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.
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Giant Instant Pot Pancake
- 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: 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.
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.