I like that this recipe makes pancakes with zero flipping or mess — the Instant Pot does all the work! The texture is wonderfully tender and moist, and I can customize each bite with fruit, chocolate chips, or nuts. These pancake bites are also great for meal prep since they store and reheat beautifully. Whether I’m serving them for breakfast, brunch, or as a sweet snack, they’re always a crowd-pleaser.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.) 2 cups all-purpose flour 3 tbsp granulated sugar 1 tbsp baking powder Pinch of salt 1 egg 2 tbsp melted unsalted butter, cooled 1 1/2 cups milk 1 tsp vanilla extract Mixed berries (optional, for add-ins)
Directions
In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Stir until evenly mixed.
Add the egg, milk, melted butter, and vanilla extract. Whisk gently until the batter is combined — I leave a few small lumps to keep the pancake bites fluffy.
Lightly spray the egg bites mold with cooking spray. Pour the batter into each cup, filling about 3/4 full.
If using, add a few berries or other add-ins to each cup, making sure not to overfill.
Cover the mold with its lid or tightly wrap it with aluminum foil.
Pour 1 1/2 cups of water into the Instant Pot insert and place the trivet inside.
Set the filled mold on top of the trivet. If making a large batch, I sometimes stack two molds.
Close the Instant Pot lid, set the valve to “Sealing,” and select Pressure Cook (High) for 8 minutes.
Once cooking is complete, allow the pressure to release naturally for 5 minutes before manually releasing the remaining steam.
Carefully remove the mold, uncover it, and let it cool slightly.
Invert the mold onto a plate and gently tap to release the pancake bites.
Serve warm with your favorite toppings such as maple syrup, whipped cream, jam, or honey.
I like to mix chocolate chips, blueberries, or chopped nuts into the batter for extra flavor.
For a healthier version, I swap half the all-purpose flour for whole wheat flour or oat flour.
To make them dairy-free, I replace milk with almond or oat milk and use dairy-free butter.
For savory bites, I skip the sugar and vanilla, then add shredded cheese, diced herbs, or cooked vegetables.
I sometimes add a dash of cinnamon or nutmeg for a warm, cozy flavor twist.
Storage/Reheating
I store leftover pancake bites in an airtight container in the refrigerator for up to 3 days. For longer storage, I freeze them in a single layer on a baking sheet before transferring them to a freezer bag. To reheat, I warm them in the microwave for 20–30 seconds or in the oven at 350°F (175°C) for about 5 minutes.
FAQs
Can I use boxed pancake mix?
Yes — I often use boxed mix when I’m short on time. Just prepare it according to package directions and cook as instructed in the Instant Pot.
Why are my pancake bites mushy?
They may have been undercooked or not released enough steam. Next time, I let the natural release go for the full 5 minutes and check one bite before removing them all.
How can I make my pancake bites fluffier?
I make sure not to overmix the batter and check that my baking powder is fresh. A few lumps in the batter are actually a good thing.
Can I make the batter ahead of time?
Yes — I refrigerate the batter overnight and give it a light whisk before pouring it into the molds.
How do I keep the bites from sticking?
Spraying or lightly brushing the molds with oil before filling prevents sticking and helps them pop out easily.
Can I double this recipe?
Absolutely. I make two molds’ worth at once by stacking them inside the Instant Pot, separated by a trivet.
What are good toppings for these bites?
I love topping them with maple syrup, melted butter, Nutella, whipped cream, or fresh fruit for a breakfast spread.
Are these good for kids?
Yes — they’re soft, easy to eat, and great for lunchboxes or snacks. I often make mini versions with blueberries for my family.
How long do they last in the fridge?
They stay fresh for about 3 days in an airtight container. I reheat them right before serving for the best texture.
Can I use gluten-free flour?
Yes, a 1:1 gluten-free flour blend works well. The bites come out slightly more delicate but still delicious.
Conclusion
I love how these Instant Pot Pancake Bites transform a classic breakfast into an easy, mess-free treat. Soft, fluffy, and endlessly customizable, they’re perfect for busy mornings or cozy weekends. Every bite tastes like a tiny cloud of pancake goodness — and once I started making them this way, I never looked back.
Soft, fluffy, and perfectly bite-sized, these Instant Pot Pancake Bites are a fun and easy twist on classic pancakes. Cooked in an egg bites mold, they come out tender and light — ideal for breakfast, brunch, or grab-and-go snacks everyone will love.
