Why You’ll Love This Recipe

Quick and easy: Ready in minutes with no flipping required.
Kid-friendly: Small, poppable bites that are fun to eat.
Customizable: Add your favorite mix-ins like berries, chocolate chips, or nuts.
Perfect for meal prep: Make ahead and reheat for quick breakfasts.
Mess-free: Uses the Instant Pot for hands-off cooking and easy cleanup.

Ingredients

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

All-purpose flour
Baking powder
Salt
Sugar
Milk
Large egg
Melted butter
Vanilla extract
Nonstick cooking spray (for greasing the mold)
Optional: blueberries, chocolate chips, diced strawberries, or cinnamon

Directions

Grease a silicone egg-bite mold with nonstick cooking spray.
In a mixing bowl, whisk together flour, baking powder, salt, and sugar.
In a separate bowl, whisk milk, egg, melted butter, and vanilla extract.
Combine wet and dry ingredients until just mixed; do not overmix.
Pour batter into each mold cavity, filling about ¾ full.
Add desired mix-ins (blueberries, chocolate chips, etc.) to each cup.
Pour 1 cup of water into the Instant Pot and place a trivet inside.
Set the mold on the trivet and cover it with foil or the silicone lid.
Lock the lid, set the valve to “Sealing,” and cook on high pressure for 7 minutes.
Allow a 5-minute natural release, then quick release the remaining pressure.
Carefully remove the mold, let it cool slightly, then pop out the pancake bites.
Serve warm with syrup, honey, or your favorite toppings.

Servings and timing

Servings: About 12 pancake bites
Prep time: 10 minutes
Cook time: 7 minutes
Natural release: 5 minutes
Total time: 20–25 minutes

Variations

Blueberry Pancake Bites: Add a few fresh blueberries into each mold cavity before cooking.
Chocolate Chip Pancake Bites: Stir mini chocolate chips into the batter or sprinkle on top.
Cinnamon Swirl: Mix 1 teaspoon of cinnamon into the batter for warm spice flavor.
Lemon Zest: Add a teaspoon of lemon zest for a bright, citrusy note.
Protein Pancake Bites: Use a high-protein pancake mix instead of regular flour.

Storage/Reheating

Refrigerator: Store cooled pancake bites in an airtight container for up to 5 days.
Freezer: Freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
Reheat: Microwave for 20–30 seconds or reheat in the oven at 350°F (175°C) for 5–7 minutes until warm.

FAQs

How do I prevent pancake bites from sticking to the mold?

Grease the silicone mold thoroughly with cooking spray or melted butter before adding the batter.

Can I use boxed pancake mix?

Yes, pancake mix works perfectly. Just prepare it according to package instructions before pouring into the mold.

What if I don’t have a silicone mold?

You can use any Instant Pot-safe mold, but silicone molds are best because they release easily.

Why are my pancake bites dense?

Overmixing the batter can make them dense. Mix only until ingredients are combined.

Can I make them dairy-free?

Yes, substitute plant-based milk and vegan butter or oil for a dairy-free version.

Can I double the recipe?

Yes, if your Instant Pot can fit two molds stacked on the trivet, you can double the batch.

What toppings go well with these bites?

Try maple syrup, peanut butter, yogurt, fruit compote, or powdered sugar.

How do I know when they’re done?

They should be firm and springy to the touch. If sticky in the center, add 1–2 minutes of cooking time.

Can I make savory pancake bites?

Yes! Skip the sugar and vanilla and mix in cheese, herbs, or diced ham for a savory option.

Are these freezer-friendly?

Absolutely. They reheat beautifully in the microwave or toaster oven straight from the freezer.

Conclusion

Instant Pot Pancake Bites are the ultimate easy breakfast—fluffy, fun, and endlessly customizable. Whether you like them sweet or savory, they’re perfect for busy mornings, brunch parties, or quick snacks. Make a batch today and enjoy perfectly cooked mini pancakes with minimal effort!

Instant Pot Pancake Bites

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Instant Pot Pancake Bites are fluffy, bite-sized mini pancakes cooked effortlessly in a silicone egg-bite mold using an Instant Pot. Perfect for quick breakfasts, meal prep, or kid-friendly snacks, they can be customized with chocolate chips, fruit, or spices.

Author: Laura
Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 20–25 minutes
Yield: 12 pancake bites
Category: Breakfast
Method: Instant Pot
Cuisine: American
Diet: Vegetarian

Instructions

Grease a silicone egg-bite mold with nonstick cooking spray.
In a bowl, whisk together the flour, baking powder, salt, and sugar.
In another bowl, whisk milk, egg, melted butter, and vanilla extract.
Combine wet and dry ingredients until just mixed; do not overmix.
Fill each mold cavity about ¾ full with the batter.
Add desired mix-ins such as blueberries or chocolate chips.
Pour 1 cup of water into the Instant Pot and place the trivet inside.
Set the mold on the trivet and cover it with foil or a silicone lid.
Lock the Instant Pot lid, set the valve to “Sealing,” and cook on high pressure for 7 minutes.
Allow a 5-minute natural release, then quick release the remaining pressure.
Carefully remove the mold and let it cool slightly before unmolding.
Serve warm with syrup, honey, or your favorite toppings.

Notes

Do not overmix the batter to keep pancake bites light and fluffy.
Grease the silicone mold thoroughly to prevent sticking.
To freeze, place cooled bites on a tray until firm, then store in a freezer-safe bag for up to 2 months.
Reheat in the microwave for 20–30 seconds or in a 350°F oven for 5–7 minutes.
Customize with different mix-ins or make a savory version by skipping sugar and vanilla.

Nutrition

Serving Size: 2 pancake bites
Calories: 120
Sugar: 5g
Sodium: 100mg
Fat: 4g
Saturated Fat: 2g
Unsaturated Fat: 1.5g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 0.5g
Protein: 3g
Cholesterol: 25mg