Description
This Copycat McDonald’s Pancake Recipe recreates the classic fluffy and tender pancakes served at the famous fast-food chain. These pancakes are light, airy, and slightly sweet with a perfect golden-brown exterior. Using simple pantry staples, a careful folding technique, and resting the batter, you’ll achieve a restaurant-quality breakfast in your own kitchen.
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. Incorporate the nonfat dry buttermilk powder and malted milk powder, ensuring no lumps remain. This aerates the flour and is crucial for light pancakes.
- Mix wet ingredients: In another bowl, whisk together the egg yolk, whole milk, vegetable oil, and vanilla extract until smooth. Combine this wet mixture with the dry ingredients. Stir gently, leaving some lumps to avoid tough pancakes from gluten development.
- Beat and fold egg whites: In a clean, dry bowl, beat the egg white until stiff peaks form. Carefully fold the whipped egg white into the batter with a rubber spatula, preserving as much air as possible to create the signature lift.
- Rest the batter: Cover the bowl and let the batter rest for 10 minutes at room temperature. This allows the dry ingredients to fully hydrate and helps the pancakes rise better.
- Preheat cooking surface: Preheat a nonstick skillet or electric griddle to 350°F. Lightly brush the surface with vegetable oil. Optionally, place 3-inch metal ring molds on the griddle for uniform pancake sizes.
- Cook the pancakes: Spoon about 2 tablespoons of batter into each ring mold or directly onto the griddle. Cook for 1–2 minutes until edges set and bubbles appear, then flip and cook for an additional minute until golden brown. Adjust heat as needed to prevent over-browning.
- Keep warm and serve: Transfer cooked pancakes to a wire rack in a 200°F oven to keep them warm and crisp. Serve immediately with butter and syrup.
Notes
- Do not overmix the batter to keep pancakes tender.
- Folding in stiff egg whites gently creates the light, airy texture.
- Resting the batter is key for hydration and better rise.
- Using metal ring molds helps keep pancakes uniform in size and shape.
- Keep finished pancakes warm in a low oven to maintain texture before serving.
