Air Fryer Vegan Pancakes

I love making Air Fryer Vegan Pancakes because they're soft, fluffy, and golden every time, with almond milk, vanilla, and a touch of apple cider vinegar giving them a tender, airy crumb. I usually make them for weekend mornings, holiday brunches, or when I just want a comforting breakfast that feels special but is easy to pull together. Each pancake has lightly crisp edges, and piling them high with maple syrup or fresh fruit makes them impossible to resist. Leftovers keep in the fridge for up to 4 days or freeze for up to 2 months, and they reheat beautifully in the air fryer.

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Prep Time: 10

Cook Time: 20

Total Time: 30

Course: Breakfast

Cuisine: American

Keyword: Air Fryer Vegan Pancakes

Servings:

Calories: 83kcal

Author: Mandy Applegate

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

US Customary - Metric

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

Here are a few tips I've picked up from making these vegan pancakes regularly:

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

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