Air Fryer Pancakes
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.Light, fluffy, and perfectly round, these air fryer pancakes are made with simple ingredients like flour, milk, and eggs. I love that the method takes the guesswork out of making pancakes and still delivers a classic result. They cook even without flipping and hovering over the stove, and can be on the breakfast table in less than 20 minutes.
Just because this recipe skips the traditional stovetop method does not mean that these air fryer pancakes are devoid of texture. The batter cooks gently in small pans, creating soft centers with lightly golden edges. If you enjoy pancakes with more wholesome ingredients and traditional cooking methods, try my healthy oatmeal banana pancakes.
My kids love pancakes, and I love making them, but I do not always have the time to stand over the stove and flip them, especially if it is a busy morning and I have made mini pancakes that require close attention. I used to be wary of using the air fryer when it came to baking things, but my husband pointed out that technically, pancakes are not made in the oven, and would probably do well in the air fryer. He was right! Now I turn to this recipe whenever I have a busy week ahead and need the kind of comfort only pancakes can provide.
👩🏽🍳 Why I Love This Recipe
There is nothing better than a recipe that never lets you down, and these air fryer pancakes turn out soft and fluffy every single time. I use simple ingredients, but reduce the need for added oil or butter during cooking. This makes them a lighter option, which can be altered to be even healthier, and I really appreciate that as a mom and health coach.
The reason this recipe works so well is thanks to the controlled heat provided by the air fryer. The batter cooks in small pans, which helps it rise evenly and prevents scorching. If I think of all the times I have made pancakes, there is always 1 or 2 in each batch that come out too raw or too dark. The air fryer produces uniform pancakes, which means no wastage. I always make sure to rest the batter before cooking to give the leavening agents a chance to activate, which yields a better texture.
A year ago, there was a solid week where my family’s schedules were jam-packed with early starts, late-night meetings, sports practice, school tests, and special projects. This meant rushed mornings and unremarkable breakfasts. By Friday morning, I could see the exhaustion on everyone’s faces and knew I needed to do something special to give us motivation for that final push. I got up a little earlier and made these air fryer pancakes with some delicious toppings. And everyone left for work or school with renewed energy. Take a break from the toast and cereal and make these air fryer pancakes so you can start your day off right.
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🥘 Ingredients
These are the simple and reliable ingredients I use when making these air fryer pancakes:
All-purpose flour: I use this for structure and a light, tender crumb.
Leavening agents: Baking powder and baking soda give the pancakes a rise and keep them fluffy.
Sugar: I add a small amount of granulated sugar to lightly sweeten the batter.
Milk: I use dairy or plant-based milk to create a smooth batter.
Egg: This binds the ingredients and provides structure.
Vanilla extract: I add this for a classic pancake aroma.
Butter: Melted butter gives the pancakes a moist and rich finish.
Optional salt: I add a pinch of salt to balance the sweetness and enhance the flavor.
🔪 How To Make
I make these air fryer pancakes in a few simple steps. This is how I do it:
Combine dry ingredients: I add the flour, baking powder, baking soda, sugar, and salt in a bowl and mix.
Combine wet ingredients: Then, in a separate bowl, I whisk together the milk, egg, vanilla, and melted butter.
Mix pancake batter: I pour the wet ingredients into the dry ingredients and mix until just combined. Then I cover the bowl and let the batter rest at room temperature for a few minutes.
Pour batter into pans: I pour the batter evenly into lightly greased pans.
Cook pancakes: Then I place the pans in the air fryer and cook until the pancakes are set and lightly golden on top.
Repeat: I repeat this process until I have used up all of my batter.
Serve: Before serving, I allow the pancakes to cool slightly in the pan before removing.
💭 Expert Tips
My #1 Secret Tip for this air fryer pancake recipe is to avoid overmixing the batter. Mixing too much overdevelops the gluten in the flour, which leads to dense pancakes instead of a soft and airy texture
Other Tips To Keep In Mind:
- Check early: I check the doneness of my pancakes by inserting a toothpick into the center. I also make sure to check slightly before the full cook time, as air fryers can vary.
- Preheat: Preheating the air fryer while the batter rests ensures a proper finish from the first batch.
- Measure batter: I measure the batter for each portion to ensure that the pancakes cook at the same rate.
- Room temperature ingredients: Making sure my eggs and milk are at room temperature before mixing helps me achieve a smooth batter easily.
- Adapt to model: Since air fryers vary in size and settings, consult your manual to determine the best way to cook your pancakes.
📖 Variations
I have tested a few variations of these air fryer pancakes, depending on what I have or what my picky eaters are craving. These are 3 of the favorites:
Chocolate chip mix: This is my kids’ favorite, and for obvious reasons. I sprinkle the chocolate chips on top of the batter after pouring it into the tins, then gently press them into the middle of the mixture to ensure it is properly suspended. My kids like it when I use a mix of white and milk chocolate chips.
Blueberry add-in: I add 1/2 cup of fresh blueberries to the batter for a tart flavor and stunning interruption of color. This is my personal favorite, which I enjoy with a light dusting of powdered sugar and nothing else.
Spiced pancakes: For a fall-inspired flavor, I mix 1/2 teaspoon of cinnamon, nutmeg, and ground ginger into the batter. My husband loves this aromatic version with plain butter and honey.
🍽 Serving Suggestions
Freshly made air fryer pancakes are incredibly versatile, and since these do not require constant monitoring, you are free to focus on the accompanying dishes and toppings. For your next breakfast, try it with some vegan whipped cream and caramelized bananas. And if that sounds too indulgent, you can always balance out the nutrition with a spinach and banana smoothie.
I like making these pancakes for a quick dessert, and do not just limit them to breakfast time. They are best served warm with a scoop of my caramel nice cream and a drizzle of my vegan caramel sauce. Or for a lighter dessert, I spread some of my strawberry chia seed jam over it and scatter fresh berries over the top, which my kids love.
🧊 Storing And ♨️ Reheating
Refrigeration: I store cooled pancakes in an airtight container in the refrigerator for up to 3 days.
Freezing: I freeze cooked and cooled pancakes between layers of parchment in a freezer-safe container for up to 3 months.
Reheating: If frozen, I thaw in the refrigerator, then reheat in the microwave for speed, but if I want a slightly crispier exterior, I use the air fryer.
❓ Recipe FAQs
What pans can I use in the air fryer?
I use small oven-safe pans, which are either metal or silicone. The key is choosing pans that fit comfortably in the air fryer basket and allow the air to circulate around them. I also make sure the pan can be placed in and removed easily to avoid unnecessary mess.
Can I cook the pancakes directly on parchment paper or air fryer liners?
You could, but it is risky, and I would strongly advise against it. The fan in the air fryer can blow the parchment paper around, causing the batter to spill or become a pancake ball. Using trays is the easiest way to make this recipe, and placing the batter directly onto parchment paper in the air fryer is just creating more work for yourself.
What consistency should my batter be for air fryer pancakes?
I aim for a slightly thick but pourable batter that spreads gently in the pan. If the batter is thick, the pancakes may not cook through properly. And if it is too thin, they can turn out dense. For thick batter, thin it out with a few teaspoons of milk, and add 1 teaspoon of flour at a time to a batter that is too thin. Just be careful not to overwork the mixture when rectifying the consistency.
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🎥 Watch How to Make It
Quick & Fluffy Air Fryer Pancakes (No Flipping!)
Light, fluffy, and perfectly round, these air fryer pancakes are made with simple ingredients like flour, milk, and eggs. I love that the method takes the guesswork out of the pancake and still delivers a classic result. They cook even without flipping and hovering over the stove, and can be on the breakfast table in just 18 minutes.
Servings: 10 pancakes
Calories: 180kcal
Ingredients
- 2 cups all-purpose flour
- 4 tsp baking powder
- ¼ tsp baking soda
- ¼ cup sugar
- 2 cups low fat milk
- 1 egg
- 1 tsp vanilla extract
- ¼ cup butter, melted
Instructions
- Preheat the air fryer to 330 degrees F / 170 C while preparing the pancake batter.
- Sift the flour, baking powder and soda into a large mixing bowl.
- Add the sugar and whisk together. Set aside.
- Whisk together the milk, egg, vanilla and butter.
- Pour the milk mixture into the flour mixture and whisk until smooth.
- Lightly spray four 4-inch round springform tins with oil. Scoop ½ cup batter into each tin and place on the airfryer tray.
- Cook in the air fryer for 10-12 minutes. Allow the pancakes to rest in the tin for 2-3 minutes before removing and cooling on a cooling rack.
- Repeat with remaining batter. Batter makes 10 pancakes.
- Serve pancakes topped with a drizzle of maple syrup and fresh berries.
Notes
- My #1 Secret Tip for this air fryer pancake recipe is to avoid overmixing the batter. Mixing too much overdevelops the gluten in the flour, which leads to dense pancakes instead of a soft, airy texture.
- Check early: I check the doneness of my pancakes by inserting a toothpick into the center. I also make sure to check slightly before the full cook time, as air fryers can vary.
- Preheat: Preheating the air fryer while the batter rests ensures a proper finish from the first batch.
- Measure batter: I measure the batter for each portion to ensure that the pancakes cook at the same rate.
- Room temperature ingredients: Making sure my eggs and milk are at room temperature before mixing helps me achieve a smooth batter easily.
- Adapt to model: Since air fryers vary in size and settings, consult your manual to determine the best way to cook your pancakes.
Nutrition
Serving: 1pancake | Calories: 180kcal | Carbohydrates: 27g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 91mg | Potassium: 272mg | Fiber: 1g | Sugar: 7g
These are the most adorable pancakes ever! My kids love how fluffy they are. I’ll definitely be making them again!
Yay! Thanks Stephanie! 🙂
Such a genius idea to make pancakes in the air fryer!
Yes!! They turn out great every time!!
I didn’t know you could make pancakes in an air fryer! They came out perfectly, thank you! I am loving my air fryer!
Yay!! Thanks Tavo!!
So clever! I never would have thought to make pancakes in the air fryer!
Thanks Michelle! Enjoy!
What a great recipe! I never would have thought you could do pancakes in the air fryer.
Thanks Angela!! I know you will love this recipe!
I love this idea to use an air fryer for pancakes! These look delicious!
Thanks so much Ashley! Enjoy!
I had no clue pancakes could be made using an air-fryer! I keep discovering great things about it! thanks for the recipe, it was delicious!
I know right? And they really do turn out perfectly every time!
I was wondering how to make pancakes in my airfryer, and this recipe was just the one to teach me! Thank you
Sure thing! Glad it was helpful!