Air Fryer Banana Pancakes

Air Fryer Banana Pancakes are a lifesaver on busy days when standing over the stove just isn’t practical. I started cooking them in the air fryer, and it completely changed my morning routine. They turn out golden on the outside and soft in the middle, thanks to a little trick that gives them the right texture. Once you see how easy it is, you’ll want to skip the skillet entirely.

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I love making Air Fryer Banana Pancakes for slow weekend breakfasts when everyone’s gathered around the table. They come together fast with minimal effort, and any leftovers keep well in the fridge or freezer for busy times later in the week. It’s a recipe that fits both a casual family meal and overnight guests, since I can prep ahead and reheat without losing their fresh-off-the-griddle feel.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

How to Make Air Fryer Banana Pancakes with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

You’ll find making these banana pancakes in the air fryer easy if you follow my simple instructions.

Mix the Dry Ingredients

In a medium bowl, combine the flour, baking powder, cinnamon, and salt well, making sure they are even throughout. I love using a batter bowl with a handle and spout because it simplifies pouring and gives me better control while prepping.

Prepare the Wet Ingredients

Mash the banana in a large bowl until smooth. I always use this glass mixing bowl; its transparency makes it easy to see when the mixture looks right.

Whisk in the egg and milk just enough to bring everything evenly. This silicone whisk is my go-to, since it blends beautifully without scraping up the bowl.

Combine the Batter

Slowly add the dry and wet ingredients and mix gently, leaving the batter slightly lumpy for the best texture and fluffier pancakes.

Cook the Pancakes

Line the air fryer basket with parchment paper to prevent them from sticking. I usually grab these pre-cut parchment papers because they save me from cutting to size every time.

Pour about ⅓ cup of batter per pancake, spacing them apart so they don’t run together. Cook at 350°F (180°C) for 4 minutes, then carefully flip each pancake and cook for another 2 minutes until golden and set. I like using this basket-style air fryer; it has plenty of room for cooking pancakes in small batches.

Repeat with the remaining batter.

Serve and Enjoy

Stack the pancakes while warm and top with banana slices and maple syrup for a classic finish. Enjoy!

If you’re taking these to a brunch or potluck, I usually use this container with a lid and handle to keep them from getting squished in transport. For longer trips where I want them warm, I pack the container inside my insulated casserole carrier so they stay hot until serving.

Recipe Notes and Expert Tips

I’ve found a few helpful tricks that make these air fryer banana pancakes even better, so here’s what you should know before you start.

• Measure carefully: Level off your flour to avoid packing too much into the cup, which can lead to dense pancakes. For measuring the flour, I use these stainless steel measuring cups since they’re precise and don’t bend out of shape.
• Use ripe bananas: The spottier and softer your bananas, the sweeter and more flavorful your pancakes will be.
• Don’t overmix: Stir the batter just until combined. Mixing too much can leave the pancakes chewy instead of fluffy.
• Line the basket: Always use parchment paper in your air fryer basket to keep the batter from sticking or dripping through.
• Flip gently: A thin spatula works best to flip without tearing the pancakes. A wide silicone spatula makes flipping the pancakes quick and straightforward.
• Cook in batches: Avoid crowding the basket so each pancake has enough room to cook evenly.
• Keep warm: If making a larger batch, place cooked pancakes on a plate and cover loosely with foil while you finish the rest. I keep this heavy-duty aluminum foil in the drawer because it retains heat well.

How to Store Leftovers

Let the pancakes cool completely before storing. Place them in an airtight container in the fridge for up to 3 days. I like using these glass containers with lids as they stack neatly in the refrigerator and keep pancakes fresh.

You can also freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag or container for up to 2 months. I always reach for this nonstick sheet baking pan since it gives me a flat, sturdy surface for freezing without sticking.

To store the pancakes for 2 months, I use these gallon-size freezer bags; they’re thick and seal tightly to lock out moisture. If I’m freezing them in portions, I grab these freezer-safe containers because they’re durable and come with airtight, leak-proof lids.

Reheat in the air fryer or toaster for best results.

What to Serve With Air Fryer Banana Pancakes

These pancakes pair well with a drizzle of maple syrup, fresh berries, or a dollop of yogurt. For a bigger breakfast spread, you can serve them alongside scrambled eggs, crispy bacon, or a smoothie.

More Easy Recipes for You to Try at Home

I’ve got plenty of other simple air fryer recipes that make everyday cooking easier.

• Air Fryer Bread Pudding
• Air Fryer Crumble Chocolate Cake Cookies
• Air Fryer Chocolate Brownies
• Air Fryer Pecan Pie Cobbler
• Air Fryer Mashed Potatoes