Air Fryer Pancakes
Prepare to fall in love with air fryer pancakes! They are easier than cooking on the stove or a griddle. You don’t even need to flip them!
Servings: 5 -6 pancakes
Calories: 193kcal
Equipment
- 4-inch silicone pans optional for a different pan
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 2-3 teaspoons granulated sugar
- ¼ teaspoon kosher salt
- 1 large egg
- 1 ½ cups buttermilk or regular milk
- 2 tablespoons unsalted butter melted and slightly cooled
Instructions
- In a mixing bowl, combine flour, baking powder, sugar, and salt. Whisk to combine, then create a well in the center of the dry ingredients.
- In a separate bowl, beat the egg, whisk in the milk, then pour in the melted butter.
- Gently stir the wet mixture into the wet mixture until just combined, leaving behind a few lumps.
- Allow the batter to rest for 5 minutes. Meanwhile, place a 6-inch cake pan inside the basket of your air fryer, close it, and preheat it to 360 degrees F.
- Open the air fryer and spray the cake pan with a generous amount of cooking spray. Use an ice cream scoop to drop a ½ cup of batter into the cake pan and use a rubber spatula to gently spread batter to the edges of the pan.
- Air fry for 6 to 8 minutes until pancakes are golden brown on top, no need to flip! Repeat with the remaining batter, keeping the cooked pancakes on a baking sheet in an oven set to 200 degrees F until ready to serve.
Video
Notes
HOW TO REHEAT PANCAKES IN THE AIR FRYER
- Preheat the air fryer to 320 degrees F.
- Place a leftover pancakes in one layer as best as possible.
- Cook for 2 minutes until heated all the way through.
- Repeat until all the pancakes have been reheated.
Nutrition
Serving: 1 | Calories: 193kcal | Carbohydrates: 29g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 44mg | Sodium: 304mg | Fiber: 1g | Sugar: 5g