Air Fryer American Pancakes
Air fryer American pancakes come out thick, fluffy and evenly golden, with no flipping over a hot frying pan. The batter is a simple mix of flour, egg, milk and melted butter, and the pancakes cook in greased moulds in the basket so they hold their shape while they rise. It makes six pancakes, enough for two hungry people, in two batches of about 8 minutes each.
- Total
- 34 min
- Prep
- 10 min
- Cook
- 19 min
- Serves
- 2
- Per serving
- 480kcal
Getting the texture of air fryer American pancakes right
A thick batter that just drops off the spoon is what you want. Thin batter slips under the moulds and gives flat, tough pancakes. If your batter pours like single cream, whisk in a spoonful more flour.
Baking powder does the lifting, so stir the batter as little as you can. The rest is time: the 5-minute pause lets the flour absorb the milk, which makes a softer, more even crumb. The moulds are the key in an air fryer, because the basket is perforated. Use silicone moulds or metal egg rings, and check that three fit in your basket without touching. In a standard 4–5 litre basket, they do.
Air fryer American pancakes, step by step
Tap a time to start a timer.
- Make the batter Whisk the flour, sugar, baking powder and salt in a bowl. In a jug, whisk the egg, milk, melted butter and vanilla, then pour it into the dry mix and stir with a few strokes until just combined. Small lumps are fine. Leave it to stand for while the air fryer heats.
- Prepare the basket Preheat the air fryer to 180°C for . Put a perforated paper liner in the basket and stand 3 moulds on it. Brush the insides of the moulds with oil.
- Fill the moulds Spoon about 4 tbsp of batter into each mould, so that it fills it about halfway. The pancakes need room to rise.
- Cook the first side Cook at 180°C for , until the tops are set and lightly golden.
- Flip and finish Lift the moulds out with tongs (they are hot) and turn each pancake over with a spatula. Cook for more, until golden on both sides and springy to the touch. Keep the first batch warm on a plate under foil or in a low oven at 110°C (90°C fan), gas ¼.
- Cook the second batch Re-grease the moulds and repeat with the rest of the batter. Stack the pancakes and serve with maple syrup and berries.
Toppings and serving
Maple syrup and fresh berries are the classic finish. Golden syrup is just as good. If you would rather have thin, flat pancakes than thick ones, try classic pancakes, the traditional choice for Pancake Day.
Common problems and fixes for Air Fryer American Pancakes
- The pancakes stick to the moulds.
- The moulds were not greased enough. Brush oil on the sides as well as the base, and run a small knife round the edge to loosen each one after a minute of cooling.
- The middles are still wet.
- The moulds were overfilled, so the batter took longer to cook through. Fill them only halfway, and test with a skewer before you stop. If it comes out wet, give the pancakes 1–2 minutes more.
- The pancakes are flat and dense.
- The batter was overmixed, or the baking powder was old. Stop stirring as soon as the flour disappears, and check the date on the tub.
Frequently asked questions about Air Fryer American Pancakes
What temperature do you cook pancakes in an air fryer?
180°C. Cook for 5 minutes, flip, then 2–3 minutes more, in batches of three.
Can you make air fryer American pancakes without moulds?
Not successfully, as the thick batter spreads through the basket holes. Use moulds, or cook them in a non-stick frying pan over a medium heat for about 2 minutes on each side.
Can I use self-raising flour?
Yes. Use 150g self-raising flour and reduce the baking powder to 1 tsp.
Can you freeze them?
Yes, for up to 2 months. Cool them completely, separate with baking paper and freeze in a bag. Reheat from frozen at 160°C for 3–4 minutes until steaming hot.
How did you like the recipe?
4.7 / 5 · 30 ratings
