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.

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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 (6 Quart Version)

(Some of the links above are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you!).)

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:

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. Some models of the Instant Pot cook faster and some models produce a burn notice if you try to cook the cake in manual mode and you will have to change to rice mode (more details in instructions below).
  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. 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.
  2. 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.
  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 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.)
  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.
Some of the links above are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you!).
Some of the links above are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you!).

All images and content are © Kirbie's Cravings.

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123 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

    • 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!

  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.

    • 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?

  19. 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?

  20. I doubled the sugar, and added two teaspoons vanilla, and it turned out perfect flavor !  

  21. I have the 8 quart model of the instant pot. I assume you are doing this in the 6 quart. Is that correct?

  22. 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.

  23. 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

  24. 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.

  25. 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.

  26. 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. 

  27. 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.

  28. Can these pancakes be made with almond flour instead of white flour

  29. 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.

  30. 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.

  31. 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.

  32. 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. 

  33. 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!

  34. 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?

  35. 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!

  36. 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.

  37. 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.

  38. 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

  39. 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.

  40. 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.

  41. 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.

  42. 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.

  43. 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.

  44. 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!

  45. 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.

  46. 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.

  47. 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

  48. 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.

  49. 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!!

  50. 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.

  51. 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.

  52. 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.

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