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5 from 1 vote

Instant Pot Blueberry Pancake Cups

Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Breakfast
Servings: 8
Author: Chelsea LeBlanc


  • 1 c. white whole wheat flour
  • 1 c. almond flour
  • 2 tbsp. sugar
  • 3 tsp. baking powder
  • 1 tsp. salt
  • 1 tsp cinnamon
  • 1 1/2 c. milk or milk alternative
  • 2 large eggs
  • 1 cup frozen blueberries
  • nonstick cooking spray
  • Fresh blueberries and maple syrup for toppings


  • In a large bowl, combine dry ingredients. Add the milk and eggs and mix ingredients together until smooth.
  • Using nonstick cooking spray, grease the bottom and sides of your instant pot. Don't skimp on this step if you want the pancake to come out like an actual pancake ;)
  • Seal lid and set to low pressure. Cook for 45 minutes, or until the cake is springy to the touch and not at all wet.
  • Let the pancake set for 10 minutes or more. Use a spatula to remove pancake from pot. Serve with butter and maple syrup.