The Best Air Fryer Pancakes
Servings 6
Calories 246kcal
Ingredients
- 2 cups low-fat buttermilk
- 2 large eggs preferably organic
- 2 tablespoons unsalted butter melted and cooled, plus extra for serving
- 1 teaspoon pure vanilla extract
- 2 cups whole wheat flour or a gluten-free flour blend
- 2 tablespoons raw honey or pure maple syrup plus extra for serving
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
Instructions
- In a large mixing bowl, whisk together the low-fat 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 to overmix. Let the batter rest for 20 minutes for fluffier pancakes.
- Coat silicone molds or a safe parchment liner with non-stick 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. 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.
- Serve with a pat of butter, honey or maple syrup. You can also add seasonal berries or sliced fruit.
Nutrition
Calories: 246kcal | Carbohydrates: 39g | Protein: 10g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 68mg | Sodium: 421mg | Potassium: 359mg | Fiber: 4g | Sugar: 10g | Vitamin A: 237IU | Vitamin C: 1mg | Calcium: 145mg | Iron: 2mg