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
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
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.
