Pancake Cake Recipe
A fluffy, golden pancake cake made in the air fryer. Perfect for breakfast, brunch, or as a fun party dessert. Easy, quick, and customizable with your favorite toppings.
Ingredients
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup milk warm
- 1 tbsp lemon juice or vinegar
- 1 large egg
- 2 tbsp melted butter plus extra for greasing
- 1 tsp vanilla extract
- Optional: chocolate chips berries, or nuts
Instructions
- Mix warm milk and lemon juice, let sit 5 minutes to make buttermilk.
- In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Add egg, vanilla, and melted butter into the buttermilk mixture. Mix well.
- Combine wet and dry ingredients until smooth (don’t overmix).
- Grease a 6-inch cake pan with butter or line with parchment.
- Pour the batter into the pan and smooth the top.
- Preheat air fryer to 320°F (160°C). Cook 16–18 minutes until golden.
- Insert a toothpick—if it comes out clean, it’s done.
- Cool slightly, slice, and serve with your favorite toppings.
Notes
● Double the recipe for a taller cake, but increase cooking time slightly.
● Add chocolate chips, blueberries, or nuts for extra flavor.
● Best served warm with syrup, cream, or fresh fruits.
● Store leftovers in the fridge up to 3 days. Reheat in air fryer before serving.
● Freeze individual slices wrapped in foil for up to 2 months.
Nutrition
Calories: 728kcal
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