Make mornings delicious with our McDonald's Copycat Pancake Recipe! Enjoy fluffy, golden pancakes right at home with this quick and easy recipe. Perfect for busy mornings, these homemade hotcakes bring the comfort of your favorite fast-food breakfast to your kitchen.
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It's back-to-school season, which means it's pancake time for delicious breakfast again!
While my family isn't big on McDonald's, there's one thing we always get at the drive-thru: their delicious pancakes.
There's just something about those fluffy, buttery pancakes that makes mornings better. Whether we’re heading to the beach or enjoying a lazy Sunday morning, enjoying the perfect combination of sweet syrup, soft pancakes, and, of course, extra bacon.
Lately, I’ve also been mixing things up with creative variations like ube pancakes and maja blanca pancakes, adding unique flavors to our breakfast table.
So, why not recreate this classic homemade pancakes with simple ingredients and make every breakfast feel like a special treat?
Jump to:
Why You'll Love This?
- Fluffy & Delicious: These pancakes are light, airy, and taste just like the ones from McDonald's.
- Quick & Easy Recipe: Perfect for busy mornings, you can whip up a quick breakfast in no time.
- Kid-Approved: A breakfast favorite that the entire family will love, especially with extra bacon on the side.
- Customizable: Add your favorite toppings, from syrup and fruit to whipped cream and chocolate chips.
- Budget-Friendly: Enjoy a classic best breakfast at home without the cost of a drive-thru visit.
Ingredients
Here’s what you’ll need.
- All-purpose flour: Provides structure to the pancakes.
- Baking powder: Helps the pancakes rise and become fluffy. Ensure it's fresh for the best pancake result.
- Granulated sugar: Adds a touch of sweetness. You can use brown sugar, coconut sugar as alternatives.
- Salt: Enhances the flavor of the pancakes.
- Milk: Makes the hotcake batter smooth and creamy. Substitute with almond milk, soy milk, or oat milk for a dairy-free option.
- Egg: Binds the ingredients together.
- Butter or avocado oil: Use butter for a rich flavor or oil (vegetable, canola, or coconut) for a lighter option. Avoid olive oil.
See recipe card for quantities.
How to Make Mcdonald's Copycat Pancake?
- Prepare the Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt until well combined.
- Mix the Wet Ingredients: In a separate bowl, whisk together the milk, an egg. Pour the wet ingredients into the dry ingredients. Gently stir in circular motion until just combined; the pancake batter should be slightly lumpy. Do not overmix.
- Preheat the Griddle or pan: Heat a griddle, frying pan or large skillet over medium heat. Lightly grease with butter or oil.
- Cook the Pancakes: Pour ¼ cup of pancake batter onto the hot griddle for each pancake.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook for another 1-2 minutes, or until golden brown.
Pancake Variations
- Blueberry Pancakes: Add fresh or frozen blueberries to the batter for a fruity burst in every bite. For an extra touch, drizzle with blueberry syrup.
- Chocolate Chip Pancakes: Mix in mini chocolate chips to the batter for a sweet, chocolatey treat. Serve with whipped cream and extra chocolate chips on top.
- Banana Pancakes: Add mashed ripe bananas to the batter for natural sweetness and a delicious banana flavor. Top with sliced bananas and a drizzle of honey.
- Cinnamon Pancakes: Add a teaspoon of ground cinnamon and a pinch of nutmeg to the batter. Top with a cinnamon sugar mixture and a pat of butter.
- Buttermilk Pancakes: Substitute regular milk with buttermilk to create tangy, tender pancakes with a slightly denser texture.
- Protein Pancakes: Add a scoop of your favorite protein powder to the batter. This is great way for a post-workout meal or a protein-packed breakfast.
- Whole Wheat Pancakes: Use whole wheat flour instead of all-purpose flour for a healthier, fiber-rich option. The pancakes will have a slightly nuttier flavor.
- Pumpkin Pancakes: Add a half-cup of pumpkin puree and a teaspoon of pumpkin pie spice to the batter for a seasonal twist. Perfect for fall breakfasts!
What To Serve With This?
- Pure Maple Syrup: Classic and sweet, perfect for drizzling over your pancakes.
- Freshly-cut Fruit: Sliced bananas, strawberries, blueberries, or raspberries add a refreshing and healthy touch.
- Whipped Cream: Light and fluffy, it makes a decadent addition to your pancakes.
- Bacon or Sausage: Crispy bacon or savory sausage links complement the sweetness of the pancakes for a hearty breakfast.
- Nut Butters: Spread almond butter, peanut butter, or cashew butter on the pancakes for extra richness.
- Chocolate Chips or Sprinkles: Add some fun and indulgence with chocolate chips or colorful sprinkles.
- Fruit Compote: Warm fruit compote, such as blueberry or apple, adds a fruity twist and extra moisture.
- Honey or Agave Syrup: For a different sweetener option, drizzle with honey or agave syrup.
Storage Instruction
To store pancakes, cool them on a wire rack, stack with parchment paper between layers, and place in an airtight container or wrap in plastic wrap. Refrigerate for up to 4 days or freeze for up to 2 months.
Reheat in a toaster, microwave, oven, or skillet when ready to serve.
Top tip
Avoid overmixing the batter. Gently stir the ingredients until just combined; it's okay if there are a few lumps. Overmixing can lead to dense, tough pancakes because it develops the gluten in the flour. For fluffy texture, light pancakes, a few lumps in the batter are perfectly fine.
Recipe FAQs
Yes, you can prepare the batter a day in advance. Store it in an airtight container in the refrigerator. Give it a gentle stir before cooking, as it may thicken overnight.
To make gluten-free pancakes, use a gluten-free all-purpose flour blend. Ensure the baking powder is also gluten-free.
To achieve fluffier pancakes, make sure to not overmix the batter and let it rest for about 10 minutes before cooking. Using buttermilk can also help make them extra fluffy.
Preheat your griddle or skillet to medium heat and make sure it’s well-oiled or buttered. Cook pancakes until bubbles form on the surface and the edges look set, then flip them for even cooking
Yes, you can add mix-ins to the batter. Gently fold them in after combining the wet and dry ingredients to prevent overmixing.
Ube Treats
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Mcdonald's Copycat Pancake Recipe (Quick and Easy)
Equipment
- 1 griddle or frying pan
Ingredients
- 2 cups All-purpose flour
- 2 tablespoon Baking powder
- ¼ cup Granulated sugar Adds a touch of sweetness. You can use brown sugarcoconut sugar as alternatives.
- 1 teaspoon Salt
- 2 cups Milk I used 2% milk but you can you any milk or milk substitute like oat milk, soy milk or coconut milk
- 2 whole eggs
- ¼ cup avocado oil You can use vegetable, canola, or coconut for a lighter option. Avoid olive oil.
- cooking oil spray for cooking
Instructions
- Prepare the Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt until well combined.
- Mix the Wet Ingredients: In a separate bowl, whisk together the milk, an egg.
- Combine the Ingredients: Pour the wet ingredients into the dry ingredients. Gently stir in circular motion until just combined; the pancake batter should be slightly lumpy. Do not overmix.
- Preheat the Griddle or pan: Heat a griddle, frying pan or large skillet over medium heat. Lightly grease with butter or oil.
- Cook the Pancakes: Pour ¼ cup of pancake batter onto the hot griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip the pancakes and cook for another 1-2 minutes, or until golden brown.
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