Small-Batch Pancake in Air Fryer With Vanilla

For a small-batch vanilla pancake without a griddle, air fry one thick pancake in a 6-inch baking pan at 320°F (160°C) for about 12–15 minutes. Preheat the air fryer for 3 minutes; there’s no need to flip or shake the pancake. Slice it into wedges for an easy breakfast for two, with tender middles and lightly golden edges.

Ingredients

• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 2 teaspoons granulated sugar
• 1/8 teaspoon salt
• 1/2 cup milk
• 1 large egg
• 1 teaspoon melted butter, plus a little more for greasing the pan
• 1/2 teaspoon vanilla extract

You’ll also need a 6-inch round metal baking pan that is rated for oven use and fits inside your air fryer basket with space around its sides. Maple syrup and berries are optional for serving.

How To Make It

1. Preheat the air fryer to 320°F (160°C) for 3 minutes. Lightly grease the baking pan. Don’t put loose parchment paper in the empty basket while it preheats; this recipe doesn’t need a liner.
2. Whisk the flour, baking powder, sugar, and salt in a bowl. In a second bowl, whisk the milk, egg, melted butter, and vanilla. Stir the wet ingredients into the dry ingredients just until combined. A few small lumps are fine.
3. Pour all the batter into the prepared pan. Set the pan in the basket, leaving room around it for air to circulate. Air fry at 320°F (160°C) for 12–15 minutes. Begin checking at 12 minutes: the top should be set, and a toothpick inserted in the center should come out without wet batter. If needed, cook for another 1–2 minutes and check again.
4. Carefully lift out the hot pan with oven mitts. Let the pancake stand for 2 minutes, then loosen the edges, turn it out, and cut it into wedges. Serve warm.

Tips

Measure your basket and pan before mixing the batter. The pan should sit flat without touching the basket walls or blocking all the space around it; a snug fit can slow cooking. Use a shallow metal pan rather than a deep ramekin for a more evenly cooked pancake. Air fryers vary, so judge doneness by the center, not just a browned top. If you use a food thermometer to check the egg-containing pancake, the center should reach at least 160°F (71°C). Don’t taste uncooked batter.

Add a little maple syrup or fresh fruit, and breakfast is ready to share.