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Instant Pot Pancake Casserole

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings 1x


A delicious way to enjoy pancakes in the convenience of a casserole. It is slightly sweet but also has a savory element with cheese and bacon. It sounds weird but it’s so good!


  • 1 cup all purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 Tbsp sugar
  • 1 Tbsp melted butter or oil
  • 1/2 cup milk
  • 2 Tbsp maple syrup
  • 1 egg
  • 1 cup shredded cheddar cheese, divided
  • 5 pieces of bacon, cooked and crumbled


  1. In a medium bowl whisk together the flour, baking powder, salt and sugar. 
  2. Stir in the butter/oil, milk, syrup and egg. Stir in half of the cheese.
  3. Spray a 7 inch by 3 inch pan with non-stick cooking spray. Pour the batter into the pan and smooth on top. Cover the pan with foil. Place the pan on top of a trivet/sling. 
  4. Pour 1 ½ cups water into bottom of Instant Pot. Lower the sling with the pan on top into the Instant Pot. 
  5. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 20 minutes. When time is up move valve to venting and remove the lid and the sling and pan and foil.
  6. Sprinkle the remaining cheese and the bacon on top. Use an air fryer lid to melt the cheese or stick the pan under your oven’s broiler until cheese melts. 
  7. Scoop up and serve with maple syrup. 


You can also bake this in the oven. Bake at 350° F for 25 minutes, or until toothpick comes out clean. Sprinkle bacon and cheese over casserole and return to oven until cheese is melted about 5 minutes. 

  • Category: Breakfast
  • Method: Instant Pot or Oven