Cooking your pancakes in the air fryer is a great option for those mornings when you're in a hurry. These will be ready and on your table in less than 10 minutes and there's no need to preheat your air fryer oven! Top with butter and sugar-free maple syrup (such as Walden Farms®).

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Recipe Summary test

prep:
5 mins
cook:
5 mins
total:
10 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Line the air fryer basket with parchment paper and spray with cooking spray.

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  • Combine pumpkin puree, peanut butter, eggs, vanilla, pumpkin pie spice, baking soda, sweetener, and salt in a bowl. Stir until well combined.

  • Working in batches if necessary, place about 3 tablespoons batter for each pancake on the parchment paper in the air fryer basket, leaving about 1/2 inch space in between.

  • Place basket in the air fryer oven and cook at 300 degrees F (150 degrees C), without flipping, until the bottom side is fully cooked, 4 to 6 minutes. Repeat with remaining batter.

Cook's Notes:

I developed this recipe using an air fryer oven. This allowed me to watch the cooking process. If using a regular air fryer, check the basket frequently because they will burn quickly.

Any nut butter can be used in place of peanut butter.

Nutrition Facts

482 calories; protein 23.2g; carbohydrates 19.5g; fat 37.8g; cholesterol 186mg; sodium 906.2mg. Full Nutrition
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