Description
Delicious and fluffy pancakes made effortlessly in an air fryer, perfect for breakfast or brunch.
Ingredients
Scale
- 2 cups buttermilk
- 2 large eggs
- 2 tbsp melted butter
- 1 tsp vanilla extract
- 2 cups all purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat Your Air Fryer: Start by preheating your air fryer to 350 degrees F (180 degrees C). You will notice it getting warm and cozy, setting the stage for the pancakes. This helps them cook evenly, so do not skip this step.
- Mix the Pancake Batter: Whisk together your buttermilk, eggs, melted butter, and vanilla extract until smooth. Add in the flour, sugar, baking powder, baking soda, and salt. You want to see a nice, lump-free mixture that has a bit of fluff. Resting the batter for 20 minutes can make all the difference in texture. Be careful not to overmix, or it might turn out tougher than desired.
- Grease Your Molds: Generously spray your silicone molds with cooking spray until there is a nice sheen on the surface, which helps keep the pancakes from sticking. Forgetting to grease could mean a sticky situation.
- Fill Your Molds: Scoop the batter into the greased molds, filling them about two-thirds of the way. This allows them to puff up; overfilling might lead to pancake overflow.
- Cook the Pancakes: Place the molds in the air fryer basket and set the timer for 9 minutes. You will smell that delicious pancake aroma filling the kitchen. This step is quick, so keep an eye on them to avoid them getting too done.
- Check for Doneness: After cooking, give them a quick check. They should look golden and slightly springy to the touch. If they seem too soft, do not be tempted to cook longer, as a few more minutes could lead to dryness instead.
- Let Them Cool: Carefully remove the molds and let the pancakes cool for a moment. This step allows them to firm up a bit; removing them too early might result in breakage.
- Serve & Enjoy: Dig in and enjoy your freshly made pancakes! They are warm and inviting, ready to be topped with maple syrup, fresh berries, or any favorite toppings.
Notes
- Storage Tips: Store leftover pancakes in a sealed container in the fridge for 2-3 days, reheating them before serving. Alternatively, freeze pancakes separated by parchment paper for up to three months.
- Expert Tips: Using buttermilk yields super-fluffy pancakes. If your pancakes are sticking, try greasing the molds well with cooking spray before adding the batter. If you find your pancakes not cooking evenly, checking the air fryer temperature can save you from uneven results. If the batter seems too thick, a tablespoon of milk can help make it scoopable—this tiny adjustment might work wonders.
- Reheating Instructions: Reheat pancakes in the air fryer at 350 degrees F (180 degrees C) for about 3-4 minutes until warmed through.
- Serving Suggestions: Serve pancakes with maple syrup and fresh berries. Top with whipped cream and chocolate chips, or pair with sliced bananas and a dusting of powdered sugar.
- Recipe Variations: Add blueberries or chocolate chips to the batter. Replace buttermilk with yogurt for a tangier flavor. Incorporate spices like cinnamon or nutmeg for extra warmth.
- Ingredient Notes: When selecting buttermilk, ensure it is fresh for the best flavor. You can use regular milk instead of buttermilk; just add a little vinegar to mimic buttermilk for improved fluffiness.
Nutrition
- Serving Size: 1 pancake
- Calories: 103
- Sugar: 3g
- Sodium: 156mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.4g
- Protein: 3g
- Cholesterol: 28mg