Pancakes (Hotcakes)– Easy McDonald’s Copycat

This homemade McDonald’s hotcakes recipe gives you fluffy, golden pancakes with soft middles and buttery edges — just like the kind that used to come in that little white box. It’s easy, cozy, and cheaper than takeout. Perfect for slow mornings or honestly… anytime you want something warm and kind.

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Quick Summary

• Prep time: 10 mins
• Cook time: 15 mins
• Flavor: buttery, sweet, soft
• Great for: weekend breakfasts, emotional resets, quiet mornings

Why I Like This Recipe

I didn’t want anything fancy — just something that felt like it cared back. These pancakes were it. Golden on the edges, soft in the middle, and they didn’t ask much of me.

Ingredients

• 1½ cups all-purpose flour
• ½ cup corn flour
• ¼ cup sugar
• 1 tbsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 large eggs
• 2 cups water
• ¼ cup vegetable oil
• 2 tsp imitation maple flavor

For the Syrup:

• 1 cup granulated sugar
• 1 cup water
• ⅓ cup dark corn syrup
• 4 tsp imitation maple flavor
• 2 tsp imitation butter flavor

How To Make Pancakes (Hotcakes)

1. Mix the dry stuff: In a big bowl, sift flour, corn flour, sugar, baking powder, soda, and salt. Stir gently.
2. Whisk the wet: In another bowl, beat eggs, water, oil, and maple flavor. Pour into the dry and mix slowly. A few lumps = fine.
3. Let it rest: Cover the batter and chill for 15 minutes. Don’t skip — it makes ‘em soft.
4. Make the syrup: Simmer sugar, water, corn syrup, and flavorings in a small pot. Stir gently for 2 minutes. Let it cool to thicken.
5. Cook the hotcakes: Heat a nonstick skillet low. Brush with oil. Pour in ¼ cup batter for each. Flip once bubbles form. Golden = done.
6. Serve warm: Stack, drizzle with syrup, add butter if you’re feeling it. Eat slow.

Tips for Success

• Letting the batter rest is key — don’t skip that 15 mins
• Cook on low heat to get those golden edges without burning
• Flip once only — it’s gentler and keeps them fluffy
• Brush the pan between batches so nothing sticks

Storage and Reheating

• Fridge: Cool them fully. Stack with parchment and store up to 3 days.
• Freezer: Wrap each individually. Freeze flat.
• Reheat: Use a skillet over low heat for best texture. Or pop in the toaster. Avoid microwaving unless you’re desperate.

Frequently Asked Questions

• Can I use all-purpose flour only?
  Yeah, but the corn flour makes them extra soft — that McDonald’s texture. Worth using if you can.
• Can I make the syrup ahead?
  Totally. It keeps in the fridge for a week. Just warm it up before using.
• Is the maple flavor necessary?
  Honestly… yes. It gives that distinct flavor. Imitation works best for this.
• Why’s my pancake sticking?
  Pan’s either not hot enough or needs more oil. Keep it greased and don’t crowd them.
• Can I make these vegan?
  Yep. Use flax eggs and plant-based milk. Still works, still cozy.

Common Mistakes and How to Dodge Them

• Skipping the batter rest: It really helps. Makes the texture softer and more even. Just give it 15 minutes.
• Pouring the batter too thick: It spreads a bit while cooking, but too much batter means raw middle. ¼ cup is plenty.
• Pan too hot: High heat scorches the outside while the middle stays raw. Keep it medium-low and steady.
• Flipping too soon: If it doesn’t lift clean, it’s not ready. Wait for those bubbles and light browning.
• Using real maple syrup for the fake vibe: Sounds backwards, but imitation maple + butter flavoring gives you that classic McD’s taste.

Nutrition Facts (Per Serving)

• Calories: 298 kcal
• Total Fat: 11g
• Saturated Fat: 2g
• Cholesterol: 70mg
• Sodium: 410mg
• Potassium: 160mg
• Total Carbohydrate: 46g
• Dietary Fiber: 1g
• Sugars: 18g
• Protein: 5g

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