Instant Pot Pumpkin Spice Pancake Bites

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It’s fall and the scent of pumpkin spice is everywhere. I’m always looking for ways to add a little bit of pumpkin to my day this time of year.

I don’t have a lot of time during the day to browse the internet, so I will usually spend a few minutes late at night just seeing what all happened during the day and seeing what the kids these days are up to.

Last week during one of my late night sessions I came across an article on the Food Network’s website talking about making pancakes in an Instant Pot using a silicone egg mold. What? 🙂

I have an Instant Pot and LOVE it. If you don’t have one, you are missing out. I’ve made all kinds of things in mine–ribs, pork loin, carnitas, risotto, and even yogurt. So I was intrigued by the prospect of making pancakes in an Instant Pot.

The article said to mix up your favorite pancake batter, put the batter in a silicone egg mold, cover with foil, add water to the Instant Pot, cook under pressure for 5-8 minutes, then use a natural steam release.

So this weekend I decided to give it a try. I didn’t want just plain pancakes so I decided to make mine pumpkin spice flavored.

I used a pancake mix we keep around, Krusteaz Buttermilk Pancake Mix.

This mix uses water, but I rarely use water when making anything that calls for water. 🙂 I just don’t like the runny consistency. I use milk. I make pancakes using milk, waffles using milk, grits using milk, and by all means, hot chocolate using milk.

So since I decided I wanted a pumpkin spice flavor, for the liquid I used 1/2 parts whole milk, and 1/2 parts Starbucks pumpkin spice coffee creamer. That stuff is pretty flavorful so I didn’t want to use only creamer for my liquid. I wanted the flavor to be pumpkin, not PUMPKIN!!!! 🙂

I also added two tablespoons of brown sugar, and two teaspoons of pumpkin pie spice. I mixed everything together with a whisk, and filled the silicone egg mold.

This type of mold is normally used to make little egg bites in an Instant Pot. I filled the molds about 2/3 of the way full with pancake batter, then covered it with foil.

Before you put the mold into the Instant Pot, you’ll want to add the water that creates the steam. The mold fits very snugly in the Instant Pot, so you won’t be able to pour the water in after you’ve put the mold in place. I added a cup and a half of water.

After you add the water, add the little trivet that comes with the Instant Pot. This will help you lift the mold out when you are ready. Then place the foil covered mold on top of the trivet.

I set the timer on my Instant Pot for 8 minutes and walked away to go do some Pilates while my breakfast cooked. 🙂 Remember with an Instant Pot the timer doesn’t start immediately because the pressure has to build up first. Once it reaches full pressure, then the timer will start counting down.

You also have to allow time for the pressure to release. The directions I saw on the Food Network site said to allow a natural pressure release for about 5 minutes, then release the rest of the pressure manually. So that’s what I did.

Be very careful when releasing pressure manually to keep your fingers away from the steam release valve. Same thing for when removing the foil from the mold. Steam burns are incredibly painful. So steer clear of that!

So with the time needed to build up steam, the cooking time, and the steam release, you are looking at about 20 minutes.

I removed the foil and took a look at these little pancake bites. They aren’t browned like traditional pancakes, so if you’re looking for that golden color with crispy edges, you won’t find that here.

I think browning is an issue with the Instant Pot in general. Whenever I’m cooking meat in it, I always brown it first using the Sauté function. Otherwise your finished product comes out looking a little bleak which always makes me think of that scene in Bridesmaids when Helen Harris asks Annie, “Are you sure? It wasn’t that gray kind of lamb?” 🙂 (Please tell me you’ve seen that movie.)

So these bites are not browned. But mine were fully cooked. I was glad to see that because raw dough is kinda gross unless you’re intentionally eating raw cookie dough, which I know you’re not supposed to do, but who among us hasn’t? I know a few people who haven’t but they’re missing out on one of the pleasures of life. 🙂

Adding some syrup definitely helps with the color. And the flavor was really good! Tasted just like a pancake, consistency and all, and the pumpkin flavor was nice while not overpowering. In fact, I think if I made these again I might add even a little more pumpkin flavoring.

One thing I wish I had done was spray the silicone mold with nonstick spray before adding the batter. The directions say you don’t have to, but I did have some stickage issues. I did also start popping them out right away because I’m impatient, so maybe if I had let everything cool down a bit that might not have been a problem. We’ll never know… 🙂

So my verdict is that these were very easy, mostly hands off, and really tasty. I would make them again. And probably will.

One of the challenges of making pancakes is that if you’re the one making them, you usually have to eat yours standing up while you man the griddle. Using this method, all the pancake bites cook at once and everyone can eat them all at the same time. That’s always a plus.

If you’re looking for a fun way to change up your breakfast menu, give these Instant Pot Pancake Bites a try. Poppable food is always, in the words of Martha Stewart, a GOOD THING. 🙂