Air Fryer Pancakes
These Air Fryer Pancakes are a total revelation! The air fryer creates even, consistent heat that cooks the batter perfectly, giving you fluffy centers and slightly crispy edges without the need for constant flipping. Perfect for hassle-free breakfasts with minimal cleanup.
Equipment
- Air fryer - 6-quart basket-style model recommended
- Parchment paper rounds - Pre-cut or cut to fit your air fryer basket
- Large mixing bowl - For dry ingredients
- Medium mixing bowl - For wet ingredients
- Whisk - For combining ingredients
- Silicone spatula - For folding batter gently
- ¼ cup Measuring Cup or Ice Cream Scoop - For portioning batter
- Cooking Spray or Pastry Brush - For greasing parchment paper
- Spatula - For removing cooked pancakes
Ingredients
- 1½ cups all-purpose flour - 190g, spooned and leveled
- 2 tablespoons granulated sugar - 25g
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1¼ cups buttermilk - 300ml, at room temperature
- 1 large egg - at room temperature
- 3 tablespoons unsalted butter - 43g, melted and cooled
- 1 teaspoon pure vanilla extract
- Cooking spray or additional melted butter - for greasing
Instructions
- Preheat air fryer to 320°F (160°C) for 3 minutes. Bring buttermilk and egg to room temperature.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
- In a separate bowl, whisk egg with buttermilk until frothy. Slowly add melted butter and vanilla while whisking.
- Pour wet ingredients into dry ingredients and gently fold with a silicone spatula until just combined. Batter should be lumpy. Let rest for 5 minutes.
- Lightly grease parchment paper rounds and place in the air fryer basket. Using a ¼ cup measure, portion batter onto the paper, leaving 1 inch between each.
- Cook at 320°F (160°C) for 8 minutes without opening the basket. Pancakes are done when golden brown on top and spring back when touched.
- Remove pancakes with a spatula and keep warm in a 200°F oven. Repeat with remaining batter, lightly greasing paper between batches.
- Serve warm with your favorite toppings like maple syrup, fresh berries, butter, or whipped cream.
Notes
- Don't overmix the batter: mix just until the dry ingredients are moistened. Overmixing develops gluten and results in tough, rubbery pancakes.
- Let the batter rest for 5 minutes: this allows the flour to fully hydrate and the leavening agents to activate for fluffier pancakes.
- Use room temperature ingredients: cold buttermilk and eggs can create lumpy batter. If you forget, place the egg in warm water for 5 minutes and microwave the buttermilk for 15-20 seconds.
- Never skip the parchment paper: it prevents sticking and makes removal effortless. Cooking directly on the basket can result in torn pancakes.
- Give each pancake space: leave at least 1 inch between portions for proper air circulation and even cooking.
- Don't open the air fryer mid-cook: opening releases heat and disrupts the rise. Trust the timer and check only when cooking time is complete.
- Adjust temperature for your model: if pancakes brown too quickly, reduce temperature by 10-15°F (5-8°C). If not browning enough, increase it slightly.
- Test with one pancake first: cook a single test pancake the first time to gauge timing and temperature for your specific air fryer.
- Use fresh leavening agents: old baking powder and baking soda lose potency. Replace if containers have been open for more than 6 months.
- Measure flour correctly: spoon flour into the measuring cup and level it off with a knife. Scooping directly from the bag packs the flour and creates dense pancakes.
Nutrition
Serving: 1pancakeCalories: 145kcalCarbohydrates: 21gProtein: 4gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1.5gCholesterol: 35mgSodium: 285mgPotassium: 95mgFiber: 0.5gSugar: 4gVitamin A: 4IUCalcium: 75mgIron: 6mg
Tried this recipe?Let us know how it was!