Copycat McDonald’s Hotcakes Recipe

There’s something so nostalgic about tearing into that golden, fluffy stack of McDonald’s Hotcakes, warm syrup gliding down the edges, and a square of butter melting just right in the middle. But if you’ve ever craved that same tender sweetness past breakfast hours or just want to whip them up in your own kitchen, this Copycat McDonald’s Hotcakes recipe brings it all home. These pancakes are pillowy and lightly sweet, just like you remember from the drive-thru. Whether you’re recreating the Big Breakfast vibe or serving them solo, they come together quickly and taste just like the real thing.

How to make Copycat McDonald’s Hotcakes

McDonald’s Hotcakes aren’t your average flapjacks. They’re denser and slightly sweeter than diner pancakes, with a smooth golden top and edges that never get too crispy. This copycat version captures that unique bite by blending buttermilk with just enough sugar and malt flavor for the signature taste. You’ll want to preheat your pan well and cook them low and slow to keep them soft and evenly browned.

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Servings: 4 (12 hotcakes)
Calories per serving: ~580 (with syrup and butter)

Ingredients, instructions and tips

Ingredients

• 1 ¼ cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon dry malt powder (like Carnation or Horlicks)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 large egg
• 1 cup buttermilk
• ¼ cup water
• 2 tablespoons melted butter (plus more for the pan)
• Butter and maple syrup for serving

Tools You’ll Need

• Mixing bowls
• Whisk
• Non-stick skillet or flat griddle
• Measuring cups and spoons
• Ladle or ¼ cup scoop
• Spatula
• Small bowl for melted butter

Instructions

1. In a large mixing bowl, whisk together the flour, sugar, malt powder, baking powder, baking soda and salt.
2. In a separate bowl, beat the egg, buttermilk, water and melted butter until well combined.
3. Pour the wet ingredients into the dry and stir just until smooth. Don’t overmix or your pancakes might turn rubbery.
4. Let the batter rest for 5 minutes to thicken slightly.
5. Preheat a non-stick pan or griddle over medium-low heat. Lightly grease with butter or cooking spray.
6. Pour about ¼ cup of batter for each hotcake. Cook for 1 to 2 minutes until bubbles appear and edges begin to set.
7. Flip gently and cook another 1 to 2 minutes until golden and cooked through.
8. Stack hotcakes and serve with a pat of butter and maple syrup.

Tips

• Resting the batter helps with texture.
• Don’t cook on high heat or the outside will brown before the middle sets.
• For extra fluffy cakes, separate the egg and whip the whites, then fold them in at the end.

What to serve with the dish

Keep it classic with just butter and syrup, or go full Big Breakfast by adding scrambled eggs, hash browns and a sausage patty on the side. A hot cup of coffee balances the sweetness, and for kids, a small glass of cold milk or orange juice makes the meal feel just like the one from the Golden Arches. You can also top them with sliced bananas or blueberries if you’re feeling fancy.

Ingredient substitutes

1. Buttermilk
   Original Ingredient: Buttermilk

• Plain Yogurt + Water: Mix equal parts yogurt and water to replicate the tang and thickness.
• Milk + Vinegar: Stir 1 tablespoon white vinegar or lemon juice into 1 cup milk and let sit for 5 minutes.
• Kefir: A tangy alternative that still delivers the flavor profile.

2. Malt Powder
   Original Ingredient: Dry malt powder

• Ovaltine or Horlicks: Both give that sweet malty background.
• Skip It: If you don’t have malt powder, the pancakes will still taste good, just slightly less McDonald’s-like.

3. Flour
   Original Ingredient: All-purpose flour

• Whole Wheat Flour: For a slightly nutty flavor and more fiber.
• Gluten-Free Blend: Works well in a 1:1 ratio for those with dietary needs.

4. Butter
   Original Ingredient: Melted butter

• Vegetable Oil: Use in the batter to reduce saturated fat.
• Coconut Oil: Adds a subtle sweetness and works well in the pan too.

5. Syrup
   Original Ingredient: Maple-flavored syrup

• Pure Maple Syrup: For a more natural, less processed taste.
• Homemade Syrup: Boil sugar and water with a splash of vanilla or butter flavoring.

6. Egg
   Original Ingredient: 1 whole egg

• Flax Egg: Mix 1 tablespoon ground flaxseed with 3 tablespoons water, let sit 10 minutes.
• Mashed Banana: For added sweetness and moisture.