Ingredients
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All-Purpose Flour: 1 cup. The structural foundation of our bites. Standard all-purpose flour provides the perfect balance of tenderness and structure.
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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.
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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.
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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.
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Large Egg: 1. The egg binds the ingredients together, adds richness, and contributes to the tender texture.
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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.
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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.
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Vanilla Extract: 1 teaspoon. A splash of vanilla adds a wonderful aromatic depth and warmth to the flavor profile.
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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.
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Chocolate Chips: 2-3 tablespoons of mini or regular chocolate chips. A classic and kid-approved favorite.
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Fresh or Frozen Berries: 2-3 tablespoons of blueberries, chopped strawberries, or raspberries. If using frozen berries, do not thaw them first.
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Rainbow Sprinkles: 1-2 tablespoons. Adds a funfetti effect that is irresistible to kids.
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Cinnamon Sugar: A mixture of 1 tablespoon sugar and ½ teaspoon cinnamon, sprinkled on top before cooking.
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Chopped Nuts: 2 tablespoons of finely chopped pecans, walnuts, or almonds for a bit of crunch.
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Shredded Coconut: 2 tablespoons of sweetened or unsweetened shredded coconut.
Instructions
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.
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.
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.
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.
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.
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
- Serving Size: one normal portion
- Calories: 350