McDonald’s Hotcakes and Sausage Copycat Recipe

Why You’ll Love This Recipe

• Tender, slightly sweet hotcakes with buttery, crisp edges just like the diner classic.
• A well-seasoned, seared breakfast sausage patty that tastes like your fast-food favorite.
• Simple pantry ingredients and reliable step-by-step timing for consistent results.
• Family-friendly breakfast that scales easily and freezes beautifully.

Grocery List

• Produce: None required (optional: fresh berries for serving)
• Dairy: Whole milk, eggs, unsalted butter, salted butter (for whipped butter)
• Pantry: All-purpose flour, cornstarch, granulated sugar, baking powder, baking soda, fine salt, kosher salt, vanilla extract, neutral oil, white vinegar, pancake or maple syrup, ground pork (1 lb), rubbed sage, dried thyme, black pepper, marjoram, garlic powder, ground nutmeg, crushed red pepper flakes, brown sugar

Full Ingredients

Seasoned Sausage Patties

• Ground pork: 1 lb (454 g), 80–85% lean
• Kosher salt: 1 1/2 tsp (about 9 g; use half if using fine salt)
• Rubbed sage: 1 tsp
• Dried thyme: 1/2 tsp
• Freshly ground black pepper: 1/2 tsp
• Dried marjoram: 1/4 tsp
• Garlic powder: 1/4 tsp
• Ground nutmeg: 1/8 tsp
• Crushed red pepper flakes: 1/8 tsp (optional, for gentle warmth)
• Brown sugar: 1 tsp (4 g)
• Ice water: 1 tbsp (15 ml)

Hotcake Batter

• All-purpose flour: 2 cups (240 g)
• Cornstarch: 2 tbsp (16 g) for extra tenderness
• Granulated sugar: 3 tbsp (38 g)
• Baking powder: 2 tsp (8 g)
• Baking soda: 1/2 tsp (3 g)
• Fine sea salt: 3/4 tsp (3 g)
• Whole milk: 1 3/4 cups (415 ml)
• White vinegar: 1 tbsp (15 ml) to lightly sour the milk
• Large eggs: 2
• Unsalted butter, melted and cooled: 3 tbsp (42 g)
• Neutral oil (canola/vegetable): 1 tbsp (15 ml)
• Vanilla extract: 1 tsp (5 ml)
• Optional: malted milk powder 1 tbsp (12 g) for that classic diner aroma

For Cooking & Serving

• Unsalted butter: 2 tbsp (for the griddle)
• Neutral oil: 1 tbsp (for the griddle)
• Whipped salted butter: 4 tbsp (see below)
• Pancake syrup or pure maple syrup: about 1 cup, warmed

Whipped Butter (optional but lovely)

• Salted butter: 6 tbsp (85 g), room temperature
• Warm water or maple syrup: 1–2 tsp, to loosen

Step-by-Step Instructions

Step 1: Season and form the sausage patties

In a medium bowl, combine the ground pork, kosher salt, sage, thyme, black pepper, marjoram, garlic powder, nutmeg, red pepper flakes (if using), brown sugar, and ice water. Mix gently with your hands just until evenly combined; do not overwork. Divide into 4 equal portions (about 4 oz/113 g each) and press into thin, 4-inch patties. Place on a plate, cover, and refrigerate for at least 10 minutes to firm up while you make the batter.

Step 2: Preheat and set up

Heat an electric griddle to 375°F, or set a large nonstick or well-seasoned cast-iron skillet over medium heat. Place a rimmed baking sheet with a wire rack in a 200°F oven to keep cooked items warm. Warm the syrup in a small saucepan over low heat (or in a microwave-safe pitcher) until just steamy, then keep on the lowest heat.

Step 3: Make the hotcake batter

In a large bowl, whisk the flour, cornstarch, sugar, baking powder, baking soda, and salt. In a separate bowl or large measuring cup, stir together the milk and vinegar; let sit 1 minute. Whisk in the eggs, melted butter, neutral oil, and vanilla. Pour the wet mixture into the dry ingredients and whisk just until combined; a few small lumps are fine. If using malted milk powder, whisk it in gently. Let the batter rest for 10 minutes to hydrate the flour and aerate slightly. This rest helps create tender centers and crisp edges.

Step 4: Whip the butter

In a small bowl, beat the softened salted butter with 1–2 teaspoons warm water or maple syrup until light, pale, and spreadable. Cover and keep at cool room temperature.

Step 5: Sear the sausage patties

Film a skillet with 1 teaspoon oil. Cook the chilled patties over medium heat for 4–5 minutes per side until well browned with little rendered fat pooling at the edges and an internal temperature of 160°F. Transfer to the warm oven to hold while you cook the hotcakes. Wipe the skillet and hold for hotcakes if you are not using a separate griddle.

Step 6: Cook the hotcakes

In a small bowl, stir together 2 tablespoons butter and 1 tablespoon neutral oil. Lightly brush or wipe the hot griddle with a thin sheen of this mixture. Using a 1/4-cup measure, portion batter onto the griddle, aiming for 4 1/2-inch rounds; leave space between cakes. Cook until the edges look set, the surface is covered with bubbling, and the bottoms are deep golden with a slight buttery ring, 2–3 minutes. Flip and cook 1–2 minutes more until just cooked through. Transfer to the warm oven. Repeat, lightly re-greasing between batches. You should get about 12 hotcakes.

Step 7: Plate and serve

Stack 3 hotcakes on each plate. Add a seared sausage patty alongside or nestle it against the stack. Top the hotcakes with a scoop of whipped butter and pour over warm syrup so it runs down the sides. Serve immediately while the edges are still crisp.

Pro Tips

• Rest the batter for a full 10 minutes. It hydrates the flour and yields fluffier hotcakes with better browning.
• For crisp, buttery edges, use a light 2:1 butter-to-oil mix on the griddle. Butter gives flavor; oil raises the smoke point.
• Keep the griddle at 375°F. Too cool and the cakes spread and toughen; too hot and they scorch before the centers set.
• Do not overmix the batter; stop when you no longer see dry flour. Tiny lumps disappear on the griddle.
• Size consistency: Use a 1/4-cup scoop for even 4 1/2-inch hotcakes that stack neatly.

Variations

• Buttermilk swap: Use 1 3/4 cups real buttermilk and omit the vinegar for extra tang.
• Breakfast sandwich style: Sandwich the sausage patty between two hotcakes, add a fried egg, and drizzle with syrup.
• Blueberry hotcakes: Sprinkle 6–8 fresh blueberries per cake onto the batter after pouring, then flip as directed.

Storage & Make-Ahead

Refrigerate leftover hotcakes, tightly wrapped, for up to 3 days, or freeze up to 2 months with parchment between layers. Reheat from frozen in a 350°F oven for 8–10 minutes or in a toaster until hot and crisped. Cooked sausage patties keep refrigerated up to 4 days or frozen up to 2 months; reheat in a skillet over medium heat or in a 350°F oven until 160°F. Batter is best fresh, but you can whisk the dry ingredients and mix-ins in advance and store airtight up to 1 week; combine with wet ingredients right before cooking.

Nutrition (per serving)

Approximate values for 3 hotcakes, 1 sausage patty, 1 tbsp whipped butter, and 2 tbsp syrup: 1,040 calories; 28 g protein; 96 g carbohydrates; 56 g fat; 26 g sugar; 1,300 mg sodium. Actual values vary by ingredients and portion size.