Hey Lykkers, do you remember those warm, fluffy pancakes from McDonald's? They used to be the perfect little treat — soft like a sponge, with syrup melting on top. But now?

Gone! We don't know why they disappeared, but we do know one thing: we're bringing them back — from our own kitchen.

After a few flops and sticky pans, we finally cracked the code.

Today, we're going to walk you through how to make that same soft, cake-like pancake at home — and it's surprisingly easy (once we get the details right)!

FLUFFY Pancakes Recipe

Video: Preppy Kitchen

Ingredients We'll Need

Here's what we'll use to make about 5–6 servings — great for brunch with friends or family. If you're just trying it out solo, feel free to cut the amounts in half.

• Milk (250ml): Any brand works, but go for one with a strong milky flavor if you can.

• All-purpose flour (250g): If you prefer your pancakes softer, reduce the flour a little.

• Eggs (2): Separate the yolks and whites.

• Unsalted butter (melted): Use block butter, not the spreadable kind.

• Sugar (40g): You can use less if adding syrup or jam later.

• Salt (just 5g): A small pinch is enough to balance the sweetness.

Let's Get Mixing

First, separate the egg yolks and whites. Put the yolks in with the flour, and keep the whites in a clean, dry bowl for later.

Then melt the butter. An easy trick is to place the butter in a small bowl and rest it in a larger bowl of hot water. This melts it gently and safely.

Now mix the milk, egg yolks, sugar, and salt into the flour. Stir it like you mean it! Once smooth, pour in the melted butter and mix again until well combined.

Whip It Good

Now comes the muscle work — whipping the egg whites. This is where the pancake gets its soft, fluffy texture.

Make sure your bowl and whisk are completely dry and clean. Even a tiny drop of water or yolk can stop the egg whites from foaming. Trust us — we've been there.

Use a whisk or hand mixer to beat the egg whites. When you see foam forming, add a bit of sugar. Keep going until the mixture turns into soft, white peaks — think whipped cream consistency.

Fold and Combine

Gently add the fluffy egg whites to the batter. Don't stir too hard! Use an upward folding motion with your spatula or spoon — this helps keep the batter light and airy. Keep folding until everything's mixed evenly.

Time to Cook (No Oil!)

Here's the magic rule: don't add any oil to the pan. Yes, really — none! The butter in the batter is enough.

Heat up a non-stick pan over low heat. Once it's hot, scoop in a ladle of batter. Let it sit and cook slowly — you'll see little bubbles appear on top. That's your signal to flip! Use a spatula and gently lift it from the edge to flip it over.

Cook the other side until it's golden brown and the center is cooked through.

Serve It Right

Once done, stack those pancakes up and go wild with toppings. Syrup and butter will give you that classic McD's vibe. Or, try condensed milk, jam, or even chocolate sauce if you're feeling fancy.

Quick Tips from Our Mistakes

We messed up a few times so you don't have to! Here are our top lessons:

1. Dry tools = fluffy egg whites. Water or yolk in the bowl will ruin the foam.

2. No oil in the pan. It ruins the soft texture and golden color.

3. Stick to non-stick pans. They help you get that perfect round, golden shape.

4. Low heat is key. Be patient — it helps the pancake cook evenly and stay soft.

5. Don't rush the flip. Wait for bubbles to show and the edges to firm up before flipping.

We've Got Our Pancake Back!

Lykkers, we did it! With this recipe, we've recreated that familiar, soft pancake we all missed. But now, we can tweak it to our taste — sweeter, thicker, fluffier. And best of all? We don't have to rely on any fast-food chain to enjoy it.

If you try this recipe, tell us how it turned out! Did you make a tall pancake tower or just a small stack for a cozy breakfast? Share your pancake success with us — we'd love to hear it!