I really enjoy trying new things and testing out different food hacks/tips that I see elsewhere like on TikTok. I like to see for myself if they actually work. Recently I saw a video where they cooked a thick pancake in a rice cooker. Pretty cool idea, I had to test it out. In this post, I show you how to make a rice cooker pancake!
Does it really work? How does it taste? Is it something that I would make often? I answer each of those questions. Now let’s get started!
Step 1: Gather the ingredients
In order to make the rice cooker pancake you need the following ingredients and tools:
- Pancake Batter – You can use your favorite pancake batter or use the batter from my pancake recipe.
The batter will most likely contain:
- Eggs
- Milk
- Vanilla extract
- Butter or oil
- Sugar
- Flour
- Baking powder
- Salt
Tools
- Rice Cooker – Yes you will need a rice cooker for this. I really like this rice cooker. But you can use pretty much any brand.
- Kitchen spray or cooking oil
- Bowl
- Whisk
- Spatula
- Hot mitts
Step 2: How to make a big fat pancake in a rice cooker
Begin by making the pancake batter. You can use whatever batter that you want. I provided the ingredients for my favorite pancake batter further down in the post.
In a large bowl mix whisk together the eggs, vanilla extract, and milk. Or you can certainly use a hand mixer if you like.
Melt the butter in the microwave or on the stovetop until just barely melted and whisk that into the batter.
Next whisk/mix in the sugar, flour, baking powder, and salt.
The pancake batter is ready to go.
Step 3: The Rice Cooker
Now plug in your rice cooker. Spray the rice cooker bowl with cooking spray, or use a tablespoon or two of oil and then take a paper towel and wipe the oil all around on the inside. This will help keep the big pancake from sticking.
Pour all of the pancake batter into the rice cooker bowl and put the lid on.
Leave the rice cooker on “Warm”. And let it sit for 1 hour.
After an hour check the pancake. Remove the lid and touch the top of the pancake. Most likely it will still be runny on the top.
Put the lid back on and press the button to “cook.” It will only stay on for 5 to 10 minutes. Then check it again. If it is still runny press it to cook one or two more times.
You will know that it is done when it is dry on top and a toothpick or wooden skewer comes out clean.
NOTE: My rice cooker only has a “Warm” and a “Cook” setting. If you have a rice cooker that has a temp and time setting, it will be a bit different.
The reason why we do the warm setting for so long is it, slow cooks, the pancake. If we do the cook setting right away the bottom will burn way too much before the middle cooks. However again it will depend on the type of rice cooker that you have.
Step 4: Serve that big thick rice cooker pancake
Once the large pancake is done, use hot mitts and pull the bowl out of the rice cooker.
Turn it/wiggle it to loosen up the pancake. Then flip it over onto a cutting board. Most likely it will be darker brown on the top (bottom while cooking). That is normal.
Now you can cut it into wedges and serve it however you like your pancakes, with syrup, powdered sugar, fresh fruit, etc.
It tastes really good! It is spongy and a little dense but tastes like a thick pancake. There is a “steamy” taste to it, which makes sense because it was essentially steamed in the rice cooker.
Will I make it like this often?
Probably not, but it tastes good enough, and it is fun to make, so I will definitely do it again in the future.
Enjoy!
How long does the rice cooker pancake last?
It will last a few days in the fridge in a ziplock bag or an airtight container. You can also freeze it for a few months.
Here are other recipes and articles that you may like:
Grilled Pork Loin Chop with Honey Mustard Glaze
Rice Cooker Pancake
Equipment
- Rice Cooker
- Cooking spray/oil
- Bowls
- Whisk
- Spatula
- Hot mitts
Ingredients
- 2 cups of all-purpose/plain flour 240g
- 1 tsp of salt 5g
- 2 tbsp of baking powder 28g
- 3 tbsp of granulated sugar 38g
- 2 Large Eggs
- 1 3/4 cup of milk 438ml
- 1/4 cup of melted butter 55g
- 1 tsp. vanilla extract 5ml optional
Instructions
- First, make the pancake batter. You can use whatever batter that you want.
- In a large bowl mix whisk together the eggs, vanilla extract, and milk.
- Melt the butter in the microwave or on the stovetop until just barely melted and whisk that into the batter.
- Next whisk/mix in the sugar, flour, baking powder, and salt. The pancake batter is ready to go.
- Plug in the rice cooker and spray the bowl with cooking spray or use a bit of oil.
- Pour all the batter into the rice cooker and put the lid on. Leave it on "Warm" and let slowly cook for 1 hour.
- Check the pancake. Remove the lid and touch the top of it. If it is still runny replace the lid and then push the "cook" setting and let it go until it turns off usually 5 to 10 minutes. Check it again.
- It will be done with the top is dry and a toothpick or wooden skewer comes out clean when poked.
- Once done, remove the rice cooker bowl with oven mitts and then give it a twist/jiggle to loosen the pancake. Flip out the pancake onto a cutting board. Slice and serve with your favorite pancake toppings. Enjoy!
Video
Notes
Nutrition
Do you like the recipe? Please give it a rating and comment down below, I really appreciate it. If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.
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