Rice Cooker Pancake
Photo: https://www.reddit.com/r/FoodNYC/comments/7rg3s5/where_can_i_find_japanese_rice_cooker_pancakes_in/
The rice cooker pancake is a giant, thick, fluffy pancake made entirely inside a Japanese rice cooker. Rather than standing over a griddle flipping individual pancakes, you pour all the batter into the rice cooker pot, press start, and come back to a single golden cake that you slice into wedges like a birthday cake.
The technique emerged in Japan, where rice cookers are ubiquitous and cooks are endlessly inventive about what else the appliance can do. It went viral across YouTube, Reddit, and TikTok, winning fans for its absurd simplicity and dramatic results. The finished pancake is reminiscent of Japanese soufflé pancakes: tall, jiggly, and cloud-like. But without the fussy metal rings or careful egg-white folding those require.
Japanese cooks have created many variations, including matcha-flavored versions that add a pleasant green color and earthy taste. Chocolate chips, blueberries, and other mix-ins work well too, since the slow, even heat of the rice cooker gives everything time to cook through.
Rice Cooker Pancake Recipe
Ingredients (Makes 1 Giant Pancake, Serves 4)
- All-purpose flour – 1½ cups
- Sugar – 3 tablespoons
- Baking powder – 2 teaspoons
- Salt – ¼ teaspoon
- Eggs – 2 large
- Milk – 1 cup
- Unsalted butter – 2 tablespoons (melted and cooled)
- Vanilla extract – 1 teaspoon
- Butter or cooking spray – for greasing the pot
Instructions
Step 1: Prepare the Batter
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk the eggs, milk, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. A few small lumps are fine, don't overmix it.
Step 2: Prepare the Rice Cooker
- Lightly grease the inner pot of your rice cooker with butter or cooking spray, making sure to coat the bottom and sides.
- Pour the batter into the pot and gently tap it on the counter to release any large air bubbles.
Step 3: Cook the Pancake
- Close the lid and press the regular cook (white rice) button.
- When the cooker switches to "warm" (usually after about 40-45 minutes), check the pancake by inserting a toothpick or skewer. If it comes out clean, the pancake is done.
- If the batter is still wet, run another cook cycle for 10-15 minutes and check again.
Step 4: Serve
- Let the pancake cool in the pot for a few minutes, then carefully invert it onto a plate.
- Slice into wedges and serve warm.
Serving Suggestions
Rice cooker pancakes are best enjoyed warm, sliced into wedges. Try them with:
- Maple syrup and butter: The classic combo.
- Fresh fruit and whipped cream: Strawberries, blueberries, or bananas.
- Matcha powder: Whisk a tablespoon into the batter for a Japanese twist.
- Chocolate chips: Fold into the batter before cooking.
| Name_ | Rice Cooker Pancake |
|---|---|
| Origin_ | 🇯🇵 Japan |
| Morphology_ | ☰ flat |
| Flavor_ | sweet |
| Filling_ | none |
| Topping_ | butter, syrup, fruit |
| Recipe_ | Rice Cooker Pancake Recipe |
| « All Pancakes_ | |