For the pancakes: combine flour and baking soda in a bowl and set aside.
In a separate bowl, whisk eggs, honey, yogurt, milk, and extract together; combine wet and dry ingredients.
Grease a nonstick skillet and pour batter a little at a time into the skillet to form a pancake. Wait until batter starts bubbling and then carefully flip the pancake over to cook the other side. Repeat this process until all pancakes are made.
For the compote: place satsumas, sugar and pomegranate seeds in a small saucepan and bring to a boil; reduce heat to a simmer for 10 minutes, using a wooden spoon to break down the satsumas.
For the mascarpone: combine ingredients in a bowl and use an electric mixer to whip everything together.
To assemble: stack pancakes on top of one another and top with a dollop of mascarpone and a scoop of the compote. Drizzle with honey or maple syrup and enjoy!
*The number of pancakes this recipe yields will depend on the size of your pancakes