How To Make Giant Fluffy Pancakes With A Rice Cooker

See how to make giant fluffy pancakes with a rice cooker. Eating pancakes for breakfast is almost like eating dessert for a meal. When I eat breakfast at a restaurant I always order pancakes. If I don’t eat pancakes it doesn’t feel like breakfast. I like my pancakes light, fluffy and packed with flavor.

Making pancakes light and fluffy can be a challenge. There are so many methods to achieve fluffy pancakes. Some people use more baking powder. Others experiment with different quantities of ingredients to get just the right mix. I played around with my pancake recipe a bit too. I found that adding a bit more baking powder to my ingredients helped. In addition to the baking powder, I separated my yolks from my eggs and whisked the egg whites until they formed stiff peaks.

I set the egg whites bowl aside to be used later. The remainder of my ingredients were mixed together to form the batter. Then I let the batter rest for 10 minutes before folding in the whisked egg whites and spooning out on a frying pan. Cooking Giant fluffy pancakes is not much different from cooking traditional pancakes.

I tried making these using a large pan but it didn’t workout too well. The pancakes were heavy and didn’t fluff up much. I have heard about people using rice cookers to make fluffy pancakes. The reviews from these recipes were good so I decided to give this a try. The slow cooking process of a rice cooker works well with pancakes.

The amount of time to cook these pancakes is something you will have to play around with. I used the “white rice” setting for 1 full cycle then set it again but stopped it when there was only 5 minutes remaining. At this point I flipped the pancake and let it cook the remaining time.

Pancakes are delicious and easy to make. In the past I have made many different types of pancake recipes. Including a Death by Chocolate Pancake. I have included a Pancake Playlist on my Youtube channel to show them off. Start by separating yolks from eggs and place in separate bowls.

In the bowl with the egg yolks, add buttermilk, sugar, vanilla extract and beat until well combined. In the bowl with egg whites, whisk until the egg whites are fluffy and forms stiff peaks. In another empty bowl, add salt, four, baking powder, baking soda and mix well. Slowly combine dry mixture into wet mixture.

Do not over mix. Let batter rest for 10-15 minutes. After batter rests, fold in fluffy egg whites and add to a rice cooker pan. Place the pan in the rice cooker and press the "white rice" cycle. After the first "whtie rice" cycle finishes, set it to cook another cycle but when it has only 5 minutes left, flip the pancake and cook the remaining time. Remove the pancake and serve. How many total cooking minutes please, I would say about 10-15 minutes on low per pancake but watch it closely as some slow cookers may be hotter than others.

I saw this lens last night started craving pancakes. I tried your recipe this morning. These are the best ever! Tragically, I live alone or, occasionally, with my son, but he won't eat pancakes and I can't cook them for myself alone. I love pancakes. I will just have to enjoy yours, vicariously.



Thanks for the lens. Nicely done lens. Pancakes are great but I can never eat more than two. Still love to look at stacks of them. More pancake pictures please. I use buttermilk to make scones and they turn out great. Never thought to use it for pancakes. Your recipe sounds delicious and I will try it.

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