There’s something undeniably comforting about the warm, fluffy stacks of hotcakes served at McDonald’s. Recreating these beloved breakfast treats at home not only brings nostalgia, but also the joy of starting your day with a homemade version that’s just as satisfying. This recipe for Copycat McDonald’s Hotcakes captures the essence of those golden-brown pancakes, complete with a hint of maple sweetness and a fluffy texture that pairs perfectly with butter and syrup.
Ingredients:
- 2 eggs
- 2 cups milk
- 2 tablespoons maple syrup, plus extra for serving
- 1/4 cup vegetable oil, plus extra for cooking
- 1 tablespoon baking powder
- 2 cups all-purpose flour
- 1/4 teaspoon kosher salt
- Butter, to serve
Method:
In a large bowl, whisk together the eggs, milk, maple syrup and vegetable oil until well combined.
Add the baking powder, flour and salt to the wet ingredients. Mix until just combined. It’s OK if there are a few lumps; don’t overmix.
Heat a griddle or large non-stick frying pan over a medium heat. Lightly grease the surface with vegetable oil or butter.
Drop about 1/4 cup of batter onto the hot griddle for each hotcake, using the back of a spoon to spread it out slightly to form a circle. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Carefully flip the hotcakes with a spatula and cook for a further 1-2 minutes or until golden brown and cooked through.
Transfer the hotcakes to a plate. Serve warm with butter and extra maple syrup.
