The Best Air Fryer Pancakes
Who said you needed a pan to make pancakes!
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The etymology (that is, the origins of words) of the word “pancake” seems pretty cut and dry: it’s a cake you make in a pan! It really doesn’t get simpler than that; unless you’re gonna play fast and loose with the definitions of “pan” and “cake” like we are!
“Pan” is a word which is a cognate in many Latin and Greek sharing languages, which is why it’s easy to ask for one from Germany to Turkey. In France and other romantic languages, “pan” and variants of it refers to bread and pastries where we might use the word “cake”! Because “cake” also shares the same sources as our usage of “pan”, it only makes sense that we’d call those fabulous flapjacks we eat for breakfast “pancakes”. Middle English speakers coined the term “pancake” for flat bread made on a flat surface in the 1400s and, with a simple moniker like that, the name has since stuck!
But these pancakes don’t require a pan at all and emerge from your air fryer fluffier and more plump than your typical breakfast! Whether you call them pancakes, griddle cakes, or flapjacks, these air fryer pancakes give you all the pillow-y deliciousness of buttered hot cakes with the ease of your favorite do-all countertop appliance!
Are Air Fryer Pancakes Healthy?
Air fried pancakes can be made into a healthy alternative to your typical flapjack simply by virtue of its butter content! Typical pancakes, griddle or pan, require a slather of butter or cooking oil on the pan to ensure the batter smoothly lifts off the heat when it comes time to flip but this recipe uses molds to achieve that iconic silver dollar shape! As such, you’ll only need as much grease as it takes to ensure your pancakes don’t stick and, if your molds are made of silicone, that can be almost none!
If you’re looking to make your air fryer pancakes 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! Alternatively, swap out our eggs and buttermilk for vegan egg substitute and almond milk (with a bit of lemon!) to make our air fryer pancakes a quick and easy vegan breakfast staple!
So how do I get that pancake shape without a pan?
This recipe calls for a shaped mold in order to make your pancakes the anticipated shape we always associate with flapjacks; however, that frees up your pancake shape to be whatever shape you see fit! If you want whimsical griddle cakes for little mouths, try molds of their favorite shapes and characters! If you want to portion your breakfast into smaller shapes for fitting into a variety of different decadent dips, try making half-dollar pancakes so you can have dunk-able little pancakes! While metal molds are more common in a household, you can find tons of silicone molds that come in a variety of unique and fun shapes while demolding with ease! I always suggest using food-grade silicone products in your kitchen for their ease to maneuver, manipulate, and mix with!
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
Whisk & Rest
Combine buttermilk, eggs, butter, and vanilla, then gently fold in the dry ingredients. Let the batter rest to ensure fluffy pancakes.
Prep & Cook
Grease the molds, fill with batter, and air fry until golden. Flip once for even cooking.
Serve & Enjoy
Top these wholesome pancakes with butter and pure maple syrup or honey, and add fresh fruit for a delightful breakfast.
Devour!
FAQs & Tips
You can make air fryer pancakes in a pinch, which means they’re perfect to make ahead of time and reheat for late-night snacks and tomorrow morning’s ease! Refrigerate your air fried pancakes extended storage and, when you go to reheat them, pop them on a hot pan with a pad of butter to keep them moist and fluffy! If you’re really in a hurry, since they’re already set, you might even get away with toasting them back to temp!
Not all air fryers are built the same! Some starter air fryers are really small and don’t work well with molds filled with batter. Not to worry, though, as all we’re using your air fryer for in this recipe is as a convection oven! If you need to, you can bake your pancakes on the middle rack of your conventional oven at 350°F until golden on top – flip and repeat!
Rein yourself in a bit there! A recipe that uses molds like this can certainly benefit from having some creativity but you should be aware of what you’re adding to your batter before baking it. Some fillings can be added to your air fryer pancakes simply by putting a dollop in the center of your mold before topping off with more batter; however, if the filling is particularly loose, you run the risk of it setting into the bottom of the mold and not resting on top of your batter. That will cause problems when you go to flip your pancakes! Check the viscosity of your batter and meter if your filling would rest on it or sink below it before going wild!
If you’re not liking the look of your pancakes, this batter works perfectly fine as a flat-top pancake batter or as a waffle batter! Just make sure your cooking element is hot and greased before pouring!
Ideally, you want your pancake ingredients to be incorporated but not too friendly. If your batter falls off the end of your spoon in clumps and not in a thin, runny stream, you’re on the right track to fluffy pancakes!
Serving Suggestions
Pancakes are part of a good breakfast! While your air fryer’s hot, go ahead and whip up a batch of air fryer bacon or sausage and a healthy green side of zucchini! If you didn’t put toppings inside your pancakes, enjoy the delightful decadence of diner pancake faves like strawberry banana and blueberry with a fresh fruit smoothie!
The Best Air Fryer Pancakes
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 thoroughly 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, being careful not to overmix. Let the batter rest for 20 minutes to allow the flour to hydrate and the leavening agents to activate, resulting in fluffier pancakes.
- Lightly coat silicone molds or Air Fryer-safe parchment liners with non-stick cooking spray to prevent sticking. Fill each mold with a small scoop of batter, ensuring they are not overfilled to allow room for expansion.
- Place the filled molds in the Air Fryer basket. Set the Air Fryer to 350°F and cook for 5 minutes, or until the tops start to turn golden. Using tongs, carefully flip the pancakes and cook for an additional 4 minutes, or until fully cooked and golden brown on both sides.
- Remove the pancakes from the Air Fryer and repeat the process with the remaining batter, ensuring to re-grease the molds between batches.
- Serve the warm pancakes with a pat of butter and a drizzle of raw honey or pure maple syrup. For added nutrition and freshness, top with a selection of seasonal berries or sliced fruit.
Nutrition
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