Waking up is hard to do, but it gets easier when you know you have a stack of McDonald’s hotcakes waiting for you. So light and fluffy with just a touch of sweetness, you’ll set your alarm a few minutes earlier to give yourself extra time to enjoy them. A tender stack of pancakes from McDonald’s has been a breakfast staple for millions of people since the late 70s. These fall-apart hotcakes with just a hint of maple flavor in each bite can now be easily recreated at home with fresh, healthy ingredients.
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What makes McDonald’s Hotcakes so craveable?
A tender stack of pancakes from McDonald’s is a great way to start the day. These fall-apart hotcakes, with just a hint of maple flavor in each bite, have been a breakfast staple for millions of people since the late 1970s.
Whether you order them alone, with sausage patties, or as part of the Big Breakfast, you know you won’t be disappointed. Now, you can easily recreate the nostalgic taste of McDonald’s hotcakes at home with this recipe using fresh and healthy ingredients.Â
Why you’ll love this recipe
What sets these pancakes apart from boxed mixes is their incredible tenderness, achieved through the secret ingredient: corn flour. Since corn flour is gluten-free, it creates a fluffy texture that practically melts in your mouth. The combination of corn flour and all-purpose flour provides the perfect balance of structure and tenderness. The optional imitation maple flavor ensures every bite delivers that nostalgic McDonald’s taste.
McDonald’s Pancakes Ingredients
You likely have most of the ingredients on hand in your fridge and pantry. However, here’s a handy list to the simple ingredients used in this copycat McDonald’s Pancake recipe. The measurements can be found in the printable recipe card below.
For the Hotcakes:
- All-purpose flour – Provides structure and body to the pancake batter
- Corn flour – Creates tender, melt-in-your-mouth texture (not cornmeal)
- Sugar – Adds subtle sweetness and helps with browning
- Baking powder – Primary leavening agent for a fluffy rise
- Baking soda – Additional lift and helps with a golden color
- Salt – Enhances flavors and balances sweetness
- Eggs – Bind ingredients and add richness to the texture
- Water – Creates proper batter consistency
- Vegetable oil – Keeps pancakes tender and moist
- Imitation maple flavor – Provides signature McDonald’s maple taste (optional but recommended)
For the Hotcake Syrup:
- Granulated sugar – Forms the sweet base of the syrup
- Water – Creates a liquid foundation for syrup
- Dark corn syrup – Adds body and prevents crystallization
- Imitation maple flavor – Delivers authentic maple taste
- Imitation butter flavor – Enhances richness and complexity
How to make them
Here are the simple steps for making this McDonald’s pancake recipe:
To prepare the hotcake syrup:
- Add the sugar and water to a saucepan and bring to a simmer over medium heat.
- Whisk in the dark corn syrup, imitation maple flavor, and imitation butter flavor.
- Continue to slowly whisk until the syrup thickens slightly, about a minute or two. Since the syrup will thicken even more when it cools, avoid over-reducing it on the stove.Â
- Remove the saucepan from the stove, stir it a few more times, and allow it to cool.
To prepare the pancake batter:
- Sift together the flour and corn flour into a large mixing bowl.
- Stir in the sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the eggs, water, vegetable oil, and maple flavoring (if using).
- While mixing, pour the wet ingredients into the dry ingredients in a small, steady stream. Mix until you can no longer see patches of dry ingredients; small lumps are okay.Â
- Cover the bowl and let the prepared batter chill for at least 15 minutes, but allowing the dough to rest in the fridge for 30 to 45 minutes is better. While the batter is resting, you can make the Hotcake Syrup.
To cook the pancakes:
- Heat a griddle or thick-bottomed non-stick skillet over medium-low heat.
- Once preheated, ideally between 350°F and 375°F, lightly grease the cooking surface with oil or melted butter. Using a non-stick cooking spray makes it easy.
- Pour a quarter cup of batter onto the cooking surface for each pancake.Â
- Once the edges start to dry out and the tiny bubbles form, flip them over.
- Cook the other side until golden brown–it will take less time, so don’t wander too far.
- Serve or transfer the pancakes to a baking tray in an oven set to WARM.
- Repeat with the rest of the batter.
What to serve with copycat McDonald’s Pancakes
Going with classic breakfast sides is best here:
- Bacon. Everyone loves bacon, and it’s easy to make in bulk in the oven. If you want to be a little fancier, try this copycat recipe for Snackin’ Bacon from Dunkin’.Â
- Sausage: Choose chorizo links for a spicy kick or breakfast sausage patties for a classic pairing.Â
- Eggs. Any style will do, but fluffy, a pan of perfectly cooked scrambled eggs is a great option when you have to feed a crowd.
And you can add some tasty toppings:
- Fruit – blueberries and bananas are popular ones
- Chips – chocolate chips and peanut butter chips
- Whipped Cream
- Funfetti sprinkles – great for birthdays
- Real maple syrup
Storage & Reheating Instructions for Fluffy Pancakes
- Refrigerator Storage: Store cooled pancakes in an airtight container with wax paper between layers for up to 2 days. Keep syrup refrigerated separately for up to 1 week.
- Reheating Method: Microwave 2-3 pancakes covered with a damp paper towel for 25 seconds if refrigerated, 45 seconds if frozen. Alternatively, reheat in a 300°F oven for 5-8 minutes.
- Freezing: Freeze pancakes individually on a baking sheet, then transfer to freezer bags for up to 1 month. Syrup freezes well for up to 3 months.
Make-Ahead and Meal Prep Tips
These hotcakes are perfect for batch cooking. Prepare according to the recipe, then cool completely before freezing using the individual freezing method. For daily meal prep, store in the refrigerator for up to 2 days. The batter can also be made the night before and stored covered in the refrigerator.
More copycat McDonald’s breakfast recipes
- Breakfast Burrito
- Egg White Delight
- Fruit and Maple Oatmeal
- McGriddle
- McMuffin
- Sausage McMuffin
- Steak Egg and Cheese Bagel
Popular pancake recipes
- Alton Brown Pancakes
- Chocolate Pancakes
- Dunkin Pancake Wake Up Wrap
- IHOP Cupcake Pancakes
- IHOP Protein Pancakes
- Red Velvet Pancakes
Check out more of my easy recipes for breakfast and the best McDonald’s copycat recipes on CopyKat!
McDonald’s Hotcakes Easy Copycat Recipe
Ingredients
Hotcakes
- 1 1/2 cups all-purpose flour
- 1/2 cup corn flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 2 cups water
- 1/4 cup vegetable oil plus extra for the skillet
- 2 teaspoons imitation maple flavor optional
Syrup (makes about 1 cup)
- 1 cup granulated sugar
- 1 cup water
- 1/3 cup dark corn syrup
- 4 teaspoons imitation maple flavor
- 2 teaspoons imitation butter flavor
Instructions
- Sift the all-purpose flour and corn flour into a large bowl. Add the sugar, baking powder, baking soda, and salt and mix until well combined.
- In a small bowl, beat the eggs until well blended. Whisk in the water, vegetable oil, and maple flavor.
- Add the egg mixture to the flour mixture in a slow, steady stream, mixing as you pour. Stir until just combined. Do not overmix—it’s OK if there are some small flour pockets. Let the mixture stand for 15 minutes.
- Meanwhile, to make the syrup, combine the sugar and water in a small saucepan. Bring the mixture to a simmer over medium heat. When the sugar is dissolved, add the dark corn syrup, imitation maple flavor, and imitation butter flavor. Simmer until the mixture is thick enough to coat the back of a spoon, 1 to 2 minutes. Remove the mixture from the heat and set aside. It will continue to thicken as it cools.
- Heat a skillet or griddle over medium-low heat and brush with vegetable oil. When it is hot, pour the pancake batter onto the skillet 1/4 cup at a time. When the pancakes begin to show tiny bubbles on top, flip them over. Continue to cook until golden brown on both sides. Serve warm with syrup and butter, if desired.
These were delicious! My brother requested that I would make them again right away.