Giant Instant Pot Pancakes Recipes

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GIANT INSTANT POT PANCAKE



Giant Instant Pot Pancake image

Japanese-style rice cooker pancakes are made in an instant pot instead for an easy and fun brunch.

Provided by Kirbie

Categories     Breakfast

Time 50m

Number Of Ingredients 5

2 cups all purpose flour
2 1/2 tsp baking powder
2 tbsp granulated white sugar
2 large eggs
1 1/2 cups milk

Steps:

  • Please note, this recipe is made in the Instant Pot 7-in-1 Multi-Functional Pressure Cooker (6 quart version). I have not tested it with other versions of the Instant Pot. It's my understanding based on comments received that there may be issues making this recipe with certain other versions of the Instant Pot. See my notes section for more details.
  • In a large mixing bowl, whisk together eggs and milk until completely blended. Add in remaining ingredients and whisk until only very small lumps remain in the batter. When measuring out the flour make sure you measure it properly by spooning it into the measuring cup and then leveling off your cup. If you only use the measuring cup to scoop out the flour, you will over-pack your flour which will cause your batter to be too dry which can cause it to then stick to the bottom of the pot when cooking.
  • Thoroughly grease the interior of your instant pot with cooking oil spray (I used a canola oil spray). I recommend giving a few extra coats to the interior bottom of the pot to prevent the cake from getting stuck to the bottom. Pour in batter.
  • Seal lid with vent closed and program instant pot to manual mode. Set pressure to low pressure. Then set to cook for about 45 minutes. 45 minutes will produce a crispy brown top. If you want something a little less crispy, you may want to try a few less minutes. (Update: Some people have reported an issue with their Instant Pot giving an overheating error or burn notice. It appears to be happening with certain models of the Instant Pot such as the 6-in-1 bluetooth version and some of the other newer IP versions. If this happens, you can also try to set it to "rice" mode, low pressure, 45 minutes. If your IP version doesn't allow you to adjust the time in rice mode, readers have reported success using "multigrain" mode and changing to low pressure.)
  • Check on the cake when the Instant Pot indicates it's done cooking. Your instant pot should not have sealed because of the low pressure and lack of liquid. The cake will look quite pale when finished because this is the bottom of your cake. When you touch the cake, it should bounce back with no uncooked batter remaining on it and the cake should be pulling away from the sides. If you cake is not quite done, let it continue to cook on low pressure for a few more minutes.
  • Use a spatula to further loosen cake from the sides of the pan. Sometimes the cake gets a little bit stuck to the bottom, so you just need to carefully peel it away with your spatula. Very carefully, pop the cake out upside down so that the bottom is now the top. The top of the cake should be a golden brown and crispy.
  • Serve with your favorite pancake toppings.

Nutrition Facts : ServingSize 0.25 of a pancake, Calories 320 kcal, Carbohydrate 59 g, Protein 12 g, Fat 3 g, Cholesterol 94 mg, Sodium 78 mg, Fiber 1 g, Sugar 10 g

INSTANT POT PANCAKE RECIPE



Instant Pot Pancake Recipe image

There is no need to flip pancake after pancake-use your Instant Pot makes a giant, fluffy, and mess-free breakfast for large crowds.

Provided by Leah Maroney

Categories     Breakfast     Brunch

Time 55m

Number Of Ingredients 8

2 1/2 cups flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 3/4 cups whole milk
3 tablespoons butter (melted and slightly cooled)
2 eggs
1 teaspoon vanilla extract

Steps:

  • Generously grease bottom and sides of Instant Pot insert with cooking spray, butter, or cooking oil. Set Instant Pot to sauté and heat for 2 minutes.
  • Press sauté button and cook for another two minutes. Do not cook for any longer or the bottom of the pancake will burn.

Nutrition Facts : Calories 257 kcal, Carbohydrate 39 g, Cholesterol 63 mg, Fiber 1 g, Protein 7 g, SaturatedFat 4 g, Sodium 404 mg, Sugar 9 g, Fat 8 g, ServingSize 1 pancake (6-8 servings), UnsaturatedFat 0 g

GIANT INSTANT POT PANCAKES



Giant Instant Pot Pancakes image

Make and share this Giant Instant Pot Pancakes recipe from Food.com.

Provided by Food.com

Categories     Breakfast

Time 45m

Yield 1 pancake

Number Of Ingredients 7

2 1/4 cups flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 1/2 cups milk
2 large eggs
1 tablespoon vanilla extract

Steps:

  • Heavily coat the inside of the Instant Pot with non stick cooking spray.
  • In a large bowl whisk together the flour, sugar, baking powder and salt. Next whisk in milk, eggs and vanilla extract until the batter is smooth. Pour the batter into the prepared Instant Pot.
  • Seal the lid on top and cook on Manual for 40 minutes using the Low setting. The pancake is cooked when a toothpick inserted into the middle comes out clean.
  • Use a rubber spatula to gently loosen the pancake from the sides of the pot and invert on a plate. Serve with your favorite pancake toppings.

GIANT INSTANT POT PANCAKE RECIPE



GIANT INSTANT POT PANCAKE Recipe image

Provided by duckieq

Number Of Ingredients 5

2 cups all purpose flour
2 1/2 tsp baking powder
2 tbsp granulated white sugar
2 large eggs
1 1/2 cups milk

Steps:

  • In a large mixing bowl, whisk together eggs and milk until completely blended. Add in remaining ingredients and whisk until only very small lumps remain in the batter. Thoroughly grease the interior of your instant pot with cooking oil spray (I used a canola oil spray). Pour in batter. Seal lid with vent closed and program instant pot to manual mode. Set pressure to low pressure. Then set to cook for about 45 minutes. 45 minutes will produce a crispy brown top. If you want something a little less crispy, you may want to try a few less minutes. (Update: Some people have reported an issue with their Instant Pot giving an overheating error. It appears to be happening with certain models of the Instant Pot such as the 6-in-1 bluetooth version. If this happens, you can also try to set it to rice mode instead of manual, low pressure, 45 minutes, which seems to solve the issue.) Check on the cake when the Instant Pot indicates it's done cooking. Your instant pot should not have sealed because of the low pressure and lack of liquid. The cake will look quite pale when finished because this is the bottom of your cake. When you touch the cake, it should bounce back with no uncooked batter remaining on it and the cake should be pulling away from the sides. If you cake is not quite done, let it continue to cook on low pressure for a few more minutes. Use a spatula to further loosen cake from the sides of the pan. Sometimes the cake gets a little bit stuck to the bottom, so you just need to carefully peel it away with your spatula. Very carefully, pop the cake out upside down so that the bottom is now the top. The top of the cake should be a golden brown and crispy. Serve with your favorite pancake toppings.

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