Who said you needed a pan to make pancakes? This version of Air-Fryer Pancakes will be sure to satisfy your breakfast cravings!
I have fond memories of waking up to a stack of pancakes on Sunday mornings. I knew that I could cut into the stack and watch the melted butter and maple syrup drizzle over the pancakes, creating an absolutely delicious bite. As I grew up, pancakes became more of a “cheat meal.” I still think that few flavors can stack up to a perfectly fluffy buttermilk pancake. The problem I always encountered is that my first batch was always perfect, but that’s where it ended. I’d notice that my pan would get too hot, so the next batch would burn. Also, it seemed like I was constantly using more and more butter on the pan, which just led to a wet mess. I basically gave up on the belief that I could make a decent stack of pancakes.
But these pancakes don’t require a pan at all! Lo and behold, a friend asked me if I’ve ever used my air fryer for pancakes. I had never thought of it, but it has truly solved my problem. In fact, these pancakes emerge from the air fryer even fluffier than a typical pancake. These pancakes give you all the light deliciousness of traditional pancakes thanks to the ease of your favorite countertop appliance!
Are These Air-Fryer Pancakes Healthy?
Air-fryer pancakes are a healthier alternative to typical flapjacks simply by virtue of their butter content. Pancakes, whether they’re cooked in a griddle or pan, require butter or oil to ensure that the batter smoothly lifts off the pan when it comes time to flip. This recipe uses silicone molds (and no added fat!) to achieve their iconic shape.
If you’re looking for air-fryer pancakes to fit into your specific dietary needs, you can always make a few substitutions. Swap out whole-wheat flour for almond flour to keep your batter keto-friendly and gluten-free. For a vegan version, swap eggs and buttermilk for vegan egg substitute and almond milk.
The healthiness of these pancakes also depends on how you serve them. Adding some fresh fruit or Greek yogurt will definitely be healthier than topping them with sweet syrups and lots of butter!
Get Funky With Your Shapes
Since the pancakes we know and love are shaped like a silver dollar, this recipe calls for a similar shaped mold. That being said, this is a great opportunity to make your pancakes into whatever shape you want. If you’re making griddle cakes for your kids, try whimsical molds of their favorite shapes and characters. You can also use this batter to create pancake sticks. That way, they can be dunked into syrup. While I’m sure you have metal molds in your kitchen, you should really invest in silicone molds, as well. Some starter air fryers are very small and don’t work well with molds filled with batter. So be sure to look for options that will work with your specific air fryer. Silicone molds come in a variety of unique and fun shapes and sizes to make cooking easy and fun.
How Do I Store Leftovers?
Let the pancakes cool completely. To avoid sticking, stack them with parchment paper between each pancake. They can be stored in an airtight container or zip-top bag in the refrigerator for up to 3 days. When you’re ready to reheat them, you can put them back in the air fryer for about 3 minutes at 330°F. Air-fryer pancakes also freeze well and can last up to 2 months.
Serving Suggestions
What says breakfast more than pancakes, eggs, and bacon? Luckily, these are all dishes that you can make while your air fryer is still hot. My favorite options are Air-Fryer Egg Bites and Air-Fryer Bacon. I like to serve my air-fryer pancakes with sliced strawberries, maple syrup, butter, and chopped pecans. There’s no chance you’ll still be hungry after that spread! With all of this deliciousness, you’ll need something to wash down your breakfast. I like to start my day with a Blueberry Smoothie, since the flavors are so complementary to the strawberries on my pancakes. If it’s caffeine you need, try this Coffee Smoothie instead.
Ingredients
- 2 cups low-fat buttermilk
- 2 large eggs
- 2 tablespoons unsalted butter melted and cooled
- 1 teaspoon pure vanilla extract
- 2 cups whole-wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
Instructions
- In a large mixing bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until combined.
- Sift the whole-wheat flour, baking powder, baking soda, and sea salt into the wet ingredients. Using a spatula, gently fold the dry ingredients into the wet mixture until just combined. Do not overmix. Let the batter rest for 20 minutes.
- Coat silicone molds with nonstick cooking spray. Fill each mold with a small scoop of batter, ensuring they are not overfilled.
- Place the filled molds in the basket. Set the air fryer to 350°F and cook for 5 minutes, or until the tops start to turn golden brown. Using tongs, flip the pancakes and cook for an additional 4 minutes, or until fully cooked.
- Remove the pancakes from the air fryer and repeat the process with the remaining batter.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment