Breakfast & Brunchbellyfull4.9
Rice Cooker Pancake
Serve breakfast to your family all at once with this giant pancake. Rice Cooker Pancakes are moist, tender, and flavorful, just like traditional pancakes, but easier using a rice cooker!
👥 8 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 5 min🔥 Cook: 50 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- spatula
- cutting board
📝 Preparation Steps
1
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Add in the eggs, milk, and melted butter; whisk to combine.
baking powder2 teaspoonsbaking soda1 teaspoonsalt1 teaspooncup unsalted butter (, melted)1/4large eggs2
2
Dust the blueberries with a little flour and gently fold them into the batter with a spatula until incorporated.
3
Coat your rice cooker bowl with nonstick cooking spray. Pour batter into bowl, close the lid and set rice cooker menu to cook/steam for ⏱️ 50 minutes.
4
Turn out onto a cutting board.
5
Slice into 8 even wedges.
6
Serve immediately on individual plates with a pat of butter, a drizzle of maple syrup, and a few fresh blueberries.NOTE: Not all rice cookers are the same. Please read the notes below.
Nutrition Facts
calories
239 kcal
fat Content
9 g
serving Size
1 serving
fiber Content
1 g
sugar Content
9 g
sodium Content
174 mg
protein Content
6 g
trans Fat Content
1 g
cholesterol Content
67 mg
carbohydrate Content
34 g
saturated Fat Content
5 g
unsaturated Fat Content
3 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...