Instant Pot Pancake Bites

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Instant Pot Pancake Bites are an easy breakfast idea that can be made quickly in the Instant Pot and even stored for later. They are made in the egg bite mold and turn out light and fluffy, and perfect for dipping into maple syrup for a breakfast on the go.

» You might also like this Instant Pot Apple Cider.

Pancake bites on a plate with powdered sugar and syrup

Pancakes are an awesome breakfast, but making them is a bit tedious. Making these pancake bites in the Instant Pot, on the other hand, is much faster. They may cook quickly, but the pancake bites don’t lose out on texture or taste. They’re just as fluffy and delicious as regular griddle pancakes, but without the need to stand over the griddle flipping one after the other.

One of the best things about these Instant Pot pancake bites is that they’re made in an egg mold, so you can make each bite a different flavor. Add blueberries in one and chocolate chips in another. There won’t be any need to fight over what kind of pancakes to make with this recipe.

You can also make up to 3 trays of them at a time, by stacking them up, so it’s easy to make a lot in one go.

Enjoy pancakes? Try these delicious Bananas Foster Pancakes.

Ingredients You Need

Ingredients for Instant Pot Pancake Bites
  • All-Purpose Flour: All purpose flour works great in this recipe, but you can use gluten-free flour as well. 
  • Baking Powder: adding in baking powder will help the pancake bites to rise.
  • Granulated Sugar: sugar gives the pancakes a nice sweetness, but you can use coconut sugar as a healthier alternative. 
  • Salt: a pinch of salt brings out the flavors in the pancakes.
  • Warm Milk: whole milk or plant-based milk can be used.
  • Egg: the egg should be at room temperature before adding it into the batter.
  • Unsalted Butter Melted: we don’t recommend using salted butter as it will make the pancakes taste salty.
  • Vanilla Extract: vanilla gives the pancakes warm and rich flavors that will take the bites to the next level. 
  • Fresh Blueberries: this is an optional topping, but if you plan on using blueberries, don’t use frozen ones as they have too much water.

Equipment information

  • Silicone egg molds: It’s best to use silicone molds as they are easier to use and clean.
  • Instant Pot: This recipe uses a 6-quart Instant Pot. If using an 8-quart pot, you’ll just need to add more water. The cook time stays the same. 

How to Make Instant Pot Pancake Bites

In a small mixing bowl, stir together the flour, baking powder, sugar, and salt.

In a larger bowl, whisk together the milk, egg, melted butter, and vanilla extract, just until combined. Add the dry ingredients and stir just until combined. Do not overmix. Set aside for 5 minutes to rest.

Empty molds and pancake batter

Lightly grease the insides of the egg mold. Pour the batter into the mold 3/4 full. If adding blueberries, drop in 2-3 berries.

Pancake bite mold full of batter

Pour 1 cup of water (1.5 for 8-quart IP) into the bottom of the pot. Using hot water will help the Instant Pot come up to pressure faster. Set the trivet inside. Place the egg molds on the trivet. You can stack up to 3 on top of each other.

Raw pancake bites in the Instant Pot

Close the lid and set the vent to sealing. Press the pressure cook button and set the time for 8 minutes. It will take about 7 minutes to come up to pressure. When the time is up, allow a 3 minute natural pressure release before releasing the remaining pressure.

Be careful when removing the lid so water doesn’t pour into the mold.

Take out the egg molds and carefully flip them upside down to release the pancake bites. Serve with syrup or powdered sugar.

Pancake bites on a plate with powdered sugar and syrup

Variations

  • Fruity: add in your favorite fresh fruits to the pancake bites for a nice sweet, tangy flavor. Some great choices are blueberries, strawberries, and raspberries. Whichever fruit you choose, it’s best to use fresh fruits instead of frozen ones. 
  • Citrusy: squeeze about 2 tablespoons of lemon juice into the batter to get lemon pancake bites. 
  • Chocolate: mix chocolate chips into the batter, or sprinkle some directly into the bites. 
  • Spiced: add some cinnamon and nutmeg into the batter to get beautifully warm pancake bites.

Questions About the Recipe

I only have frozen fruits. Can I use them in the recipe?

We recommend using fresh fruits, but if frozen fruits are all you have then roll them in a bit of flour before adding the fruits into your batter. The flour will help prevent too much liquid from coming out of the fruits, so you don’t have soggy pancake bites.

Can I make these bites savory?

Yes. Skip the vanilla extract and add in some savory toppings like crumbled bacon or chopped chives.

Can I use boxed pancake mix?

Some people have success with using ready-made pancake mix, while others don’t. We recommend making the batter by hand as it will always cook well.

Pancake bites on a plate with powdered sugar and syrup

Tips and Notes

  • Don’t overmix the batter. Overmixing will give you dense and hard pancake bites.
  • Use a glass measuring cup with a spout to help pour the batter into the mold.
  • Give the bites a second to cool down before releasing them from the silicone molds, so they keep their shape better. 
  • Don’t fill the silicone molds all the way up, , especially if adding fruit. The pancakes will rise while cooking and will need room to expand.
  • If adding fruit, be sure to only use fresh fruit as frozen has additional water that will make your pancake bites soggy.

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Pancake bites on a plate with powdered sugar and syrup

Instant Pot Pancake Bites (Egg Bites Mold)

Instant Pot pancake bites are an easy breakfast idea that can be made quickly in the Instant Pot and even stored for later. They are made in the egg bite mold and turn out light and fluffy, and perfect for dipping into maple syrup for a breakfast on the go.

Note: Made in a 6-qt Instant Pot

5 from 10 votes
Prep Time 5 mins
Cook Time 8 mins
Pressurize Time 10 mins
Total Time 23 mins
Course Breakfast
Cuisine American
Servings 21 Bites
Calories 87 kcal

Equipment

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 11/4 cups warm milk
  • 1 egg
  • 4 tablespoons unsalted butter melted
  • 1 teaspoon vanilla extract
  • Fresh blueberries if desired

Instructions
 

  • In a small mixing bowl, stir together the flour, baking powder, sugar, and salt.
  • In a larger bowl, whisk together the milk, egg, melted butter, and vanilla extract, add the dry ingredients and stir just until combined. Do not overmix. Set aside for 5 minutes to rest.
  • Lightly grease the insides of the egg mold. Pour the batter in up to 3/4 full. If adding blueberries, drop in 2-3 berries.
  • Pour 1 cup of water (1.5 for 8-quart IP) into the bottom of the pot. Set the trivet inside. Place the egg molds on the trivet. You can stack up to 3 on top of each other.
  • Close the lid and set the vent to sealing. Press the pressure cook button and set the time for 8 minutes. It will take about 7 minutes to come up to pressure. When the time is up, allow a 3 minute natural pressure release before releasing the remaining pressure.
  • Be careful when removing the lid so water doesn’t pour into the mold.
  • Take out the egg molds and carefully flip them upside down to release the pancake bites. Recipe will make 14-21 bites depending on how full you fill the mold. Serve with syrup or powdered sugar.

Notes

  • If adding fruit, be sure to only use fresh fruit as frozen has additional water that will make your pancake bites soggy.
  • Don’t overfill the wells, especially if adding fruit. They need room to expand.

Nutrition

Calories: 87kcalCarbohydrates: 11gProtein: 2gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 17mgSodium: 104mgPotassium: 63mgFiber: 0.3gSugar: 3gVitamin A: 130IUCalcium: 76mgIron: 1mg
Keyword Butter, Flour
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Instant Pot Pancake Bites and cut open

5 thoughts on “Instant Pot Pancake Bites

  1. Jere Cassidy says:

    5 stars
    I just started using the IP and had no idea about the egg mold. This recipe really intrigues me and just thinking of all the possibilities with your easy recipe.

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