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4.67 from 3 votes

Instant Pot Buttermilk Pancake

A giant fluffy buttermilk pancake that is cooked in the Instant Pot! This makes an easy and fun weekend brunch dish.  
Prep Time: 5 minutes
Cook Time: 17 minutes
Total Time: 22 minutes
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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).
Serving: 0.17g, Calories: 197kcal, Carbohydrates: 28.3g, Protein: 5.4g, Fat: 6.9g, Saturated Fat: 1.7g, Sodium: 274.2mg, Fiber: 0.8g, Sugar: 9.2g, NET CARBS: 28
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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