This Rice Cooker Pancake is a fun and fluffy twist on the classic breakfast favorite. Instead of standing by the stove flipping pancakes, you can pour the batter into a rice cooker and let it bake into one thick, golden, cake-like pancake. It’s soft, airy, and perfect for slicing and serving with your favorite toppings—ideal for busy mornings or lazy weekends.
Cooking Time: 40 minutes
Servings: 4
Ingredients:
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
¼ teaspoon salt
¾ cup milk
1 large egg
1 tablespoon melted butter or oil
1 teaspoon vanilla extract (optional)
Butter or oil for greasing the rice cooker pot
Instructions:
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Prepare the Batter:
In a mixing bowl, whisk together flour, sugar, baking powder, and salt. In a separate bowl, beat the egg, milk, melted butter, and vanilla extract. Combine the wet and dry ingredients and stir until smooth, but do not overmix. A few small lumps are fine. -
Grease the Rice Cooker Pot:
Lightly coat the inside of the rice cooker pot with butter or oil to prevent sticking. -
Pour the Batter:
Pour the pancake batter into the greased pot and spread it evenly. Tap the pot gently on the counter to remove any air bubbles. -
Cook the Pancake:
Close the lid and set the rice cooker to the “Cook” setting. When it switches to “Warm,” check the pancake. If it’s still undercooked
