Go Back
–+ servings
Save This Recipe Form

Don’t lose this recipe!

Put in your email, and we’ll deliver it straight to your inbox. You’ll also get weekly recipe suggestions based on what you love. Opt-out anytime – no strings attached!

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.
Print Recipe Pin Recipe [btn-google-source]
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Breakfast, Brunch
Cuisine: American
Keyword: Air Fryer Sourdough Pancakes
Servings: 4
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

Calories: 439kcal | Carbohydrates: 71g | Protein: 12g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Cholesterol: 52mg | Sodium: 1120mg | Potassium: 220mg | Fiber: 2g | Sugar: 11g | Vitamin A: 208IU | Calcium: 246mg | Iron: 3mg
Tried this recipe?Let us know how it was!