Air Fryer, Homemade Pumpkin Pancakes With Browned Butter Drizzle

This is an amazing and easy fall recipe. Made directly in my air fryer They start off with the fluffiest buttermilk pancakes, and you have the base for a light and fluffy buttermilk pancake recipe, you can make the buttermilk pancakes for two of for six, it's up to you!

Course Breakfast
Cuisine Pancakes
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 16 pancakes


  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoon dark brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 tablespoons vegetable oil
  • 3/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/2 cup pumpkin puree

Browned Butter Drizzle:

  • 1/2 cup butter
  • 1 1/2 cup powdered sugar


  1. IN a large mixing bowl mix together the flour, baking powder, baking soda, salt, brown sugar, ground cinnamon, ground nutmeg, and vegetable oil.

  2. Mix in the egg, buttermilk and vanilla extract.

  3. Mix in the pumpkin and mix really well.

  4. Then spray your tray with non-stick cooking spray or olive oil, and scoop about two tablespoons of pancake mix onto the tray.

  5. Set into the air fryer and set the timer for 5 minutes, at 300 degrees F. After 2 minutes, I flipped the pancakes.

  6. Let cool, while you make the butter (it will only take a minute)< you can keep on making pancakes until all of your batter is used up.

  7. To make the brown butter: In a small saucepan add the butter, simmer until it's melted. Then whish, until foamy, about 2 minutes, remove from heat then mix in the powdered sugar.

  8. Plate, serve and enjoy!