rice cooker berry pancake

Rice Cooker Berry Pancake

Sometimes I feel, as a food blogger, that I’m supposed to have certain standards about how I make my food and what ingredients I use.  Sometimes I feel that way, but then I think to myself, screw it this giant pancake in the rice cooker thing is just too nifty to pass up.  Yes, nifty.  Not having to stand in front of the stove for patiently waiting for pancakes to cook perfectly is pretty nifty.  Being able to cook “pancakes” with the same bowl you mix them in is also quite nifty.

I was sold, and I have to say the results were even better than I expected. It has the texture of a pancake, it tastes like  pancake, it even kind of looks like pancake with the golden outer later and fluffy interior.

rice cooker berry pancake

rice cooker berry pancake

The problem with this recipe is that it kind of messes with your mind a little because the pancake is in a regular cake shape, so I think because of that I was fooled into thinking it would be richer and denser, like a normal baked cake and not a pancake.  Make sure you treat it like a pancake and use a generous amount of syrup / compote / butter / whipped cream with each slice, or you may find it a little dry and flavorless.


rice cooker berry pancake

rice cooker berry pancake

Recipe inspired by Rocket News’ How to make Epic Pancakes with your Japanese Rice Cooker

rice cooker berry pancake

Serves 2-4
Prep time 5 minutes
Cook time 45 minutes
Total time 50 minutes


pancake mix

  • 1 cup flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 cup milk
  • 1.5 tablespoons canola oil
  • 1/2 cup frozen berries
  • 1 teaspoon vanilla extract

berry compote

  • 1.5 cups frozen berries
  • 3 tablespoons sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon corn starch
  • 1/2 cup water


1. Mix the dry pancake ingredients in the bowl of your rice cooker. Add the wet ingredients and stir until combined (batter will still be lumpy). Fold in the 1/2 cup of frozen berries. Set the rice cooker to the white rice setting.
2. To make the compote, add the frozen berries and the sugar to a small sauce pan. Mix the water, lemon juice and cornstarch. Add the cornstarch slurry to the pan and turn the burner to medium-high. Bring to a boil, stir, and reduce heat to medium / medium-low. Simmer for another five minutes, stirring occasionally. Remove from heat and set aside until ready to use.
3. Serve the cooked pancake with the berry compote and butter or whipped cream.


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