Preheat the oven to 425 degrees F, and lightly mist a 10-inch cast iron skillet with non-stick spray.  Line the bottom of the skillet with a circle cut from parchment.

Put the butter on top of the parchment and place the pan in the hot oven to melt the butter.

Crack the eggs into the bowl of an electric mixer, and beat on high speed until pale yellow and a little foamy (about 1 minute).

Add the flour, milk, maple syrup, orange zest, and orange juice.  Beat for 30 seconds, scraping down the bottom and sides of the bowl with a silicone spatula as needed.

Remove the hot pan from the oven and swirl to coat the parchment with butter.

Pour the batter into the pan, and scatter 1/2 cup of the pomegranate arils evenly over the surface.

Sprinkle with sugar and bake for about 20 minutes, or until the pancake puffs, is golden brown and is just firm to the touch in the center.

Garnish with remaining pomegranate seeds and dust with powdered sugar.