Pancakes in Air Fryer
Fluffy, golden pancakes made effortlessly in the air fryer! Perfectly crisp edges with a tender center, adaptable for gluten-free, vegan, or low-sugar diets.
Ingredients
- 1 cup all-purpose flour substitute almond flour or gluten-free 1:1 flour
- 2 tbsp granulated sugar or honey/maple syrup
- 1 tsp baking powder aluminum-free
- ¼ tsp baking soda
- ¼ tsp salt
- ¾ cup buttermilk or milk + 1 tbsp lemon juice
- 1 large egg
- 2 tbsp melted butter or coconut oil
- 1 tsp vanilla extract
- Non-stick cooking spray
- Optional Add-Ins:
- Blueberries chocolate chips, or sliced bananas
Instructions
- Mix Dry Ingredients: Whisk flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, mix buttermilk, egg, melted butter, and vanilla.
- Make Batter: Fold wet ingredients into dry until just combined (small lumps are okay).
Air Fry:
- Preheat air fryer to 350°F (175°C).
- Spray basket with oil. Drop ¼ cup batter per pancake, leaving space.
- Cook 5–7 minutes, flip, and cook 2–3 more minutes until golden.
- Serve: Top with syrup, fruit, or whipped cream!
Notes
-
Substitutions:
- Gluten-Free: Use 1:1 gluten-free flour.
- Vegan: Replace egg with flax egg and use plant-based milk + oil.
- Storage: Freeze cooled pancakes in a zip-top bag for up to 1 month.
- Pro Tip: Avoid overcrowding the air fryer basket for even cooking.