Air Fryer Pancakes

If you are wondering whether you can cook pancakes in an air fryer then the answer is yes you can! You can whip up a batch of delicious pancakes using your favourite kitchen gadget. This will of course save you time and energy. Say goodbye to flipping pancakes one by one in a frying pan, although that can be fun for the kids!

Make your Pancake Day as fuss free as possible by using this simple recipe. I have made a classic batter from scratch, but you can also use a shop-bought pancake batter mix for convenience if you prefer.

Learn how to make these classic American-style pancakes on Shrove Tuesday using the versatile air fryer! Enjoy these fluffy pancakes for breakfast, brunch or as a tasty treat.

PREP 5 minutes

COOK 5 to 6 minutes

SERVES 8 pancakes

KIT you will need an air fryer, a large mixing bowl and four silicone moulds.

Ingredients for air fryer pancakes

200g of plain flour

1 tbs of baking powder

½ tsp of salt

2 tbsp of caster sugar

2 large eggs

150ml of milk

40g of butter, melted and cooled

Olive oil spray (for greasing)

To serve:

A handful of fresh strawberries and blueberries

2 tbs of Greek yoghurt

A drizzle of honey

Method

So start by mixing the dry ingredients (flour, baking powder and salt) in a large bowl until combined. Then in the same bowl, whisk in the eggs, milk and melted butter until combined into a thick batter.

Cover the mixing bowl and leave to rest at room temperature for at least 20 minutes or up to an hour.

You can then preheat your air fryer to 180°C if you wish but this is optional. Then place four silicone moulds into the air fryer basket, spacing them well apart. And then spoon in 2 or 3 tablespoons of the batter mix into each silicone mould depending on how thick or thin you like your pancakes.

Then cook on 180°C for 5 to 6 minutes, or until the pancakes are light and fluffy.

Carefully remove the silicone moulds from the air fryer basket. And remove the pancakes from the moulds and on to a serving plate and cover to keep them warm.

Repeat with a second batch of four pancakes to use the remaining batter. Or keep the batter in the fridge for another time.

I served my pancakes warm with fresh strawberries and blueberries, Greek yoghurt and a drizzle of honey.

But you can use your favourite toppings if you prefer. The possibilities are endless but fresh fruit, maple syrup, Hazelnut chocolate spread, lemon juice, golden syrup or even crispy air fried bacon all work well.