Air Fryer Pancakes

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Say goodbye to standing over the stove, my air fryer pancakes recipe delivers perfectly fluffy pancakes every time, with no flipping needed. It’s the ultimate no-fail, kid-approved, family-friendly breakfast. Ideal for pancake lovers who want an easy twist on the traditional recipe – I will teach you how to make pancakes in the air fryer that are light, delicious, and ready in just 20 minutes!

I know what you’re thinking, can you air fry pancakes? You sure can! And while I love a stack of my classic healthy pancakes drizzled with maple syrup, I have to admit these air fryer pancakes are just as good. They turn out perfectly round, incredibly fluffy, and the best part is that the air fryer does all the work.

There’s no need to hover over the stove, watch for bubbles, or flip a single pancake. I never have to worry about burnt bottoms or uneven first pancakes. The air fryer gives me perfect results every time and the batter takes minutes to make. 

And while my air fryer is doing its magic and saving me time, I can easily scramble some eggs or fry up some vegan sausage on the side. That’s what I call a breakfast win!

If you’re into pancakes as much as we are in my house be sure to check my vegan coconut flour pancakes, Japanese mochi pancakes, and sourdough discard pancakes too which are all fun twists on a typical pancake recipe (just like this recipe is!)

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🥘 Ingredients

You only need eight basic pantry ingredients to make my easy air fryer pancakes. You can find them all at your local grocery store. See the printable recipe card at the bottom of the post for the exact amounts and nutritional info.

All-Purpose Flour: For the fluffiest results, I use all-purpose flour. If you need a gluten-free option, you can substitute it with gluten-free flour. Check the variations section for more details.

Baking Powder & Baking Soda: These two powerful leavening agents work together to create light and airy pancakes. The carbon dioxide bubbles they produce give my pancakes the perfect texture.

Sugar: I add just a touch of sugar to sweeten the batter. I used granulated sugar, but you can easily swap it for brown sugar or coconut sugar.

Low-Fat Milk: Dairy milk is used to thin out the batter and add a little richness. If you prefer a plant-based option, almond milk or oat milk works well.

Egg: The egg provides structure and helps bind my pancakes together so they don’t fall apart.

Vanilla Extract: I like to add a teaspoon of vanilla extract to enhance the flavor.

Butter: To make these moist and tender, I use rich melted butter. You can substitute it with vegan butter, coconut oil, vegetable oil, or olive oil. Keep in mind that using olive oil will slightly alter the flavor.

👩🏽‍🍳 How To Make Air Fryer Pancakes

I’m going to show you how to cook pancakes in an air fryer with very little effort. It’s a simple process that anyone can master. Watch my video below to see the steps in action and follow along.

Combine Dry Ingredients: Before I begin, I preheat my air fryer to 330 degrees Fahrenheit (170 degrees Celsius). Next, I sift together the flour, baking powder, baking soda, and sugar in a large mixing bowl.

Combine Wet Ingredients: In a separate medium bowl, I whisk together the egg, milk, vanilla, and melted butter.

Mix Pancake Batter: Once my wet and dry ingredients are ready to go, I pour the milk mixture into the flour mixture and whisk until just incorporated, being careful not to overmix. Then I let the batter rest for 5 minutes.

Pour Batter Into Pans: First, I lightly spray four 4-inch round springform pans with cooking spray. Then I scoop ½ cup of pancake batter into each tin and place them in the air fryer basket.

Cook Pancakes: Once the pans are filled, I place the basket into the air fryer and cook the pancakes for 10-12 minutes until fully cooked and lightly golden brown. Then I let them cool for a few minutes before removing them from the pans and placing them on a cooling rack to cool completely.

Repeat The Process: I repeat the pancake-making process until all the batter is used. My recipe makes about 10 pancakes. 

Serve: When they’re done, I serve the pancakes with lots of maple syrup and fresh berries!

✔️ Pancake Toppings 

Syrups: Swap out your classic maple syrup and try using my strawberry simple syrup, peach simple syrup, or blackberry simple syrup. You could also add a drizzle of vegan honey or agave. 

Spreads: Nut butter like peanut butter, almond butter, or pumpkin seed butter is always good on pancakes. For more indulgence, try my white chocolate hazelnut spread or vegan nutella. These are also incredible with lemon curd or my apple curd.

Fruit: Fresh berries like strawberries, blueberries, and raspberries are all wonderful toppings, as are sliced banana, mango, pineapple, and shredded coconut. I also love my pear compote or strawberry chia seed jam.

Creamy: Of course, you can never go wrong with a dollop of whipped cream, ice cream, Greek yogurt, or even my creamed cottage cheese.

Crunchy: For added texture, sprinkle on some of my low calorie granola, high protein granola, chopped nuts, pumpkin seeds, or sunflower seeds. You could even add some of my yummy strawberry crunch topping.

📖 Variations

Vegan: To make vegan air fryer pancakes, I replace the milk with plant milk, the butter with vegan butter, and the egg with a chia or flax egg.

Gluten-Free: If you want to turn this into a gluten free air fryer pancake recipe, simply replace the all-purpose flour with a gluten-free flour blend that contains xanthan gum. I recommend Bob’s Red Mill 1:1 All-Purpose Flour for its gluten-like taste and texture.

Make It Healthier: You can easily make my recipe healthier by using oat flour or whole wheat flour and reducing the sugar to ⅛ cup.

Blueberry: Stir fresh blueberries into the pancake batter for delicious blueberry pancakes. I recommend avoiding frozen blueberries, as they release too much liquid and weigh down the batter. You can also add a teaspoon of lemon zest and a tablespoon of lemon juice for lemon blueberry pancakes.

Chocolate Chip: To make chocolate chip pancakes, I sprinkle some chocolate chips on top of the thick batter after pouring it into the tins. Then carefully press the chips into the batter.

Pumpkin Spice: During the holidays, I like to add pumpkin spice to the batter for a festive, fall-inspired flavor. You can also mix in other warm spices like cinnamon, nutmeg, and ginger.

Protein Pancakes: Boost the protein content by adding a scoop of your favorite protein powder. I usually use vanilla but any flavor will work.

Air Fryer Mini Pancakes: You can also make little pancakes using small aluminum tin cups. Air fryer pancake bites are perfect for toddlers and babies.

🍽 Serving Suggestions

My delicious airfryer pancakes are perfect topped with butter and all your favorite toppings but you can easily pair them with other breakfast classics and beverages. These are just a few of my favorites: 

With Eggs: I love these with a sunny-side-up egg, fried egg, poached eggs, or scrambled eggs. You can also serve them alongside my low calorie omelette, vegan frittata, or tofu scramble. 

Sides: Savory options, like tempeh bacon and vegan sausage always go well with pancakes. For a lighter option try my breakfast fresh fruit salad or Mexican fruit salad. 

With Beverages: For a classic breakfast, enjoy them with a steaming cup of coffee, espresso, or cup of homemade tea. If you prefer something sweeter, try my Biscoff latte, protein hot chocolate, or oatmilk honey latte. If you want something more refreshing, try my iced ube latte. 

With Smoothies: Whether it’s a fruity blend like my mixed berry smoothie, blueberry pineapple smoothie, or mango protein smoothie, or a green smoothie like my spinach and banana smoothie or kale smoothie, it’s a delicious way to add extra nutrients to your meal. 

For Dessert: Turn your pancakes into a decadent dessert by topping them with some of my caramel nice cream, chocolate banana ice cream, or dairy-free green tea ice cream with a drizzle of caramel or chocolate sauce and a dollop of whipped cream. 

🧊 Storing And ♨️ Reheating

Fridge: After the pancakes have cooled to room temperature, I store them in a zip-top bag or airtight container in the refrigerator for up to 3 days. Make sure they are completely cool before putting them in the fridge to prevent condensation and sogginess.

Freezer: For longer-term storage and meal prep, I freeze leftovers in a freezer-safe container or bag, with parchment paper between each one to prevent sticking. They can be stored in the freezer for up to 3 months, which makes it easy for me to have breakfast ready anytime without the hassle of cooking each morning.

Reheating: When ready to eat, I reheat individual pancakes in the microwave for about 20 seconds or until warmed through. For frozen pancakes, there’s no need to defrost them. You can even reheat them in your air fryer. Simply arrange them in a single layer and air fry for 3 to 5 minutes until heated through. Frozen air fryer pancakes are a convenient option.

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