Air Fryer Pancakes
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My 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 hard boiled eggs, 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 this gadget. Bonus? They cook in under 10 minutes!
Through testing, I found silicone egg molds are the secret to fluffy pancakes in the air fryer. They’re naturally non-stick, so the pancakes pop right out, and the batter cooks evenly without drying out around the edges. I tested a few other pans, but none matched the fluffiness or shape.
Table of Contents
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.
- Perfectly portioned pancakes. I used egg molds to ensure small, evenly sized pancakes, which are the perfect size for stacking.
- Meal prep. I almost always make a double batch and freeze the extras. A quick reheat in the microwave or air fryer, and breakfast is sorted.
★★★★★ REVIEW
“Arman, thank you for sharing these air fryer pancakes. I tried the other way using paper liners, and it didn’t work, so I’m thankful for this one!” – Erin Hodge
Key ingredients
- All-purpose flour. I prefer to sift the flour to avoid 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
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
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.
Do I have to use silicone molds?
No, but they’re my preferred option. Through testing, I found silicone molds produced the most evenly cooked pancakes and made removal effortless. If you don’t have them, you can make one larger pancake instead. Just line your air fryer basket or pan with parchment paper, lightly grease it, and leave enough room for the batter to spread as it cooks.
Arman’s recipe tips
- Let the batter rest. I found that 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.
- Keep pancakes warm as they cook. I like to store them on a baking sheet in the oven on its lowest setting. I initially 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.
Air Fryer Pancakes
Video
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.
These are were much easier than I thought, and very delicious! I added banana on top. Yum!
Arman, thank you for sharing these air fryer pancakes. I tried the other way using paper liners and it didn’t work so thankful for this one!
You are so welcome- Yes, that hack does NOT work!
Just tried these air fryer pancakes and so stoked they actually work (unlike the other recipes!!!!).