Big Rice Cooker Pancake

In this Instructable, I will show you how to make a big thick pancake in a rice cooker. I saw a video on TikTok where the person cooked a giant pancake in a rice cooker, and I thought I would test it out myself, and see if it actually works and if it tastes good. Essentially the idea is the rice cooker steams the pancake cake batter and cooks it. Let's get started!

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Follow the easy steps below or watch the video tutorial or do both!

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)

Tools

• Rice Cooker
• Cooking spray/oil
• Bowls
• Whisk
• Spatula
• Hot mitts

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First, make your pancake batter. You can use whatever batter that you want. I provided the ingredients for my favorite pancake batter.

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.

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 the batter into the rice cooker bowl. Place 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. Most likely it will still be runny on the top. Replace the lid 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.

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. It does have 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!

Print the recipe here if you like.

Now watch those steps in action with this video tutorial: