Copycat McDonald's-Style Breakfast Pancakes Recipe

In a bowl, whisk the eggs and sugar for 30–45 seconds. Add the biscuit-based mix and stir with a spatula until you get a smooth, pourable batter.

Warm a nonstick pan over medium heat. Lightly grease it, then wipe to leave a thin film so the pancakes don’t fry.

Pour small ladlefuls of batter onto the pan. When the edges set and small bubbles show on top, flip. Cook the other side for 1–2 minutes until lightly browned.

Stack the pancakes and serve warm with honey, jam, or fruit. If the batter feels too thick, loosen the next batch with a splash of water.