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Instant Pot Pancakes
Instant Pot Pancakes are a fun and delicious breakfast food! Fast and easy way to make homemade pancakes.
Course
Breakfast
Cuisine
American
Keyword
all-purpose flour, baking powder, instant pot pancakes, Milky Pancakes, pancake mix
Prep Time
5
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
10
minutes
minutes
Servings
6
Calories
381
kcal
Author
Corrie
Ingredients
2
cups
all purpose flour
2
teaspoon
baking powder
1
tablespoon
white sugar
¼
tablespoon
salt
1
egg
2
cup
milk
2
tablespoon
butter
for the mixture
1
teaspoon
butter
for the Instant Pot
maple syrup
for serving
Instructions
Grab a mixing bowl and add the flour, baking powder, and sugar.
In a different bowl, mix together the eggs, milk, and butter. This mixture needs to be combined well.
Combine the previously mixed flour mixture with the milk mixture until smooth.
Press the saute button on the Instant Pot and add 1 teaspoon butter.
Once melted, add the pancake mixture into the Instant Pot. You can make a few pancakes at once.
Saute for 2-3 minutes until the surface of the pancakes have some bubbles and the edges are dry. Then flip them using spatula.
Saute for 1-2 more minutes until browned on the other side.
Remove from the Instant Pot, add maple syrup and serve. Feel free to add your favorite toppings as well :)
Video
Notes
I like to use aluminum-free baking powder because it tends to have fewer clumps.
When the pancake batter starts to bubble in the Instant Pot, that's your cue to flip them to the other side.
Make sure that you don't overcrowd the pancakes. If you add too many to the bottom of the Instant Pot, it gets really hard to flip them.
Nutrition
Calories:
381
kcal
|
Carbohydrates:
57
g
|
Protein:
12
g
|
Fat:
11
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
68
mg
|
Sodium:
767
mg
|
Potassium:
245
mg
|
Fiber:
2
g
|
Sugar:
9
g
|
Vitamin A:
432
IU
|
Calcium:
273
mg
|
Iron:
3
mg