Air Fryer Pancake Bites
Air Fryer Pancake Bites are made with buttermilk, flour, butter, and vanilla; bake at 350°F for 12 minutes until fluffy and golden for easy dipping.
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Method
- 1
Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
- 2
In a separate bowl, combine buttermilk, egg, melted butter, and vanilla, then pour into the dry ingredients and stir until just combined.
- 3
Fold in chocolate chips or blueberries if desired.
- 4
Spray silicone muffin molds with cooking spray and fill each cavity about two-thirds full with batter.
- 5
Air fry at 350°F for 10-12 minutes until golden on top and a toothpick comes out clean.
- 6
Let cool for 2 minutes before removing from molds and serving with maple syrup.
Pro tip. Don't overmix the batter — a few lumps are fine and will result in fluffier pancake bites. Silicone molds work best here because they flex easily for removal.
Why the air fryer wins here
- Ready in 12 minutes. The same dish takes about 19 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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A one-page chart of everyday cooking times and temperatures. Print it, stick it on the fridge.
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