McDonald’s Pancake Recipe (Fluffy Copycat Hotcakes at Home)

This homemade McDonald's pancake recipe is so delicious that you'll think you're eating actual McDonald's pancakes! These pancakes have a fluffy center, a buttery, crispy outer shell, and a deliciously sweet taste. Just like the ones in my famous McGriddle recipe! I guarantee they'll become your family's new favorite breakfast!

Why This Is The Best McDonald's Pancake Recipe

What makes this copycat McDonald’s pancake recipe special isn’t just how easy it is—it’s how perfectly it captures that iconic flavor and texture from breakfast at the Golden Arches. They’re lightly sweet, fluffy inside, and just crisp enough around the edges, especially when cooked on a well-heated skillet. And instead of using plain milk like most quick recipes do, I swap in buttermilk, which adds a slight tang and boosts the fluffiness in a big way. That one change makes these pancakes taste richer and more like something you’d expect from a restaurant.

I’ve made these pancakes more times than I can count—usually on weekend mornings, since this is my wife's favorite pancake recipe we make. I tested a bunch of versions over the years, and this one consistently hits the mark. They cook up golden and soft, and the flavor has that nostalgic edge that brings me right back to drive-thru breakfasts as a kid. Topped with a little butter and warm syrup? They’re exactly what you want them to be.

If you're going for the full fast-food-at-home vibe, I love serving these with my McDonalds parfait recipe or a glass of McDonalds iced coffee recipe. It’s our favorite lazy Sunday breakfast—and honestly, it beats waiting in the drive-thru every time.

Ingredients

• Dry ingredients - 2 cups flour, 1 ½ teaspoon baking powder, 1 teaspoon baking soda and 1 good pinch of salt
• 3 tablespoon cane sugar or plain sugar - for a touch of sweetness
• 2 cups buttermilk - for the perfect, fluffy pancakes
• 1 teaspoon vanilla extract - for extra flavor
• 2 eggs - this recipe uses 2 large eggs
• 3 tablespoon butter, melted - for the pancake batter

By the way, if you want to make soft and fluffy pancakes without baking powder, then check out this pancake recipe without baking powder. And for another restaurant version of pancakes, you can use some of the ingredients to make these IHOP pancakes.

How To Make McDonald's Pancakes

Step 1: Mix the Wet and Dry Ingredients Separately

In a large mixing bowl, whisk together the sugar, buttermilk, eggs, vanilla extract, and melted butter until smooth. In a separate bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Gradually stir the dry ingredients into the wet mixture until a smooth, lump-free batter forms. Let the batter rest for 10 minutes—this allows the gluten to relax and gives the pancakes a fluffier texture.

Step 2: Heat and Grease Your Skillet

Preheat a nonstick skillet or griddle over medium to medium-high heat. Lightly grease the surface with butter or nonstick spray. This is key to getting that slightly crispy, golden edge—a hallmark of true McDonald’s pancakes.

Step 3: Cook the Pancakes

Pour about ¼ cup of batter per pancake onto the hot skillet. Cook for 2–3 minutes on the first side, or until bubbles form and pop on the surface and the edges look set. Flip and cook for another 1–2 minutes, or until golden brown on both sides. Don’t press them down—let them rise for maximum fluffiness.

Step 4: Serve Hot with Your Favorite Toppings

Remove the pancakes from the skillet and stack them high. Add butter, maple syrup, or even a dollop of whipped cream—just like the classic McDonald’s breakfast. Serve immediately while they’re warm and fluffy.

Expert Tips

• Use buttermilk for flavor and fluffiness:
  Unlike regular milk, buttermilk adds a subtle tang and helps tenderize the batter, giving you that signature soft and fluffy texture inside. The acidity also reacts with baking soda and powder to create a lift that’s especially important when recreating restaurant-style pancakes.
• Let the batter rest before cooking:
  After mixing the batter, let it rest for 5–10 minutes. This gives the flour time to fully hydrate and allows bubbles to form naturally—leading to lighter pancakes with a smoother texture. It also helps eliminate any gritty or floury taste.
• Preheat the pan and use butter for crispy edges:
  To mimic the slightly crisp outer layer of McDonalds pancakes, preheat your nonstick skillet or griddle over medium heat and lightly coat it with real butter. Butter not only adds flavor but helps create golden, evenly browned edges. Wipe the pan and re-grease between batches to avoid burning the butter.
• Watch for popping bubbles before flipping:
  One of the easiest ways to know when to flip is to look for bubbles forming on the surface of the pancake—once they begin to pop and leave little holes, that’s your cue to flip. Flipping too early can flatten the pancakes and result in uneven cooking.
• Don’t press the pancakes down:
  It’s tempting to press pancakes with a spatula after flipping, but resist the urge. Pressing forces out the air pockets that make the pancakes soft and fluffy and can result in a denser texture.
• Serve immediately—or keep warm the right way:
  Fresh off the griddle is best, but if you're making a large batch, keep pancakes warm in a 200°F oven on a wire rack set over a baking sheet. This prevents the bottoms from steaming and going soggy while you finish cooking.
• Customize with toppings or fillings:
  You can mix in chocolate chips, blueberries, bananas, or even crushed Oreos. Add the mix-ins directly to the batter once it’s on the griddle to ensure even distribution and prevent sticking in the bowl.
• Finish with classic toppings:
  Top your stack with butter, warm maple syrup, fresh berries, banana slices, or even whipped cream for a breakfast that feels indulgent. For a McDonald’s-inspired combo, serve your pancakes with a side of homemade sausage patties, scrambled eggs, or a copycat McDonald's iced coffee.

How To Store and Reheat These Pancakes

First, let the pancakes cool completely, then wrap them in plastic wrap or aluminum foil and store them in the fridge for about 3 days. To keep the pancakes for longer, you can freeze them on a tray until solid, then transfer the pancakes to a freezer-safe bag, and they'll last for up to 3 months.

For reheating, I like to just microwave the pancakes for about 10 seconds on each side. If you're reheating a few, put them on a baking sheet and warm in the oven at 300°F for about 10 minutes. Just add more time for the frozen pancakes and flip them halfway through reheating.

McDonald's Pancake Recipe FAQS

Can I double this recipe?

Absolutely! This recipe scales up easily. Simply double all the ingredients and make sure to use two skillets or griddles to cook the pancakes efficiently and prevent the batter from sitting too long. Letting the batter rest too long after mixing can reduce fluffiness, so work in batches quickly if you're cooking for a crowd.

Can I make the pancakes ahead of time? 

Yes, this is a great make-ahead recipe since the pancakes store so well. Just freeze them for the best leftover quality in a freezer-safe bag with parchment paper between each pancake. You can freeze for 3 months. Then just warm in the microwave for about 30 seconds on each side for a quick breakfast.

To reheat, microwave one pancake for 30–45 seconds, flipping halfway through. Or warm them in a toaster or oven for a slightly crisped edge. This makes them perfect for meal prep or busy mornings with kids.

Are McDonald's pancakes and McDonald's hotcakes the same thing?

Yes—McDonald’s pancakes and hotcakes are the same item. The terms are used interchangeably depending on the region or franchise. In most U.S. locations, they’re referred to as “hotcakes” on the menu, but the recipe, taste, and texture are identical to what most people know as pancakes.

Can I make the batter the night before?

It’s best to mix the batter fresh in the morning. Because the recipe uses baking powder and baking soda, the leavening reaction starts as soon as the ingredients are combined. For the fluffiest pancakes, mix just before cooking. If needed, you can measure and prep the dry and wet ingredients separately the night before and combine them in the morning.

What’s the best pan to use for McDonald’s-style pancakes?

A nonstick skillet or flat griddle works best for recreating that golden finish and crisp edge. For the most authentic texture, preheat the pan thoroughly and grease with a little butter before each batch. This helps mimic the slightly crisp, buttery edge you get at the restaurant.

More McDonald's Copycat Recipes

• Egg McMuffin
• Hash browns
• Chicken nuggets
• Breakfast burrito
• Buttermilk biscuits
• McGriddle
• Breakfast sauce
• McDonald's smoothie