Giant Instant Pot Pancake

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Giant, Japanese-style rice cooker pancakes made in the instant pot instead. This enormous pancake is big enough to feed several people. It takes less than 5 minutes to prepare and the instant pot does the rest of the work.

If you recall, I shared a recipe for giant rice cooker pancakes last year. It’s a favorite in our house and so for Easter brunch, I decided to make it again, but to try them in an instant pot instead.
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Surprisingly, I couldn’t find any answers on the internet for how to make a rice cooker pancake in an instant pot. So I ended up going through quite a few trials.

By the end, I had half a dozen of these epic-sized pancakes in my house.

I ran out of milk. Twice.

I went through an entire bottle of syrup. Yikes.

But these came out so delicious! And they are so easy. You barely need to do any work and the instant pot does the rest. You just put in the batter and forget about it until the timer goes off.
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For those who have not tried a rice cooker pancake, it’s not quite the same as classic American pancakes. In addition to being very thick and fluffy, they are also a little chewier and sweeter. And they have a crispy top. But they do taste like pancakes.
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The only thing about this method for making these giant pancakes is that it isn’t faster. It’s about the same cooking time as the rice cooker. I did try to cook them on high pressure, but each time the batter at the bottom of the pot (which actually becomes the top when it’s finished) would overcook before the rest of the cake was done. So I found that low pressure yields the best result.

However, I actually prefer this to cooking it in a rice cooker because when I made mine in my rice cooker, it would switch from cook to warm function and I did have to watch over it more carefully. With the instant pot, I can set it on manual and then just let it be. And if you don’t have an instant pot you can always make it in a rice cooker with this recipe.
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Special Tools for this Recipe

Instant Pot 7-in-1 Multi-Functional Pressure Cooker

Post now updated with video! You can check out all my latest recipe videos on my youtube channel.

Giant Instant Pot Pancake

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

Ingredients:

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

Directions:

  1. 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.
  2. Thoroughly grease the interior of your instant pot with cooking oil spray (I used a canola oil spray). Pour in batter.
  3. 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.)
  4. 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.
  5. 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.
  6. Serve with your favorite pancake toppings.

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46 comments on “Giant Instant Pot Pancake”

  1. I can’t wait to try this. Could you add blueberries or chocolate chips to the batter?

  2. Mine stuck to the bottom of the pan despite my oiling it

    • I’m sorry to hear that. Were you able to get it out in one piece? As I stated in the recipe, I had a few where the cake would get stuck in just one spot (probably a result of uneven heating across the pot), but I was able to pry it off in one piece by slowly prying around it. I also had ones that didn’t get stuck at all. All 6 of mine on low pressure came out in one piece but the ones are high pressure were stuck so much that I couldn’t get it out in one piece. Yours might have been cooked slightly too long which would also cause it to get stuck. Even working with the same type of Instant Pot, the manual low pressure setting will work a little differently for everyone, so yours may have been done a little sooner. One other thing to keep in mind, make sure you don’t miss greasing any spots on the bottom and when you pour in the batter, don’t pour it in so fast that it might push off the oil from the pan. Hope that helps!

  3. This sounds so good. It makes me wonder if I could figure out a way to make pannekoeken in my Instant pot.  Now there would be a childhood treat to introduce to my kids!

  4. This looks really good but I am wondering if it can be done without eggs somehow or by using an egg free premixed batter (and if so, what volume of batter should I use. THANKS. 

    • I’m sure there is an eggfree way but I haven’t tried it myself so I don’t know what that recipe would be. Have you had success with pancake mixes or pancake recipes that are eggfree? You could try adding a batch of that in there.

    • I’m using one now.  The mix to liquid ratio is the same.  I’m also subbing coconut oil

  5. I am trying this now! But my pot keeps saying it is overheating!!! After only about a minute. Please help!

    • I am sorry this is happening to you. I’ve never had an instant pot tell me it is overheating so I’m not quite sure how to help. You might want to add just a few drops off water to the sides of the pot and see if that helps? And make sure you did stir the batter enough so that’s not too thick. It should be liquid with only a few tiny lumps.

      • I’m having the same overheating problem with mine (IP6in1withBluetooth). Had to scrap the first one. Am attempting a second one now, using a bit more milk and a bit less flour. Batter was whisked until thin, per instruction. And I put about 15 seconds worth of spray oil in the bottom of the IP cooking pot. Within a minute received the same “Overheating” Error with a constant beep. Thought about just letting it go, but the constant beeping quickly had me turning the machine off. Unfortunately couldn’t get this one to work for me. And I really like the idea of oversized novelty foods. 

      • I’m sorry to hear that. I wonder if it has to do with certain models having a higher sensitivity. As you can see from my post, I own a different model. You might want to try asking in some IP forums? They usually have people with a lot of experience with Instant Pots that might be able to help. The only other thing I can think of is maybe the oil you used to grease the pot with? I used a canola oil spray. Canola oil has a higher smoke point than some other oils so I’m wondering if you were using an oil with a lower smoke point if it could set off the overheating. I am sorry you weren’t able to get this to work. I know how frustrating it can be to have your ingredients and time go to waste.

      • Okay one more thing. I wonder if the amount of oil spray could also be an issue? While you do want to thoroughly grease so it won’t get stuck, you mentioned 15 seconds of spray which seems like too much. I think I did around 5 seconds (mainly across the bottom and quickly around the sides but not all the way up since I know it doesn’t rise all the way up) and then a few couple extra quick sprays after that for areas that looked like it needed a little more.

      • Yeah I am having the same issue here with the 6in1 Bluetooth. Basically it’s giving a warning that its hitting certain temperatures and alerting you to that fact. I think that is just precautionary on the Manual setting because it’s trying to generate pressure at the expense of all else.

        I’m trying mine on Rice – low pressure for 45 minutes and the temperature is staying below 300F and not triggering the alarms. So we’ll have to see how it progresses.

        Edit: Rice worked on low pressure! I ended up doing about 49 minutes but it turned out amazingly well. Thank you!

      • oooh, thank you for letting me know!! i’m going to update the recipe post for others having that issue.

      • Kirbie,
             Based on what Kendall said,, I attempted the Pot Pancake using the method as described, and I”m happy to say that using the rice function the results came out very well.  A little bit stuck to the bottom of the pan, but in the long run, that’s no big deal. The flavor and texture puts me in mind of “Northern style” cornbread. The sponginess of the pancake does a fantastic job holding syrup and butter, which augment the flavor of the cake itself, which tasted alone is only slightly sweet (a plus in my book).
         Neat recipe and I enjoyed making it!
        Thank you for posting the recipe, and thank you Kendall for providing a “workaround” for the BlueTooth model IP. 

      • yay!! so happy that you got it to work with the rice function!

  6. Why not cook it in a bowl or pan? That would allow you to reduce cooking time and solve the issue of sticking. It would be smaller but would it substantially change it?

    • because of how thick and big the pancake is, I’m not sure it would necessarily cook any faster using another device. For example, a traditional cake this size would take just as long in an oven. And part of the fun is just having such a giant pancake and only it was to see if it could be made in the instant pot. I always love discovering different ways to use the instant pot. And I do think it has several advantages too. I like being able to put it in and then forget about it until it’s done as it frees me up to work on another things. Also it doesn’t emit as much heat so it’s not making my kitchen as hot as if I am hovering over a stove or have this in the oven.

  7. Hello,

    First of all I would like to say that I just love getting your emails every day and I love how creative you are with your recipes! They are very much appreciated and always look forward to getting more! 🙂 

    Second of all, is this at all the same thing as doing it in a crock pot? Is that possible? 

    • Hmm, I think it is similar to cooking in a crockpot but I haven’t tried it in a crockpot. I definitely think it can be done though. And thank you so much for the kind words!

  8. Thank you for sharing this recipe. The kids and I had a lot of fun trying it out. I gave the inner pot an extra thorough spray of PAM and it slide right out when it was done. No sticking at all. The pancake was done at 45 min, but had a pretty hard crust on the bottom (or top, once it is flipped). Is it supposed to be hard? I think I will try it at 40 min next time. Thanks!!! Yum!

    • I’m glad it worked well for you and your kids! Yes, it should have a crispy crust when finished. That’s actually my favorite part though I know traditional pancakes don’t have that. You can definitely try cooking a little less time if you prefer the top to be softer. Or maybe adding some parchment paper to the bottom as well may help that.

  9. It was overheated, but with mine rice cooking button Ik can not get it to 45 minutes, It stays at  12 minutes. (Sorry for my bad english, I’met Dutch)

  10. Thanks for sharing! I’m going to try this a try tomorrow. I couldn’t find anything in the instructions, do you do a quick or natural pressure release for this?

  11. This sounded like a great idea, but for those wanting to do this with gluten free flour, forget about it. Despite using a ton of oil, the bottom was almost  burnt and stuck so badly I had to destroy the pancake to get it out.  Plus, the inside was super gummy 🙁  Thank you for the recipe though. 

    • sorry it doesnt work with gluten free flour.

      • Hi!  I just made this using Cup 4 Cup gluten free AP flour. After 45 minutes, I checked it….was still gooey so I cooked for another 15 minutes. Delicious!  

      • yay, thanks for sharing! so glad it worked with cup 4 cup. That’s my fav gluten free flour

  12. I have the IP-Lux 6 function. I don’t believe I have a low pressure setting. So, could I still successfully make the IP Japanese style Pancake in my pot? Would I need to reduce cooking time, use rice function, or make it in my 7″ spring form cheese cake pan on manual with 1 c water then brown on griddle once done?

  13. Mine stuck everywhere! Tried unsuccessfully to get under but not happening.  I used peanut oil with a brush. Should that make a big difference?

    Only other change was adding grated nutmeg.  Cooked it in a  GoWise 8-quart if that is significant.

    • I’m sorry to hear yours stuck, but I think that both the peanut oil and the 8 quart could have been an issue. I haven’t tried coating with peanut oil but because of its smoking temperature, it’s probably better to use a vegetable oil. As for the cooker, I am not sure of your inner pot dimensions compared to the one for the 6 quart instant pot I used. If it’s wider, or less wide, then you would need to adjust cooking time because your pancake will be thinner or thicker. Also a different pressure cooker may have a different temperature for their low pressure setting so you would also need to adjust for that as well.

  14. I just made the pancake. I followed the recipe to a T, but I think the next time, I will have to try adding a bit more liquid (after reading the comments). I did butter the bottom and low sides quite a bit (because I didn’t want it to stick). It was a bit under cooked at the top, but it was totally stuck (all the hard crust) to the bottom. I managed to take it out and browned it a bit in a pan (as it was doughy). However, it did taste good and it passed my picky eater son’s test. Therefore, I will certainly try it again.

    • hmm, it should have a brown crust but I’m not sure why it was undercooked. I’m glad it passed your son’s test though. You can definitely play around a little with the cooking times.

  15. How much pressure is considered low pressure? Ihave a different pr sure cooker, but would like to try your recipe.  

    • I’m sorry but I don’t know what the exact pressure is on the low pressure setting. You can probably found the information on their website and see if it’s similar to the low pressure setting on your pressure cooker.

  16. I normally make pancakes with buttermilk, do you think that would change the outcome in your recipe?

    • I think it will change the outcome of the recipe. I normally make pancakes with buttermilk too but these are not the classic American pancake. It’s based off of the Japanese rice cooker pancakes. I think the buttermilk may be too rich as I did do a version adding a little butter and it made the cake feel greasy

  17. I am wondering if this pancake can keep and re-heat well. I think I should have asked sooner; I’m planning to take it to work this morning for my colleagues departure brunch. I hope, if it’s cool by serving time that my friends can slip it in the microwave. And, if we like it well enough, that I can make it for myself and reheat it through the week as I live alone.

    • The pancake can keep though I don’t think it reheats as well as regular pancakes. This pancake has a crispy crust when finished and that crust will lose it’s crispiness when stored and reheated.

  18. I just made this and it came out absolutely PERFECT.

    45 minutes on the rice setting, low pressure (which took me a minute to figure out the ‘keep warm’ override part as I’ve only had my IP a few weeks!) I immediately took it out. It slipped out right onto the plate and it was golden brown and perfectly cooked. Dense as all get-out. My husband, 2 teenage boys and I split it for breakfast with berries, whipped cream and a side of bacon. We have 1/3 left over!
    We lived in Japan for a few months but never had anything like these. All their pastries are to die for but tend to be French. The croissants in Kyoto were better than in Paris (sshhhhh!)

    Anyway, thanks for the recipe. I’m thinking of adding pecans and nutmeg next time. I took pictures but I don’t see an option here for adding them but trust me – it was a thing of beauty!

    • thank you for taking the time to share! I’m so happy that you had great success. I didn’t see this in restaurants in Japan, but I’ve seen the rice cooker version on a lot of Japanese youtube cooking channels. I think it’s a popular recipe to make at home.

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