If we all could start each day with a Giant, Fluffy, Oatmeal Pancake, I dare say we just might obtain world peace. Did you know you can make a Giant Pancake in the Instant Pot? It just might be the best breakfast to ever come out of your pressure cooker!
Instant Pot Giant Pancake – it's a thing, have you seen it?
I've seen it a few times and it always confused me. The recipes I investigated called for cooking the pancake batter directly in the pot, which seemed to be resulting in many complaints of burn warnings.
Still, the concept of a giant pancake has stuck with me for over 3 years.
One busy morning, I found myself stuck behind a hot griddle flipping our favorite Oatmeal Pancakes. I was running horribly late for an appointment, but once you start making pancakes, there really isn't any going back.
Plus, this overly controlling parent can't seem to walk away and let her perfectly capable children man the griddle.
- The spills!
- The overuse of my precious maple syrup!
- The crumbs in the butter!
You either know exactly what I'm talking about or you think I'm crazy.
Regardless, this was the moment I decided a Giant Pancake needed to happen ASAP.
I took that very same Oatmeal Pancake batter recipe, tweaked it just a tad, pressure cooked it inside a pan (instead of directly in the pot), and I'll be dipped, it made the biggest, most fluffy, buttery pancake to ever hit my table!
WHY YOU WILL LOVE AN INSTANT POT GIANT PANCAKE
- Everyone claims to have the “fluffiest pancake recipe”. If you're looking for the ultimate tall, fluffy pancake, THIS IS IT RIGHT HERE! We're talking 2 1/2 – 3 inches of “fluffy”!
- Whole grain, hearty, and filling. One 7 inch pancake and a side of fruit had my whole family full and happy for hours.
- No flipping! This is a simple slice and serve pancake which means no griddle, no grease spray all over the counter, no impatient children waiting for their next pancake, no sweaty makeup dripping off my face . . . can we say “BREAKFAST HEAVEN!“
- It cooks while you get ready. When was the last time you could set a timer and come back to a stack of pancakes? NEVER!
HOW TO MAKE A GIANT PANCAKE IN THE PRESSURE COOKER
- The night before, stir together buttermilk and oats and set in the fridge
- The oats will be soft and the mixture will be very thick
- Whisk in the eggs, butter, and vanilla
- Stir in the dry ingredients
- Scrape batter into greased pan
- “Bake” it in the pressure cooker while you do yoga
SEE RECIPE CARD BELOW FOR DETAILED COOKING INSTRUCTIONS
TIPS FOR MAKING THE BEST GIANT PANCAKE
- Use buttermilk. I've tried the alternatives (yogurt, milk + vinegar, etc) and for whatever reason, the texture and fluffy factor is just better with real buttermilk.
- Let's address the overnight soak. It's not hard, but even I forget to do it sometimes. I will say, the pancake seems softer, more fluffy, and tastes even better with the soak. BUT, if you forget, don't throw in the towel. It is still mighty tasty if the oats don't get the spa treatment.
- My favorite part about pancakes are the toppings! Bring on the butter, berries, almond butter, maple syrup, whipped cream, and whatever toppings you like and make it a pancake party!
- A tip from husband, AKA, professional pancake eater/analyzer. Cut the pancake open (like a biscuit) and spread butter on the inside. The warm butter melting into every crevice was indeed a sight (and taste) to behold!
- Do not try to cook this directly in the pressure cooker pot like other recipes advise. Admittedly, I haven't tried it, but I'm 99.99% sure it wouldn't work. I predict a pancake that is burned on the bottom and raw in the middle – not a good way to start the morning.
- Use White Whole Wheat Flour. Red wheat flour is darker, heavier, and stronger tasting and makes this pancake very dense.
- If you like a sweet pancake, add 1 tablespoon of sugar to the batter. I prefer to leave my pancakes unsweetened since the toppings are typically sweet.
- If you want an even bigger Giant Pancake, I have successfully doubled it in this 7 inch Springform Pan and cooked it 45 minutes.
HOW TO STORE, REHEAT, AND FREEZE PANCAKES
- Store: Place leftovers in an airtight bag or container and refrigerate for up to 5 days. It will dry out a bit in the fridge.
- Reheat: Cut the pancake into wedges and gently warm for 30 seconds at a time until warmed through.
- Freeze: Wrap pancake wedges in plastic wrap and place inside a freezer-safe Ziploc bag for up to 3 months. To eat, leave on the counter for about an hour, then reheat as directed above.
WHAT TO SERVE WITH PANCAKES
- Fruit: Strawberries, raspberries, blueberries, peaches, banana slices, or jam
- Syrup: Pure Maple Syrup, Cinnamon Cream Syrup, Healthy Chocolate Syrup
- Butter: Kerrygold butter, peanut butter, almond butter, etc
- Extras: Whipped cream, powdered sugar, nuts, coconut, etc
- Apple Cinnamon Pancakes: Add 3/4 cup diced apples and a teaspoon of cinnamon into the raw batter
- Blueberry Pancakes: Stir 1 cup of fresh blueberries into the raw batter
- Strawberries and Cream Pancakes: Stir 1 cup of diced strawberries into the batter and serve with Sweet Cashew Cream
- Chocolate Chip Pancakes: Stir 1/4 cup mini chocolate chips into the raw batter
If you've been feeling like you need more pancakes in your life (or you need a change from the typical griddle version), you need to try this Giant Pancake!
Break free from the griddle and surprise the whole family with this healthy, whole-grain breakfast.
If you're a fan of “Breakfast for Dinner” might I suggest serving this with the works – scrambled eggs, sausage, hashbrowns, and a hot cup of Crio Bru. Mmm . . . I'm writing that down on my menu for next week as we speak.
Enjoy this one! Let me know what you think!
MORE INSTANT POT BREAKFAST RECIPES
- Instant Pot Blueberries and Cream Stuffed French Toast
- Instant Pot Pumpkin Banana Oatmeal
- Instant Pot Apple Cinnamon Steel Cut Oatmeal
- Instant Pot Berries and Cream Breakfast Cake
TOOLS/INGREDIENTS USED TO MAKE INSTANT POT GIANT PANCAKEPrint
Instant Pot Giant Oatmeal Pancake
Giant Fluffy Pancake that will make breakast more delicious and enjoyable!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 5 servings 1x
- Category: Breakfast
- Method: Pressure Cooker
- Cuisine: American
- 1 cup old fashioned rolled oats
- 1 1/4 cups buttermilk
- 2 eggs
- 1 tablespoon melted butter
- 1 teaspoon vanilla extract
- ½ cup white whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Optional toppings: butter, maple syrup, whipped cream, berries, etc.
- In a medium size bowl, combine oats and buttermilk. Cover and let sit overnight in the fridge.
- In the morning, add eggs, butter, and vanilla extract to the oats and whisk to combine.
- Add flour, baking powder, baking soda, and salt; stir until just combined.
- Spray a 7 inch springform pan or cake pan with nonstick cooking spray. Scrape batter into pan and smooth the top.
- Add 1 ½ cups of water to the pressure cooker pot and place a trivet inside. Place dish on the trivet using a silicone or tinfoil sling to make for easier removal.
- Secure the lid and turn pressure cooker knob to a sealed position. Cook at high pressure for 30 minutes.
- When cooking is complete, use a natural release for 10 minutes and then release any remaining pressure.
- Serve hot with toppings of your choice.
- In a pinch, you can skip the overnight soak of buttermilk and oats. The soak makes the oats softer and the pancake more fluffy, but it’s still amazing if you need to skip this step.
- For a blueberry pancake, fold in 1 cup of blueberries after the dry ingredients.
- For a lighter wheat taste, I always use White Whole Wheat Flour. Red wheat is darker, stronger tasting, and will make these pancakes heavy.
- Buttermilk works best in this recipe, but you can substitute with 1 cup yogurt and ¼ cup milk if needed.
- For a sweeter pancake, add 1 tablespoon sugar to the batter.
- The recipe can be doubled if needed and cooked in a 7 – 7.5 inch springform pan for 45 minutes.
Keywords: Instant Pot Breakfast, Oatmeal Pancake, Giant Pancake