These fluffy Instant Pot breakfast pancakes are delicious and simple to make. The Greek yogurt adds a slight tangy flavor, and the blueberries add a burst of sweetness. It's ideal for a quick breakfast or brunch.
Instructions: Whisk together the flour, sugar, baking powder, and salt in a mixing bowl. In a separate mixing bowl, combine milk, Greek yogurt, egg, and vanilla extract until smooth. Whisk in the melted butter until everything is combined. Stir the wet ingredients into the dry ingredients until they are just combined. Avoid overmixing. Blueberries should be folded in. Grease a 7-inch round cake pan and pour in the batter. Place a trivet in the bottom of the Instant Pot and add 1 1/2 cups of water. Place the cake pan on the trivet and cover with foil. Close the lid of the Instant Pot and turn the valve to the sealing position. Set the timer to 20 minutes on high pressure and select manual/pressure cook mode. When the cooking time is up, let the pressure naturally release for 10 minutes. Then, release any remaining pressure and carefully remove the lid. Remove the foil from the cake pan and set aside for a few minutes before slicing and serving the pancake.
Instant Pot Breakfast Pancakes
