Instant Pot Buttermilk Pancake
This giant fluffy buttermilk pancake is cooked in the Instant Pot! It’s a fun and easy recipe to serve for weekend brunch.
As we head into the holiday weekend, I wanted to share this fun and easy buttermilk pancake recipe. Plus, you guys know how much I love my Instant Pot. So much so that I’m giving one away! This post is not sponsored by anyone.
I previously shared a recipe for a Giant Instant Pot Pancake. It’s still one of my favorite recipes to make. That pancake is a Japanese-style rice cooker pancake made in the Instant Pot. This recipe is for a classic buttermilk pancake made in the Instant Pot.
The cake is cooked in another cake pan inside the Instant Pot using the pot-in-pot method. The cake comes out super fluffy. Because the pancake isn’t cooked on the griddle, you won’t get the browned and crispy edges, but you do get an incredibly moist cake.
Serve the cake with your favorite pancake toppings. I topped mine with lemon curd, fresh whipped cream, berries and powdered sugar.
Special Tools
- This pancake needs to be made in a springform cake pan and not a regular cake pan. I tested it in a regular 7-inch round cake pan and the cake was not able to rise properly.
- I used the Instant Pot branded springform cake pan.* I’ve tested several springform cake pans and this one has been my favorite. The batter does not leak and the cake comes off very easily from the silicone sides. Because the sides are flexible, it is also easier to place into the Instant Pot and remove it from the Instant Pot.
- I have only tested this recipe using the Instant Pot 7-in-1 Multi-Functional Pressure Cooker (6 Quart Version).* While this recipe should work with other versions of the Instant Pot, cooking times may vary. I purchased my pot 2 years ago. I recently became aware that they changed the exterior of this model. I have not yet been able to test to see if any other changes were made with the newer version that may affect cooking times as well.
*Some of the links contained in this post 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).
If you don’t own an Instant Pot, you can also try my baked version here.
Recipe is now updated with video! You can find all my recipe videos on my youtube channel as well.
Instant Pot Buttermilk Pancake
Ingredients
- 1 cup all-purpose flour
- 3 tbsp sugar
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1 1/4 cups buttermilk
- 1 large egg
- 1 1/2 tbsp canola oil
Instructions
- In a large bowl, add flour, sugar, baking powder and baking soda. Whisk until well combined. Add in buttermilk, eggs and oil. Whisk until only small lumps remain. Be careful not to over-mix the batter.
- Grease the interior of a 7-inch springform cake pan. I recommend using the Instant Pot branded one. Pour batter into pan and scrape sides of bowl to make sure all the batter gets into the pan.
- Add 1 cup of water to the inner pot of your Instant Pot. Insert trivet that comes with Instant Pot. Carefully place cake pan on top of trivet. Seal your Instant Pot.
- Set your Instant Pot to cook on low pressure for 17 minutes. Once Instant Pot is finished cooking, do a quick release.
- The surface of your cake will have condensation when you first open your Instant Pot. The batter should be cooked and when you press down on the surface, the cake should not sink in. Don't worry about the moisture on the surface because it will dry after a few minutes.
- Carefully remove the cake from the pan. Allow the cake to cool a few minutes and let the surface to dry.
- Top cake with your favorite pancake toppings. Slice and serve.
Notes
- If you don't own an Instant Pot, I have a baked version here.
- This pancake needs to be made in a springform cake pan and not a regular cake pan. I tested it in a regular 7-inch round cake pan and the cake was not able to rise properly.
- I used the Instant Pot branded springform cake pan.* I've tested several springform cake pans and this one has been my favorite. The batter does not leak and the cake comes off very easily from the silicone sides. Because the sides are flexible, it is also easier to place into the Instant Pot and remove it from the Instant Pot.
- I have only tested this recipe using the Instant Pot 7-in-1 Multi-Functional Pressure Cooker (6 Quart Version).* While this recipe should work with other versions of the Instant Pot, cooking times may vary. I purchased my pot 2 years ago. I recently became aware that they changed the exterior of this model. I have not yet been able to test to see if any other changes were made with the newer version that may affect cooking times as well.
- Nutrition estimates are for six servings.
- *Some of the links contained in this post 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).
And now onto the giveaway. I am hosting a giveaway for one Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker. Follow the directions below to enter. Please note, this giveaway will only be open to readers based in the US.
Hi there ! So I tried this recipe using what I had…I used a small but tall cake pan, about 5 inches I think since I didn’t have a spring form cake pan and I substituted the egg with a cornstarch slurry…one TB cornstarch to 2 TB of water since my daughter has an egg allergy…I also made buttermilk using a cup of whole milk and a TB of white vinegar …added a tsp of vanilla extract just because and I put it on low pressure for 12-13 minutes and it came out great! I sprayed the cake pan with Pam and the pancake just slid right out! Thank you so much for this recipe!
Thanks for sharing that! We’re so glad you loved this recipe!
I like to shake breakfast up from time to time, and this recipe did the trick. I used the same ratio of gluten free flour (Bob Mill’s 1:1 blend) and the texture turned out more like a sponge cake than a pancake but the family enjoyed it. The taste was great except I would reduce the salt by 1/4 tsp next time (though, the saltiness could have been due to me accidentally only adding 1 tbsp of sugar). Similar recipes online require low pressure cooking which isn’t an option with my very old Instant Pot, so this recipe is a keeper. Thank you for taking the time to create and post!
We’re so happy it worked for you!
17 minutes wasn’t long enough for me.
Adding 1/8 teaspoon vanilla was good. Using butter instead of the added oil was good. Next time, I would try using Pam for Baking instead of oiling the spring-form pan.
What kind of Instant Pot did you use? As mentioned in the post, different models may require different cooking times.
Going to give this a try in my pot in pot method , then use the mealthy browning lid. Wish me luck!
I hope it worked!
I’m a new Instant Pot owner and I must be doing something wrong with this recipe. After 17 min low pressure and normal temperature it’s a quivering lump of uncooked batter inside a thin skin. 8 min more and the top is easily pushed in, after another 8 minutes the top was firm, but it was undercooked inside. Put the two halves back in for another 16 minutes then gave up, it still wasn’t cooked and it was turning an unappetizing color. The vent was sealed during all cooking.
Instant Pot DUO Plus 60, 6 Qt 9-in-1
Instant Pot springform cake pan
Hi there. I’m sorry to hear you had trouble getting this recipe to cook. I looked up your IP model. It looks like your model does not have a manual button so instead you need to use the pressure cook button to set a custom time. You mentioned your temperature setting. I wonder if you were cooking in slow cooker mode? Because there is no way to select a temperature setting when you are in pressure cook mode. This would definitely explain why your cake didn’t cook correctly. I hope this helps
I did use the pressure cook button to set the time. When it’s cooking at low pressure the digital readout says the temp is normal, I can’t change that.
Hmm, I’m sorry but I’m not sure why yours didn’t cook then. Sorry I can’t be of more help.
Have a keto version?
Not yet
This pancake turned out soft and delicious! I will have to cook it a little longer as there was a thin section that was undercooked. Very tasty with maple syrup. Was just as good several days later.
I’m glad you enjoyed the recipe!
Ivan this be cooked directly in the bottom of the instant pot? I saw a video on YouTube that showed it that way, cooked for 45 min on manual. Is that correct?
The one that cooks directly in the pot is this recipe: https://kirbiecravings.com/giant-instant-pot-pancake/
I’m going to have to try this next time! I wanted to make pancakes a couple weekends ago but ended up making French toast instead. It’s interesting how different it looks cooked in the instapot.
definitely try it out!