Air Fryer Vegan Pancakes
Add Preferred SourceA tall stack of Air Fryer Vegan Pancakes is honestly one of the best weekend breakfasts I make. Each pancake is golden, soft, and perfectly fluffy, with almond milk, vanilla, and a touch of apple cider vinegar giving them a tender, airy crumb. Serve them with your favorite toppings, and they’ll be gone before you know it.
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I make these for weekend breakfasts, holiday brunches, and Sunday meal prep because they’re light and endlessly customizable with whatever fruit, compote, or syrup you have on hand. They’re budget-friendly, come together fast, and the air fryer makes the whole process so easy with barely any cleanup. Store leftovers in the fridge for up to 4 days and reheat in the air fryer or microwave.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer Vegan Pancakes with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Getting the pancake batter right is where everything starts, so follow these tips, and you’ll enjoy perfectly soft, fluffy vegan pancakes every time with this simple recipe.
Whisk the Dry Ingredients
Grab a large bowl and whisk together the all-purpose flour, baking powder, baking soda, and salt until they’re evenly combined. Taking a minute to do this properly means no surprise pockets of baking soda in your finished pancakes.
Mix the Wet Ingredients
In a separate mixing bowl or large measuring cup, combine the almond milk, sugar, apple cider vinegar, vanilla extract, and vegetable oil and stir until the sugar dissolves fully. The apple cider vinegar reacts with the baking soda to give the pancakes lift, so don’t skip it.
I like using this angled measuring cup because it makes pouring and measuring liquids perfectly accurate every time.
Combine Wet and Dry
Pour the wet mixture into the dry ingredients and stir gently until mostly smooth. Stop once the flour streaks disappear; a few lumps are fine. Overmixing creates dense, flat pancakes.
Prep the Air Fryer Basket
Cut a piece of parchment paper to fit the bottom of your air fryer basket and lay it in. Lightly grease the surface with vegetable oil, or optionally use coconut oil or olive oil for a subtle flavor and extra nonstick protection if your batter tends to stick. A parchment paper like this one prevents sticking and makes cleanup effortless every time.
Spoon in the Batter
Scoop about ¼ cup of batter per pancake onto the parchment, spread it slightly into a round shape, and leave enough space between pancakes to prevent uneven cooking.
Use the remaining batter to continue making pancakes. If your basket is large enough, you can stack pancakes with a piece of parchment between each layer to cook a big batch at once, which cuts down on batch time significantly.
Air Fry Until Golden
Air fry at 350°F (180°C) for 6 minutes, or until bubbles form on the surface. Then carefully flip each pancake and cook for another 4 minutes until golden brown and cooked through. This silicone spatula turner is great for flipping without tearing the parchment or the pancake.
Let them cool in the basket for 1 to 2 minutes before removing, as cooking times may vary slightly, so they firm up and hold together better.
Serve and Top
Serve warm with vegan butter, your favorite toppings, fresh or frozen fruit, and pure maple syrup drizzled over the top to take the whole stack to another level. Enjoy your fluffy vegan pancakes!
If you’re bringing these air-fried vegan pancakes on the go, stack them between pieces of parchment paper in a sturdy container, cover tightly with a lid or foil, and use this insulated carrier with a lid to keep them warm and fluffy until serving.
Ingredients
- 1 ⅓ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups unsweetened almond milk
- 2 tablespoons sugar
- 1 ½ teaspoons apple cider vinegar
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil
For Serving (optional):
- Vegan butter
- Maple syrup
- Fresh fruit
Instructions
- In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.1 ⅓ cups all-purpose flour, 2 teaspoons baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
- In a separate bowl or large measuring cup, combine almond milk, sugar, apple cider vinegar, vanilla, and vegetable oil. Stir until the sugar dissolves.1 ¼ cups unsweetened almond milk, 2 tablespoons sugar, 1 ½ teaspoons apple cider vinegar, 1 teaspoon vanilla extract
- Pour the wet mixture into the dry ingredients. Stir gently until just combined and smooth. Do not overmix—this keeps the pancakes fluffy.
- Line the bottom of the air fryer basket with parchment paper. Lightly grease if needed.2 tablespoons vegetable oil
- Spoon about ¼ cup of batter onto the parchment, spreading slightly to form a round pancake. Leave space between pancakes (cook in batches if needed). Optionally, you can layer: place parchment between pancakes to stack and cook multiple at once.
- Air fry at 350°F (180°C) for 6 minutes. Carefully flip, then cook for another 4 minutes, or until golden brown and fully cooked through. Remove pancakes from the basket and let cool for 1–2 minutes.
- Serve warm with vegan butter, maple syrup, or fresh fruit.Vegan butter, Maple syrup, Fresh fruit
Notes
- Don’t overmix the batter: Stir just until the dry ingredients are incorporated. Overmixing can make the pancakes dense instead of fluffy, and a few small lumps in the batter are perfectly fine.
- Let the batter rest briefly: After mixing, let the batter rest for 2 to 3 minutes before spooning it into the air fryer so the baking powder can activate and help the pancakes rise and become fluffier.
- Spread the batter gently: Spoon the batter onto the parchment and gently use the back of the spoon to shape it into a round pancake. Avoid pressing too hard, or the pancakes may not puff up properly while cooking.
- Cook in batches if needed: Overcrowding the basket traps steam and can cause uneven cooking. Leave space between each pancake so hot air can circulate properly.
- Flip carefully: The pancakes are delicate while cooking, so use a thin, flexible spatula and flip in one smooth motion to avoid tearing.
- Flash freeze for best results: If freezing, place cooled pancakes in a single layer on a baking sheet for one hour before moving them to a freezer bag. This prevents them from sticking together in a solid block.
Nutrition
How to Store Leftovers
Let the pancakes cool completely before storing so they don’t turn soggy from trapped steam. Stack them in an airtight container with a small piece of parchment between each one and keep them in the fridge for up to 4 days. Reheat in the air fryer at 320°F for 2 to 3minutes and they’ll taste nearly freshly made.
For longer storage, freeze them flat on a baking sheet for about an hour before transferring to a freezer bag or airtight freezer container for up to 2 months. Reheat straight from frozen in the air fryer at 320°F for 4 to 5 minutes, no thawing needed.
What to Serve With Air Fryer Vegan Pancakes
A warm stack pairs really well with fresh fruit like sliced strawberries, fresh blueberries, or a banana. The natural sweetness of the fruit plays off the vanilla in the batter nicely, and you get a little brightness to balance the richness of the maple syrup. A side of vegan yogurt or a smoothie rounds out the meal if you want something more filling.
For a bigger brunch spread, they pair beautifully with air fryer hash browns, roasted breakfast potatoes,, or a simple tofu scramble. They also work well as part of a build-your-own breakfast bar with favorite toppings set out separately so everyone can customize their own plate.
More Easy Recipes for You to Try at Home
If your air fryer is getting a workout, check out these other delicious recipes.
