4 from 12 votes
Copycat McDonalds Pancake Recipe (Quick and Easy)
Thick, fluffy pancakes make the ultimate breakfast. This Mcdonald's copycat Pancakes will definitely fit the bill. With just a few simple ingredients and 20 minutes, you can easily make this classic fast-food favorite right in your own kitchen.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
4
Calories:
253 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ cup white sugar
- ⅛ teaspoon salt
- ¾ cup milk
- 1 ½ tablespoon neutral cooking oil or melted butter, generic cooking oil
- 1 egg
- ¼ teaspoon vanilla extract
Instructions
Preparing the batter
- Shift the all-purpose flour, baking powder, and salt together in a large mixing bowl.
- Whisk together milk, egg, sugar, oil, and vanilla extract in a separate bowl until blended.
- Gently pour the wet mixture into the dry ingredients bowl.
- Use a spatula to fold and mix the batter until just combined. Do not overmix; a few lumps are okay.
Cup of Yum
Cooking the pancakes
- Preheat a non-stick skillet, electric or stovetop griddle over medium flame.
- Grease the skillet lightly with oil or butter and use a paper towel to spread it evenly.
- Pour a ladleful ( or use ¼ cup measuring cup) of batter into the skillet and cook until bubbles form on the pancake's surface and the edges appear slightly set.
- Carefully flip the pancake and cook for another minute or until golden brown.
- Repeat with the remaining batter.
Serving
- Stack the pancakes on a plate and serve warm with butter, maple syrup, whipped cream, and any desired toppings.
Notes
- Make sure all your ingredients are at room temperature.
- Don't overmix the batter. A few lumps are fine. Overmixing can lead to chewy pancakes.
- Let the batter rest for a few minutes to allow the baking powder to activate.
- Ensure your baking powder is still active by mixing ½ teaspoon with ¼ cup boiling water. If the mixture begins to bubble, your baking powder is good to use.
- Use a non-stick skillet or well-seasoned griddle, and make sure the skillet is hot enough.
- Lightly grease the cooking surface with oil, cooking spray, or butter and use a paper towel to spread it uniformly.
- Use a ladle or cup to pour the batter onto the cooking surface. This helps to keep the pancake sizes consistent.
- Don’t flip the pancakes until they are almost cooked through so they don’t fall apart.
- Don’t overcook the pancakes, or they will be dry!
- Allow the pancakes to come to room temperature before placing them in the fridge or freezer.
Nutrition Information
Calories
253kcal
(13%)
Carbohydrates
39g
(13%)
Protein
6g
(12%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.03g
(2%)
Cholesterol
46mg
(15%)
Sodium
212mg
(9%)
Potassium
118mg
(3%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Vitamin A
134IU
(3%)
Calcium
126mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 253
% Daily Value*
| Calories | 253kcal | 13% |
| Carbohydrates | 39g | 13% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 46mg | 15% |
| Sodium | 212mg | 9% |
| Potassium | 118mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 134IU | 3% |
| Calcium | 126mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.