmix batter.
Heat non-stick griddle at medium, melt butter for cooking and pour ¼ cup batter onto griddle.
Cook until bubbles form on top, then flip. Pancakes should be golden brown. Repeat with remaining batter.
Meanwhile combine maple syrup and pomegranate reduction in saucepan over low heat or warm through in microwave.
Serve pancakes with orange slices and pomegranate seeds (optional) and generous pours of syrup.