Air Fryer Blueberry Pancakes
Description
Fluffy, golden, no-flip pancakes — ready in 12 minutes.
Ingredients
- 1 cup all-purpose flour
- 1 tbsp granulated sugar
- 2 tsp baking powder
- ¼ tsp salt
- ¾ cup milk
- 1 large egg
- 2 tbsp unsalted butter, melted and slightly cooled
- 1 tsp vanilla extract
- ½ cup fresh or frozen blueberries
- Cooking spray, for the pan
Instructions
- In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, whisk milk, egg, melted butter, and vanilla until smooth.
- Pour wet ingredients into dry. Stir gently with a spatula just until combined — a few lumps are fine. Let batter rest 5 minutes.
- Preheat air fryer to 350°F (175°C) for 3 minutes. Grease a 6-inch round cake pan generously with cooking spray.
- Pour batter into the prepared pan. Scatter blueberries evenly across the top — don't stir them in.
- Air fry at 350°F for 7–8 minutes, until the top is set, edges are golden, and a toothpick inserted in the center comes out clean.
- Rest in pan 1 minute, then turn out and slice into wedges. Serve warm with butter, maple syrup, and extra blueberries.
Equipment
- Olive Oil Spray
- Cooking Pan
Notes
Notes
- Toss frozen blueberries in 1 tsp flour before adding to prevent sinking and bleeding.
- Air fryers vary — check at 7 minutes and add 1–2 minutes if your machine runs cool.
- Storage: Fridge up to 3 days; freezer up to 2 months. Reheat at 330°F for 2 minutes.
- No 6-inch pan? Silicone muffin molds work — drop cook time to 6–7 minutes.
Nutrition
Serving: 1ServingCalories: 235kcalCarbohydrates: 32gProtein: 7gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 67mgSodium: 394mgPotassium: 137mgFiber: 1gSugar: 7gVitamin A: 327IUVitamin C: 2mgCalcium: 189mgIron: 2mg