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McDonalds copycat pancakes come out thick with a soft center and that familiar, lightly sweet buttery taste. The butter extract is a large part of what makes these stand out from a regular homemade batch. It gives them that unique McDonald’s flavor. Cook the pancakes on a lightly greased pan and the edges take on a bit of color while the center keeps a fluffy bite to soak up your favorite syrup. I find that pulling the batter together without overmixing makes a noticeable difference in how light they come out. Just like McDonalds pancakes!
Why You’ll Love It
McDonalds copycat pancakes cook up golden with a soft middle, lightly crisp edges and a sweet buttery flavor from butter extract.
Close to the real thing: The butter extract gives that distinctive Golden Arches flavor!
Better texture: Keeping the batter slightly lumpy gives a softer middle than a fully smooth batter.
Customizable batter: You can add fruit or chocolate without throwing off the texture.
Also try a McDonalds copycat sausage egg McMuffin, some breakfast tacos, a breakfast lasagna, Big Mac salad or perhaps Taco Bell style Crunchwraps.
McDonald’s Pancakes Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
All-purpose flour: Gives the pancakes structure so they hold their thickness.
Baking powder: Helps them rise and keeps the centers perfectly soft.
Sugar: Adds sweetness and supports browning.
Eggs: Bind the batter and give a light texture to this easy copycat recipe. Leave it out of the fridge for 10 to 15 minutes before using, for easier mixing.
Milk: Loosens the batter so it spreads slightly but cooks thick. Leave this on the counter for 10 to 15 minutes too.
Vegetable oil: I find this keeps the crumb soft and prevents dryness.
Butter extract: Adds that distinct McDonald’s style buttery note. I found butter extract near the vanilla extract in the baking aisle. You can also buy butter extract online.
Vanilla extract: Rounds out the sweetness and deepens the flavor. Use real vanilla not synthetic. This Madagascar bourbon vanilla is well worth the splurge!
How to Make McDonald’s Pancakes at Home
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Mix batter: Whisk in a large mixing bowl, pulling the batter together gently instead of smoothing it out, leaving a few small lumps in there for a softer result.
Heat pan: Warm a lightly greased skillet or frying pan so the batter spreads slightly but holds its shape.
Cook pancakes: Pour batter and cook until bubbles form across the surface.
Flip: Flip once and cook until golden brown on the second side.
Substitutions and Variations
Milk swap: Use buttermilk in these delicious pancakes for a slightly tangy flavor and softer crumb. No buttermilk? Add 2 tablespoons of lemon juice or white vinegar to just under 2 cups of milk, wait for 15 minutes and voila – you just made buttermilk!
Oil replacement: Melted butter can be used, though I think it does change the flavor slightly.
Add-ins choice: ⅓ to ½ cup of blueberries, sliced bananas or chocolate chips can be folded into the batter or pressed onto the pancake surface as soon as you’ve poured the batter into the pan. I tried various add-ins and the chocolate chip pancakes were definitely in my top three!
Silver dollar pancakes: Use smaller portions of batter for bite-sized pancakes.
No butter extract? You can skip it but they won’t taste like the McDonalds version.
Serving Suggestions
With syrup: This McDonald’s pancakes recipe pairs beautifully with regular syrup, sugar-free syrup or, my favorite – warm maple syrup! A pat of butter or whipped cream are also great touches. Lavender syrup is by no means traditional but might be interesting with these if you’re adventurous.
As part of a hot breakfast: Make a delicious breakfast by pairing this McDonald’s hotcakes recipe with sausage patties, eggs and bacon or perhaps a hash brown breakfast casserole or sausage breakfast burritos.
Make a copycat McDonald’s Big Breakfast: Pair with scrambled eggs and sausage or bacon.
With a chilled dish or two: Serve up Bisquick banana muffins, a blue smoothie bowl or mango yogurt on the side. Some fresh fruit is another good choice. Or this honey lime fruit salad.
How to Store
Store: Let pancakes cool completely, then refrigerate in an airtight container or Ziploc bag for up to 4 days. I stack mine with parchment paper between each one because this helps prevent sticking.
Freeze: Place cooled pancakes in a Ziploc bag and freeze for up to 2 months.
Thaw: You can thaw at room temperature but they also reheat pretty well straight from frozen.
Reheat: Warm in the microwave, toaster or oven.
Microwave method: Place 1 to 2 pancakes on a microwave-safe plate, cover with a damp paper towel and heat for 20 to 30 seconds, or about 60 seconds from frozen.
Toaster method: Toast each pancake for 1 to 2 minutes.
Oven method: Arrange your McDonald’s style pancakes in a single layer on a sheet pan, cover with foil and heat at 350°F for 7 to 10 minutes. My oven took 10 minutes but ovens vary so I recommend checking after 7 or 8.
Top Tips
Don’t overmix: When I tested this recipe, I found that a few lumps in the pancake batter helped keep the pancakes soft.
Even cooking: Keep the heat even and the pancakes will brown evenly without patchy spots. I used a medium heat but I know stoves differ, so just keep the heat moderate and you’ll see how fast/even the pancakes brown.
Control the grease: Too much butter in the pan can cause uneven browning.
Wipe between batches: Removing leftover bits prevents burning on the next pancakes.
Flip once: Turning them multiple times makes them tougher inside.
Watch the bubbles: Waiting for bubbles across the surface helps avoid undercooked centers.
Don’t press down: I find that pressing down on the pancakes affects the lightness.
McDonald’s Fluffy Pancakes FAQs
Overmixing the batter or inactive baking powder can make them dense.
The pan is too hot, which cooks the outside faster than the inside.
The batter may be too thin or the baking powder may not be fresh.
McDonalds Pancake Recipe
McDonald’s Copycat Pancakes
Equipment
- Skillet Large or Griddle
Ingredients
- 2 Cups all-purpose flour
- 2 Teaspoons baking powder
- ½ Teaspoon salt
- ¼ Cup granulated sugar
- 2 eggs, large
- 2 Cups milk
- ¼ Cup vegetable oil
- 1 Teaspoon butter extract
- 1 Teaspoon vanilla extract
- butter or nonstick cooking spray, as needed
Instructions
- Add all ingredients to a large mixing bowl and whisk until just combined. Don’t overmix the batter – leave a few small lumps!
- Preheat a large skillet over medium heat.
- Lightly grease with butter or nonstick cooking spray.
- Add ¼ cup of batter to the skillet and cook for 2 to 3 minutes, until bubbles appear on top of the pancake.
- Flip the pancake and cook for 1 to 2 more minutes, or until golden brown.
- Transfer the pancake to a plate and cover loosely with foil to keep warm.
- Repeat until all of the batter is used.
- Stack and serve warm with butter and pancake syrup or your preferred toppings.
Notes
Even cooking: Keep the heat even and the pancakes will brown evenly without patchy spots. I used a medium heat but I know stoves differ, so just keep the heat moderate and you’ll see how fast/even the pancakes brown.
Control the grease: Too much butter in the pan can cause uneven browning.
Wipe between batches: Removing leftover bits prevents burning on the next pancakes.
Flip once: Turning them multiple times makes them tougher inside.
Watch the bubbles: Waiting for bubbles across the surface helps avoid undercooked centers.
Don’t press down: I find that pressing down on the pancakes affects the lightness.
Nutrition
Looking for the best pancake recipe ever? This copycat McDonald’s pancake recipe is the business! These really do come very close to the fast food version – especially that sweet buttery flavor from the extract, which really makes the difference. Skip it and they just taste like standard pancakes. The texture lines up with what you expect – soft in the middle with lightly golden edges. And they take on syrup well without going soggy. It’s one of those copycat recipes where a small detail like the butter extract changes the whole result.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
