Instant Pot Whole Grain Pancake Muffins

Pancake muffins on a plate with jam and honey

3 from 4 reviews

Fluffy Pancake bites that are dipable, packable, and freezeable.  Eat them fresh or make them ahead of time for an easy breakfast or addition to a healthy packed lunch.




  1. In a large bowl combine Kodiak Flapjack and Waffle Mix and water (per box directions).
  2. Generously spray the 2 silicone molds with non-stick spray.  Using an ice cream scoop (that measures about 1/4 cup), divide all of the batter into the molds.
  3. Stack one of the filled molds on top of a trivet.  Place 2 – 4 narrow mason jar lids on top followed by the second silicone mold.
  4. Pour 1 cup water into the pressure cooker pot and place the trivet and filled silicone molds inside.
  5. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 5 minutes.  When cooking is complete, use a natural release for 5 minutes and then release any remaining pressure.
  6. Let the pancake bites cool if needed for handling.  Using a butter knife or spoon, scrape around each pancake bite to release it, then turn them over on to a cooling rack or plate.
  7. Enjoy warm, as is, or with a side of syrup, jam, or honey for dipping.  These are also perfect for on-the-go and lunch boxes.
  8. Store extras in the refrigerator.  Delicious chilled or reheated.  They freeze beautifully as well.


Keywords: Instant Pot breakfast, pancakes, kids lunch box