Delight in this homemade McDonalds pancake recipe. Fluffy stacks cooked to golden perfection, served with syrup. A nostalgic breakfast classic made easy.
If you haven’t tried them, you may not understand just how yummy McDonald’s pancakes are. However, the ingredient list on those things is full of additives that I don’t want to be eating.
That’s where this copycat recipe for McDonald’s pancakes comes in. Making a homemade version means simple ingredients and no extras.
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Serve them up with all your family’s favorite toppings for a delicious fast food alternative. I personally like real maple syrup and freshly-cut fruit.
These delicious pancakes also make incredible breakfast sandwiches! Add fried eggs, cheese, a sausage patty, bacon, or ham between two pancakes and watch it all disappear in a flash.
This is McDonald’s dupe is a great base pancake recipe. Add in chocolate chips, blueberries, or nuts to customize the pancakes exactly how your family enjoys them most.
My favorite way to have homemade pancakes on busy mornings is to make them in advance. I make a large batch of pancakes all at once and freeze them.
That way, we always have them on hand for an easy breakfast, no matter what kind of day we are having. Give it a try with this McDonald’s pancake recipe.
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- Skillet, griddle, or non-stick pan – I really like this white granite non-stick pan set. It’s pretty and functional!
- Large sized mixing bowl – this Pyrex set is my go-to.
- Measuring cups and spoons – these ones are awesome!
- Rubber spatula – for flipping the pancakes.
- Whisk or spoon – for mixing the batter.
- Paper towel – making clean up a breeze!
Prep: 5 mins
Cook Time: 10-15 mins
Total: 20-25 mins
Yield: 14-16 pancakes
Here are a few of the basic pantry staples that you will need to get started with this easy recipe.
- All purpose flour – this is my go-to flour choice for most recipes.
- Salted butter – melted.
- Baking powder – for making the pancakes rise and become fluffy.
- Granulated sugar – great for adding sweetness to the batter.
- Milk – whatever you have in the fridge works.
- Egg – we’re currently loving farm fresh eggs!
- Whisk together eggs, sugar, and melted butter until combined.
2. Add in the vanilla, oil, and milk. Mix until combined.
3. Add in the flour, baking powder, and salt.
4. Blend together until batter forms. It will be thick but should not be lumpy.
5. Preheat a skillet or electric griddle.
6. Spray the center with cooking spray.
7. Spoon 1/3 cup of prepared batter into the center, cooking for about 2 mins.
8. Flip once bubbles appear on the top and cook for an additional 1-1.5 mins.
9. Repeat with remaining batter.
- Use buttermilk when possible. It tends to create a more moist, fluffy pancake.
- Real butter is always preferred, but margarine or vegetable oil may be used in a pinch.
- Whole wheat flour or almond flour can be used instead of all-purpose, however the consistency of the batter might change.
- After adding the batter to your hot griddle, top it with a drizzle of maple syrup to bake the flavor right in.
Tips and Tricks
- If the pan begins to burn the cooking spray, wipe it with paper towel to cool it off and start again. It’s easy for the pan to overheat after repeated use and start to burn the pancakes.
- For best results, make sure the stove is set to medium heat. This helps prevent the pancakes from burning. If they start to cook too quickly, reduce the heat to medium-low.
- Be sure to whisk the dry ingredients together before adding wet ingredients. Make sure that the melted butter is cooled before adding to the milk and egg.
- Pancake batter should always be thick but not lumpy. Avoid over-mixing and allow the batter to rest for a few minutes so that the baking powder has time to activate.
- Preheating the frying pan before dropping in the batter will create consistent, fluffy pancakes every time.
- Prevent the pancakes from sticking to the skillet by using non-stick cooking spray between batches. Olive oil or butter may also be used.
- Do not flip the pancakes until bubbles begin to form and pop. The outer edge should also begin to look more opaque.
- Keep the pancakes warm before serving by placing them on a lined baking sheet in an oven set to the lowest temperature. Alternately, place them in a covered casserole dish to stay warm.
- Store leftovers in an airtight container in the fridge for 3-5 days.
- Leftover pancakes can be frozen, separated with parchment paper, and placed inside of a freezer bag for easy access.
- Reheat pancakes for one minute in the microwave.
More Pancake Recipes
If you think that these are great then you simply have to try one of these 20+ Pancake Recipe Ideas! There’s a pancake recipe for every palate, even the picky ones…
- Banana Pancakes
- Chocolate Pancakes
- Pumpkin Spice Pancakes
- Mini Pancakes
- Cornmeal Pancakes
- Bisquick Pancakes
- Pancake Skewers
- Copycat Mc Donalds Pancakes
- Blender Banana Oat Pancakes
- Carbquick Pancakes
- Caramel Apple Pancakes
- Grinch Pancakes
- Homemade Maple Syrup
The next time you are tempted to hit up the drive thru, try this McDonald’s pancake recipe instead. You might just like it better than the real thing.
If you love this McDonalds pancake recipe, please give it a five star review and help me share it on Facebook or Pinterest.
- 2 eggs, large
- ¼ cup granulated sugar
- ¼ cup butter, melted
- 1 tsp vanilla extract
- 1 tbsp olive oil
- 2 cups 2% milk
- 2 ½ cups all-purpose flour
- 3 tsp baking powder
- Non-stick cooking spray
- Whisk together eggs, sugar, and melted butter until combined.
- Add in the vanilla, oil, and milk. Mix until combined.
- Add in the flour, baking powder, and salt.
- Blend together until batter forms. It will be thick but should not be lumpy.
- Preheat a skillet or electric griddle.
- Spray the center with cooking spray.
- Spoon 1/3 cup of prepared batter into the center, cooking for about 2 mins.
- Flip once bubbles appear on the top and cook for an additional 1-1.5 mins.
- Repeat with remaining batter.
Nutrition Information:Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 162Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 38mgSodium: 158mgCarbohydrates: 23gFiber: 1gSugar: 5gProtein: 4g
All values are approximate and based on ingredients used by the recipe writer. Always calculate your own individual nutritional values for the most accurate calculation.