✔ Updated · fixed baking powder amount + freezer and reheating guide
These McDonald's pancakes are my copycat-style take on the drive-thru hotcakes: soft, fluffy, evenly golden rounds served in a stack of three with butter and syrup. Weekend pancakes are a standing date in our kitchen.
At a glance
The one tip that matters: Cook on medium-low and wipe the griddle almost dry. That's what gives smooth, evenly golden hotcakes instead of spotty brown ones.
The batter comes together in one bowl with pantry staples, rests for a few minutes while the griddle heats, and cooks on gentle, medium-low heat so every hotcake is smooth and pale gold all over. The recipe makes 15 hotcakes, enough for five plates, and leftovers freeze and reheat well for busy weekday mornings.
Why You'll Love These Hotcakes
- One bowl, no separating eggs or sifting, and ready in about 25 minutes.
- Soft and fluffy with smooth, evenly golden tops, just like a drive-thru stack.
- Freezer-friendly: make a double batch and reheat in a minute on busy mornings.
What Makes McDonald's-Style Hotcakes Different?
Drive-thru hotcakes are thinner and more even than diner pancakes, with smooth, uniformly golden tops, a soft and slightly sweet crumb and no crisp lacy edges. This copycat-style recipe gets there with a generous amount of baking powder, a little sugar and vanilla, a pourable batter and a lightly oiled griddle on gentle heat.
For more breakfast favorites, browse our McDonald's copycat recipes, including hash browns, a sausage egg McMuffin and a breakfast burrito.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Measure the flour correctly. Spoon it into the cup and level it, or weigh 250 grams. Too much flour makes thick, heavy hotcakes.
- Don't overmix. Stop whisking as soon as the dry flour disappears. Small lumps cook out; overworked batter makes tough, flat pancakes.
- Rest the batter. Five to ten minutes lets the flour hydrate and the baking powder start bubbling, for taller, fluffier hotcakes.
- Keep the heat medium-low. High heat browns the outside before the middle sets. If the first pancake browns in under 2 minutes, turn the heat down. My first one is always the tester, and it usually gets eaten standing at the stove.
- Use very little fat on the griddle. Brush it on and wipe off the excess. Too much oil causes lacy, spotty edges instead of smooth golden tops.
- Flip only once. Wait for bubbles across the whole surface and dry edges, then flip. Pressing down with the spatula squashes out the air.
McDonald’s Pancakes (Copycat Hotcakes)
5
servings (3 hotcakes each)10
minutes15
minutes400
kcal25
minutesCopycat-style McDonald’s hotcakes: soft, fluffy, evenly golden pancakes made in one bowl with flour, baking powder, milk, eggs and a little vanilla, cooked on a medium-low griddle and served in a stack with butter and syrup.
Ingredients
- Dry Ingredients
2 cups (250 g) all-purpose flour (spooned and leveled)
3 tablespoons granulated sugar
4 teaspoons baking powder
1 teaspoon fine salt
- Wet Ingredients
1 3/4 cups (420 ml) whole milk
2 large eggs, lightly beaten
4 tablespoons neutral oil or melted butter, plus a little for the griddle
1 teaspoon vanilla extract
- To Serve
5 pats butter
to taste maple or pancake syrup
Directions
- Make the Batter
- In a large bowl, whisk together the flour, sugar, baking powder and salt so the baking powder is evenly mixed through.
- Make a well in the center and add the milk, eggs, oil and vanilla. Whisk gently just until no dry flour remains. A few small lumps are fine; overmixing makes tough, flat hotcakes.
- Let the batter rest for 5 to 10 minutes while the griddle heats. It thickens slightly and the baking powder starts to work. If it is too thick to pour, whisk in 1 to 2 tablespoons more milk.
- Cook
- Heat a griddle or large nonstick pan over medium-low heat (about 350°F to 375°F on an electric griddle) and brush it very lightly with oil. Wipe off any excess for evenly golden hotcakes.
- Pour 1/3 cup of batter per hotcake from the center, letting it spread into an even round. Cook for 2 to 3 minutes, until bubbles cover the surface and the edges look dry.
- Flip once and cook for 1 to 2 minutes more, until golden and springy in the center. Repeat with the rest of the batter, adjusting the heat if they brown too fast.
- Stack 3 hotcakes per plate, top with a pat of butter and pour over warm syrup. Serve right away.
Recipe Video
Notes
- Vegetable oil or canola oil can be used. You can add the oil together in a bowl and whisk it, while using baking-spray to grease the griddle. It’s important to use oil in this recipe so that you achieve the required consistency and moistness.
- Add syrup and butter in amounts of your liking.
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How to Serve Them
- The classic way: a stack of three with a pat of butter and warm maple or pancake syrup.
- Big breakfast: add scrambled eggs, sausage patties and crispy hash browns.
- Fruity: top with sliced strawberries, blueberries or banana and a spoonful of whipped cream.
- Sweet extras: scatter chocolate chips over the batter on the griddle before flipping, or spread with peanut butter.
- More ideas: see what to serve with pancakes.
Freezing and Reheating
Hotcakes are ideal for batch cooking. Make a double batch at the weekend and breakfast on busy mornings takes about a minute.
- Fridge: cool completely and store in an airtight container for up to 3 days.
- Freezer: freeze in a single layer on a lined tray until firm, then transfer to a freezer bag with parchment between layers for up to 2 months.
- Microwave: reheat from frozen for about 20 to 30 seconds per pancake, covered with a damp paper towel so they stay soft.
- Toaster or oven: toast from frozen (Max’s favorite: crisp at the edges, soft in the middle), or warm a stack covered with foil at 350°F for 10 to 15 minutes.
- More tips: see our guide on how to reheat pancakes.
Troubleshooting
- Dense or flat? The batter was overmixed, the flour was packed into the cup or the baking powder was old. Our guide to why pancakes turn out dense covers every cause.
- Raw in the middle? The heat was too high or the batter too thick. Turn the heat down and thin the batter with a spoonful of milk.
- Spotty or lacy edges? There was too much oil on the griddle. Wipe it almost dry between batches.
- Pale and tough? The griddle wasn't hot enough. Let it heat for a couple of minutes before the first pancake.
Frequently Asked Questions
What makes copycat McDonald's pancakes so fluffy?
Plenty of baking powder, a short rest and gentle mixing. Whisking the batter only until combined keeps it tender, resting it lets the baking powder start working, and cooking on medium-low heat lets the hotcakes rise fully before the outside browns.
Are McDonald's hotcakes frozen?
Preparation at the restaurant can vary, and McDonald's publishes its own ingredient and nutrition information. This copycat recipe is made fresh at home, but it also freezes very well: freeze cooked hotcakes in a single layer, then bag them for up to 2 months.
How do I freeze and reheat these pancakes?
Cool the hotcakes completely, freeze them flat on a lined tray, then store in a freezer bag with parchment between layers for up to 2 months. Reheat from frozen in the microwave for about 20 to 30 seconds per pancake, or in a toaster until hot.
Can I use buttermilk instead of milk?
Yes. Use the same amount of buttermilk and add 1/2 teaspoon of baking soda to the dry ingredients. The hotcakes will be slightly tangier and even more tender. Thin the batter with a splash of milk if it is too thick to pour.
Can I make the batter ahead?
It is best cooked within about 30 minutes, because the baking powder starts working as soon as it is wet. For make-ahead mornings, mix the dry ingredients the night before and whisk in the wet ingredients just before cooking, or cook the hotcakes ahead and freeze them.
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