Instant Pot Pancake Recipe

instant pot pancake on a large plate

The Spruce Eats / Leah Maroney 

Prep: 5 mins
Cook: 45 mins
Pressure Build/Release: 5 mins
Total: 55 mins
Servings: 6 to 8 servings
Yield: 1 pancake
Nutrition Facts (per serving)
257 Calories
8g Fat
39g Carbs
7g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 257
% Daily Value*
Total Fat 8g 10%
Saturated Fat 4g 21%
Cholesterol 63mg 21%
Sodium 404mg 18%
Total Carbohydrate 39g 14%
Dietary Fiber 1g 4%
Total Sugars 9g
Protein 7g
Vitamin C 0mg 0%
Calcium 176mg 14%
Iron 2mg 12%
Potassium 132mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Pancakes… in the Instant Pot? Yes, it’s for real! Making a giant pancake in the pressure cooker is so delicious and far easier than flipping individual rounds Just mix up the batter, pour it into the Instant Pot, and wait. It’s a great, low-maintenance breakfast when you have overnight guests or a crowd. Kids will love it and can help make it from start to finish.

One giant pancake will feed at least six people and maybe more depending on what else you're serving. It’s a fun and unique way to serve breakfast since there's no need to pour out and flip pancake after pancake. You’ll love this recipe if you love regular pancakes, but want to try something new. 


  • 2 1/2 cups all-purpose flour

  • 1/4 cup sugar

  • 1 tablespoon baking powder

  • 1/2 teaspoon kosher salt

  • 1 3/4 cups whole milk

  • 3 tablespoons butter, melted and slightly cooled

  • 2 large eggs

  • 1 teaspoon pure vanilla extract

Steps to Make It

  1. Gather the ingredients.

    ingredients for instant pot pancake
    The Spruce Eats / Leah Maroney
  2. Whisk together flour, sugar, baking powder, and salt in a medium-sized bowl.

    flour and baking soda mixed in a bowl
    The Spruce Eats / Leah Maroney
  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.

    milk, butter and eggs whisked together in a measuring cup
    The Spruce Eats / Leah Maroney 
  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. 

  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. 

    instant pot pancake batter in insert
    The Spruce Eats / Leah Maroney
  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. 

    cooked instant pot pancake
    The Spruce Eats / Leah Maroney
  7. Press sauté button and cook for another two minutes. Do not cook for any longer or the bottom of the pancake will burn. 

  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.

    flipped instant pot pancake
    The Spruce Eats / Leah Maroney 

Recipe Variations

You can add some of your favorite pancake mix-ins and toppings to take this to the next level.

  • Add 1/2 cup of chocolate chips to the batter.
  • Sprinkle 2/3 cup fresh or frozen blueberries or other berries into the batter after you pour it into the Instant Pot Insert.
  • Top with powdered sugar, strawberries, Nutella spread, or any of your other favorite sweet pancake toppings


  • Make sure to cook on low pressure. You want the pancake to brown and not to just steam. The higher pressure settings will incorporate too much steam into the pancake and will make it look pale and doughy.