Air Fryer Pancakes (Super Easy Recipe!)This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.
This no-fail pancake recipe will brighten up your weekend! Air fryer pancakes are simple, fluffy, and kid-friendly. Forget babysitting the stove, these pancakes are easier than ever and are ready in less than 20 minutes!
There’s nothing I want more Saturday morning than a beautiful stack of fluffy pancakes drizzled with maple syrup!
Homemade air fryer pancakes are everything you want and more! They’re a good choice when you crave pancakes without the hassle. No watching for bubbles, no flipping, and no burnt bottoms – just perfect pancakes every time.
Latest Recipe Video!
Skip the box mix, this air fryer pancakes recipe is just as simple. It’s as straightforward as mixing the wet ingredients with the dry ingredients. And since the air fryer does all the work, you can even scramble up some eggs in the meantime! Breakfast win.
Weekend mornings just got better!
👩🍳 Why This Recipe Works
- A delicious breakfast in less than 30 minutes
- Freeze leftover pancakes for busy mornings
- Way better than instant pancake mix
- The fluffiest pancakes every time
- Kid-friendly & delicious
- You’ll get a perfect round shape for every pancake!
- Pancakes in the air fryer are easy to customize!
You only need eight pantry staples for these easy air fryer pancakes. You can find the following ingredients at your local grocery store. For full nutrition facts and ingredient quantities, see the recipe card below.
All-Purpose Flour: It’s best to use all-purpose flour for this pancake recipe. All-purpose flour will give you the fluffiest results, but you can use alternative flours for a healthier option (see variations below).
Baking Powder & Baking Soda: Leavening is essential for homemade pancakes. It’s what produces carbon dioxide bubbles and therefore, light and airy pancakes.
Sugar: To sweeten the pancakes! Brown sugar or coconut sugar work great too.
Low-Fat Milk: Milk thins out the batter a bit so it has the right consistency. If you can’t tolerate dairy milk, almond or oat milk are good options.
Egg: Eggs provide structure to these delicious pancakes, so they don’t just fall apart.
Vanilla Extract: A teaspoon of vanilla extract enhances all the ingredients!
Butter: Melted butter makes air-fryer pancakes rich, tender, and moist. If you don’t have butter, vegetable oil or olive oil works great too!
- Optional Toppings: Chocolate chips, peanut butter, fresh berries or other fresh fruits, sliced banana, maple syrup, nutella, whipped cream, jam, shredded coconut, granola, and chopped nuts make great toppings!
- Vegan Air Fryer Pancakes: Replace the milk with plant milk, the butter with vegan butter, and the egg with a chia or flax egg.
- Make It Healthier: Use oat flour or whole wheat flour instead of all purpose and reduce the sugar by half to 1/8 cup!
- Gluten-Free Air Fryer Pancakes: Replace the all-purpose flour with a gluten-free all-purpose flour blend. I recommend Bob’s Red Mill 1:1 All-Purpose Flour for its gluten-like taste and texture.
- Blueberry Pancakes: Stir fresh blueberries into the pancake batter. Avoid frozen blueberries, because they release too much liquid and weigh down the batter. Add a teaspoon of lemon zest and a tablespoon of lemon juice for lemon blueberry pancakes.
- Chocolate Chip Pancakes: Place chocolate chips into the thick batter after you pour it into the tins. Carefully press the chips into the batter.
- Air Fryer Frozen Pancakes: If you want, you can put frozen pancakes into the air fryer! Simply place them into the air fryer basket without overlapping and fry for 3 to 5 minutes or until heated through.
Air fryer recipes are so easy! Follow these simple instructions for perfect pancakes every time.
Combine Dry Ingredients: Preheat the air fryer to 330 degrees F. Sift dry ingredients together – combining the flour, baking powder, baking soda, and sugar in a large bowl. Set aside.
Combine Wet Ingredients: In a medium bowl, whisk together the egg, milk, vanilla, and melted butter.
Pour Wet into Dry: Pour the milk mixture into the flour mixture and whisk until just incorporated. Don’t over mix or the pancakes can get chewy.
Pour Pancake Mixture Into Pans: Lightly spray four 4-inch round springform pans with cooking spray or olive oil spray. Scoop 1/2 cup of the pancake batter into each tin and place on the air fryer tray.
Cook Pancakes: Place basket into the air fryer and air fry pancakes for 10 to 12 minutes. Let them cool for a couple of minutes before removing them.
Repeat with the remaining batter: Once the pancakes have cooled in the springform tins, remove them and let them cool completely on a wire rack. The air fryer makes a perfect pancake every time!
Serve: Serve pancakes with lots of maple syrup and fresh berries! They taste amazing with all your favorite breakfast foods!
❓ Recipe FAQs
Yes, make the pancake batter as directed. Pour the batter into the lightly greased tins and air fry for 5 to 7 minutes. It’s best to check the pancakes early and then if they still aren’t done, add two more minutes.
Any oven-safe container or pan will also work in the air fryer. Glass, metal, ceramic, and silicone containers all work great. Just be sure they’re small enough to fit into your air fryer.
Let these soft pancakes cool to room temperature, then place them in a ziptop bag or airtight container. Store them in the refrigerator for up to 3 days for best results.
Yes, pancakes freeze well! Place the cooled pancakes in a freezer-safe container or bag and freeze for up to 3 months. To reheat, microwave one pancake at a time in 20-second increments until warmed through.
💭 Expert Tips
- Check the pancakes at the ten minute mark. If they need longer, add two more minutes. The cook time can vary depending on the type of air fryer.
- If you don’t have 4-inch springform tins, mini aluminum tin cups work too!
- For a fall take, add a teaspoon of pumpkin pie spice to the batter.
- For thinner pancakes, pour only 1/4 cup of the batter into the pans. Reduce the baking time to 8 minutes.
- Be careful not to overmix the batter! Overmixed batter will make heavy and dense pancakes.
- I like to make a batch of these airfryer pancakes on the weekend to use during the week. I freeze them in plastic bags and then reheat them in the microwave.
- Place the pans into the air fryer in a single layer. Do not stack them.
🥞 More Pancakes Recipes!
- Healthy Pancakes Recipe
- Mochi Pancakes
- Oat Flour Pancakes
- Mini Pancakes (Silver Dollar Pancakes Recipe!)
- Healthy Vegan Apple Pancakes (Gluten Free!)
📋 Recipe Card
Homemade Air Fryer Pancakes
- 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.
- Cook time may vary depending on the appliance used.
- If you are unable to find small springform tins you can also use small foil trays.
- To make this recipe gluten free substitute the all purpose flour with gluten free flour.
- You can substitute the milk with full cream or any plant based milk to suit your needs.
- Pancake batter can be prepared the night before and stored in the fridge. Remove from the fridge 20 minutes before use to come to room temperature.
- Pancakes can be frozen for up to 3 months.