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If you've ever wanted McDonald’s pancakes at home, this recipe gets surprisingly close to their hotcakes without artificial ingredients.
What Makes McDonald’s Pancakes So Good?
Mostly nostalgia and possibly their soft, spongy texture, perfect circles, and lightly sweet flavor are what make McDonald’s pancakes instantly recognizable. My kids ask for them on road trips since they're one of the few drive-thrus offering classic breakfast foods.
I obsessed over this recipe for weeks after it became the most requested copycat in a reader survey, right behind my IHOP pancakes, Cracker Barrel pancakes, and Waffle House waffles. And now, you can make them hot off the griddle in your pajamas!
Ingredients
My recipe contains no artificial ingredients, emulsifiers, or colorings. You’ll need staples like all-purpose flour, sugar, baking powder for a fluffy texture, and salt. For the closest flavor, use dairy milk (whole or 2%), large eggs, and a neutral oil (like canola or vegetable). A little vanilla adds a hint of flavor to the batter.
How to Make Copycat McDonald’s Pancakes
- Make the batter in a large bowl.
Mix the dry ingredients in the bowl, then pour the wet ingredients. Use a fork to whisk the eggs into the milk first so you don’t overmix the batter. - Cook the pancakes in a non-stick pan or griddle.
Measure and pour ¼ cup of batter on the hot surface, then use the back of the scoop or a spoon to spread it into a 5″ circle. If needed, rinse the pan between batches so it doesn’t get too hot. - Serve hot with butter and pancake syrup.
This recipe makes 16, so you can keep them warm in a 200F preheated oven while you cook the rest. Leftovers freeze great, too!
Smooth Tops
McDonald’s steams their previously frozen pancakes, which were first made on a smooth griddle. At home, you’ll need to pour the batter directly on a non-stick surface without using oil, spray, or butter.
McDonald’s Pancake Recipe
Ingredients
- 2 cups all-purpose flour
- ¼ cup sugar
- 4 teaspoons baking powder
- ½ teaspoon salt
- 2 cups of milk, whole or 2%
- 2 large eggs
- ¼ cup neutral oil, canola or vegetable*
- ½ teaspoon vanilla*
Instructions
Make the batter:
- In a large bowl, measure and whisk the flour, sugar, baking powder, and salt. Move the flour to the sides to make a well (hole) in the middle.
- Pour in the milk, eggs, oil, and vanilla. With a fork, whisk the eggs and liquids together, then incorporate them into the dry ingredients until a batter forms.
Cook the pancakes:
- Heat a griddle or non-stick pan over medium heat. For smooth tops, like McDonald’s pancakes, pour the batter directly on the non-stick surface. Pour ¼ cup of batter per pancake on the hot surface, and with the back of the scoop or a spoon, spread out the batter into a 5″ round circle.
- Cook for 90 seconds to 2 minutes on the first side, then flip the pancakes with a thin spatula and cook for a little less time on the second side. Remove them from the pan or griddle onto a plate, then cover with a kitchen towel or a sheet pan and place in a 200F oven to keep the pancakes warm while you cook the rest of the batter.
Serve & Store:
- Serve the pancakes warm, topped with butter and syrup.
- Refrigerate leftovers for up to 4 days or freeze flat, then transfer into a zip bag and keep in the freezer for up to 3 months. Reheat in the microwave for 30 seconds to 1 minute or in the toaster.
Notes
- McDonald’s uses soybean oil in its batter, which is neutral-flavored. Both vegetable and canola oils are considered neutral-tasting oils. You can use melted and gently cooled butter, but the flavor will be different.
- McDonald’s does not use vanilla flavoring; they list “natural flavorings,” which is close to a caramel flavoring. Adding a little vanilla adds a hint of flavor to an otherwise bland/neutral-tasting batter.
Sarah says
These have nearly an identical taste to the McDonald’s hotcakes I remember. Similar texture, I had no idea they steam theirs which would obviously make a difference but for a homemade version, these turned out great and were good!