If you have ever wished for that perfect stack of fluffy, tender pancakes just like the ones from your favorite fast-food breakfast spot, then this Copycat McDonald’s Pancake Recipe is exactly what you need. Carefully crafted to capture the same lightness, subtle sweetness, and melt-in-your-mouth texture, this recipe lets you bring the joy of those iconic pancakes right into your kitchen. Whether it’s a weekend treat or a special breakfast for friends, these pancakes will impress with their authentic flavor and effortless charm.
Ingredients You’ll Need
This Copycat McDonald’s Pancake Recipe relies on simple but essential ingredients, each playing a key role in recreating that perfect texture and flavor. From the malted milk powder adding a nostalgic depth to the whipped egg whites that give the pancakes their airy lift, every component matters and works harmoniously to deliver pancakes worth waking up for.
- 1 1/4 cups all-purpose flour: Provides the structure for your pancakes and acts as the main base of the batter.
- 2 tablespoons granulated sugar: Adds a gentle sweetness without overpowering the other flavors.
- 1 teaspoon baking powder: Helps the pancakes rise, making them light and fluffy.
- 1/2 teaspoon baking soda: Works with the buttermilk powder to tenderize and leaven the batter.
- 1/2 teaspoon salt: Enhances all the flavors and balances the sweetness.
- 2 tablespoons cornstarch: Keeps the pancakes tender by softening the batter’s texture.
- 2 tablespoons nonfat dry buttermilk powder: Mimics the tangy flavor of buttermilk for that authentic McDonald’s taste.
- 1 tablespoon malted milk powder: Adds richness and a subtle malt flavor often missing in typical pancakes.
- 1 large egg, separated: The yolk adds richness while the whipped whites provide fluffy lift.
- 1 cup whole milk: Moistens the batter and contributes to the pancakes’ tender crumb.
- 2 tablespoons vegetable oil: Keeps the pancakes moist and prevents sticking in the pan.
- 1/2 teaspoon vanilla extract: Adds warm, inviting aroma and flavor that instantly elevates the pancakes.
How to Make Copycat McDonald’s Pancake Recipe
Step 1: Blend the Dry Ingredients
Start by sifting together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and cornstarch in a large bowl. Then incorporate the nonfat dry buttermilk powder and malted milk powder. This sifting process is key because it aerates the flour and ensures your dry ingredients are evenly mixed, which sets the foundation for light, fluffy pancakes.
Step 2: Mix the Wet Ingredients
In a separate bowl, whisk together the egg yolk, whole milk, vegetable oil, and vanilla extract. Combine this mixture gently with your dry ingredients, being careful not to overmix. Leaving some lumps in the batter is actually a good thing—it prevents the pancakes from becoming tough and dense by not overdeveloping the gluten.
Step 3: Whip the Egg Whites
Using a clean bowl, beat the egg white until stiff peaks form. This step is crucial since folding these fluffy whites back into the batter introduces air that’s responsible for the distinctive tender lift in this Copycat McDonald’s Pancake Recipe. Gently fold the whipped egg whites into your batter with a rubber spatula, taking care not to deflate them.
Step 4: Let the Batter Rest
Cover the batter and allow it to rest at room temperature for about 10 minutes. This resting time lets the dry ingredients fully hydrate. Trust me, this patience pays off with pancakes that rise beautifully and have a perfectly delicate crumb once cooked.
Step 5: Heat and Prep Your Cooking Surface
Preheat a nonstick skillet or electric griddle to around 350°F, then lightly brush it with vegetable oil. If you’re keen on uniform pancakes, placing 3-inch metal ring molds on the griddle can help achieve that classic size and shape McDonald’s is known for.
Step 6: Cook the Pancakes
Spoon about two tablespoons of batter into each mold or directly onto the griddle. Cook for one to two minutes until bubbles start to form on the surface and the edges begin to set. Flip carefully and cook for an additional minute until golden brown. Keep an eye on the heat to prevent burning while ensuring that perfect color and texture.
Step 7: Keep Warm and Serve
Transfer your cooked pancakes onto a wire rack set inside a 200°F oven. This keeps them warm without steaming, so they stay crisp and ready to serve. Add butter and syrup just before serving to duplicate that McDonald’s experience to perfection.
How to Serve Copycat McDonald’s Pancake Recipe
Garnishes
For the classic McDonald’s feel, a simple pat of butter melting on top and a drizzle of maple syrup is the unbeatable combo. You can also sprinkle powdered sugar for an extra touch of sweetness and an appealing presentation.
Side Dishes
These pancakes shine alongside crispy breakfast sausages or bacon, just like at the restaurant. A fresh fruit salad or a handful of berries brightens the plate and adds a refreshing balance to the buttery pancakes.
Creative Ways to Present
Think outside the box by stacking these pancakes with layers of fresh fruit, whipped cream, or even a spread of peanut butter or Nutella between them. For a fun twist, serve mini stacks on skewers for breakfast parties or brunch gatherings.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover pancakes, wrap them tightly in plastic wrap or foil and keep them refrigerated. They will stay fresh for up to two days, making them a convenient breakfast option for busy mornings.
Freezing
To freeze your pancakes, place them in a single layer on a baking sheet and freeze until solid. Then stack them with parchment paper between each pancake in a sealed freezer bag. Frozen pancakes can last up to two months without losing their fluffiness.
Reheating
Reheat frozen or refrigerated pancakes in a toaster or in a hot skillet for a few minutes on each side until warmed through. You can also microwave them, but heating slowly in a skillet helps maintain that lovely texture reminiscent of fresh McDonald’s pancakes.
FAQs
Can I use regular buttermilk instead of dry buttermilk powder?
Absolutely! If you have fresh buttermilk on hand, you can replace the dry powder and adjust the liquids slightly by reducing the milk by an equal amount. This substitution will still give you a tangy flavor close to the original.
Why do we separate the egg in this recipe?
Separating the egg allows you to whip the egg whites separately, which introduces air bubbles that lighten the batter. This step is what gives these pancakes that signature fluffy and airy texture.
Can I make these pancakes gluten-free?
While this recipe relies on all-purpose flour for structure, you can experiment with gluten-free flour blends designed for baking. Keep in mind that texture may vary, so some trial and error might be needed to get the perfect pancake.
Is malted milk powder necessary?
Malted milk powder adds a unique, slightly sweet and nutty flavor, giving these pancakes their authentic McDonald’s taste. If you don’t have it, the pancakes will still turn out delicious, but the flavor won’t be as close to the original.
What’s the best way to keep pancakes warm without drying them out?
Using a wire rack set inside a warm (around 200°F) oven is the best method. This allows air to circulate around the pancakes, keeping them warm and crisp rather than soggy.
Final Thoughts
There is something truly special about biting into a soft, fluffy pancake that tastes just like the ones from McDonald’s, and this Copycat McDonald’s Pancake Recipe delivers that experience in your own kitchen effortlessly. Whether you’re recreating a nostalgic breakfast or impressing loved ones, these pancakes are guaranteed to bring smiles and satisfy cravings. So go ahead, make a batch, and enjoy the magic of that classic fast-food favorite anytime you please!
Print
Copycat McDonald’s Pancake Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 to 4.4 servings (approximately 12 pancakes)
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
This Copycat McDonald’s Pancake Recipe replicates the light, fluffy texture and classic taste of the beloved fast-food breakfast item. Using a combination of dry ingredients including malted milk powder and nonfat dry buttermilk, along with whipped egg whites folded into the batter, these pancakes rise beautifully and deliver soft, tender bites perfect for a nostalgic breakfast at home.
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
- Combine Dry Ingredients: In a large bowl, sift together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and cornstarch. Add the nonfat dry buttermilk powder and malted milk powder, making sure to remove any lumps. This step aerates the flour and ensures even mixing for lighter pancakes.
- Mix Wet Ingredients: In a separate bowl, whisk together the egg yolk, whole milk, vegetable oil, and vanilla extract until the mixture is smooth. Gently combine this wet mixture with the sifted dry ingredients. Stir the batter lightly, keeping some lumps to prevent overmixing which could toughen the pancakes.
- Whip Egg Whites: In a clean dry bowl, beat the egg white until stiff peaks form. This is crucial to creating an airy texture. Carefully fold the whipped egg white into the batter using a rubber spatula, preserving the air bubbles for maximum fluffiness.
- Rest the Batter: Cover the bowl and let the batter rest at room temperature for 10 minutes. Resting allows the dry ingredients to hydrate and produces a more tender pancake.
- Preheat Cooking Surface: Heat a nonstick skillet or electric griddle to 350°F (175°C). Lightly brush the surface with vegetable oil. Optionally, place 3-inch metal ring molds on the griddle to create uniformly sized pancakes.
- Cook the Pancakes: Spoon approximately 2 tablespoons of batter into each ring mold or directly onto the hot griddle. Cook for 1 to 2 minutes until bubbles form on the surface and edges start to set. Flip gently and cook for another minute until golden brown. Adjust heat as needed to avoid over-browning.
- Keep Warm and Serve: Transfer the cooked pancakes to a wire rack set inside a 200°F (93°C) oven to keep them warm and crisp. Serve immediately with butter and syrup for the best experience.
Notes
- Do not overmix the batter; leaving some lumps ensures tender pancakes.
- Beating the egg whites separately and folding gently is key to achieving fluffy pancakes.
- Resting the batter improves texture by hydrating the dry ingredients.
- Using metal ring molds helps keep pancakes uniform in size and thickness.
- Keep cooked pancakes warm in a low-temperature oven to maintain crispness without drying out.
