Rice Cooker Pancake

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This enormous pancake is made in a rice cooker! No need to stand over the stove and flip individual pancakes. Instead, just pour in the batter and let the rice cooker do the work.

Rice cooker pancakes were introduced in Japan a few years ago and became an internet sensation. It’s been on my to-do list the for longest time and with the weekend almost here, I decided to try making one. Or two. Or three. Okay, so I went a little overboard, but I was having so much fun experimenting!

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All you need is a basic pancake batter recipe or even pancake mix if you prefer. There are a lot of article discussing the rice cooker pancake but very few recipes provided, or even how much mix/batter to use. I experimented with different amounts before finding what I think is the ideal amount and it’s the recipe I’m providing below. It doesn’t rise as high some of the others I’ve seen out there, but it cooks very evenly. When I tried to make mine extra thick, this is what happened:

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It looks pretty cool, but the surface of the cake gets overcooked, as you can see by the darker brown color and ends up tasting a bit dry too.

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To make the cake, whisk your batter, grease the interior of your rice cooker pot, pour in the batter, then set a timer and press cook. When it’s done, the surface will actually be pale and a little wet from the condensation that forms from the rice cooker being closed. But if you touch the cake, it should be firm, and a toothpick inserted will come out clean. The cake will also have pulled away from the edge of the pot slightly. As you let it cool down, the condensation will disappear and the cake will shrink slightly (the last photo in this collage is after the cake had cooled). When you flip the cake over, you’ll find a nice, even brown surface.
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When it’s finished, the pancake looks a bit like a Japanese souffle cake. I love that the top is evenly browned. It tastes like a thick pancake, though a bit denser and chewier than normal sized pancakes.

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This is definitely a recipe I’ll be making again. It’s great for a weekend breakfast or brunch, and I love that you can just let the rice cooker do the work while you go about your business.

Rice Cooker Pancake

Ingredients:

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

Directions:

1. In a large mixing bowl, whisk together eggs and milk until completely blended. Add in remaining ingredients and whisk until only small lumps remain.

2. Grease the interior of your rice cooker pot. I used my 10-cup rice cooker with only a cook/warm function. Pour in the batter. If you have a very small ricer cooker, make sure your batter does not reach past the halfway point since the pancake will rise when cooking. Close your rice cooker. If your rice cooker has a timer function, set it to cook for 45 minutes. If it doesn't, set a separate timer for yourself and then press cook. If your rice cooker only has a cook/warm function, the rice cooker will likely go from cook to warm before the 45 minutes is up (mine did it after 10-15 minutes). You can try pressing cook again, but my rice cooker wouldn't let me. I left it on warm and it continued to cook, finishing at 45 minutes. Your cooking time may vary slightly depending on your rice cooker (size, power, etc). You can check on it periodically. When it is done, the cake will have slightly pulled away from the edges of the pan. The surface may look slightly wet, but it is likely from condensation. When you touch the cake, it should feel firm and bounce back. A toothpick inserted should come out clean. Let cake cool a few minutes. Then invert the cake onto a plate (the cake should slide out easily), and the surface of the cake should be brown.

All images and content are © Kirbie's Cravings.

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12 comments on “Rice Cooker Pancake”

  1. I love seeing these things but find they’re often meant for big rice cookers rather than smaller ones like 3-cup cookers. What size of rice cooker did you use? Can the recipe be adjusted for different sizes (and if so, how)? Thanks.

    • I have a 10 cup rice cooker but I’ve seen videos of people making it in the smaller 3 cup rice cookers. You can half the recipe or you can make the full recipe, pour in the batter and stop if it gets past the halfway point. I had so much room left in my rice cooker when this was done that I think the recipe I provided might just fit in a 3 cup. But you may also need to take out a little of the batter, maybe 1/3. I think if you make 1/2 the recipe, you’ll get about the same thickness as mine was whereas if you use more batter, it will be extra thick. The extra thick ones look really nice but the tops of the pancake do get a little overcooked, so I prefer the slightly thinner version.

  2. Thanks for your response. I saw that you modified the instructions — very helpful! Thanks again!

  3. Looks tasty. I want to buy this rice cooker. Please tell me wheher I can make pancakes in it?

  4. Made it this morning in my new rice cooker and it was AWESOME. The brown rice setting was right around the 45 minute mark and it came out perfect. Thanks for the recipe!

    • yay! so glad it turned out well. I just got a new rice cooker and I’ve been wanting to test it out with this too. haha!

  5. I tried this but the inside of the pancake came out uncooked any advice? I left it in the rice cooker over an hour did the tooth pick test.

    • I’m not sure..I haven’t had this happen to me before. What kind of rice cooker are you using? If it’s a smaller rice cooker it will likely take longer to cook and you may need to keep turning it back on because it will shut off periodically. Also did you make any changes to the ingredients?

      • Thanks for replying. I am using a normal size rice cooker warm/cook function. I did substitute the flour for tj’s gluten free all purpose flour. I’m thinking that may be the issue as it may not have had the binding agent so I might try using agar agar. I did press the cook twice during the duration. I will continue to experiment 🙂

      • I have not tried with gluten free flour but I’m also guessing that might be the issue. I think it can be done but it probably needs some tweaks in the recipe

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