Kirbie's Cravings

Giant Instant Pot Pancake

photo of Giant Instant Pot Pancakes on a plate with butter and syrup
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.
photo of syrup being poured over a pancake
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.
photo of the pancake batter inside an instant pot
photo of the cooked pancake in the instant pot

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.
photo of a slice of the giant pancake
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.
photo of a giant instant pot pancake with a slice cut out of it

Special Tools for this Recipe

Instant Pot 7-in-1 Multi-Functional Pressure Cooker (6 Quart Version)*

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

*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!).

Giant Instant Pot Pancake

Servings: 1 giant pancake
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Course: Breakfast
Cuisine: American
Japanese-style rice cooker pancakes are made in an instant pot instead for an easy and fun brunch.
4.75 from 12 votes


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


  • 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.



  • 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:
  • 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 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.


Serving: 0.25of a pancake, Calories: 320kcal, Carbohydrates: 59g, Protein: 12g, Fat: 3g, Sodium: 78mg, Potassium: 560mg, Fiber: 1g, Sugar: 10g, NET CARBS: 58g

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.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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225 comments on “Giant Instant Pot Pancake”

  1. 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.

  2. 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.

  3. 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 

  4. 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.

  5. 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.

  6. 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.

    • 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

  7. 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!

  8. 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!

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