McDonald's Hotcakes (Restaurant Copycat)

Nutrition Facts

Instructions

1. 1Combine flour, baking powder, salt, granulated sugar, and ground nutmeg in a large mixing bowl, whisking together until evenly distributed throughout.
2. 2Crack eggs into a separate medium bowl and beat lightly with a fork. Add whole milk, melted butter, and vanilla extract to the eggs, whisking until fully incorporated and smooth.
3. 3Pour the wet mixture into the dry ingredients all at once. Fold together gently using a rubber spatula or wooden spoon, stirring just until the flour disappears, about 12-15 strokes. Leave small lumps in the batter - this is essential for fluffy hotcakes. Overmixing creates tough, rubbery pancakes.
4. 4Let batter rest on the counter for 8-10 minutes while your griddle preheats. This resting period allows the baking powder to activate and the gluten to relax, creating that signature McDonald's tender texture.
5. 5Heat an electric griddle to 350°F or place a non-stick skillet over medium heat until a drop of water sizzles and evaporates within 2-3 seconds.
6. 6Lightly butter the cooking surface using a paper towel to spread a thin, even layer. Pour 1/4 cup of batter per hotcake onto the griddle, spacing them 2 inches apart to allow for spreading.
7. 7Cook undisturbed until small bubbles form across the entire surface and the edges appear dry and set, about 2-3 minutes. The bubbles should pop and leave small holes that don't immediately fill back in.
8. 8Flip each hotcake with a wide spatula in one confident motion. Cook the second side until golden brown and the center springs back when lightly touched, about 1-2 minutes more.
9. 9Transfer finished hotcakes to a plate and tent loosely with aluminum foil to keep warm while cooking remaining batches. Lightly re-butter the griddle between batches to prevent sticking.
10. 10Stack three hotcakes per serving for the authentic McDonald's presentation. Serve immediately with warm butter pats and maple-flavored pancake syrup.