Making these pancakes is as simple as mixing and pouring! The key is to use small silicone molds or ramekins to hold the batter’s shape. This ensures they puff up perfectly instead of spreading out.

1. Mix the Dry Ingredients: In a medium-sized bowl, whisk together the flour, sugar, baking powder, and salt. Mixing the dry ingredients first helps ensure the baking powder is evenly distributed for a perfect rise.

2. Mix the Wet Ingredients: In a separate smaller bowl, whisk the milk, egg, melted butter, and vanilla extract until they are well combined.

3. Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Gently mix with a whisk or spatula until everything is just combined. It’s okay if the batter has a few lumps—be careful not to overmix! Overmixing develops the gluten in the flour and can make the pancakes tough instead of fluffy. Let the batter rest for 5 minutes.

4. Preheat the Air Fryer: Preheat your air fryer to 350°F (175°C) for about 3-5 minutes. This is a crucial step for getting the pancakes to cook evenly.

5. Prepare the Molds: While the air fryer is preheating, lightly grease 3-4 inch round silicone molds or small, oven-safe ramekins with cooking spray or butter. This prevents the pancakes from sticking.

6. Fill and Cook: Place the greased molds in the preheated air fryer basket. Carefully pour the pancake batter into each mold, filling them about halfway to two-thirds full.

7. Air Fry to Perfection: Cook for 6-8 minutes, or until the pancakes are puffed, golden brown, and a toothpick inserted into the center comes out clean. Carefully remove the molds from the air fryer (they will be hot!), take the pancakes out, and repeat the process with the remaining batter.