Air Fryer Pancakes
These fluffy air fryer pancakes are a fun twist on a breakfast classic that come out perfectly golden every time. Worth trying for the thick, cake-like texture alone.
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Servings: 4 pancakes
Equipment
- ramekins
Ingredients
- 1 cup All-Purpose Flour
- 2 tbsp Granulated Sugar
- 1 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 3/4 cup Whole Milk
- 1 large Egg
- 2 tbsp Unsalted Butter, melted, plus more for greasing
- 1 tsp Vanilla Extract
- Maple Syrup, for serving
- Fresh Berries, for serving (optional)
Instructions
- In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
- In a separate bowl, whisk together the whole milk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir gently until just combined — a few small lumps are perfectly fine and actually preferred.
- Let the batter rest for 5 minutes so the baking powder activates and the flour hydrates. This gives you the fluffiest result.
- Generously grease two small round oven-safe pans or ramekins (4 to 6 inches) that fit inside your air fryer with melted butter or nonstick cooking spray. Pour about 1/3 cup of batter into each pan.
- Place the pans in the air fryer basket. Air fry at 330°F for 7 to 8 minutes until the tops are set and lightly golden and a toothpick inserted in the center comes out clean. The pancakes will puff up beautifully — they come out thick and fluffy, almost like a cross between a pancake and a cake.
- Carefully remove the pans and gently flip the pancakes out onto a plate. Grease the pans again and repeat with the remaining batter.
- Stack the warm pancakes, top with a pat of butter and a generous drizzle of maple syrup, and add fresh berries if desired. Serve immediately while they are warm and fluffy.
Nutrition
Serving: 1serving | Calories: 190kcal | Carbohydrates: 30g | Protein: 5g | Fat: 6g
Cost: $5