Easy McDonald’s Copycat Pancakes

Close-up of McDonald's Copycat Pancakes stacked on a plate. The fluffy, golden-brown pancakes are drizzled with syrup and topped with a pat of butter, replicating the classic look and texture of McDonald's famous pancakes.

5 from 1 vote

Easy McDonald’s Copycat Pancakes

Soft, fluffy pancakes that taste just like McDonald’s hotcakes — quick, easy, and perfect for busy mornings or weekend brunch.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Snack

Cuisine: American

Servings: pancakes

Calories: 97kcal

Author: Rose Sioson

Equipment

1 griddle or frying pan

Ingredients

2 cups All-purpose flour
2 tablespoon Baking powder
¼ cup Granulated sugar You can use brown sugar or coconut 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.
2 cups All-purpose flour, 2 tablespoon Baking powder, ¼ cup Granulated sugar, 1 teaspoon Salt
Mix the Wet Ingredients: In a separate bowl, whisk together the milk, an egg.
2 cups Milk, 2 whole eggs, ¼ cup avocado oil
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.
cooking oil spray for cooking
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.

Notes

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.

Nutrition