Air Fryer Peach Pancakes is a homemade peach pancake that is cooked to perfection in the air fryer. This is a great way to consume peaches for a tasty breakfast or pancake for brunch.
The air fryer is very quick to cook these pancakes, so before you know it, you have a hot and delicious peach pancake that melts in your mouth to serve.
Try my lactose-free pancakes, natural cereals or also try this banana and peach smoothie to accompany your pancake.
You can also freeze pancakes you don’t eat right away to reheat for later. A great early breakfast that you reheat when you want to eat.
Ingredients and recipe notes:
- All purpose flour – Make sure to pour the flour into the measuring cup and level it off.
- Granulated sugar – The perfect way to sweeten pancakes without making them too sweet.
- baking powder – Baking powder will be the leavening agent in the pancake batter.
- ground cinnamon – Cinnamon really complements the peaches in this breakfast dish. You can also add 1/2 teaspoon more if you really like cinnamon.
- Milk – If you like, you can use whole milk for a richer flavor or use less for a lighter pancake.
- Egg – The egg will bind the ingredients to the dough. Just be sure to mix in the egg to combine the ingredients.
- Butter – You will only use a little butter. I recommend real butter vs margarine.
- To fish – You can use fresh peaches, frozen peaches, or even drain canned peaches to use.
- Canola oil – This is for dusting the outside of the dough to give it a golden texture when air fried.
Recipe suggestions and changes:
- Oiling the outside of the batter with cooking oil will help create a nice golden color on the pancakes.
- Feel free to replace the peach with another variety of fruit. It will work the same. For apples or other fruits with thicker skin, I recommend peeling them.
- If you don’t have an air fryer, you can cook in the oven at 350 degrees for 10-15 minutes or until the pancakes are fully cooked.
- Preheating the fryer for 5 minutes helps ensure the fryer is ready to use when you place the pancakes in the fryer.
- Use a cookie scoop for even sized pancakes.
- If you want to make the glaze, combine 2 cups of powdered sugar with 1 tablespoon of milk and 1 teaspoon of vanilla extract. Then mix until smooth and sprinkle on cooled pancakes.
Tips for storage and heating:
- Refrigerate: Store leftover peach pancakes in an airtight container in the refrigerator for 2-3 days.
- To freeze: Store pancakes in a freezer-safe container and freeze for up to 1-2 months.
How to serve:
Pancakes can be served for breakfast, brunch, or even as a dessert. These are so simple to make and ingredients you may already have in your pantry.
Are pancakes made with batter or batter?
The pancakes, depending on where you get them, are made with a flour-based dough. Some use yeast to give it a smoother texture. Others don’t like this pancake recipe here.
How can I thicken my pancake batter?
If you find your pancake batter isn’t thick enough, you can add a little more flour and stir to combine. Then once it has a thicker consistency it is ready to cook.
Why are my pancakes falling apart?
Since the pancakes are dropped onto the pan to cook, you will find that if the fruit releases too much liquid, it can cause the pancakes to crack quite easily. Overcooking or too much flour can also cause pancakes to crumble.
other recipes with peaches
Peach pancakes in the fryer
Deep Fryer Peach Fritters are a delicious homemade pancake filled with peach berries. This peach pancake recipe can be made and served for breakfast, brunch, or even dessert.
Preparation time 10 min
Cooking time: 10 min
Total time: 20 minutes
Keyword: air fryer peach pancakes, peach pancakes
Servings: 10 servings
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ cup of milk
- 1 large egg
- 2 tablespoons melted butter
- 1 medium peach, diced (about ½ cup)
- spray canola oil
Line air fryer basket with parchment paper and set aside.
In a large bowl, combine the flour, granulated sugar, baking powder, and cinnamon. Add the milk, egg, and melted butter and stir to combine; stir just until large lumps of flour remain.
Next, add the peaches to the batter.
Use a small cookie scoop to drop the pancakes onto the parchment paper and bake at 350°F for 8-10 minutes, or until golden brown on the outside.
Transfer to a cooling rack and repeat until all of the batter is used up.
Enjoy warm and store leftovers in an airtight container at room temperature for up to two days.
Serving Size: 1g | Calories: 102kcal | Carbohydrates: 17g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated fat: 0.2 g | Monounsaturated fat: 1g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 29mg | Potassium: 89mg | Fiber: 1g | Sugar: 7g | Vitamin A: 153 IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg
Nutritional information is calculated automatically and may vary depending on the ingredients and products used. If nutrition numbers are important to you, we recommend that you calculate them yourself.
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