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A fluffy and golden air fryer pancake casserole that transforms classic pancakes into a convenient, sliceable breakfast dish. Perfect for busy mornings or brunch with minimal effort.

Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons melted butter or oil
  • 1/2 cup blueberries or chocolate chips (optional)

Instructions

  1. In a bowl, whisk together flour, sugar, baking powder, and salt.
  2. In another bowl, mix milk, eggs, vanilla extract, and melted butter.
  3. Pour wet ingredients into dry ingredients and stir until just combined.
  4. Fold in blueberries or chocolate chips if using.
  5. Lightly grease an air fryer-safe pan.
  6. Pour batter into the prepared pan.
  7. Place pan in the air fryer basket.
  8. Cook at 320°F (160°C) for 12 to 15 minutes until set and a toothpick comes out clean.
  9. Remove carefully and let cool slightly.
  10. Slice and serve warm with toppings of choice.

Notes

  • Avoid overmixing to keep the texture light and fluffy.
  • Add fruits like bananas or strawberries for variation.
  • Use whole wheat flour for a heartier option.
  • Store leftovers in the refrigerator for up to 3 days.
  • Reheat in air fryer or microwave before serving.
  • Can be frozen for up to 1 month.

Nutrition

Find it online: https://thefamilycooking.com/52376-2/