Turn traditional pancakes into a family size giant pancake using your pressure cooker! This Instant Pot Pancake is made with a fluffy homemade pancake mix and topped with fresh fruit and chocolate, then baked like a casserole in the Instant Pot.
If you've wondered whether it's possible to make pancakes in your pressure cooker, the answer is that you sure can!
You can make one delicious giant pancake for family breakfasts and holiday brunches. Top it with maple syrup, butter, powdered sugar, yogurt, or your favorite pancake toppings.
And since we make homemade pancakes every week, why not make them in the Instant Pot too?
I confess, I may have forgotten how to turn on my oven.
While we usually make a fun breakfast charcuterie board using almond or oat milk pancakes or cottage cheese waffles for a weekend breakfast, this Instant Pot pancake recipe was a perfect addition to Easter brunch.
And it will make a super sweet Mother's Day breakfast for mom from the kids, especially if you use a heart-shaped pan!
Here's what else you'll need:
- Instant Pot (I have the 8 quart duo crisp, but any pressure cooker works)
- Springform pan (any shape or a cake pan, just make sure it fits in your size pressure cooker)
- Trivet or wire egg rack (for the pan to sit on)
- Oven mitts
I purchased this 100-piece Instant Pot accessories set on Amazon for a very good price. It came with everything I need to make all sorts of recipes, if you are looking for an accessory set.
While I made this giant pancake in a 9 inch heart-shaped springform pan any pan that fits in your Instant Pot is fine! Note: the pan just mentioned will not fit in a 6 quart pressure cooker.
Baked goods in the Instant Pot have a different texture than those cooked in the oven, and this includes pancakes. When made in the Instant Pot, pancakes will be less spongy and fluffy and more dense. Nevertheless, they will be just as delicious!
Enjoy this tasty Instant Pot recipe! And make sure to follow me on Facebook, Pinterest, or Instagram for all of my latest and greatest!
Ingredients and Substitutions
I make this Instant Pot pancake with nearly the same homemade pancake mix I use for my oat milk pancakes. You can also use a premade pancake batter, if you prefer.
The ingredients are:
- All purpose flour
- Oat milk: sub with any other milk, dairy or non-dairy
- Sugar: white, coconut, or stevia
- Vanilla extract: don't leave it out, it adds so much flavor!
- Fresh berries: strawberries, blueberries, blackberries, or raspberries
- Chocolate chips: dark chocolate for a tangier flavor, milk chocolate for a sweeter flavor
- Baking powder/salt
🔪 How To Make It
- Make the batter. Mix the dry ingredients first, then add beaten eggs, the milk, vanilla extract, and oil. Mix it all together until smooth.
- Then wrap the bottom of the pan in foil. Spray it with oil and pour the pancake mix in. Top it with the fresh fruit and chocolate. Cover tightly with foil.
- Pour 1 ½ cups of water into the Instant Pot (or 1 cup for a 6 quart pot). Place trivet (or egg rack) inside and put the pan of pancake mix on top.
- Seal the lid. Set the Instant Pot to high for 35 minutes and press start.
- Do a quick release when finished. Remove the pan carefully using oven mitts or tongs. Take off the foil immediately, being careful not to allow condensation to fall onto the pancake. The pancake might appear liquidy at first glance, but after a few minutes any extra liquid will absorb into it.
- Let it cool for about 5 minutes and then release the springform clasp. If using a regular cake pan, loosen the sides by sliding a knife between the pancake and the pan. Then turn upside down and gently tap the bottom and it will fall out.
Serve with your favorite toppings, like maple syrup, butter, yogurt, more fresh fruit, whipped cream or powdered sugar.
Instant Pot Pancake with Fruit and Chocolate
- Pressure Cooker (6 or 8 quart)
- Springform or cake pan
- 2 cups flour
- 1 ½ tablespoon baking powder
- 4 tablespoon sugar
- 1 teaspoon salt
- 2 cups milk (oat, almond, soy, dairy)
- 4 tablespoon olive oil
- 1 tablespoon vanilla extract
- 2 eggs
- 1 cup chopped strawberries, blueberries, or raspberries
- ⅓ cup chocolate chips
- In a large mixing bowl combine the flour, baking powder, sugar, and salt. Make a well in the center and add the oat milk, oil, vanilla extract, and eggs. Mix until smooth.
- Wrap the bottom of the pan in foil. Spray with oil and pour the pancake mix in. Top with the fruit and chocolate. Cover tightly with foil.
- Pour 1 ½ cups of water into the Instant Pot (or 1 cup for a 6 quart pot). Place trivet inside and put the pan on top. Seal the lid. Set the Instant Pot to pressure cook on high for 35 minutes and press start.
- Do a quick release when finished. Remove the pan carefully using oven mitts or tongs. Take off the foil immediately, being careful not to allow condensation to fall onto the pancake. The pancake might appear liquidy at first glance, but after a few minutes any extra liquid will absorb into it. Let it cool for 5 minutes and then release the springform pan clasp.
- Serve with maple syrup, butter, yogurt, or extra fruit.
- Wrap the bottom of the pan in foil as extra protection against leaking batter.
- Spray the pan immediately prior to adding the batter.
- Make over the weekend for an easy meal-prepped breakfast on busy mornings during the week.
- Customize it by adding your favorite fruit or leaving the fruit out entirely.
How to Store
Fridge: keep covered for up to 7 days.
Freezer: wrap tightly or seal in a freezer bag for up to 6 months.
I hope you enjoyed this giant pancake recipe! I'd love to hear what you thought in the comments below.