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

1. In a mixing bowl, combine the flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; some lumps are okay.
4. Lightly grease the rice cooker bowl with cooking spray or butter. Pour the pancake batter into the rice cooker.
5. 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.
6. If it is not cooked, cook further in 10-min cycles.
7. Let the pancake cool for a few minutes, then slice into wedges and serve with your favorite toppings.

Top Tips

1. Don’t overmix the batter – A few lumps are okay and will help keep the pancake fluffy.
2. Grease the rice cooker well – This ensures easy release and a golden bottom crust.
3. Don’t open the lid too early – Let it cook fully for best texture.
4. Add-ins go last – If using berries or chocolate chips, sprinkle them after pouring the batter into the cooker.
5. 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

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Rice Cooker Pancakes

Michelle

These fluffy rice cooker pancakes are soft, golden, and super easy to make! No flipping needed just mix, pour, and let your rice cooker do the work.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Breakfast, Dessert

Servings 4 Slices

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

Use the “Cake” setting if available!

Keyword Rice Cooker Pancakes

One-Pot Cooking Rocks!