Name: Air Fryer Sourdough Pancakes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 2 tablespoons granulated sugar; 1 teaspoon salt; 1 cup sourdough discard (at room temperature); 1 ½ cups milk (at room temperature); 1 large egg (beaten at room temperature); 2 tablespoons vegetable oil; Powdered sugar; Maple syrup; Fruits

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Air Fryer Sourdough Pancakes are the reason I started looking forward to weekend mornings. They come out thick, fluffy, and golden, with a subtle tang from the sourdough discard that regular pancakes just don’t have. Serve a stack of pancakes with fresh fruit and maple syrup. They’re the best pancakes I’ve ever made at home.

Air Fryer Sourdough Pancakes. Photo Credit: Hungry Cooks Kitchen.

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I make these on lazy Saturday mornings, holiday brunches, and anytime I have sourdough discard that needs a purpose. They come together in one bowl with no fuss, and the air fryer keeps things hands-free while you get everything else on the table. Leftovers keep in the fridge for up to 3 days and freeze beautifully for up to 2 months.

Ingredients You’ll Need

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

How to Make Air Fryer Sourdough 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.

Let me walk you through exactly how to make the best sourdough pancake recipe using your air fryer.

Whisk the Dry Ingredients

In a large mixing bowl or batter bowl, whisk together the all-purpose flour, baking powder, baking soda, granulated sugar, and salt until everything is evenly combined.

Getting the dry ingredients well mixed at this stage means your pancakes will rise evenly and have that beautiful puff and fluffy texture when they come out of the air fryer.

Add the Wet Ingredients

Add the sourdough discard, milk, beaten egg, and vegetable oil directly into the dry ingredients. Stir the wet and dry ingredients with a balloon whisk or a wooden spoon until just combined, and don’t stress about a few small lumps in the pancake batter.

Overmixing is actually the enemy of fluffy pancakes, so stop stirring as soon as you don’t see any dry flour streaks.

Prep the Air Fryer Basket

Line your air fryer basket with parchment paper, trimming it to fit if needed, or use pre-cut square parchment paper so you can just lay it flat on the basket and skip the trimming.

A well-fitted piece of parchment keeps the pancakes from sticking and makes cleanup a breeze. Make sure the parchment lies flat and doesn’t block the airflow around the edges too much.

Cook Pancakes in Batches

Ladle or pour batter into the parchment-lined basket, about ⅓ cup per pancake. Depending on the size of your air fryer, you may need to cook in batches.

Air fry at 350°F (180°C) for 10 minutes per batch, or until the pancakes are puffed and golden brown. Repeat with the remaining batter until all the pancakes are done.

Air fry pancakes at 350°F (180°C) for 10 minutes until puffed and golden, repeating with remaining batter.

Add Your Favorite Topping

Serve the pancakes warm with powdered sugar, maple syrup, and a handful of your favorite fresh fruits. A little dusting of powdered sugar on top using a fine mesh sifter makes them look bakery-worthy with almost zero extra effort.

Enjoy your homemade sourdough pancakes!

Air Fryer Sourdough Pancakes

Air Fryer Sourdough Pancakes are my go-to weekend breakfast when I want something that feels special without standing over a hot griddle flipping batch after batch. They come out thick, fluffy, and perfectly golden all the way through, then get stacked and served with powdered sugar, fresh fruit, and maple syrup. I make them on Saturday mornings and holiday brunches because they taste better than regular pancakes and use up that sourdough discard at the same time. Leftovers freeze well for up to 2 months and reheat beautifully in the air fryer.

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Prep Time: 10

Cook Time: 30

Total Time: 40

Course: Breakfast, Brunch

Cuisine: American

Keyword: Air Fryer Sourdough Pancakes

Servings:

Calories: 439kcal

Author: Mandy Applegate

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 tablespoons granulated sugar
1 teaspoon salt
1 cup sourdough discard at room temperature
1 ½ cups milk at room temperature
1 large egg beaten at room temperature
2 tablespoons vegetable oil

To serve:

US Customary – Metric

Instructions

In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 2 tablespoons granulated sugar, 1 teaspoon salt
Add the sourdough discard, milk, beaten egg, and vegetable oil to the dry ingredients. Stir until just combined—don’t overmix; a few small lumps are okay.
1 cup sourdough discard, 1 ½ cups milk, 2 tablespoons vegetable oil, 1 large egg
Line the air fryer basket with parchment paper, trimming to fit if needed.
Ladle about ⅓ cup of batter per pancake onto the parchment-lined basket (you may need to cook in batches depending on the size of your air fryer).
Air fry at 350ºF (180°C) for 10 minutes per batch or until the pancakes are puffed and golden. Repeat with the remaining batter.
Serve the pancakes warm with powdered sugar, maple syrup, and a handful of your favorite fresh fruits.
Powdered sugar, Maple syrup, Fruits

Notes

Here are a few tips I’ve picked up to help you get the best results every time.

Use room temperature ingredients: Cold milk, eggs, or sourdough discard can make the batter mix unevenly. Pull everything out of the fridge about 30 minutes before you start.

Don’t overmix the pancake batter: Stir just until the dry ingredients are incorporated. A lumpy batter is perfectly fine and will give you fluffier, more tender pancakes.

Trim your parchment carefully: A piece that’s too large can lift up during cooking and fold over the batter. Trim it so it sits flat inside the basket with a little room around the edges.

Cook in batches if needed: Don’t crowd the basket. Giving each pancake enough space lets the hot air circulate properly so they puff up and cook evenly.

Flash-freeze for easy storage: Freeze fully cooled pancakes in a single layer on a baking sheet for 1 hour so they don’t stick together. Once frozen solid, refrigerate them in an airtight container for up to 3 days or freeze in a freezer bag for up to 2 months.

Reheat leftovers like a pro: Skip the microwave. Pop leftover pancakes into the air fryer at 300°F for 2 to 3 minutes or slide them into the toaster for that just-made texture without the sogginess.

Nutrition

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How to Store Leftovers

Let the pancakes cool completely before storing. Stack them with a small piece of parchment paper between each one to prevent sticking, then transfer to an airtight container or zip-top bag.

They’ll keep in the fridge for up to 3 days and reheat well in the air fryer for a couple of minutes or in the toaster until warmed through, making them perfect for meal prep.

You can also freeze leftovers in a single layer on a freezer-safe baking sheet for about an hour, then transfer the frozen pancakes to a freezer bag. They’ll keep for up to 2 months.

Reheat straight from frozen in the toaster or air fryer, and they come out just as fluffy and delicious as the first time.

What to Serve With Air Fryer Sourdough Pancakes

A dusting of powdered sugar, a generous drizzle of maple syrup, and a handful of fresh berries like fresh blueberries, strawberries, or sliced banana are my favorite pancake toppings as they brighten up every plate.

If you want to take things further up a notch, whipped cream with chocolate chips or a spoonful of fruit compote alongside them makes breakfast feel extra special.

On the side, a hot cup of coffee or a tall glass of cold orange juice rounds out the meal perfectly. Scrambled eggs or a simple veggie frittata work beautifully alongside these air fryer pancakes if you’re putting together a full brunch spread and want something savory.

More Easy Recipes for You to Try at Home

Obsessed with these light and fluffy sourdough pancakes? Here are more easy, delicious recipes perfect for your air fryer.

About the Author

A woman with long brown hair is smiling and standing with her arms crossed. She is wearing a sleeveless, black and white diamond-patterned dress.

Hey there! I’m Mandy

Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.

She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.

She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.

Air Fryer Sourdough Pancakes

Ingredients You’ll Need