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A stack of Air Fryer Pumpkin Pancake topped with whipped cream and chopped walnuts sits on a wooden board beside a small pink bowl with a spoon.

Air Fryer Pumpkin Pancakes

Mandy Applegate
Air Fryer Pumpkin Pancakes are my go-to when I want a quick breakfast that tastes like fall. The air fryer gives them crispy edges while keeping the inside fluffy and soft, and pumpkin puree with cinnamon and nutmeg makes every bite warm and comforting. They cook fast without heating up the kitchen, which is perfect for busy mornings. I make these for cozy family brunches, fall weekends, and holiday gatherings like Thanksgiving, Friendsgiving, and Halloween because they're easy to prep ahead and everyone loves them. These stay fresh at room temp for 2 days or in the fridge for 4 to 5 days, and freeze for 2 to 3 months.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Course Breakfast
Cuisine American
Servings 6
Calories 279 kcal

Equipment

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

Here are a few things I've learned from making these pancakes a bunch of times.
  • 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

Calories: 279kcalCarbohydrates: 45gProtein: 8gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 35mgSodium: 556mgPotassium: 243mgFiber: 2gSugar: 10gVitamin A: 6495IUVitamin C: 2mgCalcium: 184mgIron: 3mg
Keyword Air Fryer Pumpkin Pancake
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