Surprise your family with a fun and delectable breakfast like this giant rice cooker pancake! Packed with fresh blueberries and dark chocolate chips, you will be treating your family to a memorable meal – pancake bar toppings included!
I’m Caroline, home chef and food blogger at Pickled Plum. Today I’m sharing with you a rice cooker pancake recipe that’s super tasty, fluffy, and chewy. I use my Tiger multi-cooker for just about anything – I’ve made soups, stews, chili, lasagna, quinoa, frittatas, and banana bread in it. The options are endless!
One of my all-time favorite, non-rice related, rice cooker dishes is this giant pancake.
The step are easy to follow and don’t be afraid to have fun with it! You can swap the blueberries for strawberries, kiwi, or bananas (banana chocolate pancake anyone?), add a few chopped walnuts or pecans, even change dark chocolate for white chocolate!
One thing to keep in mind if you are going to play with the ingredients is to pick a fruit that isn’t super watery, like watermelon for example. Fruits that are high in water content might affect the texture of the pancake and may not cook well.
Ready to make the biggest pancake you’ve ever seen your own kitchen? Let’s do it!
Ingredients Needed for this Rice Cooker Pancake Recipe
This recipe is for a 5.5 cups Rice Cooker
- 180 grams all-purpose flour
- 2 1/3 teaspoon baking powder
- 1 1/3 tablespoon honey
- 200 ml low fat milk
- 2 eggs
- 20 grams 60% Dark chocolate chips or other chocolate chips
- 20 grams fresh blueberries
- Cooking oil spray
How to Cook a Giant Pancake in a Rice Cooker
- Spray the inner pot of the rice cooker with some cooking oil.
- Make the batter for the pancake in a mixing bowl.
- Stir in the dark chocolate chips and blueberries.
- Pour the batter into the inner pot and gently tap it on the work surface a couple of times to remove the air bubbles.
- Press start.
Click here to print the recipe.
Settings to Use for a Rice Cooker Pancake
If you have a Tiger JBX-A Multi-Cooker, choose the Cake function and set it for 50 minutes.
For regular rice cooker
My rice cooker doesn’t have a cake setting so I’m using the basic function to make it.
If your rice cooker has a timer, set it for 45 minutes.
No timer? No problem.
You just need to set a separate timer for 45 minute. I use my cell phone, oven or microwave. If the cooking process ends before the 45 minutes is up, choose the Keep Warm function and leave it until the full 45 minutes has elapsed.
Test your pancake to see if it’s fully cooked before taking it out of the inner pot. Stick a toothpick or wooden skewer in the center of the pancake – if it comes out clean, it’s ready. If not, leave it for a few extra minutes, it may need to set for a little longer.
The easiest way to take the pancake out is by placing a plate on top of the inner pot and gently flipping it so the pancake falls onto the plate.
What to Serve this Rice Cooker Pancake with
Whenever I make pancakes, I love to fill my table with as many toppings as possible to keep it fun for everyone who is about to eat. Since this pancake is filled with blueberries and chocolate chips, it goes without saying that doubling up on those flavors by serving extra fresh blueberries and chocolate syrup would only make your meal more decadent.
Here are the toppings I like to serve with my pancakes:
- Fresh berries, sliced peaches and kiwi
- Shredded mint leaves
- Whipped cream
- Chocolate syrup
- Caramel syrup
- 100% pure maple syrup
- Walnuts and pecans
- Sugar sprinkles (for kids)
This rice cooker pancake will keep refrigerated in an airtight container for up to 5 days. You can eat it hot or cold.