Pancakes (Hotcakes) Recipe

This nostalgic Pancakes (Hotcakes) Recipe recreates the distinctively light and spongy texture of the famous fast-food breakfast using a secret blend of corn flour and water. Infused with maple flavoring directly in the batter and drenched in a warm, homemade butter syrup, these golden discs offer a melt-in-your-mouth experience that beats the drive-thru every time.

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Pancakes (Hotcakes) Ingredients

The Hotcake Batter:

1½ cups All-Purpose Flour: The standard base.
½ cup Corn Flour: Finely ground yellow corn flour (not cornstarch and not coarse cornmeal). This is the secret to the unique yellow tint and tender bite.
¼ cup Sugar: For sweetness and browning.
2 Large Eggs: Provides structure.
2 cups Water: Using water instead of milk creates a lighter, airier crumb that mimics the commercial version perfectly.
¼ cup Vegetable Oil: Keeps the hotcakes moist.
2 tsp Imitation Maple Flavor: Infuses the pancake itself with syrup flavor.
Leavening: 1 tbsp baking powder and 1 tsp baking soda for lift.
1 tsp Salt: To balance the sugar.

The Homemade Syrup:

1 cup Granulated Sugar & 1 cup Water: The simple syrup base.
⅓ cup Dark Corn Syrup: Adds viscosity and a caramel note.
Flavorings: 4 tsp imitation maple flavor and 2 tsp imitation butter flavor to replicate that classic condiment packet taste.

How To Make Pancakes (Hotcakes)

Sift the Dry Mix: In a large mixing bowl, sift together the all-purpose flour, corn flour, sugar, baking powder, baking soda, and salt. Sifting is crucial here to ensure the corn flour is evenly distributed and the batter remains light.
Whisk the Wet Mix: In a separate medium bowl, whisk together the eggs, water, vegetable oil, and the imitation maple flavoring until well emulsified.
Combine: Pour the wet ingredients into the dry. Whisk gently just until combined. Do not overbeat; a few small lumps are perfectly acceptable and ensure a tender hotcake.
The Chill Rest: Cover the bowl with plastic wrap and refrigerate for 15 minutes. Do not skip this step. Resting allows the flour to hydrate and the gluten to relax, resulting in a softer texture.
Simmer the Syrup: While the batter rests, combine the syrup ingredients (sugar, water, corn syrup, maple flavor, butter flavor) in a small saucepan. Bring to a gentle simmer, stirring to dissolve the sugar. Cook for 2 minutes, then remove from heat. It will thicken slightly as it cools.
Cook: Heat a nonstick skillet or griddle over low heat. Brush lightly with a little oil. Pour about ¼ cup of batter for each hotcake. Cook until bubbles form on the surface and the edges look dry.
Flip and Finish: Flip carefully and cook for another minute or two until the underside is golden brown.
Serve: Stack the hotcakes high, top with a pat of butter, and drizzle generously with the warm homemade syrup.

Recipe Tips

Corn Flour vs. Cornmeal: Make sure you buy Yellow Corn Flour. It is a fine powder. Coarse cornmeal will make the pancakes gritty, while cornstarch will make them rubbery.
Low and Slow: These hotcakes contain a good amount of sugar, which means they brown quickly. Keep your heat lower than you would for standard pancakes to ensure the middle cooks before the outside burns.
Maple Extract: Imitation maple flavor (like Mapleine) is potent and provides that specific “artificial” nostalgia that pure maple syrup doesn’t quite capture for this specific copycat recipe.
Batch Cooking: If making a large batch, keep the cooked hotcakes warm in a 200°F oven on a wire rack while you finish the rest.

What To Serve With Hotcakes

Sausage Patties: The savory pork contrasts perfectly with the sweet maple batter.
Hash Brown Patties: Deep fried potato ovals complete the fast-food vibe.
Scrambled Eggs: Soft folded eggs add protein.
Orange Juice: A cold glass of OJ is the classic beverage pairing.

How To Store Pancakes (Hotcakes)

Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat: These reheat exceptionally well in a toaster or toaster oven, which brings back the slightly crisp edge.
Freeze: Place parchment paper between cool hotcakes and freeze in a ziplock bag for up to 2 months. Microwave or toast from frozen.

Pancakes (Hotcakes) Nutrition Facts

Calories: 280 kcal
Fat: 8g
Carbohydrates: 48g
Sugar: 18g
Protein: 5g

Nutrition information is estimated per serving (2 hotcakes with syrup).

FAQs

Why use water instead of milk?

Milk adds fats and solids that brown quickly and create a denser “bread-like” texture. Water allows the corn flour flavor to shine through and creates a spongier, lighter texture characteristic of hotcakes.

Can I use real butter in the syrup?

You can, but real butter will separate and float to the top. Imitation butter flavor stays emulsified in the syrup for a consistent glossy look.

What if I can’t find corn flour?

You can grind yellow cornmeal in a high-speed blender until it becomes a fine powder, then sift it to remove any remaining grit.

Recipe by LuluCourse: BreakfastCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

280

kcal

A copycat recipe for fluffy, golden fast-food style hotcakes made with corn flour and maple-infused batter.

Ingredients

1½ cups flour
½ cup corn flour
¼ cup sugar
2 cups water
¼ cup oil
2 eggs
2 tsp maple flavor
Leavening & salt
Syrup: 1 cup sugar, 1 cup water, ⅓ cup corn syrup, maple/butter flavors

Directions

Sift dry ingredients (flours, sugar, leavening, salt).
Whisk wet ingredients (eggs, water, oil, maple).
Combine wet and dry; mix gently.
Chill batter for 15 minutes.
Simmer syrup ingredients for 2 minutes.
Cook hotcakes on low heat until golden.
Serve with warm syrup.

Notes

Use fine yellow corn flour, not cornmeal.
Resting the batter is essential for texture.
Cook on low heat to prevent burning.
Water creates the authentic light texture.