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A stack of seven golden pancakes on a white plate with a glass vase of pink roses in the background.

Copycat McDonald’s Pancakes Hotcakes Recipe

Author: Jessica Haggard
Light, fluffy, and perfectly buttery, these copycat McDonald's pancakes, also called hotcakes, come together at home with simple ingredients and a hot griddle for a golden stack that tastes just like the drive-through classic. Skip the line, save the money, and serve a breakfast everyone at the table will be excited about.
4.83 from 88 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine Copycat
Servings 12 pancakes
Calories 427 kcal

Ingredients
 
 

  • 2 cups all-purpose white flour
  • 4 tablespoons sugar
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 2 cups milk
  • 2 large eggs beaten
  • 2 tablespoons butter divided

Instructions
 

  • Preheat a griddle or frying pan over medium-low heat.
  • Whisk all the dry ingredients in a large mixing bowl.
    A metal mixing bowl containing flour and a metal whisk on a white marble surface.
  • Add the wet ingredients (reserve the butter). Combine these into the dry bowl and combine well until there are no lumps. Don’t over-mix.
    A metal whisk rests in a stainless steel bowl containing a smooth, light yellow batter on a white marble surface.
  • Add ½ tablespoon butter to the hot griddle or pan. Scoop ⅓ cup of batter and fry it in butter.
  • Wait until the edges rise away from the pan and the bubbles begin to pop before flipping and cooking the other side for 60 seconds.
    A pancake cooking in a black cast iron skillet on a white marble surface.
  • Repeat and cook all the batter. Add more butter to the pan whenever it dries up or the pancakes start sticking.
    A single pancake cooking in a black cast iron skillet on a white marble surface.
  • Serve hot with maple and butter or any of the optional toppings listed above in the post text.
    A close-up of a stack of golden-brown pancakes drizzled with syrup.

Notes

For freezer-friendly meal prep, cook them pale. Leave slightly undercooked so they stay soft when reheated and don’t dry out.
Store: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the pancakes in a single layer until solid, then transfer to a freezer-safe bag. They’ll keep well for up to a month. 

Nutrition

Serving: 1pancakeCalories: 427kcalCarbohydrates: 68gProtein: 14gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 4gCholesterol: 118mgSodium: 1453mgFiber: 2gSugar: 19g
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