If you have ever wished for the fluffy, tender pancakes that make McDonald’s breakfast so iconic, you are in for a treat. This Copycat McDonald’s Pancake Recipe captures every bit of that signature fluff and flavor, delivering a stack of pancakes that will bring that nostalgic fast-food breakfast joy right into your kitchen. Perfect for a weekend brunch or whenever a craving strikes, these pancakes boast lightness, a gentle sweetness, and the exact texture that keeps you reaching for one more bite.
Ingredients You’ll Need
To recreate the magic of the Copycat McDonald’s Pancake Recipe, you only need a handful of simple, everyday ingredients. Each plays a crucial role in crafting the perfect pancakes: some for tenderness, others for lift and flavor, all combining to mirror that classic taste we all love.
- 1 1/4 cups all-purpose flour: Provides the structure and body of the pancake.
- 2 tablespoons granulated sugar: Adds a delicate sweetness to balance the slight tang.
- 1 teaspoon baking powder: Creates lift and fluffiness.
- 1/2 teaspoon baking soda: Works with acidic ingredients for tender pancakes.
- 1/2 teaspoon salt: Enhances flavor and balances sweetness.
- 2 tablespoons cornstarch: Contributes to a tender, light crumb.
- 2 tablespoons nonfat dry buttermilk powder: Imparts a subtle tang and aids in browning.
- 1 tablespoon malted milk powder: Adds depth and a hint of that classic malted flavor.
- 1 large egg, separated: Egg yolk enriches, while whipped egg white adds airy lift.
- 1 cup whole milk: Ensures a rich, creamy batter.
- 2 tablespoons vegetable oil: Keeps the pancakes moist and tender.
- 1/2 teaspoon vanilla extract: Lends a warm, inviting aroma and flavor.
How to Make Copycat McDonald’s Pancake Recipe
Step 1: Mix the Dry Ingredients
Start by sifting together your all-purpose flour, sugar, baking powder, baking soda, salt, and cornstarch to eliminate lumps and aerate the mixture. Next, blend in the nonfat dry buttermilk powder and malted milk powder, making sure everything is well combined and smooth. This careful sifting step is key to achieving those light, airy pancakes that McDonald’s is famous for.
Step 2: Combine the Wet Ingredients
In a separate bowl, whisk the egg yolk, whole milk, vegetable oil, and vanilla extract until fully combined and smooth. Then, gently stir this wet mixture into your dry ingredients. Be careful not to overmix here — leaving some lumps is perfectly okay. Overworking the batter can make your pancakes tough, and nobody wants that.
Step 3: Whip the Egg White
Beat the egg white in a clean, dry bowl until it forms stiff peaks. This step is what brings that delicate fluff and lightness to the pancakes. Carefully fold the whipped egg white into the batter using a gentle motion to keep as much air in the batter as possible, helping your pancakes rise beautifully.
Step 4: Let the Batter Rest
Cover the batter and let it rest at room temperature for about 10 minutes. This resting period allows the dry ingredients to hydrate fully and develops a better texture, ensuring that perfect rise and tenderness when cooked.
Step 5: Prepare to Cook
Heat a nonstick skillet or electric griddle to about 350°F. Lightly brush with vegetable oil to prevent sticking. For perfectly round pancakes reminiscent of McDonald’s, you can place 3-inch metal ring molds onto the griddle before adding the batter.
Step 6: Cook the Pancakes
Drop about 2 tablespoons of batter into each ring mold or directly onto the hot surface. Let them cook for 1 to 2 minutes until edges firm up and bubbles appear on the surface. Flip gently and cook the other side for about a minute until golden brown. Adjust the heat to avoid over-browning, aiming for that classic golden hue.
Step 7: Keep Warm and Serve
Transfer cooked pancakes onto a wire rack set in a 200°F oven to keep them warm and crisp while finishing the rest. Serve these fluffy beauties immediately with your favorite butter and syrup for a breakfast that transports you right to the golden arches!
How to Serve Copycat McDonald’s Pancake Recipe
Garnishes
Simple toppings really let these pancakes shine. A pat of creamy butter melting over the warm stack and a drizzle of maple syrup creates that authentic McDonald’s experience. Fresh berries or a dusting of powdered sugar can offer a fresh twist without overshadowing the classic flavor.
Side Dishes
Pair these pancakes with crispy breakfast bacon, sausage links, or scrambled eggs for a full breakfast feast. A glass of freshly squeezed orange juice or a hot cup of coffee complements the meal perfectly, balancing the sweet and savory elements.
Creative Ways to Present
For a fun brunch twist, stack pancakes with alternating layers of whipped cream and fresh fruit, or create mini pancake stacks with wooden skewers as playful finger foods. You can even use cookie cutters to shape pancakes into fun forms that kids will adore.
Make Ahead and Storage
Storing Leftovers
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Layer them with parchment paper to prevent sticking and ensure they keep their soft texture.
Freezing
For longer storage, freeze pancakes by placing a single layer on a baking sheet until firm, then stacking with parchment between each one. Transfer to a freezer-safe bag, and they’ll keep fresh for up to 2 months.
Reheating
Reheat pancakes gently in a toaster, oven, or microwave. If using the oven, wrap them in foil and warm at 350°F for about 10 minutes to retain moisture and softness while delivering that just-cooked warmth.
FAQs
Can I substitute regular milk in the recipe?
Whole milk is best for flavor and texture, but you can use 2% or even plant-based milk if needed. Just know that it might slightly change the richness of the pancakes.
Why is malted milk powder included?
Malted milk powder adds a subtle malt flavor and helps create that authentic McDonald’s pancake taste. It also enhances browning and depth, so it’s worth including if you want a perfect copycat.
Can I make this recipe vegan?
This particular version relies on eggs and dairy powders for texture and flavor, so vegan substitutions would require different ingredients and techniques. However, you can experiment with flax eggs and plant-based milk with adjusted leavening.
Is it necessary to separate and whip the egg white?
Yes, whipping the egg white creates air bubbles that make the pancakes incredibly fluffy, which is a hallmark of the McDonald’s style. Skipping this step will result in denser pancakes.
Can I use pancake rings every time?
Pancake rings help make pancakes uniform and perfectly round, but they are not mandatory. Without them, just spoon the batter gently and cook carefully to achieve lovely pancakes.
Final Thoughts
There really is something magical about recreating a favorite fast-food breakfast right at home, and this Copycat McDonald’s Pancake Recipe does just that with amazing ease and flavor. Whether you’re cooking for a cozy morning or impressing friends at brunch, these pancakes deliver all the fluffy lightness and nostalgic taste you could wish for. Grab your skillet and give it a try — your mornings are about to get a whole lot tastier!
Print
Copycat McDonald’s Pancake Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings (approximately 12 pancakes)
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Copycat McDonald’s Pancake recipe recreates the light, fluffy, and slightly sweet pancakes famously served at McDonald’s breakfast. Using a combination of dry ingredients including malted milk powder and cornstarch, along with whipped egg whites folded in, these pancakes achieve a delicate texture and golden exterior. Perfect for a nostalgic breakfast or brunch, they are cooked on a griddle or nonstick skillet to a perfect golden brown and served warm with butter and syrup.
Ingredients
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons cornstarch
- 2 tablespoons nonfat dry buttermilk powder
- 1 tablespoon malted milk powder
Wet Ingredients
- 1 large egg, separated
- 1 cup whole milk
- 2 tablespoons vegetable oil
- 1/2 teaspoon vanilla extract
Instructions
- Prepare dry mixture: In a large bowl, sift together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and cornstarch. Incorporate the nonfat dry buttermilk powder and malted milk powder, ensuring no lumps remain. Sifting aerates the flour, which contributes to lighter pancakes.
- Mix wet ingredients: In another bowl, whisk together the egg yolk, whole milk, vegetable oil, and vanilla extract until smooth. Combine this wet mixture with the dry ingredients. Stir gently, leaving some lumps to prevent toughness from overmixing.
- Whip egg whites: In a clean, dry bowl, beat the egg white until stiff peaks form. Carefully fold the whipped egg white into the batter using a rubber spatula, preserving the air bubbles for a fluffy texture.
- Rest the batter: Cover the bowl and allow the batter to rest at room temperature for 10 minutes. This helps hydrate the dry ingredients, promoting better rise and texture.
- Preheat griddle: Preheat a nonstick skillet or electric griddle to 350°F. Lightly brush the surface with vegetable oil. Optionally, place 3-inch metal ring molds on the griddle to achieve uniform pancake sizes.
- Cook pancakes: Spoon about 2 tablespoons of batter into each ring mold or directly onto the griddle. Cook for 1–2 minutes until edges set and bubbles appear on the surface. Flip gently and cook another minute until golden brown. Adjust heat as needed to prevent burning.
- Keep warm and serve: Transfer cooked pancakes to a wire rack set inside a 200°F oven to keep warm and crisp. Serve immediately with butter and syrup.
Notes
- Do not overmix the batter; some lumps are okay to maintain fluffiness.
- Folding in whipped egg whites carefully is essential for the signature rise and light texture.
- Resting the batter allows the dry ingredients to hydrate fully, improving pancake consistency.
- If you don’t have metal ring molds, you can still cook freeform pancakes, but sizes will vary.
- Keeping pancakes warm in a low oven prevents sogginess and preserves texture until serving.
