McDonald’s Pancakes (Hotcakes)

These McDonald’s Hotcakes are soft, fluffy, and perfect for breakfast! This easy recipe makes golden pancakes just like the ones at McDonald’s, topped with a sweet buttery maple syrup.

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Ingredients Needed:

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 
• 2 teaspoons imitation maple flavor 

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

How To Make Pancakes (Hotcakes)?

1. Mix the dry ingredients: In a large bowl, sift the all-purpose flour and corn flour. Add sugar, baking powder, baking soda, and salt. Stir to combine.
2. Whisk the wet ingredients: In another bowl, beat the eggs, then mix in water, vegetable oil, and imitation maple flavor.
3. Combine the batter: Slowly pour the wet ingredients into the dry ingredients while stirring. Mix until just combined—small lumps are okay. Let the batter rest for 15 minutes.
4. Make the syrup: In a small saucepan over medium heat, mix sugar and water. Stir until sugar dissolves, then add dark corn syrup, imitation maple flavor, and imitation butter flavor. Simmer for 1-2 minutes until slightly thickened. Remove from heat and let cool—it will thicken more as it cools.
5. Cook the hotcakes: Heat a skillet or griddle over medium-low heat and brush lightly with vegetable oil. Pour ¼ cup of batter for each pancake. When small bubbles appear on top, flip and cook until golden brown on both sides.
6. Serve: Enjoy warm with syrup and butter, if desired!

Recipe Tips:

• Use the right flour mix: McDonald’s Hotcakes uses a mix of all-purpose flour and corn flour. Don’t skip the corn flour—it helps create the soft, slightly sweet texture that makes these pancakes special.
• Let the batter rest for 15 minutes: This step is very important! Resting allows the ingredients to blend well, making the pancakes softer and fluffier when cooked.
• Cook on low to medium heat: High heat will burn the pancakes before they cook properly inside. A low, steady heat gives them a golden-brown color and fluffy texture.
• Flip only once when bubbles appear: Wait until small bubbles form on top and the edges look set before flipping. Flipping too early can make the pancakes break or stay undercooked in the center.
• Don’t overmix the batter: Mix just until the dry and wet ingredients combine. Small lumps are okay! Overmixing will make the pancakes tough instead of soft and fluffy.

How To Store & Reheat Leftovers?

• Refrigerate: Let the hotcakes cool completely before storing. Put them in an airtight container or a sealed bag and keep them in the fridge for up to 3 days.
• Freeze: Once cooled, stack the hotcakes with parchment paper between them so they don’t stick. Place them in a freezer-safe bag and freeze for up to 2 months.
• Reheat: Heat a non-stick skillet over low heat and add a little butter or oil. Warm each hotcake for 1-2 minutes per side until soft and heated through.

Nutrition Facts:

• Calories: 298 kcal
• Total Fat: 8g
• Saturated Fat: 1g
• Cholesterol: 47mg
• Sodium: 329mg
• Potassium: 205mg
• Total Carbohydrate: 55g
• Dietary Fiber: 1g
• Sugars: 43g
• Protein: 3g