Introduction

This rice cooker pancake is a simple and clever way to make a fluffy, thick pancake without a stove. Using your rice cooker, you can create a light and tender cake that’s perfect for breakfast or a sweet snack.

A thick round pancake with a golden brown top layer that looks soft and fluffy sits on a white plate. The middle is covered with a pool of shiny amber maple syrup that drips slightly over the edges. On top of the syrup, there are six fresh, bright red strawberries with green leaves, adding a fresh touch to the warm pancake. In the background, a white bowl filled with more strawberries and a small white pitcher are placed on a white marbled surface, creating a simple and fresh breakfast setting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all purpose flour
2 1/2 tsp baking powder
2 tbsp granulated white sugar
2 large eggs
1 1/2 cups low fat milk

Instructions

Step 1: In a large mixing bowl, whisk together the eggs and milk until fully blended. Add the flour, baking powder, and sugar, then whisk until only small lumps remain.
Step 2: Grease the interior of your rice cooker pot. Pour in the batter, making sure it doesn’t fill past halfway if your rice cooker is small, as the pancake will rise when cooking. Close the rice cooker lid.
Step 3: If your rice cooker has a timer, set it to cook for 45 minutes. If not, press cook and set a separate timer for 45 minutes. Note that some rice cookers switch from cook to warm early; in that case, leave it on warm to finish cooking. Check periodically as times may vary.
Step 4: When done, the pancake will pull slightly from the edges and feel firm with a slight bounce. A toothpick inserted should come out clean. Let it cool for a few minutes, then invert onto a plate—the top should be golden brown and release easily.

Tips & Variations

Try adding vanilla extract or cinnamon to the batter for extra flavor.
If you prefer a sweeter pancake, increase the sugar slightly or serve with syrup and fresh fruit.
For a dairy-free option, substitute the milk with almond or oat milk.
Make sure the rice cooker pot is well greased to prevent sticking and ensure easy removal.

Storage

Store any leftover pancake in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or on a low setting in a pan to avoid drying out.

How to Serve

A close-up of a slice of flan cake on a white plate, showing three layers: the bottom layer is a creamy yellow custard with a soft and slightly porous texture, the middle layer is a thin caramel glaze with a smooth, shiny surface, and on top sits a bright red strawberry with visible seeds and a green leafy top; in the background, a white plate with the rest of the flan cake has a cut section visible, and to the side, a white bowl filled with more strawberries can be seen, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour, but the pancake may be denser and have a nuttier flavor. You might need to adjust the liquid slightly.

What if my rice cooker doesn’t have a timer or switchable cook settings?

Use a separate timer and monitor the pancake as it cooks. If it switches to warm early, allow it to continue cooking on warm for the remainder of the time, checking for doneness periodically.

Rice Cooker Pancake Recipe

Print Recipe

★★★★★

4.6 from 98 reviews

This Rice Cooker Pancake recipe offers a unique and convenient way to make a fluffy, golden pancake using your rice cooker. Perfect for when you want a simple breakfast or snack without needing a stove or oven, it creates a thick, cake-like pancake with a tender crumb and light sweetness.

Author: Dana
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 1 large pancake (serves 4) 1x
Category: Breakfast
Method: Rice Cooker (Stovetop Alternative – Cooking in Rice Cooker)
Cuisine: American

Ingredients

Scale

Dry Ingredients

2 cups all purpose flour
2 1/2 tsp baking powder
2 tbsp granulated white sugar

Wet Ingredients

2 large eggs
1 1/2 cups low fat milk

Instructions

Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs and milk until completely blended, ensuring a smooth base for the batter.
Add Dry Ingredients: Gradually add the flour, baking powder, and sugar to the wet mixture, whisking until the batter has only small lumps remaining for the best texture.
Prepare Rice Cooker: Lightly grease the interior pot of your rice cooker to prevent sticking. Pour the batter into the pot, filling only up to halfway to allow room for rising during cooking.
Cook the Pancake: Close the rice cooker lid. If your rice cooker has a timer, set it for 45 minutes. If it only has cook/warm functions, start on cook and then switch to warm as needed until the full 45 minutes of cooking is reached. The pancake will rise and cook slowly during this time.
Check for Doneness: The pancake will have pulled slightly away from the edges when done. The surface might appear moist due to condensation but should feel firm and springy to the touch. Insert a toothpick into the center; it should come out clean.
Cool and Serve: Let the pancake cool for a few minutes before inverting the pot onto a plate. The pancake will release easily, revealing a nicely browned surface ready to enjoy.

Notes

Make sure not to overfill your rice cooker pot because the batter rises significantly during cooking.
Cooking times may vary depending on the size and brand of your rice cooker; keep an eye on it to avoid under- or overcooking.
If your rice cooker switches from cook to warm before 45 minutes, you can keep pressing cook or let it continue on warm as the pancake will keep cooking.
This method provides a unique alternative to traditional skillet pancakes and results in a thicker, cake-like texture.

Keywords: rice cooker pancake, easy pancake recipe, no stove breakfast, pancakes without skillet, fluffy pancake