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Rice Cooker Pancake

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This rice cooker pancake is thick, fluffy, golden, and incredibly easy to make. Cooked gently in a rice cooker instead of on the stovetop, it has a soft center, lightly crisp edges, and a beautiful tall presentation perfect for breakfast or brunch.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings
  • Category: Breakfast
  • Method: Rice Cooker
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 cup all-purpose flour (about 128 g)
  • 3 tablespoons granulated sugar (about 38 g)
  • 2 teaspoons baking powder
  • 1/4 teaspoon kosher salt or 1/8 teaspoon table salt
  • 2/3 cup whole milk, room temperature (about 160 ml)
  • 1 large egg, room temperature
  • 2 tablespoons unsalted butter, melted (about 30 ml)
  • 1 teaspoon vanilla extract (about 5 ml)
  • Cooking spray, for greasing the rice cooker insert
  • Salted butter, for serving
  • Maple syrup, for serving

Instructions

  1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  2. In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth.
  3. Pour the wet ingredients into the dry ingredients and stir gently just until combined. The batter should remain slightly lumpy.
  4. Let the batter rest for 10 to 15 minutes to improve texture and rise.
  5. Lightly coat the insert of an 8-cup rice cooker with cooking spray.
  6. Pour the batter into the rice cooker insert and spread evenly.
  7. Close the lid and cook on the regular rice setting for 40 to 45 minutes.
  8. Check near the end of cooking. The pancake is done when the edges pull slightly away and a toothpick inserted into the center comes out clean.
  9. If necessary, restart the rice cooker and continue cooking until fully set.
  10. Allow the pancake to cool in the rice cooker for 5 minutes.
  11. Carefully invert onto a serving plate, slice into wedges, and serve warm with butter and maple syrup.

Notes

  • Do not overmix the batter to keep the pancake light and tender.
  • Whole milk creates the richest texture, but low-fat milk may be used.
  • Add blueberries, strawberries, or chocolate chips for variations.
  • Ground cinnamon or citrus zest can add extra flavor.
  • Store leftovers refrigerated for up to 3 days.
  • Freeze slices for up to 3 weeks.
  • Reheat in the microwave or toaster oven before serving.
  • An 8-cup rice cooker works best for even cooking.

Nutrition

Find it online: https://savorymomskitchen.com/rice-cooker-pancake/