Forget about hovering over the kitchen stove tiredly flip-flopping pancake after pancake! This rice cooker pancake recipe is an easy way to get impressive giant pancakes that are ready in the push of a button! Find out how to make a pancake in your rice cooker today! This post may contain affiliate links for your convenience. That means that if you make a purchase, I will receive a small commission at no extra cost to you. Read more here.
Rice Cooker Pancakes
When it comes to pancakes sometimes bigger is better!
These fluffy Japanese pancakes are easy to make and look really impressive when served up for breakfast. Rice cooker pancakes make a great surprise breakfast for Mother’s Day, Father’s Day, or any morning you just need something a little bit more exciting in your life.
The great thing about this rice cooker pancake recipe is that it is very hands off. After mixing you literally plop the rice cooker pancake batter into your rice cooker, push a button and walk away. It’s a great pancake recipe to make with your kids.
I’m going to tell you a little secret — I love my rice cooker more than my Instant Pot!
I tried to make giant pancakes in my Instant Pot and it was an utter DISASTER! While the Instant Pot is great for cooking certain foods — like ribs, for example — it just can’t beat the rice cooker when it comes to ease of use.
I use my rice cooker to make all sorts of foods, like upside-down cakes, congee, and mac and cheese. I own a slow cooker, a rice cooker, and an Instant Pot but I have to say the rice cooker is the appliance I use most often!
Looking for more tasty breakfast ideas? Check these out:
- Yummy Chocolate Chip Waffles
- Fluffy Waffle Recipe (Double Batch)
- Superfood Healthy Muffins (Even Picky Eaters Go Crazy for These!)
What you need to make rice cooker pancakes
You can absolutely make rice cooker pancakes with pancake mix if you choose to do that instead. However, the recipe for rice cooker pancakes is really simple and uses ingredients you probably already have laying around the house. If you want to make Japanese pancakes from scratch, here are the ingredients you will need:
Rice cooker pancake ingredients:
- 2 cups flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 1/2 tablespoons white sugar
- 1 1/2 cup milk (2% or whole)
- 2 eggs
- 1 tsp vanilla
I was out of my favorite vanilla (seriously, this stuff is amazing) so I just used the regular McCormick vanilla extract. Go with what you have!
I did some testing with one less egg and less sugar, but the giant pancake turned out less fluffy and a little bland.
Definitely keep two eggs and use at least this much sugar; more is not really necessary because you will probably be drizzling it with syrup.
Besides the ingredients you will also need these items to make rice cooker pancakes:
- A rice cooker (fuzzy logic rice cookers work best)
- A large mixing bowl
- A silicone spatula
- Measuring spoons
- A measuring cup
- Mixing whisk or fork
- Canola oil spray
A note about rice cookers; fuzzy logic rice cookers are “smart” rice cookers that will help you cook your food while making sure it doesn’t burn or overcook.
Most of them (like mine) will have a “cake” setting which makes it easy to cook your pancakes in the rice cooker. If you don’t have a fuzzy logic rice cooker you can still cook pancakes in your rice cooker, however.
You just need to set your rice cooker function to cook for 45 minutes. If it turns off before that time, reset it and start it again until it finishes.
How to check if your rice cooker pancakes are done
You will know your rice cooker pancakes are done when a toothpick inserted into the center comes out clean.
This isn’t so much of an issue with fuzzy logic rice cookers, but if you are using a manual rice cooker you definitely want to check for doneness before pulling it out.
How to make a rice cooker pancake
Here is how to make a pancake in your rice cooker. (I ended up making two for this photoshoot.)
Plan ahead because it will take 45-65 minute for your rice cooker to cook the pancake. You can also set many rice cookers with a timer.
1. Measure out your ingredients
Assemble your ingredients.
Combine the dry ingredients (flour, baking powder, and salt) in your large mixing bowl. Stir to combine.
Next, measure out and combine the wet ingredients and mix until combined. I like to do this by measuring my milk in my measuring cup and then adding the eggs, sugar, and vanilla and mix it all up in there!
2. Mix the pancake batter
Add the wet ingredients to the dry ingredients, stirring while pouring. Mix until fully combined and only small lumps remain in the batter.
3. Pour the batter
*Important step: remove the inner pot and spray the rice cooker pot with cooking spray (I like to use canola oil because it has a neutral flavor and a higher burning point).
Spray the bottom of the pot and around 2 inches up the sides from the bottom to account for the rising of the pancake batter. This will make sure the pancake releases nicely when you are ready to remove it.
Once your inner pot is coated with spray, slowly pour in the rice cooker pancake batter, scooping it out with a silicone spatula as you go. Try not to get the batter up and down the sides as it will brown and dry out.
4. Cook the rice cooker pancakes
At this point, if you have a fuzzy logic rice cooker with a cake setting, all you have to do it push the “menu” button until the blinking icon set the rice cooker to cook cake, hit start, then you are done!
If you don’t have a fuzzy logic rice cooker, as I said above just set your rice cooker function to cook for 45 minutes.
If it turns off before that time, reset it and start it again until it finishes.
If you feel like you need a little bit more information about that I found this recipe uses a non-fuzzy logic rice cooker and you can double check her instructions. (You will notice that hers came out more brown than mine and that is one of the great things about fuzzy logic rice cookers — they won’t overcook your rice cooker pancakes!)
But seriously, consider getting a fuzzy logic rice cooker. Mine sings me Twinkle, Twinkle, Little Star when I set it to cook. How sweet is that?
5. Removing the pancakes from the rice cooker
Once the rice cooker pancakes are done open the rice cooker and allow the steam to vent for around 5 minutes. You want to eat the rice cooker pancakes while still hot; however, this can pose a problem because they are nestled way down deep inside the (still very hot) inner pot. Use this handy trick to remove the hot giant pancakes from inside the rice cooker:
- Find a small plate (one that fits down inside the rice cooker)
- Place the small plate upside-down on top of the rice cooker pancake
- With an oven-mitt gloved hand take the inner pot out
- Place your other hand on top of the rice cooker pancake and flip the pot upside-down
The pancake will be resting on top of the small plate and you can easily transfer it to your desired plate for decoration and serving at that point!
Now you are ready to eat your Japanese rice cooker pancake!
To eat the rice cooker just take a sharp knife and cut out triangular slices, just as you would do with a cake, and serve on plates topped with fruit, syrup, whipped cream, whatever tickles your fancy! I hope you enjoyed this easy rice cooker pancake recipe! If you have any comments or questions, drop them below. If you love this recipe please be sure and leave me a positive review. 🙂 I live for your reviews!
- 2 cups flour
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- 1 1/2 cup 2% milk
- 2 eggs
- 1 tsp vanilla
- Combine the dry ingredients (flour, baking powder, and salt) in your large mixing bowl. Stir to combine.
- Measure and combine the wet ingredients and mix until combined.
- Add the wet ingredients to the dry ingredients, stirring while pouring. Mix until fully combined and only small lumps remain in the batter.
- Spray the bottom and up the sides of rice cooker inner pot with cooking spray. Pour in the batter, trying not to get it on the sides to avoid burning.
- If you have a fuzzy logic rice cooker, set the rice cooker for "cake". If you have a manual rice cooker check the cooking instructions in the notes above.
- After the pancake is done open the lid and allow to cool for 5 minutes. Remove carefully per the instructions above.
- Cut into slices just like cake and serve with your desired toppings.
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- Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract, 4 ounces
- Zojirushi NS-TSC18 Micom Rice Cooker and Warmer – 1.8 Liters
- Measuring Spoons: U-Taste 18/8 Stainless Steel Measuring Spoons Set of 7 Piece: 1/8 tsp, 1/4 tsp, 1/2 tsp, 3/4 tsp, 1 tsp, 1/2 tbsp & 1 tbsp Dry and Liquid Ingredients
- Pyrex 1118990 Measuring Cups, 3-Piece, Clear
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 157 Total Fat: 2g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 50mg Sodium: 265mg Carbohydrates: 27g Fiber: 1g Sugar: 3g Protein: 6g