Rice Cooker Pancakes Recipe

Rice Cooker Pancakes Recipe


How To Make Rice Cooker Pancakes

Why slave over a pan when you can make these fluffy rice cooker pancakes hands-free? All you need to prep is the batter and let your appliance do the rest!

Prep: 5 mins
Cook: 45 mins
Total: 50 mins


  • 2 cup all purpose flour
  • tsp baking powder
  • 2 tbsp granulated white sugar
  • 2 eggs, large
  • cup low fat milk


  1. In a large mixing bowl, whisk together eggs and milk until completely blended. Add in remaining ingredients and whisk until only small lumps remain.
  2. Grease the interior of the rice cooker pot. Pour in the batter. Close the rice cooker.

  3. If the rice cooker has a timer function, set it to cook for 45 minutes. If it doesn't, set a separate timer and then press cook. If the rice cooker only has a cook/warm function, the rice cooker will likely go from cook to warm before the 45 minutes is up.

  4. Try pressing cook again. If not, leave it on warm and let it continue to cook for 45 minutes. The cooking time may vary slightly depending on the rice cooker (size, power, etc). Check on it periodically.

  5. When it is done, the cake will have slightly pulled away from the edges of the pan. The surface may look slightly wet, but it is likely from condensation.

  6. The cake should feel firm and bounce back. A toothpick inserted should come out clean. Let cake cool a few minutes. Then invert the cake onto a plate, and the surface of the cake should be brown.


  • Sugar: 7g
  • :
  • Calcium: 186mg
  • Calories: 214kcal
  • Carbohydrates: 39g
  • Cholesterol: 58mg
  • Fat: 2g
  • Fiber: 1g
  • Iron: 2mg
  • Monounsaturated Fat: 1g
  • Polyunsaturated Fat: 1g
  • Potassium: 154mg
  • Protein: 8g
  • Saturated Fat: 1g
  • Sodium: 224mg
  • Trans Fat: 1g
  • Vitamin A: 195IU
Nutrition Disclaimer
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