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.
4.91 from 11 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, Cholesterol: 94mg, Sodium: 78mg, Potassium: 560mg, Fiber: 1g, Sugar: 10g, Vitamin A: 320IU, Calcium: 271mg, Iron: 3.6mg, 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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218 comments on “Giant Instant Pot Pancake”

  1. 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!  

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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. 

  8. 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.

  9. 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! 

  10. 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.

  11. 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.

  12. 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.

  13. 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.

  14. 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!!

  15. How would you adapt this recipe for the 8qt? 1.5x recipe?

  16. 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.

  17. 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.

  18. 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.

  19. Would it b possible to use pot in pot method for giant pancake. It always goes to burn in my ip and cake consistancy,

  20. 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!

  21. If you have a cuisinart pressure cooker. Don’t bother with low pressure. 45 minutes on simmer is perfect. Great recipe!

  22. 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

  23. 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.

  24. 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

  25. 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:

  26. 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.

  27. 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.

  28. 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!

  29. 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.

  30. 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.

  31. 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!

  32. 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!

  33. 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

  34. 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.

  35. 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.

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