Air Fryer Pancakes from Scratch (Plus an Easy Pancake Mix Version!)
Description
These fluffy, golden Air Fryer Pancakes from Scratch are the easiest weekend breakfast! No flipping, no griddle, just thick and tender homemade pancakes ready in minutes. Includes a pancake mix shortcut method too.
Ingredients
Ingredients — From Scratch Version
- 1½ cups all-purpose flour
- 3½ teaspoons baking powder
- ½ teaspoon baking soda
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1¼ cups buttermilk
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract, optional
Ingredients — Pancake Mix Version
- 2 cups pancake mix, any brand
- Milk or water, per package directions
- 1 egg, if required by your mix
- 1 teaspoon vanilla extract, optional
Instructions
- Whisk together all dry ingredients in a large bowl.
- In a separate bowl, whisk together buttermilk, egg, melted butter, and vanilla.
- Pour wet ingredients into dry; stir until just combined. A few lumps are fine.
- Let batter rest for 5 minutes.
- Preheat air fryer to 320°F (160°C).
- Generously grease a 6-inch aluminum cake pan or silicone mold.
- Pour about ⅓ cup of batter into the prepared pan.
- Air fry at 320°F for 6-8 minutes, until a toothpick comes out clean.
- Remove carefully, regrease the pan, and repeat with remaining batter.
- Serve warm with butter, maple syrup, and your favorite toppings.
Equipment
- Pan
- Parchment Paper
- Cooking Spray
Notes
Recipe Notes
- Buttermilk substitute: Add 1 tablespoon white vinegar or lemon juice to 1¼ cups regular milk; let sit 5 minutes.
- Equipment: Use silicone molds for the easiest release and best shape.
- Storage: Refrigerate up to 3 days, or freeze up to 3 months.
- Reheating: Air fryer at 330°F for 2-3 minutes.
Nutrition
Serving: 1ServingCalories: 331kcalCarbohydrates: 44gProtein: 10gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 106mgSodium: 1020mgPotassium: 212mgFiber: 2gSugar: 7gVitamin A: 445IUVitamin C: 0.3mgCalcium: 303mgIron: 3mg