Fluffy, buttery Copycat McDonald’s Pancakes made with flour, sugar, baking powder, milk, egg, vanilla, and oil. A homemade classic ready in 20 minutes!
You know that feeling when you wake up and realize you actually have time to sit down for breakfast? No rushed coffee, no half-eaten granola bar in the car—just a slow morning with something really good on your plate. That, my friend, is what these pancakes are all about.
Now, I’ll be honest—I have a long history with McDonald’s pancakes. When I was a kid, weekend mornings meant one of two things: either my mom made breakfast from scratch (which was great, but came with the unspoken rule that I had to help clean up), or we went through the McDonald’s drive-thru. And let me tell you, when you’re a kid, those soft, syrup-soaked pancakes taste like pure magic. They came in that little tray with the tiny packet of butter, the perfect amount of syrup, and if I was lucky? A side of sausage.
Fast forward to adulthood, and I still get that same craving—except now, I don’t always feel like changing out of pajamas to go pick them up. And that’s how this Copycat McDonald’s Pancake Recipe was born. I needed a version that I could whip up at home, one that gave me that same soft, fluffy, slightly sweet pancake but without having to leave the house. And after a few experiments (some better than others—let’s not talk about the one that turned into a scrambled mess), I finally nailed it.
If you’re craving homemade McDonald’s pancakes but don’t want to deal with the drive-thru, this one’s for you.
Why You’ll Love This Copycat Mcdonalds Pancake Recipe?
- Fluffy Like the Real Thing – These pancakes are soft, thick, and perfect for soaking up syrup.
- Sweet & Buttery Flavor – That classic McDonald’s taste, no mix required.
- No Weird Ingredients – Everything you need is probably already in your kitchen.
- Ready in 20 Minutes – Because when you want pancakes, you don’t want to wait forever.
- Make-Ahead Friendly – These freeze perfectly, so you can have pancakes whenever the craving hits.
Ingredient Notes:
When it comes to copycat McDonald’s pancakes, the ingredients might seem simple—but trust me, it’s all about how you use them.
Flour
Regular ol’ all-purpose flour is all you need here. No fancy blends, no special techniques—just the classic, reliable stuff in your pantry.
Baking Powder
This is key for getting that soft, fluffy texture. Without it, your pancakes will be sad and flat (and we don’t do sad pancakes around here).
Sugar
McDonald’s pancakes have a touch of sweetness, and a little bit of sugar makes all the difference. You don’t need a ton—just enough to bring out the flavor.
Salt
I know, it seems tiny, but don’t skip it. Salt makes everything better. It balances the sweetness and brings out the buttery notes.
Milk
Whole milk works best for rich, fluffy pancakes, but if all you have is almond or oat milk, that’ll work too.
Egg
Eggs help hold everything together and give the pancakes their classic structure. Plus, they add a little extra richness.
Oil or Butter
Both work! Oil makes them light and fluffy, while butter gives them a slightly richer flavor. Pick your favorite.
Vanilla Extract
This is the secret ingredient that gives these pancakes that McDonald’s-style sweetness. Do not skip it.
How To Make Copycat Mcdonalds Pancake?
Step 1: Mix the Dry Ingredients
In a big bowl, whisk together the flour, baking powder, sugar, and salt. If you feel fancy, you can sift them, but honestly? I usually just whisk and call it good.
Step 2: Mix the Wet Ingredients
In a separate bowl, whisk together the milk, egg, vanilla extract, and oil. Make sure it’s well combined so your pancakes cook evenly.
Step 3: Combine Wet & Dry
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Slowly pour the wet ingredients into the dry ingredients and gently fold them together. Key word: gently. Overmixing leads to tough pancakes. A few lumps? Totally fine.
Step 4: Preheat the Pan
Heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or oil, then wipe away the excess with a paper towel—this keeps the pancakes from getting greasy.
Step 5: Cook the Pancakes
Pour about ¼ cup of batter onto the pan. Let it cook until bubbles form on the surface and the edges look set (about 2 minutes). Flip it carefully, then cook for another minute until golden brown.
Step 6: Stack, Drizzle, Devour
Pile ‘em up, drizzle on some warm syrup, and dig in. If you want the full McDonald’s experience, add a side of sausage or crispy bacon.
Storage Options:
If you (somehow) have leftovers, here’s how to keep them fresh:
- Fridge: Store them in an airtight container for up to 3 days.
- Freezer: Stack them with
parchment paper in between and freeze for up to 2 months. - Reheat: Microwave for 30 seconds, or pop them in the toaster for slightly crispy edges.
Variations and Substitutions:
Want to shake things up? Try these fun twists:
- Buttermilk Pancakes – Swap the milk for buttermilk for extra tang and fluff.
- Chocolate Chip Pancakes – Stir in mini chocolate chips for a sweet surprise.
- Blueberry Pancakes – Add fresh or frozen blueberries right before cooking.
- Healthier Version – Use whole wheat flour and cut back on the sugar.
What to Serve with Copycat Mcdonalds Pancake?
Sure, you could just eat them plain—but why stop there?
- Classic Combo – Butter and warm maple syrup (because duh).
- DIY McGriddle – Sandwich them with sausage, egg, and cheese for the ultimate breakfast sandwich.
- Fresh Fruit – Strawberries, bananas, or blueberries make everything better.
- Whipped Cream & Caramel – Because sometimes, breakfast should feel like dessert.
Frequently Asked Questions:
Do these actually taste like McDonald’s pancakes?
Yes! They’re soft, fluffy, and slightly sweet—just like the ones from the drive-thru.
Can I make these ahead of time?
Absolutely! Store them in the fridge or freezer and reheat when you’re ready.
What’s the best way to keep pancakes warm while cooking the rest?
Keep them on a baking sheet in a 200°F oven until you’re ready to serve.
And that’s it—your very own homemade McDonald’s pancakes! If you try them, let me know what you think. Or, if you’re like me, just try not to eat half the batch before anyone else gets to the table. 😉 Happy flipping!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Copycat Mcdonalds Pancake Recipe
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ cup granulated sugar
- ⅛ teaspoon salt
- ¾ cup milk
- 1½ tablespoons vegetable oil or melted butter
- 1 large egg
- ¼ teaspoon vanilla extract
Instructions
Preparing the Pancake Batter
- In a large mixing bowl, sift together the all-purpose flour, baking powder, sugar, and salt to ensure even distribution and a lump-free texture.
- In a separate bowl, whisk together the milk, egg, oil (or melted butter), and vanilla extract until fully combined.
- Slowly pour the wet mixture into the dry ingredients, gently folding the batter with a spatula or wooden spoon. Avoid overmixing, as a few lumps in the batter will yield light and fluffy pancakes.
Cooking the Pancakes
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of oil or butter, then use a paper towel to distribute it evenly.
- Pour ¼ cup of batter onto the skillet, allowing it to spread naturally into a circular shape.
- Cook until small bubbles form on the surface and the edges appear slightly set, approximately 2 minutes.
- Carefully flip the pancake using a spatula and cook for an additional 1–2 minutes until both sides are golden brown and the center is fully cooked.
- Repeat the process with the remaining batter, greasing the skillet as needed.
Serving
- Stack the pancakes on a plate and serve warm with butter, maple syrup, or desired toppings such as whipped cream, fresh fruit, or caramel drizzle.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
