Instant Pot Pancake
There is no need to flip pancake after pancake—use your Instant Pot makes a giant, fluffy, and mess-free breakfast for large crowds.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 2 ½cups flour
- ¼cup sugar
- 1tablespoon baking powder
- ½teaspoon salt
- 1 ¾cups whole milk
- 3tablespoons butter (melted and slightly cooled)
- 2eggs
- 1teaspoon vanilla extract
Instructions
Step 1
Gather the ingredients.Step 2
Whisk together flour, sugar, baking powder, and salt in a medium-sized bowl.Step 3
Whisk together milk, melted butter, eggs, and vanilla extract in a measuring cup and then add it to the dry ingredients. Make sure butter has cooled slightly before adding egg so it doesn’t start to curdle.Step 4
Generously grease bottom and sides of Instant Pot insert with cooking spray, butter, or cooking oil. Set Instant Pot to sauté and heat for 2 minutes.Step 5
Pour batter into Instant Pot and let cook for 3 minutes to set the bottom. This will prevent pancake from sticking. Cover and set on low setting for 40 minutes.Step 6
Allow any steam to release (there will be little to no build up because of the low setting), open Instant Pot, then check to make sure the center of the pancake comes out clean when you stick it with a toothpick.Step 7
Press sauté button and cook for another two minutes. Do not cook for any longer or the bottom of the pancake will burn.Step 8
Place a large plate over top of the Instant Pot insert and carefully flip pancake over onto plate. Slice and serve with immediately hot maple syrup and butter.