Whisk together flour, baking powder, sugar, ginger, and cinnamon into a large bowl.

In another bowl, whisk together eggs, greek yogurt, orange juice, milk, melted butter, vanilla and orange extract until combined. Slowly whisk the wet mixture into the dry mixture just until combined. The resulting should be slightly lumpy yet still combined so don’t overmix.

Heat a griddle or skillet over medium to medium-low heat. Grease the hot surface with butter. Drop ¼ cup of pancake batter on the griddle. When bubbles begin to form on top, lift the pancake halfway up to see if it’s golden brown and crisp at the edges. If it is, flip the pancake and cook until golden brown on both sides. Remove to a plate with a spatula.

Repeat with the remaining batter and filling, adding more butter to the griddle as needed and cooking several pancakes at a time. Serve immediately with butter, pomegranate seeds and maple syrup.