What I love about Air Fryer Pumpkin Pancakes is how the air fryer gives them crispy edges while the inside stays so fluffy and soft. Pumpkin puree and warm spices like cinnamon and nutmeg make every bite taste like fall, and they come together quickly without heating up your kitchen. You’ll find yourself making them every morning.
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I make these for cozy family mornings, special brunches, and fall weekends when I want a warm and comforting breakfast. They’re also perfect for Thanksgiving, Friendsgiving, and Halloween gatherings. These pancakes are easy to make ahead and stay fresh at room temp for 2 days, in the fridge for 4 to 5 days, and in the freezer for 2 to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer Pumpkin Pancake 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 have warm, fluffy pumpkin pancakes ready in about 16 minutes from start to finish.
Mix the Wet Ingredients
In a large bowl, whisk the milk, pumpkin puree, egg, oil, and vinegar until smooth and well combined. Vinegar activates the baking soda, helping the pancakes rise and stay fluffy, so keep it in. When the batter starts to bubble a bit, that means it’s working.
DO MORE WITH YOUR
AIR FRYER
This eBook is a collection of 86 recipes I make again and again in my own kitchen. If you love good food and easy instructions, this book was made for you.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Cheesy Egg Bites
∙ Broccoli Cheddar Soup
∙ Asparagus Casserole
∙ Crack Chicken Casserole
∙ Coffee Cake
...and much more!
Combine the Dry Ingredients
In a medium bowl, mix the flour, brown sugar (or your preferred sweetener), baking powder, baking soda, pumpkin spice mix (or pumpkin pie spice), and salt with a wire whisk or fork. Be sure the spices are evenly distributed so every pancake has a pumpkin flavor throughout.
If you want the spices to mix evenly without any clumps, a balloon whisk is perfect because it glides through the dry ingredients smoothly and won’t scratch your bowls.
Fold Everything Together
Add the dry ingredients to the pumpkin mixture and gently stir with a silicone spatula just until combined. A few small lumps are fine, since overmixing makes the pancakes dense. Stop as soon as the flour disappears.
Prep the Air Fryer Basket
Line your air fryer basket with parchment paper (I cut it to fit the bottom) and spray it lightly with an oil sprayer. The parchment keeps the pancakes from sticking and makes cleanup so much easier. You can also use pre-cut parchment sheets designed for air fryers.
Cook the Pancakes
Spoon 3 to 4 tablespoons of batter, roughly a quarter cup of batter per pancake, into the basket, usually fitting two depending on your air fryer. Use the back of the spoon to spread them into even rounds.
Cook at 350°F (180°C) for 4 minutes, then carefully flip them with a silicone spatula and cook for 2 more minutes. They should be golden brown on both sides and cooked through in the center.
Finish the Batch
Repeat with the rest of the batter, keeping the finished pancakes warm on a plate covered with a clean kitchen towel. Serve them right away with maple syrup, chopped nuts, or a drizzle of cream.
Transport Tip
If you’re taking these to a breakfast potluck, store them in a hard-sided container so they stay intact. Placing the container in an insulated casserole carrier helps keep the pancakes warm until you’re ready to serve.
Air Fryer Pumpkin Pancakes
Add Preferred SourceEquipment
Ingredients
- 1 ½ cups milk
- 1 cup pumpkin puree
- 1 large egg
- 2 tablespoons vegetable oil
- 2 tablespoons vinegar
- 2 cups all-purpose flour
- 3 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin spice mix
- ½ teaspoon salt
- Cooking spray
Toppings:
- Maple syrup
- Nuts
- Cream
Instructions
- In a large bowl, whisk milk, pumpkin, egg, oil, and vinegar.1 ½ cups milk, 1 cup pumpkin puree, 1 large egg, 2 tablespoons vegetable oil, 2 tablespoons vinegar
- In another bowl, mix flour, sugar, baking powder, baking soda, spices, and salt.2 cups all-purpose flour, 3 tablespoons brown sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 2 teaspoons pumpkin spice mix, ½ teaspoon salt
- Add dry ingredients to the pumpkin mix. Stir gently until just combined.
- Line the air fryer basket with parchment and lightly spray with oil. Spoon 3–4 tablespoons batter per pancake (about 2 pancakes at a time). Spread into rounds.Cooking spray
- Cook at 350°F (180°C) for 4 minutes, flip, then cook 2 more minutes.
- Repeat with the rest of the batter. Serve warm with your favorite toppings.Maple syrup, Nuts, Cream
Notes
- Don’t overmix the batter: Stir only until the dry ingredients are just combined. A few lumps are perfectly fine, as they help keep the pancakes light and fluffy rather than dense.
- Use parchment paper: It keeps the pancakes from sticking and makes cleanup much easier. Cut the parchment to fit your air fryer basket, or use pre-cut perforated liners made for air fryers.
- Work in batches: Cook just 2 pancakes at a time so they have space to cook evenly and flip easily. Keep the finished ones warm under a clean kitchen towel while you make the rest.
- Adjust air fryer temp if needed: Every air fryer cooks a bit differently. If your pancakes brown too quickly, lower the temp to 330°F and add an extra minute or two.
- Reheat like a pro: Toast them for crisp edges, or warm them in the air fryer at 320°F for about 2 minutes to heat them through without drying them out.
- Flash freeze first: Freeze the pancakes on a baking sheet. Once firm, transfer them to a freezer-safe container or zip-top bag and freeze for up to 2 months.
Nutrition
DO MORE WITH YOUR
AIR FRYER
This eBook is a collection of 86 recipes I make again and again in my own kitchen. If you love good food and easy instructions, this book was made for you.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Cheesy Egg Bites
∙ Broccoli Cheddar Soup
∙ Asparagus Casserole
∙ Crack Chicken Casserole
∙ Coffee Cake
...and much more!
How to Store Leftovers
Let the pancakes cool completely so they don’t get soggy from steam. Stack them in an airtight container with parchment between each one to prevent sticking, then store them at room temperature for up to 2 days or in the fridge for up to 4-5 days.
Reheat them in the air fryer at 320°F for 2 minutes, in the oven at 350°F for 5–7 minutes, or pop them in the toaster for crispy edges.
For longer storage, flash-freeze the pancakes on a baking sheet to prevent them from sticking together. Once firm, transfer them to a freezer-safe container or zip-top bag and freeze for up to 2-3 months.
Reheat straight from frozen in the air fryer at 350°F for 3 to 4 minutes, warm them on the stove, or microwave for 30 to 60 seconds if you’re in a hurry.
What to Serve With Air Fryer Pumpkin Pancake
I like serving these pancakes with butter, warm maple syrup, toasted pecans or walnuts, and a dollop of whipped cream or vanilla Greek yogurt. The nuts add crunch to the soft pancakes, and the yogurt balances the sweetness if you’re pouring on extra syrup.
For a bigger breakfast spread, pair them with crispy bacon, scrambled eggs, or breakfast sausage links. A hot cup of coffee or spiced chai on the side makes the whole meal feel extra cozy on cool fall mornings.
More Easy Recipes for You to Try at Home
I bet you’ll love these other air fryer recipes that taste cozy and comforting.
