Air Fryer Pancakes
Air fryer pancakes offer a fluffy and delicious breakfast option without the hassle of flipping on a skillet, perfect for busy mornings and customizable with various toppings.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Can substitute with whole wheat flour for a healthier option.
- 2 tablespoons sugar Adjust according to taste.
- 1 tablespoon baking powder Ensure it’s fresh for proper rising.
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup milk Can use non-dairy alternatives.
- 1 large egg
- 2 tablespoons melted butter or oil For a lower-fat version, use oil.
- 1 teaspoon vanilla extract For additional flavor.
Instructions
Preparation
- Combine the flour, sugar, baking powder, and salt in a large mixing bowl.
- In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. A few lumps are okay; avoid overmixing.
Cooking
- Preheat your air fryer to 350°F (175°C).
- Line the air fryer basket with parchment paper to prevent sticking.
- Spoon about 1/4 cup of the pancake batter onto the parchment paper for each pancake.
- Cook in the air fryer for 8-10 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.
- Carefully remove the pancakes from the basket and repeat until all the batter is cooked.
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Notes
For the best results, preheat the air fryer and avoid overmixing. You can customize with fruits, nuts, or chocolate chips. Store cooled pancakes in an airtight container for up to 3 days, or freeze for up to 2 months.