McDonald’s Copycat Pancakes
These pancakes come out very close to the McDonalds version, with that same sweet buttery flavor and soft bite. The butter extract is what gives them that familiar taste once syrup is added. This recipe serves 3 or 4 people.
Servings: 10 to 12 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
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.
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
Calories: 154kcal | Carbohydrates: 27g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 39mg | Sodium: 233mg | Potassium: 113mg | Fiber: 1g | Sugar: 7g | Vitamin A: 127IU | Calcium: 116mg | Iron: 1mg
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