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instant pot pancake with fruit and chocolate in a heart shape
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5 from 27 votes

Instant Pot Pancake with Fruit and Chocolate

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.
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: Breakfast
Cuisine: American
Keyword: healthy breakfast ideas, instant pot, oat milk recipes, pressure cooker
Servings: 10
Calories: 207kcal
Author: Kristina Tipps

Equipment

Ingredients

  • 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
  • 4 teaspoon vanilla extract
  • 2 eggs
  • 1 cup chopped strawberries, blueberries, or raspberries
  • ⅓ cup chocolate chips

Instructions

  • 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 cup of water into the Instant Pot. Place trivet inside and put the pan on top. Seal the lid. Set the Instant Pot to pressure cook (manual) 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, powdered sugar, or extra fruit.

Notes

This recipe can be made with any milk, dairy or non-dairy.
Butter or other oils can be used in place of the olive oil. Make a 1:1 substitution with unsalted butter, coconut oil, vegetable oil, or canola oil.
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.

Nutrition

Serving: 2oz | Calories: 207kcal | Carbohydrates: 30g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 459mg | Potassium: 87mg | Fiber: 1g | Sugar: 10g | Vitamin A: 148IU | Vitamin C: 8mg | Calcium: 186mg | Iron: 2mg