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Pancakes in a Rice Cooker

Pancakes In A Rice Cooker

Making pancakes in a rice cooker is a completely different ballgame. Preparation takes only a few minutes, and as for the actual cooking, well, the rice cooker does all the work for you.
Course Breakfast
Cuisine American


  • Rice cooker
  • Mixing bowl
  • Spatula
  • Wire whisk
  • Measuring cup
  • Jug
  • Measuring spoons


  • 2 eggs
  • 1 ½ cups milk
  • 2 cups flour
  • ¼ teaspoon salt
  • 2 tablespoons sugar
  • 2 tablespoons sunflower or canola oil
  • 3 teaspoons baking powder.


  • Spray the rice cooker pan lightly with non-stick cooking spray, or grease lightly with melted butter. This will help you to remove the pancake easily once it is cooked.
  • Place all the dry ingredients in a bowl, and mix them together.
  • Measure out the milk and pour it into a jug.
  • Add the eggs and oil to the milk, and whisk lightly.
  • Pour the liquid mixture onto the dry ingredients, and mix gently with a spatula. Take care not to overdo it, as heavy mixing will prevent the pancake from rising nicely.
  • Pour the batter into the pan of the rice cooker.
  • Many rice cookers have a ‘Cake’ setting. Select this setting. If your rice cooker does not have this, select Cook.
  • Cook for 45 minutes.
  • To test if the pancake is done, prick gently with a toothpick. It should come out clean. If not, continue cooking for another few minutes.
  • Using oven gloves so that you do not burn your hands, remove the pan from the rice cooker and invert it onto a plate. The pancake should plop out easily.
  • Top with your favorite toppings and serve piping hot.
  • Slice into wedges. Tuck in and enjoy.


You will also need a dab of butter or some non-stick spray to grease the pan of the rice cooker.