McDonald’s Pancakes (Hotcakes) Recipe

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You can make McDonald’s famous hotcakes at home with this easy recipe. These fluffy pancakes are a breakfast favorite that you can whip up in no time. The secret to getting that classic McDonald’s taste is using a mix of all-purpose and corn flour, plus imitation maple flavor in both the batter and syrup.

This recipe makes 8 servings, perfect for feeding a family or meal prepping for the week. You’ll need basic pantry items like flour, sugar, and baking powder. The syrup is simple to make too, using sugar, water, and corn syrup as the base. In just 40 minutes, you can enjoy these tasty hotcakes with homemade syrup.

Exact Ingredients List

Here’s what you’ll need to make McDonald’s-style pancakes and syrup at home. The ingredients are split into two parts – one for the hotcakes and another for the sweet syrup.

Hotcakes

You’ll need 1 1/2 cups all-purpose flour and 1/2 cup corn flour as the base. Add 1/4 cup sugar for sweetness. For leavening, use 1 tablespoon baking powder and 1 teaspoon baking soda. Don’t forget 1 teaspoon salt for flavor.

The wet ingredients include 2 large eggs, 2 cups water, and 1/4 cup vegetable oil. For that classic taste, add 2 teaspoons imitation maple flavor if you like.

Syrup

To make the syrup, gather 1 cup granulated sugar and 1 cup water. You’ll also need 1/3 cup dark corn syrup for thickness and color.

For flavoring, use 4 teaspoons imitation maple flavor and 2 teaspoons imitation butter flavor. These give your syrup that signature McDonald’s taste.

Remember to have extra vegetable oil on hand for cooking the pancakes. With these ingredients, you’re all set to make your own McDonald’s-style hotcakes at home!

Instructions

To prepare the hotcake syrup:

1. Add the sugar and water to a saucepan and bring to a simmer over medium heat. 
2. Whisk in the dark corn syrup, imitation maple flavor, and imitation butter flavor. 
3. Continue to slowly whisk until the syrup thickens slightly, about a minute or two. Since the syrup will thicken even more when it cools, do not over-reduce it on the stove. 
4. Remove the saucepan from the stove, stir it a few more times, and allow it to cool.

To prepare the pancake batter:

1. Sift together the flour and corn flour into a large mixing bowl. 
2. Stir in the sugar, baking powder, baking soda and salt.
3. In a separate bowl, whisk together the eggs, water, vegetable oil, and maple flavoring (if using). 
4. While mixing, pour the wet ingredients into the dry ingredients in a small, steady stream. Mix until you can’t see patches of dry ingredients–small lumps are okay. 
5. Cover the bowl and let the prepared batter chill for at least 15 minutes, but allowing the dough to rest in the fridge for 30 to 45 minutes is better. While the batter is resting, you can make the Hotcake Syrup.

To cook the pancakes:

1. Heat a griddle or thick-bottomed non-stick skillet over medium-low heat. 
2. Once preheated, ideally between 350 and 375 degrees Fahrenheit, lightly grease the cooking surface with oil or melted butter. Using a non-stick cooking spray makes it easy.
3. Pour a quarter-cup of batter onto the cooking surface per pancake. 
4. Once the edges start to dry out and the tiny bubbles form, flip them over.
5. Cook the other side until golden brown–it will take less time, so don’t wander too far. 
6. Serve or transfer the pancakes to a baking tray in an oven set to WARM.
7. Repeat with the rest of the batter.

Possible Substitutes List & Recipe Variations

You can easily adjust this McDonald’s pancake recipe to fit your needs. Here are some simple swaps and tasty tweaks:

Flour substitutes:

• Whole wheat flour for a nuttier flavor
• Gluten-free all-purpose flour for gluten-free pancakes

Milk options:

• Swap water for milk or buttermilk
• Use almond, soy, or oat milk for dairy-free pancakes

Oil alternatives:

• Melted butter for richer flavor
• Coconut oil for a slight coconut taste

Fun mix-ins:

• Chocolate chips
• Fresh berries
• Chopped nuts
• Banana slices

Topping ideas:

• Whipped cream
• Fresh fruit
• Nutella
• Peanut butter

Try making silver dollar pancakes by using just 2 tablespoons of batter per pancake. For extra fluffy pancakes, separate the eggs and whip the whites before folding them into the batter.

You can also make savory pancakes by leaving out the sugar and adding herbs or cheese to the batter. Serve these with eggs and bacon for a hearty breakfast.

Tips, Tricks & Storing

Keep your pancake batter smooth by gently folding the wet and dry ingredients together. Don’t overmix – a few small lumps are okay.

Let the batter rest for 15 minutes before cooking. This helps the flour absorb liquid and makes fluffier pancakes.

Use a non-stick pan or griddle for easy flipping. Brush it lightly with oil between batches to prevent sticking.

Pour 1/4 cup of batter for each pancake. This makes them the perfect size and thickness.

Flip when you see bubbles forming on top. The edges should look slightly dry too.

Store leftover pancakes in an airtight container in the fridge for 2-3 days. Reheat in the microwave or toaster.

Freeze pancakes in a single layer on a baking sheet, then transfer to a freezer bag. They’ll keep for up to 2 months.

To reheat frozen pancakes, microwave for 30-60 seconds or pop them in the toaster.

Get creative with toppings! Try fresh fruit, whipped cream, chocolate chips, or nuts for extra flavor.