Pancakes in the Air Fryer
Air fryer pancakes work well if you make thick, American-style ones, but not if you want thin British pancakes for Pancake Day. A thick batter held in a mould or egg ring sets into fluffy rounds in about 8 minutes at 180 °C. This recipe explains the method, what to avoid and how to reheat pancakes.
- Temperature
- 180°C
- Total time
- 26min
- Prep
- 10min
- Servings
- 4
- Per serving
- 310kcal
Why the air fryer works for pancakes
Air fryer pancakes suit thick batter and not thin. The hot air sets a spoonful of batter from all sides, which gives a pancake that rises well and has a soft, even crumb. There is no pan to watch, so you can make breakfast for several people without standing over a hob, and the moulds mean every pancake is the same size.
There are limits, and they are worth knowing before you start. Thin batter for traditional British Pancake Day pancakes runs straight through the basket and will not set, so a frying pan remains the right tool for those. In the air fryer, thick American-style pancakes work, and so does a thicker batter in a tin. Pancakes in air fryer baskets also need baking paper, as the batter sticks easily.
How to make pancakes in the air fryer
Tap a time to start a timer.
- Make the batter Whisk the flour, baking powder, sugar and salt in a bowl. In a jug beat the egg with the milk and melted butter, then pour into the flour and stir until just combined. The batter should be thick and pourable, with a few small lumps.
- Prepare the moulds Preheat the air fryer to 180 °C for . Grease 4 silicone moulds or metal egg rings (8–9 cm) with oil and stand them on a piece of perforated baking paper in the basket.
- Fill the moulds Spoon about 3 tbsp of batter into each mould, so it is roughly 1.5 cm deep. Do not fill more than halfway, or the pancakes will rise over the top.
- Cook and turn Cook for , until the tops are set and look dry. Lift the moulds off with tongs, flip the pancakes and cook for more, until golden on both sides.
- Repeat Wipe and regrease the moulds, then cook the second batch the same way. Keep the first batch warm under foil. Serve straight away.
Cooking times and temperatures
| Pancakes | Temperature | Time |
|---|---|---|
| Thick pancakes in mouldsFlip after 5 minutes | 180 °C | 8 min |
| Mini pancakes (5 cm) | 180 °C | 5–6 min |
| Sheet pancake in a tin (18 cm)Cut into squares | 160 °C | 15–18 min |
| Reheat pancakes | 160 °C | 2–3 min |
| Frozen pancakesSteaming hot all through | 160 °C | 4–5 min |
| Pancake mixUse a thick batter | 180 °C | 7–8 min |
Times are a guide and depend on the size of the food and the power of your air fryer. See also cooking times and temperatures for all dishes.
You may also like: Baking paper and foil in an air fryer
Tips
- Rest the batter. Five minutes of rest makes the pancakes lighter, and the baking powder starts working.
- Do not overmix. Small lumps are fine. Mixing for too long makes the pancakes tough and flat.
- Keep a warm plate ready. Cover the first batch loosely in foil while the second one cooks, so every pancake is served warm.
Serving
Serve the pancakes in a stack with butter and maple syrup, or with berries and Greek yoghurt. For a bigger brunch, add bacon on the side. You can also use the same method on Pancake Day for a thicker pancake that kids enjoy with lemon and sugar. More ideas are in the breakfast section, and you can try muffins next time.
Storing and reheating
Cooled pancakes keep for 2 days in the fridge or 2 months in the freezer, with baking paper between each. To reheat pancakes in the air fryer, set it to 160 °C and heat them for 2–3 minutes (4–5 minutes from frozen). They must be steaming hot all the way through, around 75 °C.
Variations
- Blueberry pancakes: Add a small handful of blueberries to each mould before cooking.
- Banana pancakes: Stir half a mashed banana into the batter and reduce the milk to 200 ml.
- Chocolate chip pancakes: Sprinkle 1 tsp dark chocolate chips on each pancake when you turn it.
Troubleshooting
- The batter leaks through the basket
- Never pour thin batter straight into the basket. Always use moulds or egg rings on baking paper, so the batter holds its shape until it sets.
- The pancakes are pale on top
- The top has no contact with a hot surface. Turn them over after 5 minutes so both sides colour, or brush the top with a little melted butter before turning.
- The pancakes stick to the mould
- Grease the moulds generously with oil and loosen the edges with a thin knife before lifting.
Frequently asked questions
How long do pancakes take in an air fryer?
About 7–8 minutes at 180 °C, flipping after 5 minutes. A batch of 4 takes 8 minutes and the whole recipe 16 minutes.
Can you make thin pancakes in an air fryer?
Not well. Thin batter for Pancake Day crêpes runs through the basket and does not set. Use a frying pan for those and use the air fryer for thick, American-style pancakes.
Do you need baking paper or moulds for air fryer pancakes?
You need something to hold the batter. Use perforated baking paper to stop sticking, and silicone moulds or metal egg rings to shape them. Without moulds the batter will spread unevenly.
How do you reheat pancakes in the air fryer?
Heat them at 160 °C for 2–3 minutes (4–5 minutes from frozen) until steaming hot. They come back soft, with slightly crisp edges.
Can I cook pancakes in a tin in the air fryer?
Yes. Pour the batter into a greased, lined 18 cm tin and bake at 160 °C for 15–18 minutes. The result is one thick, cake-like pancake that you cut into squares.
Rate this recipe
5.0 out of 5 · 95 ratings
