Giant Instant Pot Pancakes
Fluffy, decadent, and impossibly easy to make, these Giant Instant Pot Pancakes are a breakfast game-changer that will impress the whole family. Skip the stovetop hassle and let your Instant Pot take the reins to create one big, perfectly cooked pancake that's irresistibly soft and moist. This recipe combines pantry staples like all-purpose flour, baking powder, and sugar with the comforting flavors of vanilla and melted butter for a breakfast treat that's as delicious as it is simple. The Instant Pot's steaming method ensures even cooking without any flipping required, while a foil cover keeps the pancake tender and silky. Ready in just 35 minutes with minimal prep, this pancake is ideal for sharing—slice it into wedges and pile on your favorite toppings, from maple syrup and berries to dollops of whipped cream. Perfect for lazy weekends, brunch parties, or even as a quick treat, this Instant Pot pancake offers a unique twist on traditional pancakes that will quickly become a family favorite.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 2 tablespoons Granulated sugar
- 1.25 cups Milk
- 2 whole Large eggs
- 2 tablespoons Unsalted butter (melted)
- 1 teaspoon Vanilla extract
- as needed Cooking spray (for greasing)
- 1.5 cups Water (for Instant Pot steaming)
Instructions
In a medium mixing bowl, whisk together the flour, baking powder, salt, and sugar to combine the dry ingredients.
In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
Grease the bottom and sides of a 7-inch round cake pan or springform pan with cooking spray.
Pour the pancake batter into the prepared pan and smooth out the top with a spatula.
Add 1.5 cups of water to the Instant Pot and place a trivet inside the pot.
Cover the cake pan tightly with aluminum foil to prevent condensation from getting into the batter during cooking.
Place the covered pan on the trivet inside the Instant Pot.
Secure the Instant Pot lid and set the valve to the sealing position. Select 'Pressure Cook' or 'Manual' mode and set the timer for 25 minutes on high pressure.
Once cooking is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release to vent any remaining steam.
Carefully remove the pan from the Instant Pot using oven mitts or tongs. Remove the foil and allow the pancake to cool slightly in the pan for 5 minutes.
Run a knife around the edges of the pan to release the pancake and transfer it to a cutting board or plate. Slice into wedges and serve warm with your favorite toppings, such as syrup, fresh fruit, or whipped cream.
Nutrition Facts
Calories |
1276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.5 g | 53% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 461 mg | 154% | |
| Sodium | 2342 mg | 102% | |
| Total Carbohydrate | 183.9 g | 67% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 40.8 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 468 mg | 36% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 822 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
