Instant Pot Pancakes with Blueberries

Light and Fluffy Instant Pot Pancakes loaded with fresh blueberries. Load em up with any fruit you like and slather them with your favorite maple syrup to make these a perfect at home or on-the-go breakfast.

Homemade instant pot pancakes? Yep. It’s happening. Homemade pancakes are often on the menu come Saturday and Sunday, but it can be a struggle to actually sit down all together to eat. Someone is always left “manning” the griddle. If you prefer the traditional stovetop/griddle version, have no fear, we included directions for that cooking method also.

We’re obsessed with pancakes and will eat them for breakfast, lunch or dinner. We are super picky however therefore only eat homemade pancakes. We find restaurant pancakes dense and/or laden with weird flavors or flour mixes. Some of us still eat gluten so stop using weird flour mixes! #rantover #welovegluten

For this instant pot pancakes recipe, we’re using the cool silicone mold we use for our Starbucks Sous Vide Egg Bites. We’re always trying to find new uses for existing kitchen gear vs having to shell out more cash for something that probably takes up a ton of kitchen space.  If you don’t have the silicone mold, you can always use Ball 4 oz Mason Jars or the individual silicon egg molds I know many of you own. Just make sure you’re utilizing the same amount of batter to ensure the cooking time is correct. If you’re using more batter per pancake, you’ll need to increase your cooking time.

Since we know many of you will ask, yes you can stack the trays if you have two. Just make sure to double the recipe below!

Instant Pot Pancakes

• Can I Use Bisquick? We did a few Bisquick test runs, as we envisioned offering up two pancake recipes (homemade and mix), however the Bisquick left us with super heavy, dense pancakes. We love a good Bisquick pancake so we’re bummed with the results.
• Don’t care for blueberries? Leave them out or add any other fruits/toppings you like. Bananas or raspberries would be awesome.
• You do not need to spray the silicone with cooking spray….when inverted all you need to do is gently press the flat part of the bottom of the tray to release.
• Optional- add a few tablespoons of maple syrup to give it a nice maple flavor.
• Don’t have a “cake” setting on your Instant Pot? Just use the pressure cooking (high) setting.

Homemade Pancakes with Blueberries

Light and Fluffy Homemade Pancakes made with the Instant Pot. Load em up with any fruit you like and slather them with your favorite maple syrup to make these a perfect at home or on-the-go breakfast.

3.75 from 299 votes

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Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 13 minutes

Course: Breakfast

Cuisine: American

Keyword: Blueberry Recipes, Instant Pot Recipes

Servings: 2 Bites

Calories: 377kcal

Author: Darcey Olson

Cost: $5

Equipment

• Instant Pot

Ingredients

• ▢ 1 cup All-purpose Flour
• ▢ ½ tbsp Sugar (optional)
• ▢ 1 tsp Baking Powder
• ▢ ⅛ tsp Salt
• ▢ 1 Egg
• ▢ ¾ cup Milk
• ▢ 1 tbsp Melted Butter (cooled)
• ▢ OPTIONAL: Blueberries and Maple Syrup

Instructions

 

• INSTANT POT
• In a large bowl, mix together the flour, sugar, baking powder and salt.
• In a small bowl, beat the eggs and then add the milk and butter.
• OPTIONAL: Add 1-2 tablespoons of maple syrup to the wet mixture.
• Gently add the wet mixture to the dry mixture and stir until just combined (there will be lumps).
• Gently fold in the blueberries.
• Divide the mixture equally into the silicone tray. Each should be about 3/4 of the way full.
• Cover the silicone tray with a paper towel followed by foil. The foil should wrap around the edges to ensure no condensation seeps in.
• Add 1.5 cups of water to the Instant Pot.
• Add the metal trivet that came with the Instant Pot to the bottom.
• Place the foil covered silicone tray on top of the trivet.
• Place the lid on top with the valve in the sealed position.
• Press the "cake" setting button and set for 5 minutes.
• NPR for 2-3 minutes and then QR.
• Remove the silicone tray from the Instant Pot and turn out on a flat surface. To help with removal, press the flat part on the bottom of the trays vs squeezing the sides.
• Serve with butter, maple syrup and more blueberries and enjoy immediately!

STOVETOP/GRIDDLE

• Pre-heat a griddle or non-stick large skillet to medium-low heat.
• In a large bowl, mix together the flour, sugar, baking powder and salt.
• In a small bowl, beat the eggs and then add the milk and butter.
• OPTIONAL: Add 1-2 tablespoons of maple syrup to the wet mixture.
• Gently add the wet mixture to the dry mixture and stir until just combined (there will be lumps).
• Gently fold in the blueberries.
• When griddle is fully heated (don't use it too early!!) ladle a scoopful of batter onto the griddle or skillet. Adjust for your size preference.
• When the pancake is browned on the bottom and bubbles rise to the surface, flip and cook until the second side is lightly browned.
• Transfer to a plate and serve immediately.

Nutrition

Calories: 377kcal | Carbohydrates: 56g | Protein: 12g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 108mg | Sodium: 470mg | Potassium: 237mg | Fiber: 2g | Sugar: 8g | Vitamin A: 442IU | Calcium: 254mg | Iron: 4mg

Tried this recipe?Let us know how it was!