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.
- Serves: 8 persons
- 2 ½cups flour
- ¼cup sugar
- 1tablespoon baking powder
- ½teaspoon salt
- 1 ¾cups whole milk
- 3tablespoons butter (melted and slightly cooled)
- 1teaspoon vanilla extract
Step 1Gather the ingredients.
Step 2Whisk together flour, sugar, baking powder, and salt in a medium-sized bowl.
Step 3Whisk 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 4Generously 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 5Pour 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 6Allow 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 7Press sauté button and cook for another two minutes. Do not cook for any longer or the bottom of the pancake will burn.
Step 8Place 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.