Air Fryer Pancakes Recipe
Intro
Who needs a fancy griddle when your trusty air fryer can turn out stack-worthy pancakes that are crisp on the edges and soft in the center? These are the kind of pancakes that puff up like little clouds — golden, happy clouds! Whether you’re cooking for a lazy weekend breakfast or impressing sleepy guests who only wake up for syrup, these pancakes will have you flipping (figuratively) with joy.
Prep Time: 5 minutes
Cook Time: 8–10 minutes per batch
Total Time: 15 minutes
Servings: 4 (makes about 8 small pancakes)
Ingredients
1 cup all-purpose flour
2 tbsp granulated sugar
1 ½ tsp baking powder
¼ tsp baking soda
Pinch of salt
¾ cup buttermilk (or regular milk + 1 tsp lemon juice)
1 large egg
2 tbsp melted butter (plus extra for greasing)
1 tsp vanilla extract
Optional add-ins:
Chocolate chips
Blueberries
Cinnamon or chopped nuts
Instructions
Preheat and Prep
Preheat your air fryer to 320°F (160°C) for 3–4 minutes.
Lightly grease small round heatproof tins or silicone molds (about 4-inch diameter) with butter or cooking spray. You can also use parchment liners designed for air fryers.
Make the Batter
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk milk, egg, melted butter, and vanilla until smooth.
Pour wet ingredients into dry and stir gently until just combined — a few lumps are fine. Don’t overmix or your pancakes will be tough!
Pour and Air Fry
Pour about ¼ cup of batter into each greased mold (don’t fill more than halfway — they rise a lot).
Carefully place the molds in the air fryer basket.
Air fry at 320°F (160°C) for 8–10 minutes or until tops are golden and a toothpick comes out clean.
Flip (Optional for Extra Crisp Edges)
If you want both sides evenly golden, flip the pancakes gently using tongs and air fry for 1–2 extra minutes.
Serve & Stack
Slide the pancakes out, stack them high, and top with:
A pat of butter
Maple syrup
Fresh fruits
Whipped cream for extra joy
Tips for Perfect Air Fryer Pancakes
No molds? Use parchment paper with raised edges to shape the pancakes.
Make ahead: Store cooked pancakes in the fridge for 3 days or freeze for up to 2 months — reheat in the air fryer for 2 minutes.
Fluffy secret: Don’t overmix the batter and don’t overcrowd the air fryer basket.
Crispy edge hack: Brush the pancake tops with a little butter before the last 2 minutes of cooking.
Variations
Banana Pancakes: Mash 1 ripe banana into the wet mix.
Chocolate Lover’s: Add 2 tbsp cocoa powder and extra chocolate chips.
Oat Pancakes: Replace half the flour with oat flour for a fiber boost.
Protein Pancakes: Mix in 1 scoop of vanilla protein powder (reduce flour slightly).
Final Remarks
These Air Fryer Pancakes are the lazy chef’s dream come true — fluffy, no flipping mess, and they cook while you sip your coffee. Whether you dress them up with berries or drown them in syrup, one bite and you’ll forget your stove ever existed!