Description
This Copycat McDonald’s Pancake Recipe recreates the fluffy, golden pancakes you love from the fast-food chain right at home. Featuring a blend of dry ingredients including malted milk powder and nonfat dry buttermilk powder for authentic flavor, these pancakes are light, airy, and perfectly tender. The recipe uses a simple method of mixing, whipping egg whites, and cooking on a griddle or skillet, yielding results that rival the originals. Ideal for a nostalgic breakfast or brunch, serve with butter and syrup for the best experience.
Ingredients
Scale
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons cornstarch
- 2 tablespoons nonfat dry buttermilk powder
- 1 tablespoon malted milk powder
Wet Ingredients
- 1 large egg, separated
- 1 cup whole milk
- 2 tablespoons vegetable oil
- 1/2 teaspoon vanilla extract
Instructions
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and cornstarch. Add in the nonfat dry buttermilk powder and malted milk powder, mixing thoroughly to remove lumps. Sifting helps aerate the flour for lighter pancakes.
- Combine Wet Ingredients: In a separate bowl, whisk the egg yolk together with the whole milk, vegetable oil, and vanilla extract until the mixture is smooth.
- Mix Wet and Dry: Pour the wet mixture into the dry ingredients. Stir gently, ensuring to leave some lumps to avoid overdeveloping gluten, which can make pancakes tough.
- Beat Egg Whites: In a clean, dry bowl, beat the egg white until stiff peaks form, indicating it’s properly aerated for fluffiness.
- Fold Egg Whites into Batter: Carefully fold the beaten egg whites into the batter using a rubber spatula. Be gentle to keep the air bubbles intact, which helps achieve the signature lift.
- Rest the Batter: Cover the bowl and let the batter rest at room temperature for 10 minutes. This allows the dry ingredients to hydrate fully, aiding in better rise and texture.
- Heat and Prepare Cooking Surface: Preheat a nonstick skillet or electric griddle to 350°F. Lightly brush the surface with vegetable oil. If desired, place 3-inch metal ring molds on the griddle for uniform pancake sizes.
- Cook Pancakes: Spoon about 2 tablespoons of batter into each ring mold or directly onto the griddle. Cook for 1–2 minutes until edges set and bubbles form on top. Flip pancakes gently and cook for another minute until golden brown. Manage heat to prevent over-browning.
- Keep Warm and Serve: Transfer cooked pancakes to a wire rack set inside a 200°F oven to keep warm and crisp. Serve immediately with butter and syrup for the best taste.
Notes
- Do not overmix the batter; leaving lumps helps maintain pancake tenderness.
- Beating egg whites separately and folding them in is essential for fluffy pancakes.
- Resting the batter allows the flour and buttermilk powders to hydrate properly for better texture.
- If you don’t have malted milk powder, a mild substitute is powdered milk with a teaspoon of malted malt powder or skip it, but flavor will differ.
- Using metal ring molds helps ensure consistent size and shape for pancakes.
