Instant Pot Pancake Bites

Why You’ll Love This Recipe

This recipe uses the Instant Pot’s steam function to create perfectly cooked, tender pancake bites without flipping or standing over a hot griddle. They cook fast, are easy to customize with your favorite add-ins, and make meal prep a breeze. Plus, they’re fun to eat and share!

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup all-purpose flour

• 2 tablespoons sugar

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1 cup milk (dairy or plant-based)

• 1 large egg

• 2 tablespoons melted butter or oil

• 1 teaspoon vanilla extract

• Optional add-ins: mini chocolate chips, blueberries, or chopped nuts

directions

1. In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

2. In another bowl, combine milk, egg, melted butter, and vanilla extract.

3. Pour wet ingredients into dry ingredients and stir until just combined. Fold in any optional add-ins.

4. Lightly grease silicone molds or small ramekins that fit into your Instant Pot.

5. Pour batter evenly into molds, filling about 3/4 full.

6. Add 1 cup of water to the Instant Pot and place the trivet inside.

7. Arrange the filled molds on the trivet. Cover the pot with the lid and set the valve to sealing.

8. Cook on Manual (High Pressure) for 8 minutes.

9. Allow a natural pressure release for 5 minutes, then quick release remaining pressure.

10. Carefully remove molds and let pancake bites cool slightly before removing from molds.

Servings and timing

Makes about 12-16 pancake bites
Preparation time: 10 minutes
Cooking time: 8 minutes plus pressure release
Total time: 25 minutes

Variations

• Add cinnamon or pumpkin pie spice to the batter for extra flavor.

• Use gluten-free flour blends for a gluten-free version.

• Mix in mashed banana or pumpkin puree for moisture and taste.

• Top with fresh fruit, syrup, or yogurt when serving.

• Swap chocolate chips for white chocolate or peanut butter chips.

storage/reheating

Store leftover pancake bites in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for 20-30 seconds or warm in a toaster oven until heated through. They also freeze well for up to 1 month; thaw before reheating.

FAQs

Can I cook these without silicone molds?

You can use small ramekins or stainless steel cups that fit inside your Instant Pot.

Are these pancake bites kid-friendly?

Yes, their small size and soft texture make them perfect for kids.

Can I use dairy-free milk?

Absolutely, plant-based milks like almond, soy, or oat milk work well.

How do I prevent sticking?

Grease molds well with butter or oil before pouring batter.

Can I make these ahead of time?

Yes, prepare and store them for quick breakfasts or snacks.

Are these bites gluten-free?

Use gluten-free flour to make them gluten-free.

Can I add protein powder?

Yes, add a scoop of protein powder, adjusting liquid as needed.

How do I store leftover pancake bites?

Keep in an airtight container in the fridge or freezer.

Can I cook a larger batch?

Cook in batches; the Instant Pot size limits how many molds fit at once.

What toppings go well with these bites?

Maple syrup, fresh fruit, nut butter, or yogurt complement them nicely.

Conclusion

Instant Pot Pancake Bites are a fun, quick, and easy way to enjoy pancakes without the hassle of flipping or standing at the stove. Perfect for busy mornings or snacks, these fluffy bites are customizable, portable, and delicious. Try this recipe to make breakfast effortless and enjoyable for the whole family.

Instant Pot Pancake Bites

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Instant Pot Pancake Bites are fluffy, bite-sized pancakes cooked quickly and effortlessly in your Instant Pot. These fun, portable pancakes are perfect for breakfast on-the-go, snacks, or a kid-friendly treat with all the classic pancake flavor.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 8 minutes plus pressure release
• Total Time: 25 minutes
• Yield: 12-16 pancake bites
• Category: Breakfast
• Method: Instant Pot steaming
• Cuisine: American
• Diet: Vegetarian

Ingredients

1 cup all-purpose flour

2 tablespoons sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup milk (dairy or plant-based)

1 large egg

2 tablespoons melted butter or oil

1 teaspoon vanilla extract

Optional add-ins: mini chocolate chips, blueberries, or chopped nuts

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Instructions

In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

1. In another bowl, combine milk, egg, melted butter, and vanilla extract.
2. Pour wet ingredients into dry ingredients and stir until just combined. Fold in any optional add-ins.
3. Lightly grease silicone molds or small ramekins that fit into your Instant Pot.
4. Pour batter evenly into molds, filling about 3/4 full.
5. Add 1 cup of water to the Instant Pot and place the trivet inside.
6. Arrange the filled molds on the trivet. Cover the pot with the lid and set the valve to sealing.
7. Cook on Manual (High Pressure) for 8 minutes.
8. Allow a natural pressure release for 5 minutes, then quick release remaining pressure.
9. Carefully remove molds and let pancake bites cool slightly before removing from molds.

Notes

1. Add cinnamon or pumpkin pie spice to the batter for extra flavor.
2. Use gluten-free flour blends for a gluten-free version.
3. Mix in mashed banana or pumpkin puree for moisture and taste.
4. Top with fresh fruit, syrup, or yogurt when serving.
5. Swap chocolate chips for white chocolate or peanut butter chips.

Nutrition

• Serving Size: 3-4 bites
• Calories: 100
• Sugar: 5g
• Sodium: 150mg
• Fat: 3g
• Saturated Fat: 1.5g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg