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This air fryer pancakes recipe yields golden brown, fluffy pancakes with a fraction of the effort. It’s easy and makes for stackable pancakes.
If there’s one thing to know about me, it’s this: I will find ANY excuse to break out the air fryer, especially for breakfast. Between air fryer hard boiled eggs, air fryer breakfast potatoes, and air fryer pancakes, it’s a no brainer.
My air fried pancakes are every bit as light and fluffy as ‘traditional’ ones, but they’re made with the convenience of the air fryer. Bonus? They cook in under 10 minutes!
Why I love this recipe
- No babysitting. We make healthy banana pancakes all the time, but on the days when I don’t feel like standing over the stovetop, I use the air fryer.
- Perfect kid-sized pancakes. I used egg molds to guarantee small, circular, even-sized pancakes, which happen to be the perfect size for the kiddos.
- Meal prep. I always make a double batch of these pancakes, then freeze the leftovers for when my family craves pancakes.
If you love your air fryer as much as I do, try my air fryer egg bites, air fryer home fries, and air fryer donuts next!
Key ingredients
- All purpose flour. I prefer sifting the flour so there are no clumps in the batter. Use gluten-free flour if needed, but make sure it has xanthan gum.
- Baking powder. I always add a little baking powder to help the pancakes rise. Don’t use baking soda, as it won’t have the same effect (trust me, I tried!).
- Salt. Just a pinch. I made this recipe without salt once, and let’s just say you could tell!
- Superfine sugar. I tried granulated sugar and superfine sugar, and I was more impressed with the texture of the pancakes made with superfine sugar. You can make your own by blending regular sugar until it reaches a fine sand consistency.
- Milk. I used unsweetened almond milk, but regular milk works too.
- Egg. I always prefer room temperature eggs as they make for a smoother batter.
- Melted butter. For richness. Use unsalted butter so the pancakes aren’t overly salty.
How to air fry pancakes
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Combine the dry ingredients in one mixing bowl and the wet ingredients in a separate bowl.
Step 2- Mix. Combine the dry ingredients in one mixing bowl and the wet ingredients in a separate bowl. Add the wet ingredients to the dry and whisk until smooth.
Step 3- Air fry. Pour the batter mixture into silicone molds and air fry until mostly cooked. Remove them from the molds and continue air frying until golden.
Step 4- Repeat and serve. Repeat with the remaining pancake batter. Serve the pancakes warm as desired.
Arman’s recipe tips
- Let the batter rest. I found this gives the baking powder time to create air bubbles, resulting in fluffier pancakes.
- Air fry in batches. Don’t try to sneak a bunch of molds into the basket, as they’re prone to expanding in the air fryer. I can comfortably fit 3-4 pancakes at once.
- The first batch will take a bit longer. My first batch of pancakes usually needs 1-2 minutes longer since the air fryer is still warming up.
- Store the cooked pancakes. I like to store them on a baking sheet in the oven on its lowest setting. I originally tried stacking them, but they would get soggy, so I suggest keeping them in a single layer.
Storage instructions
To store: Store leftovers in an airtight container in the fridge for 3-4 days.
To freeze: Transfer the pancakes to a freezer bag and freeze for 3 months. Separate each pancake with a square of parchment paper to prevent sticking.
Reheating: Microwave pancakes for 15-20 seconds or warm them on the stovetop over medium-low heat.
Frequently asked questions
Flipping pancakes in the air fryer is not necessary, though you can do this when you pop the pancakes out of the molds before returning them to the air fryer.
No, if you don’t have molds, you can make one larger pancake at a time. Spray your air fryer basket or pan with cooking spray and line it with parchment paper before pouring the batter. Make sure to give the batter room to expand as it cooks.
More pancake recipes
- Chocolate pancakes
- Healthy oatmeal pancakes
- 2-ingredient banana pancakes
- Chocolate chip pancakes
- Protein pancakes
Air Fryer Pancakes
Ingredients
- 4 3/4 ounces all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons superfine sugar
- 4 1/2 ounces milk
- 1 large egg lightly whisked
- 2 tablespoons butter melted and cooled
Instructions
- Preheat the air fryer to 180C/350F.
- In a large bowl, sift the flour, baking powder, salt, and superfine sugar. In a separate bowl, whisk together the milk, egg, and butter.
- Pour the mix and butter mixture into the dry ingredients and whisk together until smooth. Let the batter sit for a few minutes.
- Either use egg molds or silicone molds and air fry for 5 minutes. Remove from the mold or egg mold and cook for another 3-4 minutes. Repeat until all pancakes are cooked.
Notes
- Vanilla. Add 1 teaspoon vanilla extract for a subtle vanilla flavor.
- Buttermilk pancakes. If you prefer the tanginess of buttermilk pancakes, swap the milk for buttermilk.
- Mix-ins. Try chocolate chips, strawberries, blueberries, crushed pecans, or chocolate chips.
- Toppings. Arguably, the most important part of pancakes is the toppings! My go-to’s are fresh fruit (especially fresh berries), maple syrup, and butter.
Just tried these air fryer pancakes and so stoked they actually work (unlike the other recipes!!!!).