Air Fryer Pancake Recipe: Fluffy, Golden, Perfect In 18 Minutes

I never thought I’d become the person who makes pancakes in an air fryer, but here we are.

It all started on a Sunday morning when my stovetop was occupied by a pot of simmering soup, and my family was demanding breakfast. I had a hunch that my trusty air fryer could handle more than just chicken wings and fries.

That morning, I whipped up this Air Fryer Pancake Recipe, and it turned out beautifully. The pancakes came out fluffy, golden, and evenly cooked without the need for constant flipping or watching over a hot griddle.

Now, this has become my go-to method for pancake making, especially when I’m cooking for a crowd or juggling multiple breakfast items.

Quick Recipe Summary
Prep Time	10 minutes
Cook Time	8 minutes
Total Time	18 minutes
Servings	8 pancakes
Difficulty Level	Easy

This method transformed my morning routine, and I love that these Air Fryer Pancakes cook hands-free while I prepare Avocado Toast or scramble some eggs.

Air Fryer Pancake Recipe - A Healthier Pancake Hack

Table of Contents

Why You’ll Love This Air Fryer Pancake Recipe

These pancakes are a total revelation if you’ve been stuck in the traditional stovetop rut. The air fryer creates an even, consistent heat that cooks the batter perfectly from top to bottom.

I’ve found that the circulating hot air gives the pancakes a slightly crispy edge while keeping the center impossibly fluffy. No more worrying about burning one side while the other stays raw.

Here’s what makes this recipe special:

Hands-free cooking: No flipping required, which means you can multitask without hovering over the stove
Even browning: The air fryer’s circulation ensures perfectly golden pancakes every time
Less mess: No splatter on your stovetop or grease to clean up afterward
Batch cooking: Make multiple pancakes at once and keep them warm in the air fryer
Energy efficient: Uses less energy than heating up your entire stove or griddle
Perfect texture: Fluffy interior with slightly crispy edges that hold up beautifully to syrup
Consistent results: The temperature control means no guesswork or hot spots

Another favorite of mine is this Easy Pancake Recipe for traditional stovetop cooking.

Ingredients

This recipe uses simple pantry staples to create the fluffiest Air Fryer Pancakes you’ve ever tasted. I’ve experimented with various ratios, and this combination delivers the perfect balance of tender texture and structural integrity.

The key is using buttermilk for tang and tenderness, though I’ll share substitutions below.

1½ cups (190g) all-purpose flour
2 tablespoons (25g) granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1¼ cups (300ml) buttermilk, at room temperature
1 large egg, at room temperature
3 tablespoons (43g) unsalted butter, melted and cooled
1 teaspoon pure vanilla extract
Cooking spray or additional melted butter for greasing

If you love trying different breakfast recipes, check out this Waffle Recipe for another delicious option.

Kitchen Equipment Needed

Having the right tools makes all the difference when making Air Fryer Pancakes. I’ve tested this recipe with various equipment, and these are the essentials that guarantee success.

You don’t need anything fancy, just a few basic items you likely already own.

Air fryer (I use a 6-quart basket-style model)
Parchment paper rounds or cut to fit your air fryer basket
Large mixing bowl for dry ingredients
Medium mixing bowl for wet ingredients
Whisk for combining ingredients
Measuring cups and spoons
Silicone spatula for folding batter
¼ cup measuring cup or ice cream scoop for portioning batter
Cooking spray or pastry brush for greasing

For a variation on breakfast cooking, you might enjoy this Belgian Waffle Recipe.

Recommended Products for This Recipe

After making these pancakes dozens of times, I’ve found a few products that genuinely make a difference in the final result. These aren’t just random suggestions but tools and ingredients that have improved my pancake game significantly.

1. COSORI Air Fryer 6 Quart

This is the exact model I use for all my air frying needs, and it’s been a workhorse in my kitchen. The square basket design gives you more room to cook multiple pancakes at once, and the precise temperature control means your pancakes come out perfectly every time. The nonstick coating makes cleanup incredibly easy, even when batter drips.

Get it on Amazon

2. Unbleached Parchment Paper Rounds

These pre-cut rounds fit perfectly in most air fryer baskets and eliminate the need for excessive cooking spray. I keep a stack of these on hand because they make cleanup so much easier and prevent the pancakes from sticking. They’re also heat-resistant up to 450°F (232°C), so they’re perfect for air frying.

Get it on Amazon

3. OXO Good Grips Silicone Spatula

This spatula is perfect for folding the batter gently without overmixing, which is crucial for fluffy pancakes. The heat-resistant silicone head won’t scratch your mixing bowls, and the comfortable grip makes it easy to scrape every last bit of batter. I’ve had mine for years, and it’s still going strong.

Get it on Amazon

4. Organic Valley Buttermilk

I’ve tried countless brands of buttermilk, and this one consistently delivers the best flavor and texture. The tang is just right, and it’s made from organic milk without any weird additives. Fresh, quality buttermilk makes a noticeable difference in the fluffiness and taste of your pancakes.

Get it on Amazon

5. Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract

While any vanilla extract will work, this premium option adds a depth of flavor that cheap imitation vanilla simply can’t match. A little goes a long way, and the complex, rich vanilla notes really shine through in these simple pancakes. I use it in all my baking and breakfast recipes.

Get it on Amazon

You might also enjoy: Buttermilk Waffle Recipe

Air Fryer Pancake Recipe - Best Air Fryer Brunch Recipe

Step-by-Step Instructions: How to Make Air Fryer Pancake

Making perfect Air Fryer Pancakes is easier than you think, and I’ll walk you through every single step. I’ve made plenty of mistakes along the way, so I’ve included all the little details that ensure success.

Take your time with the mixing process, and don’t rush the resting period.

1. Prepare Your Air Fryer and Ingredients

Remove your air fryer basket and wipe it clean with a damp cloth to ensure no residue from previous cooking remains.
Cut parchment paper rounds to fit the bottom of your air fryer basket, or use pre-cut rounds that match your basket size. The paper should cover the cooking surface but not block the air circulation vents.
Set your air fryer to preheat at 320°F (160°C) for 3 minutes. This ensures even cooking from the moment you add the batter.
While the air fryer preheats, take your buttermilk and egg out of the refrigerator to bring them to room temperature. Cold ingredients can create lumpy batter and prevent proper rising.
Measure all your ingredients before you start mixing. This prevents scrambling mid-recipe and ensures you don’t forget anything.

2. Mix the Dry Ingredients

In your large mixing bowl, add the all-purpose flour, making sure to spoon it into the measuring cup and level it off rather than packing it down. Packed flour can make dense pancakes.
Add the granulated sugar, baking powder, baking soda, and salt to the bowl with the flour.
Use your whisk to thoroughly combine all the dry ingredients for about 30 seconds, making sure there are no clumps of baking powder or baking soda. These pockets can create uneven rising and bitter spots in your pancakes.
Create a well in the center of the dry ingredients by pushing the mixture to the sides of the bowl. This well will hold your wet ingredients and make mixing easier.

3. Combine the Wet Ingredients

In your medium mixing bowl, crack the egg and beat it lightly with a fork until the yolk and white are fully combined.
Pour in the buttermilk and whisk together with the egg until the mixture is uniform and slightly frothy. The frothiness indicates the buttermilk is activating with the egg.
Add the melted butter to the buttermilk mixture, making sure the butter has cooled for a few minutes so it doesn’t cook the egg. Pour it in slowly while whisking to fully incorporate.
Stir in the vanilla extract and give everything one final whisk to ensure all wet ingredients are thoroughly combined.

4. Create the Pancake Batter

Pour the wet ingredients into the well you created in the center of the dry ingredients.
Using your silicone spatula, gently fold the wet ingredients into the dry ingredients with a circular motion, working from the center outward.
Stop mixing as soon as you no longer see dry flour. The batter should be lumpy and thick, not smooth. Overmixing develops gluten and creates tough, rubbery pancakes.
If you see a few small flour pockets, that’s perfectly fine. They’ll hydrate as the batter rests.
Let the batter rest at room temperature for 5 minutes. During this time, the flour fully hydrates and the leavening agents begin activating, which creates fluffier pancakes.

5. Prepare the Air Fryer Basket

Lightly spray the parchment paper round with cooking spray or brush it with a thin layer of melted butter. Don’t oversaturate, or the pancakes will become greasy.
Place the prepared parchment paper in the bottom of your preheated air fryer basket, pressing it down gently so it lays flat.
Make sure the paper doesn’t overlap the edges or block the air circulation holes in your basket.

6. Cook the First Batch of Pancakes

Using your ¼ cup measuring cup or ice cream scoop, portion the batter onto the parchment paper. I typically fit 2-3 pancakes in my 6-quart air fryer, depending on their size.
Leave at least 1 inch (2.5 cm) between each pancake to allow for spreading and air circulation.
Don’t try to spread the batter flat; let it naturally settle into a round shape for the fluffiest results.
Close the air fryer basket and cook at 320°F (160°C) for 8 minutes. Do not open the basket during cooking, as this releases heat and affects the rise.
After 8 minutes, check the pancakes. They should be golden brown on top and spring back when gently touched. If they need more time, cook for an additional 1-2 minutes.

7. Keep Pancakes Warm and Cook Remaining Batches

Once the first batch is done, carefully remove the pancakes with a spatula and place them on a plate.
If you’re cooking multiple batches, keep the finished pancakes warm by placing them on an oven-safe plate in a 200°F (93°C) oven.
For each new batch, you don’t need to replace the parchment paper unless it’s heavily soiled or torn. Simply spray it lightly again with cooking spray.
Repeat the portioning and cooking process with the remaining batter, working in batches until all pancakes are cooked.
Stir the batter gently before scooping each new batch, as it may thicken slightly as it sits.

8. Serve and Enjoy

Arrange the warm pancakes on serving plates, stacking them or laying them side by side.
Top with your favorite toppings such as maple syrup, fresh berries, whipped cream, or butter.
Serve immediately while the pancakes are still warm and at their fluffiest.
Any leftover pancakes can be stored for later use (see the Storage and Reheating section below for details).

Another breakfast favorite you might love: Baked Oatmeal Recipe

Air Fryer Pancake Recipe - No Flip, Just Cook!

Tips for The Best Air Fryer Pancake

Over time, I’ve learned some valuable lessons that make these pancakes turn out perfectly every single time. These tips come from both successes and failures in my kitchen, and they’ve transformed my pancake-making game.

Don’t overmix the batter: I can’t stress this enough. When you overmix pancake batter, you develop too much gluten, which makes the pancakes tough and chewy instead of light and fluffy. Mix just until the dry ingredients are moistened, even if there are a few lumps remaining.
Let the batter rest: That 5-minute rest period allows the flour to fully hydrate and the leavening agents to start working. I’ve compared batches with and without resting, and the rested batter always produces fluffier, more tender pancakes.
Use room temperature ingredients: Cold buttermilk and eggs don’t combine as smoothly with the other ingredients and can create a lumpy batter. If you forget to take them out ahead of time, place the egg in warm water for 5 minutes and microwave the buttermilk for 15-20 seconds.
Don’t skip the parchment paper: I learned this the hard way when I tried cooking directly on the basket and ended up with stuck, torn pancakes. Parchment paper creates a nonstick surface and makes removal effortless.
Maintain proper spacing: Crowding the pancakes prevents proper air circulation, which can result in uneven cooking. Give each pancake room to breathe and spread slightly.
Resist opening the air fryer mid-cook: Every time you open the basket, you release heat and disrupt the cooking process. Trust the timer and check only when the cooking time is complete.
Adjust temperature based on your air fryer model: Different air fryers run at slightly different temperatures. If your pancakes are browning too quickly, reduce the temperature by 10-15°F (5-8°C). If they’re not browning enough, increase it slightly.
Test with one pancake first: The first time you make this recipe, cook just one test pancake to gauge timing and temperature. This saves you from potentially ruining a whole batch.
Use fresh leavening agents: Old baking powder and baking soda lose their potency and won’t create the rise you need. If your containers have been open for more than 6 months, replace them.
Measure flour correctly: Spoon the flour into your measuring cup and level it off with a knife. Scooping directly from the bag packs the flour and gives you too much, resulting in dense pancakes.

For another delicious breakfast, try this Sourdough Waffle Recipe.

What to Serve with Air Fryer Pancake

These pancakes pair wonderfully with a variety of breakfast sides and toppings. I love creating a complete breakfast spread that includes both sweet and savory elements for a balanced meal.

Here are my favorite serving suggestions:

Fresh berries like strawberries, blueberries, or raspberries add a burst of freshness and natural sweetness
Crispy bacon or breakfast sausage provides a savory contrast to the sweet pancakes
Scrambled or fried eggs round out the meal with protein
Sausage Balls for a hearty, crowd-pleasing side
Maple syrup, honey, or Strawberry Sauce for drizzling
Whipped cream or Greek yogurt for added richness
Sliced bananas or caramelized apples for a fruity topping
Chopped nuts like pecans or walnuts for crunch and healthy fats
Deviled Eggs for a protein-packed side
Fresh fruit salad to balance the richness of the pancakes
Hash browns or breakfast potatoes for a complete diner-style breakfast

You might also enjoy: Protein Waffle Recipe

Variations of Air Fryer Pancake

One of the best things about this recipe is how versatile it is. I’ve experimented with countless variations, and each one brings something unique to the table.

Feel free to customize based on your preferences or what you have on hand.

Blueberry Pancakes: Fold ½ cup fresh or frozen blueberries into the batter just before cooking. Frozen berries work best if you don’t thaw them first, as they won’t bleed as much into the batter.
Chocolate Chip Pancakes: Stir in ⅓ cup mini chocolate chips after mixing the batter. The small chips distribute more evenly and melt into pockets of gooey chocolate.
Banana Pancakes: Mash 1 ripe banana and fold it into the wet ingredients before combining with the dry ingredients. This adds natural sweetness and moisture.
Cinnamon Sugar Pancakes: Add 1½ teaspoons ground cinnamon and an extra tablespoon of sugar to the dry ingredients for a warm, spiced flavor reminiscent of churros.
Lemon Poppy Seed Pancakes: Add 2 tablespoons fresh lemon juice and 1 tablespoon lemon zest to the wet ingredients, along with 1 tablespoon poppy seeds to the dry ingredients.
Buttermilk Substitute: If you don’t have buttermilk, mix 1¼ cups regular milk with 1 tablespoon white vinegar or lemon juice. Let it sit for 5 minutes to curdle before using.
Whole Wheat Pancakes: Replace half the all-purpose flour with whole wheat flour for added fiber and a nuttier flavor. You may need to add 1-2 tablespoons extra buttermilk as whole wheat flour absorbs more liquid.
Protein Pancakes: Replace ¼ cup of the flour with vanilla protein powder to boost the protein content. These are perfect for post-workout breakfasts.
Pumpkin Spice Pancakes: Add ½ cup pumpkin puree to the wet ingredients and 1 teaspoon pumpkin pie spice to the dry ingredients for a fall-inspired treat.
Gluten-Free Pancakes: Use a 1:1 gluten-free flour blend in place of all-purpose flour. The texture may be slightly different but still delicious.

For a festive variation, check out this Pumpkin Waffle Recipe.

Storage and Reheating

One of the best things about these Air Fryer Pancakes is that they store beautifully, making them perfect for meal prep or busy mornings. I often make a double batch on Sunday and have easy breakfasts ready for the entire week.

Here’s how to store and reheat them properly:

Refrigerator storage: Let the pancakes cool completely on a wire rack, then stack them with pieces of parchment paper between each pancake to prevent sticking. Place the stack in an airtight container or resealable plastic bag and refrigerate for up to 5 days.
Freezer storage: For longer storage, place cooled pancakes on a baking sheet in a single layer and freeze for 1-2 hours until solid. This prevents them from sticking together. Transfer the frozen pancakes to a freezer-safe bag or container, removing as much air as possible. They’ll keep for up to 3 months.
Reheating in the air fryer: Place refrigerated or frozen pancakes in your air fryer basket in a single layer. Heat at 320°F (160°C) for 2-3 minutes for refrigerated pancakes or 4-5 minutes for frozen ones. This method restores their slightly crispy edges.
Reheating in the microwave: Place 1-2 pancakes on a microwave-safe plate, cover with a damp paper towel to prevent drying, and microwave for 20-30 seconds for refrigerated pancakes or 45-60 seconds for frozen ones.
Reheating in the toaster: Pop refrigerated or frozen pancakes into the toaster on a medium setting. This gives them a nice crispy exterior while warming the inside.
Batch freezing tip: Separate the frozen pancakes into individual sandwich bags with 2-3 pancakes each for grab-and-go portions. This makes it easy to reheat exactly what you need.

Another breakfast you can make ahead: Overnight Oats Recipe

Nutritional Facts

Here’s the approximate nutritional breakdown per pancake (without toppings):

Calories: 145
Total Fat: 5g
Saturated Fat: 3g
Cholesterol: 35mg
Sodium: 285mg
Total Carbohydrates: 21g
Dietary Fiber: 0.5g
Sugars: 4g
Protein: 4g
Calcium: 75mg
Iron: 1mg
Potassium: 95mg

Please note that these values are estimates and can vary based on specific ingredient brands and portion sizes. Adding toppings like syrup, butter, or fruit will increase the calorie and sugar content significantly.

For a healthier breakfast option, you might enjoy this Healthy Banana Bread Recipe.

Health Benefits of Key Ingredients

While pancakes are often considered an indulgent breakfast, the ingredients in this Air Fryer Pancake Recipe actually provide some nutritional benefits when enjoyed as part of a balanced diet.

Here’s what each main ingredient brings to the table:

All-purpose flour: Provides energy through complex carbohydrates and contains small amounts of iron and B vitamins. It gives the pancakes their structure and helps you feel satisfied through the morning.
Buttermilk: Despite its name, buttermilk is low in fat and high in calcium, which supports bone health. The probiotics from the fermentation process can aid digestion, and the lactic acid helps your body absorb minerals more efficiently.
Eggs: A complete protein source containing all nine essential amino acids. Eggs also provide vitamin D for bone health, choline for brain function, and lutein for eye health.
Butter: When used in moderation, butter provides fat-soluble vitamins A, D, E, and K. The small amount in this recipe adds richness without overwhelming the nutritional profile.
Baking powder and baking soda: These leavening agents help create the fluffy texture without adding calories. They also help the pancakes cook more evenly.
Vanilla extract: Contains small amounts of antioxidants and may have mild anti-inflammatory properties, though the primary benefit is the wonderful flavor it adds.

For another nutritious breakfast, try this Protein Overnight Oats Recipe.

FAQs About Air Fryer Pancake

1. Can I make these pancakes without buttermilk?

Absolutely! If you don’t have buttermilk on hand, you can easily make a substitute by combining 1¼ cups of regular milk with 1 tablespoon of white vinegar or lemon juice. Let the mixture sit for about 5 minutes until it curdles slightly, then use it exactly as you would buttermilk in the recipe. The acidity helps activate the baking soda and creates tender pancakes, though the flavor will be slightly less tangy than with real buttermilk.

2. Why are my air fryer pancakes not fluffy?

The most common reason for flat, dense pancakes is overmixing the batter, which develops too much gluten and prevents proper rising. Make sure you’re mixing just until the dry ingredients are moistened, leaving some lumps in the batter. Other culprits include old baking powder or baking soda that have lost their potency, not allowing the batter to rest before cooking, or using cold ingredients straight from the fridge instead of room temperature ones.

3. Can I double this recipe?

Yes, this recipe doubles beautifully! Simply multiply all the ingredients by two and mix as directed. Keep in mind that you’ll need to cook the pancakes in multiple batches unless you have a very large air fryer. I recommend mixing the batter in a large bowl and cooking in batches, keeping finished pancakes warm in a 200°F (93°C) oven while you cook the rest.

4. How do I know when the pancakes are done?

The pancakes are done when they’re golden brown on top and spring back when gently touched in the center. If you insert a toothpick into the center, it should come out clean or with just a few moist crumbs. The edges should look set and slightly crispy. If the tops are browning too quickly but the centers aren’t done, reduce your air fryer temperature by 10°F (5°C) and cook for an additional minute or two.

5. Can I add toppings before cooking?

I don’t recommend adding wet toppings like syrup before cooking, as they’ll make the pancakes soggy. However, you can certainly add mix-ins like chocolate chips, blueberries, or chopped nuts to the batter before portioning it into the air fryer. If you want to add toppings like sliced bananas or berries on top, wait until the pancakes are about halfway through cooking (around the 4-minute mark), then quickly open the basket and add them before finishing the cooking time.

Read Also: Mochi Waffle Recipe

Final Thoughts

Making pancakes in the air fryer might seem unconventional at first, but once you try this method, you’ll understand why it’s become my preferred way to cook them.

The hands-free convenience, consistent results, and fluffy texture make this Air Fryer Pancake Recipe a true winner. I hope you’ll give this recipe a try and discover just how easy and delicious air fryer pancakes can be.

Whip up a batch this weekend, experiment with your favorite mix-ins, and enjoy a stress-free breakfast that the whole family will love. I’d love to hear how your pancakes turn out, so feel free to leave a comment below or share your photos!

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