These air fryer pancakes are a quick and effortless breakfast that will be on the table and ready to enjoy in a snap! No flipping is necessary; just add the batter to your air fryer and let it do all the work! Then load them up with your favorite toppings, and breakfast is served!
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Easy Air Fried Pancake Breakfast Recipe
Air fryer pancakes are a super simple take on the classic pancake without the extra effort! They are incredibly beginner-friendly and don't even need to be flipped!
The air fryer creates perfect pancakes every time, so you will not have to worry about watching for bubbles or burning them! Plus, you will have breakfast on the table in 20 minutes!
🥘 Ingredients
All ingredients needed to create your homemade pancake batter are common pantry staples. It's almost 100% certain that you're ready to start cooking!
- Flour - 1½ cups of regular all-purpose flour. Opt for gluten-free or whole-wheat flour if that's what you prefer!
- Sugar - 1 tablespoon of white granulated sugar. Alternatively, you can use honey or maple syrup. Hint: Maple syrup is my go-to in pancake recipes!
- Baking Powder - 3½ teaspoons of baking powder.
- Salt - ¼ teaspoon of salt.
- Milk - 1¼ cups of milk. If desired, you can swap this out for buttermilk to make tasty buttermilk pancakes!
- Egg - 1 large beaten egg (or an egg substitute).
- Butter - 3 tablespoons of butter, melted and cooled.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Air Fryer Pancakes
Using the air fryer makes this recipe so incredibly simple to prepare! All you will need to get started is an air fryer, a mini 6-inch cake pan set (or 6-inch aluminum pie tins), and a bowl to get your batter made!
This recipe will make 8 pancakes, which will make 2 short stacks (the pancake house serving of three pancakes) with a couple of spares.
Make The Pancake Batter
- Dry Ingredients. Sift your 1½ cups all-purpose flour, 3½ teaspoons baking powder, ¼ teaspoon salt, and 1 tablespoon sugar (if you use honey or syrup instead of sugar, wait to add them alongside the wet ingredients) into a large mixing bowl.
- Mix. Make a well or indention in the middle of the dry ingredients and add the 1¼ cups milk, 1 large beaten egg, and 3 tablespoons melted butter (and syrup or honey if using instead of sugar) and whisk it all together. It's okay if the batter has some lumps, but avoid over-mixing it. Set it aside and allow it to rest for 15 minutes.
Cook The Pancakes
- Preheat. Preheat your air fryer to 400°F (205°C) and spray the mini 6-inch cake pans (or 6-inch aluminum pie tins) with baking or non-stick cooking spray.
- Portion into the pan. Portion the pancake batter into your prepared pans or tins using a ¼ cup scoop. Use the back of the scoop to spread the batter, then tamp the dish down on your counter to finish evenly spreading the batter.
- Cook. Air fry the pancakes for 5-8 minutes each, one at a time. The pancakes should be golden brown on the top and shouldn't be doughy underneath.
- Continue cooking. Use silicone tongs to carefully grab the edge of your dish and lift to remove the pancakes. Set the next one in your air fryer basket and repeat until all pancakes are cooked.
- Serve. Serve warm with your favorite pancake toppings.
Serve with your favorite toppings; my family loves my homemade blueberry syrup! You could also try roasted berries, strawberry coulis, and/or homemade whipped cream. Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- You can swap the sugar for either honey or maple syrup to add extra flavor! It's a wonderful bonus, especially when serving them with syrup, anyway!
- Swap the milk with your preferred dairy-free milk alternative for a dairy-free version. I recommend using almond milk or soy milk for the best flavor. Go ahead and use coconut oil instead of butter, too!
- If you have a large enough liquid measuring cup, you can whisk together the wet ingredients before adding them to the dry ingredients.
- Avoid over-mixing the pancake batter, as it will make your pancakes dense. Check out my guide on fluffy pancakes!
- Make sure to let your batter rest! It needs to sit for 15 minutes to yield the best (and tastiest) pancakes!
- Add a dash of allspice, cinnamon, pumpkin pie spice, or apple pie spice to really up the flavor! Garam masala and mixed spice are great, too!
- Want super fluffy pancakes? See my ultimate guide to fluffier pancakes here!
🥡 Storing & Reheating
Let your leftover pancakes cool, then place them in a storage container in the refrigerator for up to one week.
To freeze, wrap your cooled pancakes in plastic wrap and place them in a freezer storage bag. They can be frozen for up to 3 months.
Reheating
Take your pancakes out of the fridge or freezer (no need to defrost them), then heat them in the toaster for a quick and simple breakfast. If they were frozen, add an extra 30-60 seconds.
See my full guides on freezing & reheating pancakes.
>>>>See all of my recipes here<<<<
❓ Recipe FAQs
Yes, these are freezer friendly! I recommend laying the pancakes on a parchment paper-lined sheet pan and then transferring them to the freezer for roughly 30 minutes before putting them into a container or freezer-safe bag. This is to help the pancakes freeze individually and prevent sticking to one another. They can be reheated straight from frozen!
Anything you like! Your air fryer pancakes will be even better with added ingredients like chocolate chips or berries and will still be cooked perfectly every time!
Technically, yes, but I wouldn't advise it! You will likely have a large mess on your hands, and you won't achieve round pancakes. I strongly recommend using the mini cake pans!
😋 Easy Air Fryer Breakfast Recipes
- Air Fryer Cinnamon Rolls - These delicious and easy breakfast rolls will always satisfy your sweet tooth!
- Air Fryer Bacon - Crispy bacon can easily be whipped up in your air fryer.
- Air Fryer Frozen French Toast Sticks - A sweet treat that the kids always love, especially when served with syrup for dunking!
- Air Fryer Pigs In A Blanket- A savory finger food appetizer perfect for any party, holiday, or gathering!
- Air Fryer Frozen Waffles - Prepare your favorite frozen waffles in a snap!
- Air Fryer Biscuits - Your air fryer makes short work of cooking up this breakfast staple!
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📖 Recipe Card
Air Fryer Pancakes
Ingredients
- 1½ cups all-purpose flour (or whole wheat flour)
- 1 tablespoon sugar (or maple syrup, or honey)
- 3½ teaspoon baking powder
- ¼ teaspoon salt
- 1¼ cups milk (or buttermilk)
- 1 large egg (beaten)
- 3 tablespoon butter (melted and cooled)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Into a large mixing bowl, sift together your all-purpose flour, baking powder, salt, and sugar (if you are using honey or syrup instead of sugar, wait to add them alongside the wet ingredients).
- Make a well or indention in the middle of the dry ingredients and add the milk, beaten egg, and melted butter (and syrup or honey if using instead of sugar) and whisk it all together. It's okay if the batter is slightly lumpy, but avoid overmixing it. Set it aside and allow it to rest for 15 minutes.
- Preheat your air fryer to 400°F (205°C) and spray the mini 6-inch cake pans (or 6-inch aluminum pie tins) with baking or non-stick cooking spray.
- Portion the pancake batter into your prepared pans or tins using a ¼ cup scoop. Use the back of the scoop to spread the batter, then tamp the dish down on your counter to finish evenly spreading the batter.
- Air fry the pancakes for 5-8 minutes each, one at a time. The pancakes should be golden brown on the top and shouldn't be doughy underneath.
- Use silicone tongs to carefully grab the edge of your dish and lift to remove the pancakes. Set the next one in your air fryer basket and repeat until all pancakes are cooked.
- Serve warm with your favorite pancake toppings.
Notes
- You can swap the sugar for maple syrup or honey to add some extra flavor! It's a wonderful added bonus, especially when you're going to be serving them with syrup anyways!
- For a dairy-free version, replace the milk with your preferred dairy-free milk alternative. I recommend using almond milk or soy milk for the best flavor. Go ahead and swap the butter for coconut oil, too!
- If you have a large enough liquid measuring cup, you can whisk together the wet ingredients before adding them to the dry ingredients.
- Avoid overmixing the pancake batter, as it will make your pancakes dense. Check out my guide on fluffy pancakes!
- Make sure to let your batter rest! It needs to sit for 15 minutes to yield the best (and tastiest) pancakes!
- To really up the flavor, add in a dash of allspice, cinnamon, pumpkin pie spice, or apple pie spice!
- Yields 8 6-inch pancakes.
- To store: Let your leftover pancakes cool and then place them into a storage container in the refrigerator for up to one week.
- To freeze: Wrap your cooled pancakes in plastic wrap and then place them into a storage bag. They can be frozen for up to 3 months.
- To reheat: Take your pancakes out of the fridge or freezer (no need to defrost them) and pop them into the toaster for a quick and simple breakfast. If they were frozen, just add an extra 30-60 seconds.
L. says
May I ask why one at a time, it will take a minimum of 40 mins just to cook them 8 X 5min = 40 min or over an hour if it takes 8mins per pancake.
Prep time 5 mins rest time 15 mins
Not good for a quick breakfast then?
Or did I miss understand what you meant by one at a time?
Thank you for your time
Angela @ BakeItWithLove.com says
This is great for having the batter made in advance and stored in the fridge, and cooking a few pancakes on demand. If cooking a larger batch (yes, it will take about 5 per=40 minutes for 8 pancakes), the pancakes can be kept warm in the oven until done. I can only fit one at a time in my basket-style air fryer, however, I can fit two in my convection-style air fryer.
It's all a matter of what cooking method will work best for you that day. 🙂