Rice Cooker Pancakes
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.
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!