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Air Fryer Sourdough Pancakes

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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.

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

  1. Preheat the air fryer to 350°F (175°C) if recommended for your model.
  2. Lightly grease small, shallow air-fryer-safe pans or silicone molds that fit securely inside the air fryer basket.
  3. In a large bowl, whisk together the sourdough discard, egg, milk, melted butter, granulated sugar, and vanilla extract until evenly combined.
  4. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  5. Add the dry ingredients to the sourdough mixture and gently stir just until combined. A few small lumps are fine, so avoid overmixing.
  6. Let the pancake batter rest for approximately 5–10 minutes.
  7. Spoon the batter into the prepared molds or pans, keeping the batter layer relatively thin so the centers cook evenly.
  8. Place the molds in the air fryer basket with enough space around them for hot air to circulate.
  9. 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.
  10. Check that the centers are completely set. Continue air frying for another 1–2 minutes if necessary.
  11. Repeat with the remaining batter, lightly greasing the molds again as needed.
  12. 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

Find it online: https://thefamilycooking.com/air-fryer-sourdough-pancakes/