This is one of my favorite recipes to wake up in the morning, my kids literally can smell the pancakes and come running in. It’s is so effortless, and warm and comforting all at the same time. These freeze amazingly well and will keep for weeks. This is one of my back to school hacks, that I hope you will pin for later.
This makes for a very easy, healthy and hearty breakfast, especially in the winter months. It’s also a great addition in the summer months when all of the fruit is available fresh.
Pancakes, was something that I used to order only out before I got my Instant Pot because seriously, who knew how to cook them, so they were actually good?
Now, that I have my Instant Pot, I’m all set to create some wonderful, healthy and delicious breakfast.
There are many variations of this recipe, I will be working on them in the next coming weeks. I also started working on making homemade pancake syrups, which are perfect for any of these. If you haven’t check those out, they are found here.
These pancakes are so rich and flavorful. There is endless possibilities, blueberries, chocolate chips, strawberry, etc.
I have been working on my breakfast ideas because I am so not a morning person, but my kids (teenagers) love breakfast, so come back and check for new recipes.
Start by mixing all of your dry ingredients together.
Then mix in the wet ingredients.
Mix well.
Add the water to your Instant Pot.
Set the trivet in the Instant Pot.
Fill the muffin cups.
Why am I showing you a picture of a paper towel?
Becuase as with most cake products in the Instant Pot, you need to put a paper towel over the dish to absorb the moisture.
Then wrap the pan up with foil.
Then place the wrapped pan on the trivet.
Set the timer for 5 minutes on high pressure. But after 3 minutes, do a quick release.
Final product.
Kitchen Items Used: (* Note: Affiliate links are included)
J.A. Henckels 6-Inch High Carbon Stainless Steel Chef’s Kitchen Knife
Stainless Steel Measuring Cups, 5 Piece Set
Hudson Essentials Stainless Steel Measuring Cups Set-6 Piece Stackable Set with Spout
Anchor Glass Measuring Set–This is one of the handiest tools in the Kitchen
Italian Olive Wood Spatula (I LOVE THis for my IP)
OXO Good Grips 12 Inch Stainless-Steel Locking Tongs
Don’t Forget to Pin:
- 1 cup flour
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1 1/4 teaspoons sugar
- 1 egg
- 1 tablespoon butter
- 3/4 cup milk
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Start by mixing all of the dry ingredients together.
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Then add the egg, butter, and milk and whisk it all in.
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Combine it all well. Pour it into the silicone mold, you don't need to spray it because the butter is in the ingredients.
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Then pour 1 1/2 cups of water into your Instant Pot.
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Set the trivet in the Instant Pot.
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Wrap the silicone mold up in paper towels, then wrap it in foil, and then place the silicone cup mold on top of the trivet.
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Set the time for 5 minutes on high pressure. When the time is up, wait 2 minutes and then do a quick release.
I need to make them. They look so good.