How To Make This Easy McDonald’s Pancakes Recipe
I love a good copycat recipe, especially when it brings back childhood memories. McDonald’s pancakes were always a special treat for me. Whether it was a quick breakfast before school or a stop on a road trip. There was just something about those fluffy hotcakes, soaked in syrup, with that little pat of butter melting on top.
Now that I make most of my meals at home, I wanted to recreate those delicious pancakes but with everyday simple ingredients. And the best part? You can tweak this recipe to make it healthier while keeping that classic McDonald’s pancake taste.
Why You’ll Love This Recipe
- Quick and easy—ready in under an hour
- A crowd-pleaser for kids and adults alike
- Can be made dairy-free or with whole wheat flour for extra fiber
- Freezer-friendly for meal prep
Want mini pancakes? Use a tablespoon of batter for bite-sized pancakes, perfect for snacking or brunch!
Tools You May Need
- Mixing Bowls – One small, one large
- A whisk
- Measuring cups and spoons
- A Spatula
Ingredients for McDonald’s Pancakes (Copycat Recipe)
This recipe is pretty straightforward, but I’ve included a few options if you want to add more protein, fiber, or make it dairy-free.
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- 2 cups all-purpose flour – For that classic pancake texture. Try a 50/50 mix with whole wheat flour for a little extra fiber.
- 2 tbsp baking powder – Helps create fluffy pancakes.
- ¼ cup sugar – you can use white sugar but I prefer coconut sugar.
- ½ tsp kosher salt – Brings out the flavor.
- 2 cups milk – Any milk works! Try using plant-based milk such as oat, soy, or almond milk are great for a dairy-free option.
- 2 large eggs – Helps bind the batter. Swap for a flax egg (1 tbsp ground flax + 2.5 tbsp water) for an egg-free version.
- ¼ cup avocado oil – Can be swapped for olive oil or melted coconut oil for a different flavor.
How to Make McDonald’s Pancakes a Little Healthier
Love pancakes but want to make them a little more filling? Here are a few easy ways to add protein, fiber, and healthy fats without sacrificing flavor.
More Protein
- Swap ¼ cup of flour for protein powder
- Use Greek yogurt instead of some of the milk
- Swap two whole eggs for three egg whites
More Fiber
- Use whole wheat flour instead of white flour
- Add 1 tbsp ground flax or chia seeds to the batter
- Swap ¼ cup of flour for oat flour
Healthier Fats
- Swap vegetable oil for avocado or melted coconut oil
- Instead of butter on top, drizzle with almond butter or peanut butter
Want to keep your pancakes balanced? Pair them with eggs, Greek yogurt, freshly-cut fruit, or nuts to add protein and healthy fats that’ll keep you
Step-By-Step Instructions For Copycat McDonald’s Hotcakes
Step 1: Preheat the Griddle
Set a griddle or skillet to medium heat and grease it with butter, avocado oil, or cooking spray.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, sugar, and salt.
Step 3: Mix Wet Ingredients
In another bowl, whisk together the eggs, milk, and oil.
Step 4: Combine the Pancake Batter
Pour the wet ingredients into the dry ingredients and stir just until combined. The batter should be a little lumpy, be sure you don’t overmix!
Step 5: Cook the Pancakes
- Pour ¼ to ⅓ cup of batter onto the hot griddle.
- Cook until you see bubbles on the surface (about 2-3 minutes).
- Flip and cook for another 1-2 minutes until golden brown.
Step 6: Serve
Top with butter, syrup, fruit, or nuts and enjoy!
Delicious Toppings For Homemade Pancakes
The best part of pancakes? The toppings. Here are some favorites:
- My favorite! A drizzle of maple syrup
- Fresh fruit like bananas, berries, or sliced apples
- Chocolate chips
- Whipped cream
- Toasted nuts
- Maple peanut butter sauce (peanut butter + maple syrup = magic)
How to Serve These Pancakes
If you’re looking for a balanced breakfast, try one of these easy combos:
- Sliced apples + maple peanut butter sauce with turkey or plant-based sausage
- Fresh berries + Greek yogurt + toasted walnuts
- Scrambled eggs + vegan sausage patties + pancakes for a classic, protein-packed meal
I also love to make this recipe for a fun weeknight breakfast-for-dinner dish!
Storage Suggestions
Make a large batch or the next time you have leftover pancakes, freeze them! This makes for a quick and delicious breakfast for busy weekdays or your next lazy Sunday morning!
Just freeze in a freezer bag or airtight container. Once you are ready to reheat pop them in the microwave until thawed.
My Favorite Reheat Method: Stack with a Damp Paper Towel
- Place 1-3 pancakes on a microwave-safe plate.
- Cover with a damp paper towel to prevent them from drying out.
- Microwave on 50-70% power for 30-45 seconds per pancake (or 1-2 minutes for a full stack).
Tips for the Best Fluffy Pancakes
- Measure correctly – Use dry measuring cups for flour and liquid measuring cups for milk.
- Don’t overmix – A few lumps are fine! Over-stirring makes pancakes dense.
- Use the right heat – Medium to medium-high heat works best. Too hot and they burn, too low and they won’t brown.
- Wait for bubbles – Flip only when bubbles start to form on the surface.
- Serve fresh – Pancakes are best right off the griddle.
Like This Recipe? You Will Love These Other Breakfast Recipes!
If you like this McDonalds pancake recipe, you will love these other Breakfast recipes. I even included another breakfast copycat!
- The Best Mini Sweet Cream Pancakes with Peanut Butter Syrup
- Strawberry Smoothie Bowl [Vegan and High Protein]
- How To Make Panera Strawberry Banana Smoothie Recipe
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Copycat McDonalds Pancake Recipe
Equipment
- 2 mixing bowls one small, one large
- 1 Whisk
- 1 set of measuring cups and spoons
- 1 Spatula
Ingredients
- 2 cups all-purpose flour
- 2 tbsp baking powder
- ¼ cup granulated sugar
- ½ tsp kosher salt
- 2 cups skim milk or other milk of choice (i.e. 2%, plant-based)
- 2 large eggs
- ¼ cup vegetable oil
Instructions
Preheat Griddle
- Preheat a griddle or skillet over medium heat. Lightly grease with butter, avocado oil, or non-stick cooking spray. I like to use a combination of a bit of butter and avocado oil.
Mix Dry Ingredients
- In a large mixing bowl, whisk together the flour, baking powder, sugar, and kosher salt.
Combine Wet Ingredients
- In another mixing bowl, whisk together eggs, milk, and vegetable oil.
Mix the Batter
- Pour the wet ingredients into the dry ingredients and stir to combine. Take care to not overmix; it's okay if there are a few lumps in the batter.
Cook the Pancakes
- Pour 1/4 - ⅓ cup of the batter for each pancake onto the hot griddle (I used a ¼ cup measuring cup). Cook until bubbles form on the surface, this only takes 2 to 3 minutes. Flip the pancakes and cook the other side until the pancakes are golden brown.
Serve
- Serve these pancakes with your favorite toppings such as maple syrup, whipped cream, Maple Peanut Butter Sauce, sliced apples, fresh berries, or nuts. Enjoy!
Nutrition
Hi, I’m Sarah Harper, a Registered Dietitian Nutritionist passionate about cooking, eating, and sharing all things food! At The Addy Bean, you’ll find a variety of flexitarian recipes designed to inspire and empower you to explore the delicious world of plant-based eating. My mission is to make plant-forward meals approachable, enjoyable, and part of your everyday life!
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