Instant Pot Pancake Bites recipe

I remember the exact moment the breakfast chaos peaked in our house. It was a Tuesday morning, I was trying to get two kids dressed, pack lunches, find a missing shoe, and simultaneously flip pancakes on the stove. Of course, the smoke alarm chose that exact moment to blare, signaling that my attention had been divided one too many times. The pancakes were blackened on one side, raw in the middle, and my youngest declared he “didn’t like circles today anyway.” I felt utterly defeated. Mornings felt less like a gentle start to the day and more like a frantic race against the clock, a race I was consistently losing. I longed for a breakfast solution that was quick, easy, and, most importantly, something my picky eaters would actually be excited to eat.

That’s when I stumbled upon the concept of making pancake bites in my Instant Pot. I was skeptical at first. Pancakes from a pressure cooker? It sounded strange, almost too good to be true. But I was desperate, so I dusted off the silicone egg bite molds I had bought on a whim and decided to give it a try. The process was shockingly simple: mix a quick batter, pour it into the molds, and let the Instant Pot work its magic. There was no standing over a hot stove, no flipping, and best of all, no smoke alarm serenades. The result was nothing short of miraculous. Perfectly cooked, fluffy, bite-sized pancakes that were endlessly customizable. My son, the one who had recently developed an aversion to circles, was delighted by their fun, poppable shape. My daughter loved that she could have some with chocolate chips and some with blueberries in the same batch. For me, it was a revelation. Mornings were transformed. We went from chaos to calm, from frantic flipping to peaceful, happy breakfasts. These Instant Pot Pancake Bites have become more than just a recipe in our home; they are our secret weapon for winning the morning, a symbol of how a little kitchen creativity can bring so much ease and joy to our daily routine.

Complete with the ingredients amount

The beauty of this recipe lies in its simplicity and adaptability. The base batter is a classic pancake formula, a perfect canvas for your favorite mix-ins. Having everything measured and ready to go will make the process incredibly smooth and fast.

For the Base Pancake Batter:

This recipe will yield approximately 14 pancake bites, filling two standard silicone egg bite molds.

• All-Purpose Flour: 1 cup. The structural foundation of our bites. Standard all-purpose flour provides the perfect balance of tenderness and structure.
• Granulated Sugar: 2 tablespoons. This adds just a hint of sweetness to the batter itself, complementing any sweet mix-ins or toppings you might add later.
• Baking Powder: 2 teaspoons. This is the crucial leavening agent that makes the pancake bites light, airy, and fluffy. Ensure your baking powder is fresh for the best rise.
• Salt: ½ teaspoon. Salt is a flavor enhancer; it doesn’t make the bites salty but rather brightens all the other flavors and balances the sweetness.
• Large Egg: 1. The egg binds the ingredients together, adds richness, and contributes to the tender texture.
• Milk: ¾ cup. Whole milk will yield the richest result, but you can use 2%, skim, or any plant-based milk like almond, soy, or oat milk.
• Melted Butter: 2 tablespoons, unsalted. Butter adds incredible flavor and moisture, resulting in a more tender crumb. You can substitute with an equal amount of neutral oil like canola or light olive oil.
• Vanilla Extract: 1 teaspoon. A splash of vanilla adds a wonderful aromatic depth and warmth to the flavor profile.
• Non-stick Cooking Spray or Butter: For greasing the molds. This is a vital step to ensure your bites pop out cleanly.

For the Fun Mix-Ins (Optional, per mold):

This is where you can get creative! Feel free to mix and match or come up with your own combinations.

• Chocolate Chips: 2-3 tablespoons of mini or regular chocolate chips. A classic and kid-approved favorite.
• Fresh or Frozen Berries: 2-3 tablespoons of blueberries, chopped strawberries, or raspberries. If using frozen berries, do not thaw them first.
• Rainbow Sprinkles: 1-2 tablespoons. Adds a funfetti effect that is irresistible to kids.
• Cinnamon Sugar: A mixture of 1 tablespoon sugar and ½ teaspoon cinnamon, sprinkled on top before cooking.
• Chopped Nuts: 2 tablespoons of finely chopped pecans, walnuts, or almonds for a bit of crunch.
• Shredded Coconut: 2 tablespoons of sweetened or unsweetened shredded coconut.

Instructions

The Instant Pot method streamlines the pancake-making process, removing the need for constant monitoring. Following these steps will ensure you get perfectly fluffy, tender pancake bites every time.

Step 1: Prepare the Molds and Instant Pot

First, prepare your silicone egg bite molds. This step is critical for easy removal. Thoroughly grease each cup of the two molds with non-stick cooking spray or by wiping them with a thin layer of softened butter. Set the molds aside.

Next, prepare your Instant Pot. Pour 1 cup of cold water into the bottom of the inner pot. This water will create the steam needed to pressure cook the pancake bites. Place the metal trivet (the one that came with your Instant Pot) into the pot.

Step 2: Mix the Pancake Batter

In a medium-sized mixing bowl, combine all the dry ingredients: the all-purpose flour, granulated sugar, baking powder, and salt. Use a whisk to stir them together until they are well combined. This ensures the baking powder is evenly distributed, which is key for a uniform rise.

In a separate, smaller bowl, whisk together the wet ingredients: the egg, milk, melted butter, and vanilla extract. Whisk until the egg is well beaten and everything is incorporated.

Now, create a well in the center of your dry ingredients and pour the wet ingredients into the well. Using a spatula or wooden spoon, gently fold the ingredients together until they are just combined. It is incredibly important not to overmix the batter. A few lumps are perfectly fine and are actually desirable. Overmixing develops the gluten in the flour, which will result in tough, dense, and rubbery pancake bites instead of light and fluffy ones.

Step 3: Fill the Molds

Now it’s time to add your desired mix-ins. You can either gently fold them into the batter or, for better distribution, place a few mix-ins (like chocolate chips or blueberries) into the bottom of each greased cup in the silicone molds.

Carefully pour or spoon the pancake batter into each cup of the molds, filling them about ¾ of the way full. Do not fill them to the top, as the pancake bites will puff up and rise significantly during the cooking process. If you fill them too full, they will overflow and create a mess. If you chose to put mix-ins in the bottom, you can also sprinkle a few more on top of the batter.

Step 4: Prepare for Pressure Cooking

Once filled, gently tap the molds on the counter a couple of times to release any large air bubbles.

Carefully stack the two filled molds on top of each other. Cover the top mold loosely with a piece of aluminum foil or a silicone lid. This is a crucial step that prevents condensation from dripping from the Instant Pot lid onto your pancake bites, which can make their tops wet and soggy.

Carefully lower the stacked and covered molds onto the trivet inside the Instant Pot.

Step 5: Pressure Cook

Secure the lid on the Instant Pot, ensuring the steam release valve is set to the “Sealing” position.

Select the “Pressure Cook” (or “Manual”) setting and set the cooking time to 10 minutes at High Pressure. The Instant Pot will take several minutes to come up to pressure before the 10-minute countdown begins.

Step 6: Release Pressure and Serve

Once the 10-minute cooking cycle is complete, the Instant Pot will beep. Do not release the pressure immediately. Allow the pot to perform a “Natural Pressure Release” (NPR) for 5 minutes. This means you simply leave the pot alone as the pressure begins to drop naturally. This gentle release helps the pancake bites set and prevents them from being dense.

After 5 minutes of Natural Release, carefully turn the steam release valve to the “Venting” position to perform a “Quick Release” (QR) of the remaining pressure. Use a long-handled spoon to move the valve to avoid getting burned by the hot steam.

Once the floating pin has dropped, it is safe to open the lid. Carefully lift the molds out of the Instant Pot using oven mitts or a towel, as they will be very hot. Remove the foil cover and let the pancake bites cool in the molds for a couple of minutes before gently inverting them onto a plate or cooling rack. They should pop out easily. Serve warm with your favorite toppings and enjoy!

Nutrition Facts (Servings and calories per serving)

The nutritional information for these Instant Pot Pancake Bites is an approximation and will vary significantly based on the type of milk and mix-ins you choose. The following estimate is for the base recipe without any additions.

• Servings: This recipe makes approximately 14 individual pancake bites, which constitutes about 3 to 4 servings.
• Calories per serving: A serving of 4 plain pancake bites contains approximately 280 to 350 calories. Adding mix-ins like chocolate chips or toppings like butter and maple syrup will increase the calorie count.

These bites provide a good source of carbohydrates for energy. Using whole milk and a pat of butter will add some fat and protein, making them more satiating. Incorporating fruit like blueberries will add fiber and essential vitamins.

Preparation time

One of the primary advantages of this recipe is its efficiency, making it a perfect solution for busy mornings.

• Preparation Time: 10 minutes. This includes the time it takes to gather your ingredients, whisk together the batter, and fill the silicone molds.
• Cook Time: Approximately 25 minutes. This is a comprehensive estimate that includes the 5-10 minutes it takes for the Instant Pot to build pressure, the 10-minute high-pressure cooking cycle, and the 5-minute natural pressure release.
• Total Time: Approximately 35 minutes. From start to finish, you can have a warm, delicious, and fun breakfast on the table with minimal hands-on effort.

How to Serve

These pancake bites are incredibly versatile. They can be served simply for a quick snack or dressed up for a special brunch. Here are some serving suggestions to spark your creativity:

• The Classic Way:
  • Serve warm with a small pat of butter melting on top.
  • Provide a small dipping bowl of warm, pure maple syrup.
• Create a Pancake Bite Bar: This is a fantastic idea for weekend family breakfasts, sleepovers, or brunch parties. Arrange the warm pancake bites on a platter and set out a variety of bowls with different toppings for everyone to build their own creation.
  • Sauces & Drizzles: Maple syrup, honey, chocolate sauce, caramel sauce, fruit compote, melted peanut butter.
  • Fruits: Fresh berries (strawberries, blueberries, raspberries), sliced bananas, diced peaches.
  • Creams & Dips: Whipped cream, vanilla yogurt, cream cheese frosting, Nutella.
  • Crunchy Toppings: Chopped nuts (pecans, walnuts), granola, toasted coconut flakes, mini chocolate chips.
• On-the-Go & Lunchbox Friendly:
  • Once cooled, these bites are perfect for a quick, portable breakfast. They are far less messy than traditional pancakes.
  • Pack them in a lunchbox with a small container of yogurt or applesauce for dipping. They are a fun and unexpected lunchtime treat.
• Pancake Bite Skewers:
  • Thread the pancake bites onto small wooden skewers, alternating with pieces of fresh fruit like strawberries and banana slices for a fun and visually appealing presentation.

Additional tips (5 tips)

Follow these five key tips to ensure your Instant Pot Pancake Bites are a resounding success every single time.

1. Do Not Overmix the Batter: This is the golden rule of pancake making, and it applies here too. When you mix flour with liquid, you begin to develop gluten. A little gluten provides structure, but too much makes pancakes tough and chewy. Mix only until the wet and dry ingredients are combined. A lumpy batter is a good thing—it’s the secret to a tender, fluffy crumb.
2. Grease the Molds Generously: Even though the molds are silicone and non-stick, a thorough coating of cooking spray or butter is your insurance policy for clean removal. Pay special attention to the bottom edges and the central cone in each cup. Nothing is more frustrating than having your beautiful bites stick and tear when you try to get them out.
3. Cover the Molds to Avoid Soggy Tops: The inside of a pressure cooker is a very steamy environment. As the pot heats and cools, condensation forms on the inside of the lid. If the molds are not covered, this water will drip directly onto the surface of your pancake bites, leaving them wet and dense. A loose tent of aluminum foil or a fitted silicone lid acts as a shield, ensuring the tops are perfectly cooked and spongy.
4. Fresh Baking Powder is Non-Negotiable: Baking powder is what gives these bites their lift. It’s a chemical leavener that loses its potency over time. If your bites come out flat and dense, there’s a good chance your baking powder is old. To test it, spoon about half a teaspoon into a small bowl and pour a few tablespoons of hot water over it. If it fizzes and bubbles vigorously, it’s still good to use. If not, it’s time for a new container.
5. Embrace Meal Prepping: This recipe is a meal-prepper’s dream. You can easily double the batch and make a whole week’s worth of breakfasts in one go. Let the bites cool completely, then store them in an airtight container or a zip-top bag in the refrigerator for up to 5 days. For longer storage, freeze them in a single layer on a baking sheet before transferring them to a freezer bag. They can be frozen for up to 3 months.

FAQ section (5 Q/A)

Here are answers to some of the most frequently asked questions about making pancake bites in the Instant Pot.

Q1: Can I use a boxed pancake mix instead of making the batter from scratch?

A1: Absolutely! Using a “just add water” complete pancake mix is a fantastic shortcut. Simply prepare the batter according to the package directions. The consistency should be pourable but not too thin. Then, fill your greased molds and follow the same Instant Pot cooking instructions: 10 minutes at High Pressure with a 5-minute Natural Release.

Q2: I don’t have the silicone egg bite molds. Is there anything else I can use?

A2: Yes, while the egg bite molds are ideal due to their size and shape, you can use other small, oven-safe and pressure-cooker-safe containers. Small silicone muffin liners or heat-proof glass ramekins (like Pyrex) placed on the trivet will work. You may need to adjust the cooking time slightly depending on the size and material of the container. For 4-ounce ramekins, you might need to increase the cook time to 12-14 minutes.

Q3: What’s the best way to store and reheat leftover pancake bites?

A3: For storage, let the bites cool completely, then place them in an airtight container in the refrigerator for up to 5 days. For reheating, the microwave is quickest. Place a few bites on a plate and microwave for 20-30 seconds until warmed through. For a slightly crispier exterior, you can reheat them in an air fryer at 350°F (175°C) for 2-3 minutes.

Q4: Can I make this recipe gluten-free or dairy-free?

A4: Yes, this recipe is very adaptable to dietary needs.

• For Gluten-Free: Substitute the all-purpose flour with a good quality 1-to-1 gluten-free baking flour blend (one that contains xanthan gum).
• For Dairy-Free: Replace the milk with your favorite plant-based milk, such as almond, soy, or oat milk. For the butter, use a dairy-free butter substitute or an equal amount of coconut oil or another neutral-flavored oil.

Q5: Why did my pancake bites turn out dense and rubbery instead of fluffy?

A5: There are two most likely culprits for dense or rubbery pancake bites. The first, and most common, is overmixing the batter. As soon as the flour is hydrated, stop mixing. Lumps are your friend! The second possible reason is expired baking powder. Baking powder provides the chemical lift, and if it’s old and inactive, your bites will not rise properly and will have a dense texture. Always test your baking powder if you’re unsure of its freshness.

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