Air Fryer Pancakes

These air fryer pancakes are truly thick and fluffy and make a foolproof breakfast.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 219kcal

Author Arman Liew

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

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.

TO REHEAT: Microwave pancakes for 15-20 seconds or warm them on the stovetop over medium-low heat.

Variations

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.

Nutrition