Copycat McDonald’s Pancake Recipe – Easy Fluffy Pancakes
These copycat McDonald’s pancakes are my homemade version of the soft, fluffy hotcakes you might recognise from McDonald’s. They’re thick, slightly sweet and perfect served warm with a generous drizzle of syrup.
I’ve made plenty of pancakes over the years, from the thin British-style pancakes we have on Pancake Day to thicker American-style pancakes, but these are definitely a family favourite. Whenever I make a batch at home, they disappear quickly!
My version uses just seven everyday ingredients and makes around 10 fluffy pancakes. I usually make the batter in my KitchenAid, but you don’t need a mixer – a large bowl and whisk work just as well.
I’m not claiming this is McDonald’s official recipe. It’s simply the copycat McDonald’s pancake recipe I’ve developed at home to recreate that soft, fluffy style.
What you need to make copycat McDonald’s pancakes
You only need seven basic ingredients to make these fluffy pancakes, and they’re all things you can easily find in UK supermarkets.
- 240g plain flour – the base of the pancake batter.
- 2 tbsp baking powder – this is what helps give the pancakes their fluffy texture.
- 1 tsp salt
- 4 tbsp white sugar – I usually use granulated sugar, although caster sugar works too.
- 2 eggs – lightly beaten.
- 4 tbsp vegetable oil
- 475ml semi-skimmed milk
I’ve made these using my KitchenAid, but there’s no need to get a mixer out especially. You can make the batter by hand with a large mixing bowl and whisk.
If you would like to download the recipe card for this, you can do so here:
Copycat McDonald's Pancake Recipe
Ingredients
- 240g Plain flour
- 2tbs Baking powder
- 1tsp Salt
- 4tbs White sugar (I just used granulated but you could use caster sugar)
- 2 Eggs (beaten)
- 4tbs Vegetable oil
- 475ml Semi-skimmed milk
Instructions
- Add the flour, baking powder, salt and sugar to a large mixing bowl and stir to combine.
- In a separate jug or bowl, lightly beat the eggs, then add the milk and vegetable oil.
- Pour the wet ingredients into the dry ingredients and whisk until combined. Don't overmix the batter – a few small lumps are fine.
- Heat a non-stick frying pan over a medium-low heat.
- Pour or ladle some batter into the pan to form a thick, round pancake.
- Cook until bubbles begin appearing across the surface and the edges start to look set. This is your sign that the pancake is ready to turn.
- Gently flip the pancake and cook the second side until lightly golden and cooked through.
- Repeat with the remaining batter. Keep the cooked pancakes warm while you finish the batch.
- Serve warm with your favourite toppings.
What equipment do I need to make these pancakes?
You don’t need any specialist equipment for these pancakes. I usually use my KitchenAid to make the batter, but a large mixing bowl and whisk work just as well.
You’ll also need a ladle or large spoon and a non-stick frying pan.
What to serve with McDonald’s-style pancakes
We usually keep the toppings simple. The kids love these with a generous drizzle of golden syrup, but there are plenty of other options.
Maple syrup is the classic choice and works perfectly with warm, fluffy pancakes.
Fresh fruit is one of my favourites because the fruit cuts through some of the sweetness.
Golden syrup is always popular in our house and makes these feel like a proper weekend treat.
For a bigger breakfast or brunch, serve the pancakes with bacon or sausage patties.
You could also try chocolate chips or peanut butter if you fancy something sweeter.
Tips for making fluffy pancakes
The biggest thing I’ve learned when making these is not to overmix the batter. You want everything combined, but whisking it too much can work against the light, fluffy texture we’re looking for.
Keep an eye on the temperature of your frying pan too. If it’s too hot, the outside of the pancake will brown before the middle has had enough time to cook.
I cook mine over a medium-low heat and watch the top of the pancake. Once bubbles start appearing across the surface and the edges begin to set, it’s usually ready to flip.
After turning, cook the second side until it’s lightly golden.
Don’t worry if the first pancake isn’t perfect – in our house, the first one often seems to be the test pancake while I get the pan temperature just right!
How to store leftover pancakes
If you have any pancakes left over, allow them to cool completely before storing them in an airtight container in the fridge.
They can then be reheated when you’re ready to eat them. I usually pop an individual pancake in the microwave briefly until it’s warmed through.
You can also freeze pancakes. Allow them to cool first, place baking paper between them so they don’t stick together, and store them in a freezer-safe container or bag. Defrost thoroughly before reheating.
McDonald’s Pancake Recipe FAQs
Are McDonald’s pancakes the same as hotcakes?
The name varies depending on where you are, but McDonald’s refers to this fluffy style of breakfast pancake as hotcakes in some markets. This recipe is my homemade copycat version inspired by that style.
How do I know when a pancake is ready to flip?
Watch the surface of the pancake while it cooks. Once bubbles start appearing and the edges begin to look set, gently lift the edge to check the colour underneath. If it’s lightly golden, it’s ready to flip.
Why aren’t my pancakes fluffy?
Overmixing the batter or cooking at too high a temperature can affect the finished pancakes. Mix just until the ingredients are combined and give them time to cook gently rather than turning the heat up too high.
Looking for another pancake recipe? Try my Blueberry Oatmeal Pancakes for a completely different breakfast option made with oats, yoghurt and fresh blueberries.
Do love a pancake
Hope mine turn out as great as yours
They look yummy, and sound so quick and easy to make!