Why You’ll Love This Recipe
I love these Air Fryer Sourdough Pancakes because they give me another practical way to use sourdough discard. The discard adds flavor while ingredients such as egg, milk, and melted butter keep the pancakes tender.
I also like the convenience of the air fryer. Instead of flipping pancakes one at a time on the stovetop, I can cook small batches in air-fryer-safe pans or molds. This method works particularly well when I want thicker, evenly shaped pancakes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Pancakes
- Sourdough discard
- All-purpose flour
- Baking powder
- Baking soda
- Granulated sugar
- Salt
- Egg
- Milk
- Unsalted butter, melted
- Vanilla extract
- Cooking spray or additional butter for greasing
For Serving
- Maple syrup
- Butter
- Fresh berries
- Sliced bananas
- Powdered sugar, optional
I use unfed sourdough discard straight from my starter because I do not need it to provide all the leavening. Baking powder and baking soda help the pancakes become light and fluffy.
I add a little sugar and vanilla to balance the sourdough’s tangy flavor. Melted butter gives the pancakes richness, while milk helps me adjust the batter to a thick but spoonable consistency.
Directions
- I preheat my air fryer to 350°F (175°C) if my particular model recommends preheating.
- I lightly grease small, shallow air-fryer-safe pans or silicone molds that fit comfortably inside my air fryer basket.
- In a large bowl, I whisk the sourdough discard, egg, milk, melted butter, sugar, and vanilla until evenly combined.
- In a separate bowl, I whisk together the flour, baking powder, baking soda, and salt.
- I add the dry ingredients to the sourdough mixture and gently stir just until combined. I avoid overmixing because a few small lumps are fine and help me keep the pancakes tender.
- I let the batter rest for about 5–10 minutes while the air fryer finishes preheating.
- I spoon the batter into my prepared molds or pans, keeping the pancakes relatively thin so the centers cook evenly.
- I place the molds carefully inside the air fryer basket, leaving enough room for hot air to circulate.
- I air fry the pancakes at 350°F (175°C) for approximately 6–9 minutes. Depending on the thickness and my air fryer model, I may carefully turn them near the end to brown the second side.
- I check that the centers are completely set before removing the pancakes. If necessary, I cook them for another minute or two.
- I repeat with the remaining batter, lightly greasing the molds again when needed.
- I serve the pancakes warm with butter, maple syrup, fresh fruit, or my other favorite toppings.
Servings and Timing
I usually get approximately 8–10 small pancakes, or about 4 servings, from one standard batch.
I allow approximately 10 minutes for preparation and another 15–20 minutes for air frying, depending on the size of my air fryer and how many batches I need to cook.
My total time is generally around 25–30 minutes. Since air fryer models and pancake molds vary, I treat the cooking time as a guide and check that the centers are fully cooked before serving.
Variations
Blueberry Sourdough Pancakes
I scatter a few blueberries over each portion of batter before air frying. I avoid adding too many because excess fruit can make the centers wetter and increase the cooking time.
Chocolate Chip Sourdough Pancakes
I sprinkle mini chocolate chips into the batter or over the top of each pancake. I like using mini chips because they distribute more evenly through smaller pancakes.
Banana Sourdough Pancakes
I add mashed ripe banana to the batter for extra sweetness and moisture. I may slightly reduce the milk if the banana makes my batter too thin.
Cinnamon Sourdough Pancakes
I add ground cinnamon to the dry ingredients and serve the finished pancakes with sliced bananas or apples. A little extra vanilla also works well in this variation.
Whole-Wheat Sourdough Pancakes
I replace part of the all-purpose flour with whole-wheat flour. Since whole-wheat flour absorbs more moisture, I add a little extra milk if my batter becomes too thick.
Storage/Reheating
I let leftover Air Fryer Sourdough Pancakes cool completely before placing them in an airtight container. I keep them refrigerated for up to 3–4 days.
For longer storage, I freeze the cooled pancakes in a freezer-safe container, placing parchment between the layers when necessary to keep them from sticking together.
To reheat refrigerated pancakes, I put them back in the air fryer at a moderate temperature for a few minutes until warmed through. I can also reheat individual pancakes briefly in the microwave.
I keep maple syrup and other wet toppings separate during storage and add them after reheating so the pancakes do not become soggy.
FAQs
Can I use sourdough discard for Air Fryer Pancakes?
Yes. I use sourdough discard directly in the batter. Since baking powder and baking soda provide additional leavening, my discard does not need to be freshly fed and highly active for this recipe.
Does sourdough discard need to be at room temperature?
No. I can generally use discard from the refrigerator. I find that bringing very cold ingredients closer to room temperature can make mixing easier, but it is not necessary for making the batter.
Can I put pancake batter directly in an air fryer basket?
No. I use an air-fryer-safe pan or silicone mold to contain the liquid batter. I make sure whatever container I choose is approved for the temperatures I am using and fits securely inside my air fryer.
Why are my Air Fryer Pancakes raw in the middle?
When the center remains undercooked, I usually find that the batter layer is too thick or needs additional cooking time. I use shallow molds, avoid overfilling them, and cook until the center is completely set.
Can I make Sourdough Pancake batter ahead of time?
I prefer mixing the complete batter shortly before cooking because the baking powder and baking soda begin working after they contact the wet ingredients. I can combine some components ahead of time, then add the leavening ingredients and finish the batter closer to cooking.
Conclusion
Air Fryer Sourdough Pancakes are an easy way for me to turn extra sourdough discard into a warm and satisfying breakfast. I combine the discard with a simple pancake batter, cook small portions in air-fryer-safe molds, and serve the fluffy pancakes with butter, syrup, or fresh fruit. Whether I add blueberries, bananas, chocolate chips, or cinnamon, this recipe gives me plenty of ways to use my sourdough discard without reaching for the skillet.
PrintAir Fryer Sourdough Pancakes
Soft and fluffy sourdough pancakes made in the air fryer with tangy sourdough discard and a lightly sweet vanilla batter. Serve them warm with butter, maple syrup, berries, or your favorite breakfast toppings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8–10 small pancakes, about 4 servings
- Category: Breakfast
- Method: Air Fryer
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Sourdough discard
- All-purpose flour
- Baking powder
- Baking soda
- Granulated sugar
- Salt
- Egg
- Milk
- Unsalted butter, melted
- Vanilla extract
- Cooking spray or additional butter for greasing
- Maple syrup, for serving
- Butter, for serving
- Fresh berries, for serving
- Sliced bananas, for serving
- Powdered sugar, optional
Instructions
- Preheat the air fryer to 350°F (175°C) if recommended for your model.
- Lightly grease small, shallow air-fryer-safe pans or silicone molds that fit securely inside the air fryer basket.
- In a large bowl, whisk together the sourdough discard, egg, milk, melted butter, granulated sugar, and vanilla extract until evenly combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the sourdough mixture and gently stir just until combined. A few small lumps are fine, so avoid overmixing.
- Let the pancake batter rest for approximately 5–10 minutes.
- Spoon the batter into the prepared molds or pans, keeping the batter layer relatively thin so the centers cook evenly.
- Place the molds in the air fryer basket with enough space around them for hot air to circulate.
- Air fry at 350°F (175°C) for approximately 6–9 minutes. Depending on the pancake thickness and air fryer model, carefully turn the pancakes near the end if additional browning is desired on the second side.
- Check that the centers are completely set. Continue air frying for another 1–2 minutes if necessary.
- Repeat with the remaining batter, lightly greasing the molds again as needed.
- Serve the pancakes warm with butter, maple syrup, fresh berries, sliced bananas, powdered sugar, or other desired toppings.
Notes
- Unfed sourdough discard can be used because baking powder and baking soda provide additional leavening.
- Use shallow air-fryer-safe pans or silicone molds rather than pouring liquid pancake batter directly into the air fryer basket.
- Avoid overmixing the batter to help keep the pancakes tender and fluffy.
- Keep the batter layer relatively thin so the center cooks before the exterior becomes overly browned.
- For blueberry pancakes, scatter a small amount of blueberries over each portion before air frying.
- Mini chocolate chips, mashed banana, or ground cinnamon can be added for easy flavor variations.
- When using mashed banana, reduce the milk slightly if the batter becomes too thin.
- Store cooled leftover pancakes in an airtight container in the refrigerator for 3–4 days.
- Freeze cooled pancakes with parchment between the layers to help prevent sticking.
- Reheat pancakes briefly in the air fryer or microwave and add syrup and other wet toppings after reheating.
Nutrition
- Serving Size: 2–3 small pancakes
- Calories: 285 kcal
- Sugar: 8 g
- Sodium: 390 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 75 mg
