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

Scale

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

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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.