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

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

Instructions

  • 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.

Video

Notes

  • 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.

Nutrition

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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Giant Instant Pot Pancakes

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232 comments on “Giant Instant Pot Pancake”

  1. The description of the finished pancake was accurate. It is a dense cake that is sure to fill the void quick. Unfortunately, I believe that if you purchased your instant pot in the last 3-4 years you will see that “burn” warning very early in the heat up. There was no option on multigrain to go to low so I abandoned that idea and went to rice cook setting. It initially gave an option for preset time of 12 minutes or 15 minutes at low. It converted to “auto” p retry quick and cooked at that auto setting for approximately 30 minutes. The cake was indeed done but stuck to the bottom. I used an olive oil spray and gave two generous coatings to almost puddling on the bottom but still could not get it to release. Not sure if the initial “burn” warning did me in or not. I love you experiment with my instant pot but I think I’ll throw up the white flag on this one.

  2. Tried this. Followed directions perfectly and had to go the multi grain cook method. Seemed to take well over 20 minutes before it started it’s countdown. Was a bit difficult to take out. looked good, but pancake not fluffy. Seemed very dense and heavy. It tasted ok. Not sure if I’ll try it again.

    • As mentioned in the post, 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. They are not supposed to be fluffy.

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