Quick Weekday Breakfasts: Air Fryer Pancakes (+More Easy Recipes!)
These quick weekday breakfasts are just what you need to whip up an easy meal before a busy day at school or work! From microwavable eggs to air fryer pancakes, these recipes will have breakfast on the table in no time so you can get out the door! There are even a few options you can prepare the night before!
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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 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.