Instant Pot Pancake Recipes
GIANT INSTANT POT PANCAKE
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
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
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
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
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.
INSTANT POTATO PANCAKES
These crispy, crusty, delicious potato pancakes are nothing more than cold instant mashed potatoes shaped into patties and browned in butter. A sprinkle of chives adds color and flavor.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Whisk together water, egg and salt in a large bowl until salt has dissolved. Stir in dry potato flakes until incorporated. Stir in 1 tablespoon of chopped chives; season with black pepper and cayenne pepper.
- Heat oil and butter in a large skillet over medium-high heat. Swirl the pan to combine.
- Divide potato mixture into four equal portions and shape into pancakes. Place the pancakes in the pan and reduce heat to medium. Cook until a well-browned crust has formed onto the bottom of the pancakes, about 10 minutes. Flip each pancake and flatten slightly. Cook until other sides are browned, 7 to 8 more minutes.
- Transfer to plate; top each pancake with a dollop of sour cream and sprinkle each with 3/4 teaspoon chives.
Nutrition Facts : Calories 135.2 calories, Carbohydrate 8.3 g, Cholesterol 54.9 mg, Fat 10.5 g, Fiber 0.7 g, Protein 2.7 g, SaturatedFat 4.6 g, Sodium 345.5 mg, Sugar 0.4 g
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