Description
A delicious recipe for fluffy McDonald’s-style pancakes made at home.
Ingredients
Scale
- 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
- 1 large egg, separated
- 1 cup whole milk
- 2 tablespoons vegetable oil
- 1/2 teaspoon vanilla extract
Instructions
- In a large bowl, sift together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and cornstarch. Incorporate the nonfat dry buttermilk powder and malted milk powder, ensuring no lumps remain. This process is crucial because sifting aerates the flour, contributing to lighter pancakes.
- In another bowl, whisk together the egg yolk, whole milk, vegetable oil, and vanilla extract until smooth. Combine this wet mixture with the dry ingredients. Stir gently, ensuring to leave some lumps. Overmixing can develop gluten, resulting in tough pancakes.
- In a clean, dry bowl, beat the egg white until stiff peaks form. Carefully fold the whipped egg white into the batter using a rubber spatula, being cautious to preserve the air bubbles. This step is essential for achieving that signature McDonald’s lift.
- Cover the bowl and allow the batter to rest for 10 minutes at room temperature. This resting period is vital for the dry ingredients to fully hydrate, ensuring that the pancakes rise beautifully when they hit the heat.
- Preheat a nonstick skillet or electric griddle to 350°F. Lightly brush the surface with vegetable oil. If desired, you can place 3-inch metal ring molds on the griddle to help achieve uniform pancake sizes.
- Spoon approximately 2 tablespoons of batter into each ring mold or directly onto the griddle surface. Let them cook for 1–2 minutes until the edges begin to set and bubbles appear on the surface. Gently flip each pancake and cook for an additional minute until they turn golden brown. Adjust the heat as necessary to avoid over-browning.
- Transfer the cooked pancakes to a wire rack placed in a 200°F oven to keep them warm and crisp. Serve immediately with butter and syrup.
Notes
- **Buttermilk Powder**: This adds tang without thinning the batter. If you don’t have buttermilk powder, you can substitute it with 1 cup of milk combined with 1 teaspoon of vinegar. Adjust the milk powder amount accordingly if you choose this route.
- **Malted Milk Powder**: This ingredient is key to delivering the authentic flavor profile; avoid skipping it if possible, as it contributes significantly to the taste.
- **Cornstarch**: This ingredient lightens the flour’s protein content for a tender crumb. It should not be replaced with more flour.
- **Storage**: Cool pancakes on a wire rack, stack them with parchment paper in between, and seal in an airtight container. They will stay fresh for up to 2 days. To reheat, use a toaster or place them in a 300°F oven for 5 minutes to restore their crisp edges.
- **Variations**: For a slight tang and dairy reduction, almond milk combined with 1 teaspoon of apple cider vinegar can be used instead of whole milk.
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg