Instant Pot protein pancake bites are a fun alternative to pancakes that cook up in your Instant Pot! Works great for week day breakfasts, or for meal prep.
After using my silicone molds to make Instant Pot egg bites, I started thinking of other ways to use them...and pancake bites came to mind instantly!
Adapted from my sheet pan protein pancakes, these pancake bites are light and fluffy, yet made with whey protein powder to keep you feeling full. They are simple to customize, and the kids absolutely love them!
Why you’ll ♡ Instant Pot pancake bites
- they are light and fluffy, and easy to customize
- the protein powder helps to keep you feeling full
- they store and reheat well
Recipe video
Watch the video below to see how simple it is to cook pancake bites in the Instant Pot! You can find more recipe videos on my YouTube channel.
Ingredient notes
- flour- I've used a mixture of all purpose and whole wheat flour; you can swap for 100% all purpose or white whole wheat flour
- protein powder- I recommend a vanilla whey protein powder; in my experience pea protein powder does not substitute in pancakes for whey, and the vanilla helps to give the pancake bites extra flavor
- coconut oil- use refined coconut oil to avoid a prominant coconut flavor; swap for vegetable oil or butter
- maple syrup- may be substituted for honey or brown sugar; alternative sweeteners have not been tested
- blueberries- opt for smaller berries, fresh or frozen may be used. If using frozen, do not thaw
Step by step directions
Mix batter- In a large bowl, mix together the flour, baking powder and protein powder. Add the maple syrup, milk, eggs and melted coconut oil on top, then mix until just combined and no pockets of flour remain. Fold in the blueberries last, reserving some for the tops of the pancake bites.
Add to molds- Spray two silicone egg molds with spray oil, then divide the batter evenly between them. Add 1-2 berries to the top of the bites. Spray the lids of the molds, then place the lids onto the molds.
Assemble in Instant Pot- Add 1 cup of water to the stainless steel insert of your Instant Pot (for 6 quart; 1.5 cups for 8 quart). Place the trivet over the water, then arrange the molds on the trivet. Rotate the top mold slightly so the egg bites are not sitting directly on top of each other.
Cook- Place the lid on the Instant Pot, set the valve to 'sealing', and cook on high pressure for 10 minutes. Perform a quick pressure release, then allow the pancake bites to cool for 10 minutes before popping them out of the molds.
Recipe FAQ
Yes, we mix it all up in one bowl. I've also provided weights so you can weigh your ingredients without the need for measuring cups.
Here are the ones I own
, they come in a set of two and each have lids. I’ve been really happy with them so far! I purchased mine on Amazon.
You can make these egg bites in either a 6 quart Instant Pot or an 8 quart Instant Pot. Unfortunately the mold won't fit in a mini.
We are using a quick pressure release for this recipe to ensure that our pancake bites do not overcook. To do a quick pressure release, carefully transition the steam release handle from the ‘sealing’ position to the ‘venting’ position.
Be extremely cautious when doing a quick release handle: never place your face, hand, or any other object over the valve when releasing steam.
For more information about quick versus natural pressure release, check out Instant Pot 101.
It's important to spray the molds with spray oil or grease with butter or oil before adding the pancake batter. Let the pancake bites cool for 5 minutes, then squeeze the mold gently to pop them out.
Variations
This is an extremely forgiving recipe and works well with numerous options:
- fold in ¼ cup mini chocolate chips
- swap the blueberries for chopped strawberries or other fruit- note: do not use bulky or extremely wet fruit as it can cause the pancakes to not cook through properly
- add in 1 tablespoon lemon or lime zest
- add in ¼ cup chopped bacon
- add in ½ cup finely shredded carrot or zucchini (moisture pressed out)
- consider adding spices such as cinnamon or nutmeg (start with ½ teaspoon)
- add in ¼-1/2 cup of finely chopped nuts (walnuts, pecans)
Other notes:
- Cottage Cheese Pancakes and store bought pancake mix also worked in the silicone molds, but the fluffy blueberry pancakes were not as fluffy.
Storage and reheating
These pancake bites are best served fresh, but can store for 2-3 days.
- fridge– cool completely, then store in an air tight container for up to 4 days.
- freezer– cool completely, then store in an air tight container, wrapped loosely with parchment paper. Alternatively, you can store them in a sturdy freezer bag, using a straw to suck extra air out of the bag. Freeze for up to 3 months.
- thaw– thaw overnight in the fridge.
- reheat– heat in the microwave until steaming hot.
Find my favorite meal prep containers here!
More Instant Pot recipes
- Instant Pot Hard and Soft Boiled Eggs
- Instant Pot Applesauce
- Instant Pot Steel Cut Oats
- The Absolute BEST Instant Pot Turkey Chili
- Instant Pot Butternut Squash Soup
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Instant Pot Protein Pancake Bites
Ingredients
- ⅔ cup all purpose flour 84 g; see note 1
- ⅔ cup whole wheat flour 84 g
- 1 tablespoons baking powder
- 1 scoop 40g vanilla protein powder; roughly a heaping half cup; see note 2
- ¼ cup maple syrup 82 g; see note 3
- ¾ cup milk 176 g; see note 4
- 2 large eggs
- 3 tablespoons coconut oil 39 g; melted; swap for butter
- ¾ cup blueberries see note 5
Instructions
- Mix batter– In a microwave safe bowl or measuring cup, mix together the flour, baking powder and protein powder. Add the maple syrup, milk, eggs and melted coconut oil on top, then mix until just combined and no pockets of flour remain. Fold in the blueberries last, reserving some for the tops of the pancake bites.
- Add to molds– Spray two silicone egg molds with spray oil, then divide the batter evenly between them (a cookie scoop helps- approximately 2 tablespoons per mold). Add 1-2 berries to the top of the bites. Spray the lids of the molds, then place the lids onto the molds.
- Assemble in Instant Pot– Add 1 cup of water to the stainless steel insert of your Instant Pot (for 6 quart; 1.5 cups for 8 quart). Place the trivet over the water, then arrange the molds on the trivet. Rotate the top mold slightly so the egg bites are not sitting directly on top of each other.
- Cook– Place the lid on the Instant Pot, set the valve to ‘sealing’, and cook on high pressure for 10 minutes. Perform a quick pressure release, then allow the pancake bites to cool for 10 minutes before popping them out of the molds.
- Enjoy- Serve with maple syrup and extra berries.
Tips:
- fridge– cool completely, then store in an air tight container for up to 4 days.
- freezer– cool completely, then store in an air tight container, wrapped loosely with parchment paper. Alternatively, you can store them in a sturdy freezer bag, using a straw to suck extra air out of the bag. Freeze for up to 3 months.
- fold in ¼ cup mini chocolate chips
- swap the blueberries for chopped strawberries or other fruit- note: do not use bulky or extremely wet fruit as it can cause the pancakes to not cook through properly
- add in 1 tablespoon lemon or lime zest
- add in ¼ cup chopped bacon
- add in ½ cup finely shredded carrot or zucchini (moisture pressed out)
- consider adding spices such as cinnamon or nutmeg (start with ½ teaspoon)
- add in ¼-1/2 cup of finely chopped nuts (walnuts, pecans)
Video
Nutrition Information
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Wesley Bielinski says
Do I have to change anything if I omit the protein powder?
Jasmine @ Sweet Peas & Saffron says
Hi Wesley, we have not tested this recipe without the protein powder, but it may work to omit it. If you do try it, would you let us know how it turns out?
Connie says
Could you make these in a regular oven?
Denise Bustard says
Hi Connie! Apologies for my late reply- yes, I believe you could, however I do not know cook times or temps. I would try 350°F. Let me know if you give them a try in the oven!
Elise says
These look great! I know you haven't likely tested this, but do you think using a pre-made pancake mix and adding protein powder could work? I definitely have all the ingredients to follow your recipe, but also have a half-used bag of pancake mix from the holidays, ha!
Denise Bustard says
Hi Elise! I did test this with a pre-made pancake mix and they worked great with the same cook time. I do worry though if you add protein powder you'd throw off the liquid ratios. Good luck!
Matt says
Has anyone tried low carb alternatives like almond or coconut flour?
Denise Bustard says
Hi Matt! I have had major issues trying to convert my pancakes to almond flour, I think you'd need to seek out a completely different recipe. I'm not sure how that would translate to the Instant Pot. Wish I could be of more help! (also- would you let us know if you find a recipe that works?)