How to Make Giant Fluffy Instant Pot Blueberry Pancakes
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 1x
Scale
Ingredients
- 1 1/2 cups milk
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 2 cups all purpose flour
- 1 tbsp baking powder
- 2 tbsp white sugar
- 1/4 cup fresh blueberries
- nonstick cooking spray
Instructions
- Combine the flour and baking powder in a bowl and set aside.
- In the bowl of a stand mixer fitted with the whisk attachment beat the eggs and sugar until mixture triples in volume, about 3-5 minutes.
- Add the milk and vanilla extract and beat to combine.
- Slowly add the flour mixture and mix until combined.
- Be careful not to over-mix the batter.
- Gently fold in the blueberries.
- Grease the Instant pot insert with nonstick cooking spray.
- Pour the batter in the prepared pot insert.
- Close the lid.
- Turn the venting knob to SEALING.
- Press the MULTIGRAIN button and check to make sure the pressure level shows as “low” and the mode shows as “less” on the display.
- Adjust the timer to 40 minutes.
- When finished cooking, open the lid.
- Use a spatula to remove the pancake from the pot.
- Serve warm with butter, maple syrup or honey and fresh berries.
Find it online: https://misswish.com/instant-pot-pancakes