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Instant Pot Pancake Bites

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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.

Ingredients

2 cups all-purpose flour

3 tablespoons granulated sugar

1 tablespoon baking powder

Pinch of salt

1 egg

2 tablespoons melted unsalted butter, cooled

1 1/2 cups milk

1 teaspoon vanilla extract

Mixed berries (optional, for add-ins)

Non-stick cooking spray

Instructions

  1. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  2. Add the egg, milk, melted butter, and vanilla extract. Stir gently until combined — a few small lumps are fine for fluffy bites.
  3. Spray the egg bites mold with non-stick cooking spray. Fill each cup about 3/4 full with batter.
  4. Add berries, chocolate chips, or other add-ins to each cup if desired.
  5. Cover the mold with its lid or tightly with aluminum foil.
  6. Pour 1 1/2 cups of water into the Instant Pot and place the trivet inside.
  7. Set the filled mold on the trivet. Close the lid, set the valve to “Sealing,” and cook on High Pressure for 8 minutes.
  8. Let the pressure release naturally for 5 minutes, then quick-release the remaining steam.
  9. Carefully remove the mold, uncover, and let cool slightly. Invert onto a plate to release the pancake bites.
  10. Serve warm with maple syrup, fruit, whipped cream, or your favorite toppings.

Notes

Do not overmix the batter; small lumps keep the bites light and fluffy.

To make dairy-free, use almond or oat milk and plant-based butter.

Stack two molds in the Instant Pot to make a double batch.

Store leftovers in the fridge for up to 3 days or freeze for up to a month.

Reheat in the microwave for 20–30 seconds or in the oven at 350°F for 5 minutes.

Nutrition

Find it online: https://chocolatecoveredamy.com/instant-pot-pancake-bites/