Servings: 8–10 pancakes
Prep Time: 10 minutes
Cook Time: 15–20 minutes

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 tablespoons melted butter
• 2 large eggs
• 1¾ cups buttermilk
• 1 teaspoon vanilla extract
• ¼ teaspoon maple extract (optional, but recommended for that classic flavor)

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk together the eggs, buttermilk, melted butter, vanilla, and maple extract.
3. Pour the wet ingredients into the dry ingredients and stir just until combined. Don’t overmix—a few lumps are perfectly fine. Let the batter rest for 5–10 minutes.
4. Heat a lightly buttered griddle or nonstick skillet over medium-low heat (about 325–350°F if using an electric griddle).
5. Pour about ¼ cup of batter for each pancake.
6. Cook until bubbles begin to form and the edges look set, about 2–3 minutes. Flip and cook another 1–2 minutes until golden brown.
7. Serve warm with butter and plenty of warm maple syrup.

Serve With

• Butter
• Warm maple syrup
• Crispy bacon or sausage
• Hash browns
• Fresh fruit (optional)

Tips

• Medium-low heat creates that signature evenly golden color.
• Don’t press the pancakes with your spatula.
• Resting the batter makes the pancakes extra fluffy.
• The maple extract gives these that nostalgic fast-food breakfast flavor.

This recipe is inspired by McDonald’s® Hotcakes and is not affiliated with, sponsored by, or endorsed by McDonald’s or its affiliates.