Fluffy Rice Cooker Pancakes: No Flipping Required!
Imagine waking up to the comforting smell of warm, fluffy rice cooker pancakes without ever flipping a single one! That’s the magic of this rice cooker pancake recipe a total game-changer for busy mornings or lazy weekends. These soft, golden pancakes come together effortlessly with just a few pantry staples, and your rice cooker does all the work.
I’ve made these rice cooker pancakes on countless weekends with my kids, and let me tell you it’s the kind of breakfast that makes you slow down, sip your coffee, and smile. No standing over the stove, no mess, and a perfectly fluffy pancake every time. Plus, it’s a fun surprise for little ones who think it’s cake for breakfast!
Why You’ll Love These Rice Cooker Pancakes
- No flipping, no fuss: Just pour, press a button, and let the rice cooker work its magic.
- Super fluffy texture: Steaming in the rice cooker gives it that soft, cakey, cloud-like finish.
- Kid-friendly and customizable: Add chocolate chips, berries, or nuts for fun twists.
- Perfect for sharing: Slice it like a pie and serve family-style!
Simple Ingredients
Just the basics you probably already have in your pantry!
- All-purpose flour
Forms the soft, fluffy structure of the pancake. - Sugar
Adds a gentle sweetness that complements any topping. - Baking powder
The secret to achieving that rise and light texture. - Salt
Enhances flavor and balances the sweetness. - Milk
Creates a smooth, pourable batter. - Egg
Adds richness and binds the pancake together. - Melted butter
For extra tenderness and buttery flavor. - Vanilla extract
A warm, aromatic note that ties everything together.
Recipe Info
- Servings: 4 slices
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
What is Needed
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- Optional toppings: fresh fruits, chocolate chips, or nuts
Instructions
- In a mixing bowl, combine the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; some lumps are okay.
- Lightly grease the rice cooker bowl with cooking spray or butter. Pour the pancake batter into the rice cooker.
- Close the lid and select the ‘cook’ setting. The pancake should take about 25-30 minutes to cook. Once the cooker switches to ‘warm,’ check for doneness by inserting a toothpick in the center; it should come out clean.
- If it is not cooked, cook further in 10-min cycles.
- Let the pancake cool for a few minutes, then slice into wedges and serve with your favorite toppings.
Top Tips
- Don’t overmix the batter – A few lumps are okay and will help keep the pancake fluffy.
- Grease the rice cooker well – This ensures easy release and a golden bottom crust.
- Don’t open the lid too early – Let it cook fully for best texture.
- Add-ins go last – If using berries or chocolate chips, sprinkle them after pouring the batter into the cooker.
- Use the “Cake” setting if available – Some rice cookers have this option and it works perfectly!
Recipe Variations
- Chocolate Chip Pancake Cake – Add 1/3 cup mini chocolate chips into the batter.
- Berry Burst – Mix in blueberries or raspberries for a fruity twist.
- Nutty Delight – Sprinkle in crushed walnuts or pecans for a crunchy texture.
- Cinnamon Swirl – Add a teaspoon of cinnamon and a dash of nutmeg for a warm, spiced flavor.
Recommended Equipment
- Mixing bowls
- Whisk
- Silicone spatula
- Measuring cups and spoons
- Rice cooker (with cook/warm function)
- Cooking spray or butter
Make Ahead Tips
You can mix the dry ingredients the night before and store them in an airtight container. In the morning, just mix with the wet ingredients and go!
How to Store and Reheat
- Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Microwave individual slices for 20–30 seconds or warm in a toaster oven for best texture.
What to Serve With This Recipe
- Fresh fruit or a fruit salad
- Maple syrup or honey
- Whipped cream or Greek yogurt
- A warm cup of coffee or hot cocoa
More Recipes
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Rice Cooker Pancakes
Equipment
- Mixing bowls
- Whisk
- Silicone spatula
- Measuring cups and spoons
- Rice cooker (with cook/warm function)
- Cooking spray or butter
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- Optional toppings: fresh fruits chocolate chips, or nuts
Instructions
- Mix Dry Ingredients: In a mixing bowl, combine the flour, sugar, baking powder, and salt.
- Mix Wet Ingredients: In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; some lumps are okay.
- Pour into Rice Cooker: Lightly grease the rice cooker bowl with cooking spray or butter. Pour the pancake batter into the rice cooker.
- Cook: Close the lid and select the ‘cook’ setting. The pancake should take about 25-30 minutes to cook. Once the cooker switches to ‘warm,’ check for doneness by inserting a toothpick in the center; it should come out clean.
- Serve: Let the pancake cool for a few minutes, then slice into wedges and serve with your favorite toppings.
Notes
One-Pot Cooking Rocks!
Michelle
Hi, I’m Michelle, the founder, owner, author, and editor of OvenSpot. My passion for one-pot cooking commenced when I was working to prepare cafeteria lunches for school students. I am now on a mission to assist you in choosing the cooking pot or appliance you will use daily. As well as in-depth information to assist you in using and caring for your cookware and appliances. Along with the yummy recipes I use at home.
Questions? Reach out to Michelle at [email protected]
