Air Fryer Vegan Lemon Ricotta-Style Pancake Puffs

Name: Air Fryer Vegan Lemon Ricotta-Style Pancake Puffs
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian-Inspired
Ingredients: 7 oz (200 g) silken tofu, drained, drained and patted dry; ½ cup (120 ml) raw cashew cream (unsweetened); 1 large lemon, zest finely grated, then juiced; 2 tablespoons (30 ml) fresh lemon juice (from above lemon or additional), freshly squeezed; ¾ cup (90 g) all-purpose flour; 1½ teaspoons (7 g) baking powder; 2 tablespoons (16 g) cornstarch; 2 tablespoons (30 ml) pure maple syrup; ½ teaspoon (2½ ml) vanilla extract; ¼ teaspoon (1½ g) fine sea salt; 1 tablespoon (15 ml) neutral oil (coconut or vegetable), for brushing; 2 tablespoons (16 g) powdered sugar (optional, for serving) (optional)

From the MyKitchenBank Kitchen

Light, fluffy puffs that mimic the tender crumb of traditional Italian ricotta pancakes, made vegan with silken tofu and cashew cream. Bright lemon zest and juice perfume the batter, which air-fries to a golden exterior while staying pillowy inside. Serve warm with maple syrup, fresh berries, or a dusting of powdered sugar.

Prep: 15 min
Cook: 10 min
Total: 25 min
Makes: 12 puffs (3 puffs per serving)

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Steps

Before you start

Preheat your air fryer to 375°F (190°C) for 5 minutes
Have all ingredients at room temperature for the smoothest batter
Measure cashew cream and silken tofu by weight for accuracy
Lightly oil the air fryer basket or use parchment rounds to prevent sticking

1
Blend wet base
- In a medium mixing bowl, add the drained silken tofu, cashew cream, lemon zest, lemon juice, maple syrup, and vanilla extract.
- Whisk vigorously for 1–2 minutes until completely smooth and creamy with no lumps of tofu visible.
- The mixture should be pale and homogeneous.
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Ready when: Mixture is smooth and creamy with no visible tofu pieces
Tip: Blend thoroughly to prevent dense, grainy puffs; silken tofu must fully incorporate.
2
Combine dry ingredients
- In a separate small bowl, whisk together the all-purpose flour, baking powder, cornstarch, and fine sea salt.
- This combination of flour, starch, and leavening creates a light, tender crumb.
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Ready when: Dry ingredients are evenly combined with no flour clumps
Tip: Whisk the dry ingredients to aerate them and distribute baking powder evenly.
3
Make batter
- Pour the dry ingredients into the wet mixture and gently fold together with a whisk using 6–8 strokes until just combined.
- Do not overmix; the batter should be lumpy and slightly thick, like a rustic pancake batter.
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Ready when: Dry ingredients are just incorporated with no visible pockets of flour
Tip: Overmixing activates gluten and leads to dense, tough puffs. Mix just until no flour streaks remain.
4
Prepare air fryer basket
- Lightly brush the air fryer basket with neutral oil or line it with small parchment rounds (approximately 3 inches / 7.5 cm diameter) to prevent the puffs from sticking.
- If using parchment rounds, brush the tops lightly with oil as well.
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Ready when: Basket or parchment is lightly oiled and ready to receive batter
Tip: Parchment rounds prevent sticking and make cleanup easier; oil them so the puffs brown properly.
5
Portion batter into puffs
- Using a spoon or small ice cream scoop (approximately 2 tablespoons / 30 ml per puff), drop 12 mounds of batter into the prepared air fryer basket, spacing them about 1 inch (2.5 cm) apart so steam can circulate.
- The batter should be portioned in roughly equal amounts.
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Ready when: Batter is evenly portioned into 12 mounds with space between each
Tip: Space the puffs adequately so hot air circulates and they puff evenly; overcrowding causes uneven cooking.
6
Air fry until goldenOven 375°F / 190°C
- Place the basket in the preheated air fryer and cook at 375°F (190°C) for 10 minutes.
- Shake the basket gently at the 5-minute mark to ensure even browning.
- The puffs are done when the tops are deep golden brown and a skewer inserted into the center comes out clean or with just a few moist crumbs.
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Ready when: Puffs are deep golden brown, tops are firm, and a skewer comes out clean or nearly clean
Tip: Don't skip the mid-cook shake—it prevents flat spots and ensures even, pillowy puffs on all sides.
7
Rest and serve
- Transfer the warm puffs to a serving plate.
- They will continue to firm up slightly as they cool for 1–2 minutes.
- Serve immediately while still warm, dusted with powdered sugar if desired, or with warm maple syrup, fresh berries, or a dollop of dairy-free whipped cream.
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Ready when: Puffs are warm, set, and ready to eat
Tip: Eat these puffs within 10 minutes of cooking for the best fluffy texture; they firm as they cool.

Good to know

Tips

For extra richness, brush the warm puffs with melted vegan butter and a sprinkle of lemon zest before serving.
Cashew cream should be unsweetened; if only sweetened cashew milk is available, reduce the maple syrup by 1 tablespoon (15 ml).
The cornstarch is essential—it absorbs moisture from the tofu-cashew mixture and creates an airier crumb than flour alone.
If your air fryer runs hot, start checking the puffs at the 8-minute mark to prevent over-browning.

Storage & reheating

Store leftover puffs in an airtight container at room temperature for up to 1 day (they lose fluffiness quickly). Reheat in a 300°F (150°C) air fryer for 3–4 minutes until warmed through. Do not refrigerate or freeze, as moisture and cold damage the delicate crumb.

Substitutions

raw cashew cream (unsweetened) → oat cream or unsweetened almond milk (use 0.5 cup / 120 ml). Oat cream mimics the richness of cashew; almond milk will be slightly thinner, so increase cornstarch by 1 teaspoon (3 g) for better structure.
silken tofu, drained → soft or silken firm tofu (press gently to remove excess liquid). Avoid extra-firm tofu, which may not blend smoothly and will yield a grainy texture.
lemon → orange zest (1 large orange) with fresh orange juice (2 tablespoons / 30 ml). Orange creates a sweeter, less sharp flavor profile; reduce or omit maple syrup by 1 tablespoon if you prefer less sweetness.
all-purpose flour → 1:1 gluten-free flour blend. Use a blend with xanthan gum already included. The puffs may be slightly less airy but remain tender.