Instant Pot Pancake Bites - Little Sunny Kitchen

Prep Time 10

Cook Time 20

Total Time 30

Equipment

Instant Pot

Ingredients

▢ 1 ¾ cups (200 g) all-purpose flour
▢ 1 tablespoon baking powder
▢ ½ teaspoon salt
▢ 2 tablespoons granulated sugar granulated
▢ 1 ¼ cups (300 ml) milk warm
▢ 1 large egg
▢ 1 teaspoon vanilla extract
▢ 4 tablespoons unsalted butter melted

Instructions

In a bowl sift the flour, baking powder, salt, and add in the sugar. And set aside.
In a second mixing bowl, whisk together the milk and egg, then whisk in the melted butter and vanilla extract.
Pour the milk mixture into the dry mixture, and lightly whisk until just combined. A few lumps are ok. Allow the batter to sit for a few minutes.
Spray the molds and pour the batter into the egg silicone mold filling ¾ of each of the molds as the pancake bites will rise a little. Cover, and place on a trivet.
Add 1 cup of water to the Instant Pot stainless steel insert. Then lower the trivet into the pot (you can stack 2 or 3 on top of each other). Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 7 minutes at high pressure.
The Instant Pot will take around 6-7 minutes to come to pressure and start cooking. When the cooking program ends, allow the steam to be naturally released for 5 minutes, then release the rest of the steam manually. Carefully remove the lid. And take out the molds.
Allow them to cool down a little before you take the pancake bites out. Squeeze the sides a little, then push each from the bottom slowly onto a plate so you don't break them.

Notes

After melting the butter, set it aside and allow it to cool down a little. If you add hot melted butter to the milk and egg, it can cook the egg.
Do not overmix the batter. Mix until just combined, and leaving a few lumps is fine. If you overmix the batter, the pancakes will be super dense rather than fluffy and light.
Make sure not to let the steam release naturally till the end, as the pancake bites will become dry. So only do 5 minutes natural release, then quick release.
You can probably use boxed pancake mix if you like (some readers reported excellent results using boxed mix, and others said it didn't work so I cannot guarantee any results as I haven't tried it myself). I always make pancakes from scratch. I find it much healthier, and it's also very simple and easy to make. Check out my classic pancake recipe.
The molds that I'm using are 1.5 inches in diameter, so each pancake bite is 1.5 inches in width. If you are using bigger ones like 7.5 inches then you might need to add 1 minute to the cooking time.

Variations

There are many flavors to choose from when it comes to pancakes. Below are my favorite:

Plain, drizzled with pancake syrup or maple syrup.
Blueberry - add a few fresh blueberries to the batter.
Chocolate chip - add 1/2 cup of chocolate chips to the batter.
Lemon - add lemon essence or fresh lemon juice to the batter (2 tablespoons)
Cinnamon - add 1 teaspoon of ground cinnamon to the batter.

Storing and reheating

Fridge: Store in an airtight container for up to 5 days. Please remember that pancakes contain perishable ingredients such as eggs and milk so you have to consume them within 5 days if stored in the fridge.

Freezer: Store in a Ziploc bag in the freezer for up to 2 months.

Reheat: Place on a microwave-safe plate, and reheat for 1-1.5 minutes or until heated through. Or reheat in the oven by placing the pancake bites on a cookie sheet, cover with foil and reheat until heated through.

Nutrition

Find it online: https://littlesunnykitchen.com/instant-pot-pancake-bites/