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Rice cooker's butter pancake

Recipe for rice cooker's butter pancake

Easy pancake makeover with your diligent rice cooker, turn your favorite pancake into a made in heaven hot cake with multi delicious flavors.
Course Breakfast, Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 40 minutes
Servings 6
Author Victoria


  • 1 egg
  • 2 Tbsp butter
  • 1.3 cup milk
  • 150 g store bough pancake mix or below
  • flavor of choice

Pancake mix

  • 2 cups flour
  • 3 tsp baking powder
  • 1 Tbsp sugar
  • 1/2 tsp salt


  • Melt Butter.
  • In a container, crack and whisk the egg.
  • Then sift in all the pancake mix ingredients if using your own mix or add that of store bought.
  • Now add melted butter, milk and any flavor of your choice. Mix them through until no lump.
  • Oil or line the bottom of you rice cooker inner pot with parchment paper.
  • Pour the mixed batter all over. Tap and pound the pot a few times to make sure batter fully set.
  • Cook in rice cooker for about 40 minutes without opening the cover to prevent falling.
  • Once done, carefully take the cooker's inner pot out and turn it upside down over a metal wire rack to cool off.
  • Cake should fall off easily. Just cut and serve with some fruit and/or syrup.