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.
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.
Taste and Texture
This is an Instant Pot version of the popular Japanese rice cooker pancake, so please do not expect it to taste like American pancakes or flapjacks. Rice cooker pancakes are very thick, with a tight crumb giving them a slightly chewy texture. And they have a crispy top and are sweeter than traditional pancakes.
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.
Special Tools for this Recipe
Instant Pot 7-in-1 Multi-Functional Pressure Cooker (6 Quart Version)
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Giant Instant Pot 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 milk
Instructions
- 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.
Video
Notes
- This is an Instant Pot version of the very popular Japanese rice cooker pancake. It is not a giant American pancake. The texture is thick, a little dense, slightly chewy, sweet with a crispy top. If you want a traditional pancake, I also have a giant Instant Pot version of traditional butermilk pancake: https://kirbiecravings.com/instant-pot-buttermilk-pancake/
- I created this recipe several years ago. Since then, Instant Pot has made some changes to their newer models. The 6 quart version I link to above is no longer the same 6 quart version I purchased years ago. The newer Instant Pot models have a "burn" notice detection for when there is too little liquid in the pot and it won't let you cook the pancake directly in the pot. Some readers have commented that switching to rice mode fixes this issue, but it doesn't seem to be a fix for all models. For a recipe that works with all models of the Instant Pot, check out https://kirbiecravings.com/instant-pot-buttermilk-pancake/ instead, which uses the pot inside pot method.
- Unfortunately, this recipe does not work if you try the pot inside pot method because the cake will come out too gummy and dense.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Related Recipes
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Big and Fluffy Baked Buttermilk Pancakes
So i cheated and used a box mix. So despite that not bad but fun. It was a bit doughy but I don’t have an instant pot, i have a Mueller multi cooker. 45 min was too long and it started to burn after 30 but it was done.
I used the rice cooker setting low pressure manual time setting max was 15. So when it beeps, just restart.
We’re glad you enjoyed it!
I got a “Burn Notice” too.
I’ve got the Instant Pot Nova Plus from Costco. The rice setting didn’t help. Multigrain worked.
DON’T RELY ON THE INSTANT POT’S TIMER. Since it never reaches full pressure, the timer never starts!
Since I failed to start a separate timer, the pancake turned out a little bit over-done. It was very tasty. I will make it again. My alterations: I used 1 cup of buttermilk and 1/2 cup of whole milk.
Yes, as mentioned in the post, different IP models will yield different results. Thanks for sharing your experience – we’re glad it worked for you!
The description of the finished pancake was accurate. It is a dense cake that is sure to fill the void quick. Unfortunately, I believe that if you purchased your instant pot in the last 3-4 years you will see that “burn” warning very early in the heat up. There was no option on multigrain to go to low so I abandoned that idea and went to rice cook setting. It initially gave an option for preset time of 12 minutes or 15 minutes at low. It converted to “auto” p retry quick and cooked at that auto setting for approximately 30 minutes. The cake was indeed done but stuck to the bottom. I used an olive oil spray and gave two generous coatings to almost puddling on the bottom but still could not get it to release. Not sure if the initial “burn” warning did me in or not. I love you experiment with my instant pot but I think I’ll throw up the white flag on this one.
Tried this. Followed directions perfectly and had to go the multi grain cook method. Seemed to take well over 20 minutes before it started it’s countdown. Was a bit difficult to take out. looked good, but pancake not fluffy. Seemed very dense and heavy. It tasted ok. Not sure if I’ll try it again.
As mentioned in the post, this is an Instant Pot version of the popular Japanese rice cooker pancake, so please do not expect it to taste like American pancakes or flapjacks. Rice cooker pancakes are very thick, with a tight crumb giving them a slightly chewy texture. They are not supposed to be fluffy.
Will this work the same if i use regular pancake mix? Aunt Jemima specifically.
We haven’t tried it with pancake mix – let us know if you do and how it worked!
Love love love! Lif you had tried the Big Ed’s establishment and love their pancakes this is for you!
We’re glad you love it!
Hi Kirbie, every time when I see this huge pancake recipe I get really excited to make it. I do not have a IP but a CPE instead.
I would like to try to make this recipe vegan proof.
I’m thinking to mix it like this:
2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
2 tbsp granulated white sugar
2 flax egg (flagseed)
1 banana (vegan egg substitute)
1 1/2 cups plantmilk
1 1/4 tsp vanilla extract
What settings would you recommend to use and do you think it would work or would you replace something?
I would love to hear from you.
Sorry, but without testing these changes we can’t say how that will work.
A bit late on this trend but I figured I’d share my try on this recipe.
I’m gluten & milk/dairy intolerant so I sub’d Bob’s Red Mill 1-1 Gluten Free Flour Mix for the Flour and Whole Foods brand Oat milk and added an extra Tbsp sugar. I used my Instant Pot 6Q Duo Evo Plus to make it. Sprayed the pot with coconut oil spray and cooked it on Rice-> Custom -> Low Pressure for 42 mins. Definitely took some time (probably an hour all together) and was a little hard to get out of the pot, but once I got the stuck bottom free around the edges, it flipped right out. My fiancé and I enjoyed it. Definitely would be good for a brunch! I would need to mess around with the timing a bit more, perhaps 40 mins but then a few mins on keep warm. But overall, it came out pretty well. I appreciate all the tips above, so here’s my tweaks.
thank you for taking the time to share!
I made this with a 6qt instant pot viva. I followed the recipe plus a dash of vanilla. I did encounter the burn issue so I switched it to multigrain low pressure and timed it in my phone. I made sure to spray the holy hell out of the pan with cooking spray but it still stuck pretty impressively. The texture is about that of a steamed bun and there was a crispy top layer. Definitely not insta worthy looks wise but not terrible it’s alright
thank you for sharing your experience
I tried it today in 3 qt IP, halving the ingredients. Got BURN message after a few min. Happened to me for the first time since using IP! Well, I did not want to waste the dough so I scraped it as much as I could from the bottom (it started to cook already, and was somewhat lumpy), added couple of tablespoons of Ricotta and 1 tsp of vanilla, re-mixed (still in IP inner pot) and then transferred to a skillet. Cooked 15 min covered on medium, 5 min on the other side uncovered, and it came up Fantastic! Will not be doing it in IP, but definitely a keeper for skillet preparation.
thank you for sharing your results!
I tried this several different times with 2 different IPs and could not get it to work. I am using 6qt models just like the directions, and make the recipe exactly as stated every time. I have the Ultra 60 and I have tried it on pressure manual low and it will not go from preheating to cooking cycle because it never gets to pressure. Tried it on rice setting but you cannot modify the time on it and it will get a burn warning. Try the cake setting and it gets a burn warning before starting cook cycle. So I tried this 2 more times in my Duo Plus 60 and again… Manual Pressure cook on low…. gets burn warning and will not start cooking cycle. Try oatmeal mode and again, burn notice. Made a fresh batch and tried it again but cannot modify rice mode and it says burn when using. So I have tried nearly every possible way to do this in 2 brand new IPs that are the most popular models on Amazon. I really wanted this recipe to work but I just don’t understand all the positive reviews. I have never had so much trouble getting a recipe to work in these pots.
Hi Jonathan. I understand your frustration, especially since you tried several times. I am pretty sure I know why it didn’t work for you though. You mention you had 2 brand new IPs. Instant Pot has updated their models several times since they first came out. So even though you are using a 6 quart, it’s not quite the same as the original and older versions. As I state in my notes, the newer versions added a safety feature which doesn’t allow the Instant Pot to start working when there isn’t enough liquid. This did not exist in the older model. For a while, I did contemplate removing this recipe since it doesn’t work with newer models, but many people still own the old models and use them (like me) so the recipe still works for many. For those who only own a newer model, I do provide a recipe that does work in the recipe notes section. It’s not the same pancake and it does require an insert, but it will work. I hope you will try that recipe instead.
I try making it in my Ninja Foodi. As it gains pressure I get a water warning. Adding water doesn’t help. Any advice?
Sorry I am not familiar with the Ninja Foodie.
Hi Carol,
I just made a pancake as well using the Ninja Foodi. It asked to add water. I ignored it and the pancake was indeed baked. The Ninja switched over to warm after I ignored the “add water” message. I left it in 30 more minutes and the pancake came out good.
thanks for sharing!
You know what might work? If we pour the batter inside a Foodi pan, which can be resting on top of wire insert. Then we can add some water to the bottom…..
the problem with that is that the pancake is only steamed which makes it gummy. When it’s poured directly into the pot, the heat of the pot is also cooking the pancake
Just made it using the multigrain, low pressure function for 45 minutes and turned off the keep warm setting with the Instant Pot Duo. It turned out great, according to my husband who has made the rice cooker version before. It did take longer than 45 minutes because it stayed in the On mode for over 15 minutes. It was really spongy with a crisp top. Thank you for adding the troubleshooting tips and this delicious recipe!
I’m so glad this worked out for you!
This was excellent! I doubled the ingredients for my 10qt. and it did stick to the bottom which prompted for a “burn” notice. I quickly switched over to multigrain setting and realized it doesn’t count down the time for you so you will have to set the timer, no big deal! I cooked it for 45 minutes total and I highly recommend you use parchment paper. Just lay it right in there and it won’t burn or anything! Great job, excellent recipe, and beautiful presentation!
I’m glad you enjoyed the recipe and it worked in your IP. Thanks for sharing your experience and tips!
Can you use store bought pancake mix to make a IP pancake?
this particular style of pancake is a Japanese type of pancake. It’s not the same as classic American pancakes so it won’t work with a store-bought mix.
This is one of the first things I made with my IP -LUX 6q.. I was a little nervous since I am an IP newbie. It turned out great! I read up on it and knew it would be more of a bread pudding texture and taste, so that didn’t suprise me. We ate it with Syrup and whipped cream. Before the kids had their 3rd bite, they were already asking me to make it the next weekend.
Yay! So happy it worked for you!
I just finished making this recipe after finding it yesterday. I have a IP Smart 60 and I got the overheat message within minutes on manual, but since I read all of your notes and all of the comments, I expected that. I can’t adjust the rice setting for higher than 14 minutes, so I tried the multigrain at 45. I made the recipe as-is, other than adding a teaspoon of vanilla extract. The IP never started the countdown, but I checked after about 40ish minutes and it looked done. I had heavily coated the bottom and up the sides about 2 inches with a good bit of butter. I was able to loosen it with a spatula and hardly anything stuck, just a tiny bit here and there. It got a beautiful brown crust and is nice and springy. We did find it bland, though. Which isn’t surprising, as there isn’t any flavoring in it at all. 🙂 So next time, I’ll play around with adding some spices and/or other flavored extracts, like almond. Or maybe some lemon extract and spread some lemon curd over it when it’s done. Overall, though, definitely a keeper!
I’m really glad you got it to work for you!
I feel like I’m taking crazy pills! We looooooove this recipe but even with low pressure, covered in olive oil, only 40 min instead of 45 min the bottom is just SO cooked on it’s literally trash. Can’t get it off without soaking it in the sink. The pancake is so delish we hate losing so much and wasting food. What are we doing wrong?!
Olive oil actually might be the problem. I always used canola oil spray. Olive oil has a lower smoke point than canola oil so I am guessing that is what is causing it to burn/overcook the pancake into the bottom of the pan. Also, not sure if this is an option for you, but you can buy a nonstick inner pot for the Instant Pot (it’s about $20). I recently bought one and the cake doesn’t stick to the bottom at all when I use the nonstick pot.
I have an 8qt duo. I tried this recipe but the pot never came to pressure. I read the instructions and notes and used the multigrain, low pressure option. It was “on” for 45 mins. I decided to check my seal. The pancake was cooking so I sealed it back up to try again. Still not coming to pressure after 30 mins. Now getting hungry and cranky but the cake looks almost done. Its pulling away at sides and browning on bottom. I seal the pot one more time and set it with multigrain, 20 it still hasn’t started the countdown. I really want this to work any ideas anyone?!
Even though your Ip isn’t doing a countdown, it sounds like the cake is cooking. You can set a manual timer and remove cake when it is ready. Cake is done when it pulls away from the sides, toothpick inserted comes out clean.
I also used an 8 quart duo. But got the burn notice. So I tried to do pan in pan it failed sort of. I dropped time by ten min but think it should have gone the full 45. Taste was not good to dense and rubbery. Will try again cuz this just looks soooooo good. Any recommendations will be accepted. Lol.
As I noted in the recipe, the pan in pan recipe doesn’t work for this one. I tried it many times when I realized not every Instant Pot model will let you cook directly in the pot but because of the nature of the recipe, steaming the cake this way will make it dense and rubbery which is why I don’t recommend that method. If you are going to use pan in pan method, please try this recipe instead: https://kirbiecravings.com/instant-pot-buttermilk-pancake/
Hello,
I have the 8 in 1 crockpot express. The 8 quart version. I tried it on low and the cake was done and starting to burn before it even got to pressure. It was delicious but slightly burned so I whipped up another batch and tried it on the rice/grains setting. 24 minutes on this setting turned out a beautiful golden cake. It was delicious. Thank you
Thanks for your comment! I’m happy to hear it works in the crockpot express!
I have the same model. Mine gave me the E6 error very shortly after building pressure. Probably 10 mins? Anyway we opened it and the pancake was completely perfect. I think 45 mins would have produced a piece of coal.
Thanks for sharing your experience!
I don’t typically comment, but since there were mixed reviews on this recipe, I thought it might be helpful. I made this after my brother-in-law successfully made it, and I was intrigued by the idea. I added 1 1/2 tsp. vanilla (just because we like vanilla) and used almond milk. It’s not very sweet, so be generous with the sugar if you’d like it sweeter, but my children and I still enjoyed it as written. I sprayed the pot well and cooked it on the IP rice setting at low pressure for 45 minutes and it came right out – no sticking.
I’m so glad this came out well for you!
I am new to instantpot. I have the 8 qt 10in1. I used the multigrain setting but changed the time to 1 min. It was a bit overcooked. If I had used quick release that would have saved it. It is worth trying again down the road as I don’t like to make quinoa on the stove because you can’t walk away.
I give 5 stars because I believe if I had the 6 qt with manual setting it would work. I was experimenting.
Thanks for trying it out! I hope you experiment some more and get it to work perfectly with the 8qt. I don’t have an 8 qt so unfortunately I haven’t played around with trying to get it to work with that version
If you have a cuisinart pressure cooker. Don’t bother with low pressure. 45 minutes on simmer is perfect. Great recipe!
Thanks for sharing!
I made this in a 6-qt. 7 in 1 multi-use programmable Duo. My burn sensor went off almost right away, so I switched it to the multigrain setting. I went to check on it after about 30 minutes, and it *still* hadn’t pressurized…so when it clicked on after about 40-45 minutes, I actually opened it up…and it had cooked perfectly while pressurizing! My 7-year-old son even had seconds!
so glad this worked out for you! Yes, it doesn’t need to fully pressurize for it to cook, which I think confuses some people.
I have the IP Nova Plus (6 qt, I think) and I had the exact same thing happen. Turned out great!
Would it b possible to use pot in pot method for giant pancake. It always goes to burn in my ip and cake consistancy,
It should work but I don’t know how long it will take to cook
Tried this with the mealthy multipot, used low temperature and low pressure setting, came out perfectly. With a topping of salted caramel sauce to make this a very comforting breakfast…
I’m so glad it worked out for you!
I don’t have a manual button on my IP, and I have the same one as you apparently, which you have linked in your post. Do you mean that you used the button that says pressure cook and set to 45 min?
The one I linked is the one I bought but it seems they may have updated it since I purchased. If you look at the recipe video (around 31-32 seconds), it shows mine which has a manual mode. As long as you are able to adjust to low pressure cook for 45 minutes, it should work.
I’m guessing you don’t recommend adding fruit to this recipe. thinking apples or blueberries since the cooking time is long enough for the fruit. My experience with my IP is expect some trial and error… but this is a fun recipe with great possibilities for fillings in the batter,, thanks for a fun recipe,
The fruit adds more moisture which makes it harder for the cake to cook completely, so I don’t recommend it. You could probably use dried fruits though.
I just made this tonight. From the photos I thought it might be a bit eggy, but to my delight it was quite cakey. I coated the liner with Pam for Baking (has flour in it) and cooked it for 40 minutes. It did stick a little, but I got it out with a plastic scraper. It was just golden on the bottom and pleasantly crispy, but not hard at all. We had it for dinner. It was absolutely delicious, DH loved it and we’ll make it often. I might increase the sugar a bit and add vanilla as mentioned in the comments. I may also try to line the inner pot with parchment or perhaps foil.
I will say the top did not look quite done-it was a bit sticky-but that was just the very top, it was cooked perfectly all the way through.
Thank you for sharing.
I’m so glad you enjoyed! Thank you for sharing your results!
How would you adapt this recipe for the 8qt? 1.5x recipe?
I’m sorry, I don’t have an 8qt to test with so I am not sure
I had the same problem as many others in that my instant pot displayed “burn” almost immediately after sealing. However, I cancelled the manual setting and switched to “Rice” mode. Even though I wasn’t able to adjust the time it didn’t matter since it never came to pressure and started counting down. I used my timer and set it to the suggested 45 minutes and it came out perfect! It does make a large pancake and it’s very dense and filling so we had leftovers that I toasted in a skillet with butter the next morning (yummy). For those who have had trouble with the pancake sticking to the pot, I have to suggest my very favorite accessory – the nonstick cooking pot! I did spray it with a little oil just in case and it slid right out. All in all, a great addition to my recipe arsenal, especially when we have company for breakfast. Thanks for that!!
thanks for sharing your results!
This sounded interesting,until I saw the timing. 45 min. for a pancake? I can make regular or oven baked pancakes in half the time! Even a regular cake doesn’t take that long. I use my pc to make things quicker and/or better, not longer.
As I state in my post, this is not a quick recipe. However, there are many advantages of making this recipe in the Instant Pot. By using the IP, your kitchen won’t heat up like it would if you were cooking this in the oven, which is really great for summer days. You can also just put it in and then go about doing other stuff, so you’re not having to check on it constantly, flip, etc. Also, this makes one very giant pancake. Not a regular pancake. If you tried to make this size in the oven or on the stove it would take you about the same time as the IP. It would not be cooked in half the time.
I have to tell you, this recipe hasn’t worked at all for me. I have the Duo 80 7-in-1 (8 Quart), which doesn’t have a “manual” button. I tried Pressure Cook with Low Pressure and Less but got the “burn” reading. I then tried to line the inner pot with foil doing the same, but again, got the “burn” reading. My Rice setting doesn’t allow for time changes so I tried the Multigrain setting on Low and Less but it never sealed. I want this to work but it seems like this recipe is specific to certain IP models only.
Unfortunately I have not tested this in an 8 quart.
This was a bust for me. I measured by spooning the flour like always, but I think it still somehow came out too thick. Got the burn notice (DUO60 here, brand new, so whatever the newest version is I guess) before the countdown started. Tried the rice setting, but could only do 12 minutes. Tried multigrain setting, and it just said “On” without ever starting the countdown. I wonder if I’d just set a timer elsewhere and let it run like that if it would’ve completed, because it was heating up and cooking. I’m a little unsure about the specific mechanics of the Pot in that regard. I tried to add some liquid, not realizing just how much it had already cooked, and ended up with a crumbly, gummy mess with a burnt bottom stuck to the pan.
I thought living in Denver might benefit me on this one (since usually the adjustment for high altitude is to add a little flour, and most of the responses to the failed attempts in these comments is that there might’ve been too much flour), but it definitely didn’t. Might try it again and up the milk amount to 2 cups. Should the batter be pretty thin?
Hi, the batter shouldn’t be that thick. You can get an idea of the thickness if you view the video of the recipe. It sounds like if your IP did heat up then it might have been cooking and if you left it in there for 40-45 minutes, it probably would have cooked.
Made this tonight. I added a little more sugar and some vanilla but it turned out great. I have a duo 9 in 1 and I used the cake setting for 45min. Definitely a save recipe.
so glad this worked out well for you!
I have a 6qt IP Duo and currently it’s on multigrain since we got the burn message on manual. It’s still not counting down. Help!
I’m sorry, I don’t know why it isn’t counting down. did you try playing around with the other rice options?
Same! It smells like it’s cooking, and it’s on Keep Warm, but no countdown. The rice function isn’t adjustable at all, unfortunately, so I’m also using multigrain.
I was wise guy, i put tinfoil in the bottom of my IP. Like big sling. I had to cook it twice , because of the tinfoil. So a total of 90 minutes i cooked it, it was perfect, i pulled it out using my big sling and turned it over on a plate, crispy crust, soft inside. It was wonderful with syrup, but i want to try it with chinese pork/sauce on it for savory dish. I prefer longer cook time, to be able to have easy time with tinfoil sling. I used einkorn ancient flour, because i have gluten sensitivity, but that flour doesn’t hurt me. I want to try this with gluten free flour next time.
thanks for sharing your experience! I’m glad you got it to work.
I just tried this recipe out in the exact same pot that you use and it was not done at all on the top. When I touched it the batter stuck to my finger. I’ve put it back on for 15 more minutes. Wish me luck.
I hope it worked out for you
Made this this morning. It’s delicious. I have the 6 qt duo plus IP, set it on low pressure for 45 min. Came out a bit stuck and browned, even though I sprayed a lot of canola oil. But I was able to get it out in pretty much one piece. Next time I might lower the time by a couple of minutes. Success, tastes great! Thanks for the recipe.
I’m glad this worked out for you. I would say the pancake is fully cooked somewhere between 40-45 minutes. 45 is great for an even crispy brown crust but you can definitely cut back a few minutes and it should be easier to remove.
I successfully made this in an 8 qt IP last night. I made it 1 and a half times the recipe and set it at low pressure for 60 minutes. My daughter and mom loved it. I didn’t try it because I follow a low carb diet. I did it as a trial for my son’s first birthday lumberjack cake. I wanted something that would be dense enough to stack and resemble a pancake. This is perfect! Thank you.
I’m so glad this worked out for you!
Just made this for breakfast. I followed the directions to a T but got this BURN notice in less than 5 minutes from closing the lid. I have IP duo 60 6 qt. and i measured the flour carefully. I’m not sure why this happened!
do you have the version with the bluetooth? I have had readers with the bluetooth version tell me they receive a similar burn notice but that it works if they change to rice setting.
I made this in a 10 QT instant pot and it turned out perfect! I did add a tsp. of vanilla to the recipe and cooked on low pressure for 30 minutes rather than 45 minutes like the recipe says.
so glad it worked out for you! I am glad you reduced the cooking time because I imagine the pancake will be thinner in a 10qt pot and will cook faster.
Fiasco. Same problem with the “burn” reading. New to IP and disappointed for are. Now have sticky mess to clean up.
I’m sorry to hear that. You mentioned you’re new to IP. I would recommend using your IP a bit longer before trying an untraditional IP recipe.
Just made this in my 8qt power cooker plus. I increased the batter by about a third and cooked it on the rice setting for 35 min. Turned out great! Easily feeds 4 and reminded me of bread pudding!
I’m so glad you enjoyed it!
I don’t have the “Manual” button, mine is Delay Start where manual should be. Should I just use the rice button?
Yes I would try the rice button and try to change the time. If you can’t change the rice timer, you may be able to select a rice setting that has a time similar to the required cooking time
Hi! I just tried this in my Cuisinart pressure cooker and it didn’t work :(. I’ll mess with the milk amount and see if I can get it to stay on but I’m assuming it’s the same problem as some of the instant pots it just thinks it’s burning. Mine doesn’t have a rice function just high/low/sauté/simmer/brown…any advice?!? Thanks for the delicious loooking recipe!!
Unfortunately I haven’t had any experience with the Cuisinart pressure cooker.
1/1/2018
Happy New Year! This was the first food cooked in our new Instant Pot. It was as easy as you showed. The pancake came out perfect. My only change was to cut a circle of parchment paper to prevent sticking on the bottom, in addition to spraying the pot. It worked beautifully and the pancake is delicious. I’m taking some to work this afternoon, so I will see how it does with microwave warm up. Thanks for the recipe.
thanks for sharing!
Just made this to see what it was like. Awesome. Kids said it was as good as the pancakes they had for breakfast, unhealthy day!, so a massive hit!!! Thankyou
so glad this worked out for your family!
Disaster! The bottom burned to the point that it’s a project to try to rescue the pot, and the rest of the pancake was gummy. I used butter to thoroughly coat the pot. Fail.
I’m sorry to hear that but I think the butter might actually be the issue. Vegetable oil is better for greasing than butter because butter contains some water instead of just pure fat.
With the sticking apparently being the main issue/feedback, could the sticking issue be partially resolved by using the non-stick liner/inner pot? Would also lube it of course. Just thinking of possible alternatives.
it’s definitely something I’ve considered. Because the cake cooks at such low heat, another pot inside the pot will likely prevent the cake from cooking all the way through. However I am planning on experimenting with it and seeing if I can get something to work.
I have the IP-DUO6O V3. For those of you who are getting the ‘burn’ message and can’t set your ‘Rice’ for 45 minutes select ‘Multigrain’ and change pressure level to low. It cooked for 40 minutes and came out perfect!
thank you for sharing your tip!
Hi Kelly! I tried using the multigrain function but the counter never started. Did you have this problem?
Do you think a round of parchment in the bottom would help with sticking?
Parchment paper would help with sticking but it would also affect the crispy crust, the appearance of the pancake and cooking time. But it is something I have been wanting to experiment with to see if I can get it to work.
I’m curious to try this recipe based upon the mixed reviews…I don’t even particularly like pancakes (though i do like chewy food!), so I’m really more interested in seeing if this recipe would work for me! Would you be able to provide a weight measurement for the flour, in either ounces or grams? I wonder if improper flour measurement could be the culprit in the varying results, since scooping the flour straight from the container vs. spooning it into a measuring cup and leveling could potentially cause enough of a discrepancy to throw off the dry to liquid ratios and cause the overheating others have described?
Proper measuring of the flour definitely would make a difference! If the flour is just scooped in instead of spooning into the measuring cup, it would lead to a very dense batter which would result in sticking. I don’t currently have the recipe measurement in grams but I did measure with the spooning method which is how flour should be measured for all recipes unless stated otherwise.
Thank you so much for this recipe. I just got my Instant Pot last week and have enjoyed trying different things, all with good results. I made the pancake last night, and my husband told me I can make him a pancake like that anytime! He loved it! He does not really care for pancakes much usually (prefers crêpes), but this is kind of like a cake. Thanks again.
I’m so glad you enjoyed this recipe!
I oiled the pot liberally with canola (we don’t keep spray on hand) and it still stuck like crazy. Wound up with a pale pancake and a nightmare of baked-on crust layer to clean 🙁
I’m sorry to hear that. I haven’t tried to grease the pot without a cooking spray. I wonder if maybe the oil layer didn’t coat as well once the batter was poured in which would lead to it sticking. I have been experimenting with using parchment paper and will hopefully have some results soon.
Tried this for brunch. Followed the directions to a T. Got the BURN notice about five minutes after sealing lid. Used low pressure, 44 minutes. Duo 60, 7 in 1. Tried a second time. No success. Tried leaving vent open on third attempt. Never started counting down. Closed seal. Had no clue what else to try. Gave up. Managed to salvage them in frying pan, although they looked horrible.
I’m sorry to hear you weren’t able to get this to work. I haven’t gotten this burn error before. Unfortunately, without being there with you I can’t really pinpoint why it didn’t work. One thing i would guess is that your batter may have too much flour. A lot of people measure flour incorrectly. They directly put the measuring cup into the flour bag/container and scoop up the flour. This leads to having too much flour in the batter which would cause the batter to be too thick and dense. Flour needs to be spooned into a cup and leveled off. Generally pancakes are more forgiving with flour measurements but with this specific recipe, especially with it being cooked upside down, having the exact flour measurement will make a big difference.
How long should it be cooked in a 3 quart IP?
Sorry, I have not tested this in a 3 quart IP. I would guess you would need to reduce the recipe maybe by half and cooking time by half but without testing it I can’t be sure
I just made this in the Instant Pot Lux Mini (3qt) Here’s what worked for me: I halved the recipe and used the “Rice” setting with the lid on, but the switch to “venting”. Since the pressure never builds and the timer never starts, I’m not 100% on how much time it took – somewhere between 30 and 40 mins. I just kept checking on it until the top looked dry. My only issue was that I forgot to oil the pot at all to start! Side note: I tried the “Slow Cooker – less” setting first because I was worried about the temp being too high, but got the “Burn” warning almost immediately.
thanks for sharing your results!
I followed the above recipe modification for my 3 quart IP and it came out almost perfect! My only issue was that the top stuck completely. I used a spray vegetable oil instead or canola, so maybe that was the issue? I just popped the cake into a pan and let the top (it had separated from its stuck top completely) crisp up on the stove. Delicious!
You might have needed to take it out a tad earlier and I think that would have prevented the sticking.
I have the duo60 plus and it completely stuck on the bottom. Used canola oil. The part that wasn’t stuck wasn’t cooked enough and didn’t taste good. Won’t try again. Sorry.
I’m sorry to hear you had difficulties with this recipe. I have not worked with the duo plus before but my understanding is that it cooks things faster so I am guessing that could be an issue. If the duo plus is more powerful, it would cook your pancake much quicker and may be too strong heat which would cause the pancake to stick to the bottom.
Thanks for this recipe! I made it this morning for myself, my husband, and my 2.5 year old and we all loved it! I added an additional splash of milk, a bit more sugar, and a splash of vanilla and it was *perfect*! It was stuck to the bottom in one spot, but I was able to get it out in one piece using a spatula to scrap under that area. Thanks again, I think this will become a staple in my family. We already have ideas on what toppings we’ll use next time!
I’m so glad this work out for you and your family! I always have one stubborn spot it gets a little stuck on too but with some careful loosening with a spatula I get it to come out in one piece.
This looks amazing! I can’t wait to try it but I’ll have to use almond milk since I’m primarily dairy free. I hope it works!
I think it should work with almond milk
I don’t know what I did wrong but this was my only instant pot fail in 11 months of using it. I cooked in a liberally oiled (vegetable oil) instant pot DUO 6 liter. After 45 minutes there were still obvious gummy uncooked portions showing so I cooked 5 minutes more, then another 5, then another 5. It still hadn’t pulled away from the pot at the edges but felt firm to the touch so I took the ‘will look pale’ to heart and tried to remove it. I had to scoop the top portion out with a spoon, it was very gummy and undercooked, while the crust was fully stuck to the bottom of the pot. I had to soak and then scrape with a spoon to get it out. The bit I managed to pry out with my fingernail and taste was definitely overcooked. I did leave the IP on keep warm for a few minutes after the first 5 minutes extra cooking in the hopes that it would set. Would that have caused it to never fully cook on top?
I’m sorry to hear that the recipe failed for you. I am not quite sure what went wrong but it definitely shouldn’t need to cook an additional 10-15 minutes. Did you make any substitutions or changes with the ingredients?
Has anyone tried this with adding some ground breakfast sausage?
I’m not sure but I did see someone’s photo where they tucked a few links of sausage into the surface of the pancake after it was finished!
I just made this in my 6qt IP. The only change I made was a dash of vanilla. It was great! Five of us split it. The only change I’ll make next time is to lower the cook time a couple of minutes. The crust was a little too hard for some of my littles. It’s a fun treat though. Thank you for sharing it.
I’m so glad it turned out well for you!
I made this for my husband’s birthday breakfast since I didn’t want to flip pancakes on a busy weekday morning. Oh my god. This was amazing!! We thought it tasted like cake. The kids loved it too. I served it with berries, homemade whipped cream and real maple syrup. This is going to be our go-to for a while! I’m going to attempt prepping the night before and setting the timer so that we wake up to an almost-done pancake cake!
I did have an issue with sticking like others mentioned. It was impossibly stuck in the very center of the pot. I liberally used Pam spray. Maybe I’ll try a dab of oil right in the center in addition to the spray next time. Our IP is 8qt so maybe that’s another reason why?
But even though our “pancake cake” had a small crater in the center, we loved it and will make it again and again. Thank you!!
I’m so glad your family enjoyed this! I always find the middle gets a little stuck, but with some careful wriggling with a spatula, I’m able to get it out completely intact. I do think the 8qt might be the reason as it would cook faster in the 8qt. I think more oil in the center should do the trick and maybe removing the cake just a few minutes earlier.
I really want to make these giant pancakes but I have an Instant Pot IP-Luxe and you can’t change the pressure to Low when in Manual mode. Do you know what setting I could use instead so I can switch it to Low? I was thinking maybe Poultry or Beans or Congee? Please help.
Hi I am sorry but I do not own the luxe and am not familiar with its settings. I suggest asking the question in an Instant Pot forum. I know they have a big facebook group and other forums which can be very helpful for answering Instant Pot specific questions.
I have never had a japanese pancake before but thought having one giant pancake for our family of 6 would be awesome. This recipe didn’t disappoint. We loved it. My question is how did you make multiple pancakes for your brunch? Your picture shows two pancakes how did you serve them? I would like to serve for a brunch at Christmas this year. Thank you for an awesome recipe and introducing us to something different and awesome.
Hi Kallie, Unfortunately there is no way that I am aware of to make more than one in the pot at the same time. I actually made them one after another because I was testing out different versions. I will say that these pancakes taste good longer than regular pancakes and don’t necessarily need to be eaten super hot. So if you have your second batter already prepped, you can immediately make the second one as soon as the first one is done. The first one won’t be as warm but the outside still stays crispy for about 3 hours after it’s done. You could also possible lightly reheat the first one in a toaster oven. Or if you have multiple instant pots (or can borrow one from a friend or family) you can make multiple ones that way too. My brother has an instant pot so sometimes I borrow his when I need more than one.
Can these pancakes be made with almond flour instead of white flour
I have not tried, but I don’t think it will work. I think the batter will be too wet
Sadly, I added chocolate chips and they sunk to the bottom of the liner causing it all to stick. I had greased it with ghee hoping for a real buttery taste. I had to go back and cook it for 10 more mins and it was terribly bland. The only saving grace was some of the melted chocolate that I was able to scoop out of the liner.
I’m sorry your chocolate chips sank to the bottom. that’s actually why I leave mine plain. with regards to it being bland, this is basically what japanese-style pancakes taste like. they are meant to be eaten with syrup and other toppings like other pancakes and they don’t usually have a buttery taste because they don’t use buttermilk in their pancakes.
I’m new to the IP, so forgive my ignorance; if the pot never comes to pressure, how does the timer countdown ever begin? I’ve only made recipes on high pressure so far, but the timer doesn’t start until after the pot comes to pressure.
The IP has low pressure cooking function. The timer will start once the pot is heated. Hope that helps!
I made this Giant IP Pancake this morning and the bottom stuck to the pot. I greased it with coconut oil really good. Could I put parchment paper in the bottom to prevent sticking or would that not work in the IP?
Hmm, I’m sorry to hear that. I wonder if it was the coconut oil as I haven’t tried greasing with coconut oil. I did think of parchment paper but I do not believe that will work as the cake won’t cook properly.
I found this experiment to be a total waste of good ingredients. The instant pot immediately overheated, so I tried the rice setting. This is automatic and the time cannot be changed from 12 minutes. It took about 30 to heat (who wants to wait that long for rice which takes less than 15 mins in a pan?). I repeated this process twice before opening the lid. I found a thick rubbery, semi cooked batter, thebottom centimetre dry and stuck to the pan. It reminds me of thick Semolina pudding. There was very little rise. I am presently trying to dry it out in a frying pan in the hope of salvaging something edible, but although the exterior is crispy thecentre is like a damp sponge.
i’m sorry you didn’t have a good experience. I’ve made this many times without issues and I know others have too. What instant pot version are you using? You mentioned not being able to change the rice cooking time. While mine has a preset time, I am able to adjust it which is pretty important for rice because different types of rice need different cooking times.
With regards to waiting a long time for rice to cook, it is true that you can quickly cook rice on the stove but the taste and texture of the rice is quite different when slowly cooked in a nice rice cooker. If you cook rice in one of the fancy Japanese rice cookers, it can take an hour or more to cook rice. I found the instant pot to be faster than most rice cookers for cooking rice, while producing similar results.
Hi I have the duo80 and am having similar issues. This is my first attempt to use my pot. My rice setting doesn’t adjust. I don’t have a manual setting so I tried to set it to low pressure 45 minutes. But it immediately said burn. I’m not sure how to proceed. Your pictures look amazing and I want to try it.
Hi Victoria. I’m sorry but I don’t own the duo80 and have not cooked with it at all. One thing though, since the duo80 is bigger capacity, if it is wider, you will also need less cooking time. I know there is a facebook group for Instant Pot users and they might be able to help you since they are experts on the Instant Pot. Sorry I can’t be of more help.
Would this work in a springform pan?
do you mean using a springform pan inside of the instant pot? I don’t think the pan would get hot enough to cook the pancake properly
I tried this, this morning. I subbed the milk for cashew milk because we have a dairy allergy in the house. It didn’t really work consistency wise. The bottom browned well and from the top it looked cooked through even though it was pale, like you said it would be. It felt decently firm and springed back but when I actually got it out the center layer of it, like height-wise, is still pretty gooey. I’m assuming it’s the cashew milk that threw it off, but who knows. Fun idea, I might have to experiment with it again.
I’m sorry it didn’t quite work for you. I haven’t tried it with cashew milk but I think that may have been the issue. Not saying that it can’t be done, but the cooking time and ingredient ratios might need to be tweaked with cashew milk.
I have the 8 quart model of the instant pot. I assume you are doing this in the 6 quart. Is that correct?
yes, I used the 6 quart model
If you were to do this recipe in an 8 qt how would you suggest changing the recipe? Increase the batter (maybe do 1 1/2 the recipe?)
Sorry I do not know without testing it out.
I doubled the sugar, and added two teaspoons vanilla, and it turned out perfect flavor !
yay! so glad you liked it!
I have the LUX60 model which doesn’t have a pressure button and the rice button only allows for 10 minutes. Can I use the cake setting? Any advice?
sorry I’m not familiar with the LUX60 model so I’m not sure. hopefully someone else can help answer your question
Hi, you tried the cake setting?
I just made this using the cake setting and it worked perfectly!
Do you have the 6 qt LUX or DUO? And did you do 45 minutes? Thanks!
Hey, with the lux60 model? For how long you cooked it?
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.
How did you do 45 min on the rice setting low pressure?? When I hit rice it does not give me any other option. I just does the timer for 12min. THanks!!!
Hi, as stated in the recipe, I actually do manual low pressure, not the rice setting. However, after I posted the recipe, some people with a different IP model told me that it wouldn’t work on manual mode low pressure because the IP wouldn’t allow it to cook on that mode but then they switched it to rice and it worked which is why I added that suggestion. It’s my understanding that some IP models allow for adjustments for time in rice setting, but some models do not. I am assuming yours does not allow the time to be adjusted. Have you tried in manual mode?
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.
can I use Anut Jemima original premix
No, this is not a traditional American pancake but rather a Japanese-style hotcake, so it won’t work with pancake mix.
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
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.
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.
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.
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?
I would try the rice cooker setting.
My Lux 6 user manual says that the slow cooker function set to ‘less’ is the equivalent to a low pressure cooker setting so i’m trying it on that for 45 minutes. Wish me luck!
I hope it worked out!
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
Which flour did you use? I have Bob’s Red Mill 1-to-1 and King Arthur on hand. I want to try to make this work.
I used regular all purpose flour. I buy mine in bulk from Costco
After years of refusing to buy individual flours instead of premixed I finally did, and it makes a HUGE difference in baking. I’m looking forward to trying this. I will probably start with 1 cup white rice flour, 1/2 cup potato starch and 1/4 cup tapioca starch, and without xanthum gum first. ill let yiu know how it turns out. I look forward to hearing more gluten free successes!
Thank you!!! I’ve been wondering how to do this gf.
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?
no release is needed. it never actually pressurizes completely
Kirby can you use or have you tried using vegetable oil instead of canolia spray?
Are you using a spray? If so, I think vegetable oil should work. I find the sprays are better at coating and clinging on the pot compared to just using regular vegetable or canola oil to coat
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)
can I ask, what model do you have?
Me too, mine is a 7 in 1 IP Duo and the rice function only cooks at 8, 12 and 15 minutes. I’m going to have to repeat the function several times as the pressure cook function (don’t have manual on mine) triggered the burn signal after about a minute.
Same thing here ?
This works with add water only pancake mix. I did 2 cups pancake mix and the 1 1/2 milk. I also added chocolate chips(1/2 cup). 45 min. Rice setting.
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.
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!
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.
I”m late to the party here, but I think Debbra means to cook it in a pan inside the IP, like a pot-in-pot method for rice or cereal. A cake pan on the steamer rack would take a bit longer but would probably not stick. It might not have the browned top. Sorry for a duplicate comment if this is mentioned below.
Thanks for clarifying. Unfortunately I’ve tried the pot in pot method and it makes the cake gummy because it never browns the exterior. It ends up being more like a steamed cake which doesn’t really work well for this recipe.
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!
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
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!
I haven’t had pannekoeken but it sounds delicious!
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!
I can’t wait to try this. Could you add blueberries or chocolate chips to the batter?
i haven’t tried but I think that should be fine!
I added chocolate chips and tried the pot in pot method for 45 minutes low pressure with the steam setting. Loved it.