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This breakfast sandwich recipe transforms your kitchen into a fast-food drive-thru without leaving home. My version of the McGriddle combines fluffy, maple-infused pancakes with savory breakfast fillings for that perfect sweet-and-salty combination that makes the original so irresistible.
I started making these during the pandemic when fast food breakfast wasn't an option, and now my family actually prefers these homemade versions to the original. The secret is infusing real maple syrup right into the pancakes while they cook!
Ingredients
- All purpose flour: Forms the base of our pancake batter
- Baking powder: Gives the pancakes their signature fluffiness
- White sugar: Adds just enough sweetness to complement the savory fillings
- Salt: Balances the flavors in both the pancakes and eggs
- Milk: Creates a tender texture in the pancakes
- Vanilla extract: Adds warmth and depth to the pancake flavor
- Melted butter: Enriches the pancake batter and prevents sticking
- Pure maple syrup: Infuses natural sweetness throughout the pancakes
- Large eggs: Provide protein and that classic breakfast sandwich texture
- Cheese slices: Melt perfectly between the warm components
- Bacon slices or sausage patties: Add smoky, savory flavor
Step-by-Step Instructions
- Prepare The Batter:
- Sift flour, baking powder, sugar, and salt together in a large mixing bowl. Add milk, vanilla extract, melted butter, and 1 egg, then mix until smooth. The consistency should be thick but pourable. A few small lumps are perfectly fine and will create tender pancakes.
- Cook The Pancakes:
- Heat an electric griddle or pan over medium-low heat and coat with cooking spray. Spray the inside of a metal biscuit cutter with non-stick spray and place it in the pan. Using an ice cream scoop, fill the biscuit cutter with batter. This creates perfectly round, evenly sized pancakes that will hold your fillings beautifully.
- Add The Secret Ingredient:
- In the center of the pancake, add about 2 teaspoons of maple syrup and use a toothpick to lightly swirl it into the pancake as it cooks. This creates pockets of sweetness throughout the pancake rather than just a maple flavor on top. The syrup caramelizes slightly as it cooks, giving you that authentic McGriddle flavor.
- Flip And Finish Pancakes:
- Cook until bubbles form and the edges look dry, about 2 minutes. Carefully remove the biscuit cutter with tongs and gently flip the pancake. Cook until golden brown on the second side, about 1 to 2 minutes more. Transfer to a plate and cover with foil to keep warm while you make the remaining pancakes.
- Cook The Protein:
- While your pancakes are cooking, prepare your bacon slices or sausage patties in a separate frying pan until fully cooked through. Bacon should be crispy but not burnt, and sausage should reach an internal temperature of 160°F.
- Prepare The Eggs:
- Clean your biscuit cutter and spray the inside again with cooking spray. Heat a large skillet to medium heat and crack an egg into the center of the biscuit cutter. Sprinkle with a pinch of salt and allow to cook until the sides are slightly set, about 2 minutes.
- Finish The Eggs:
- Gently remove the biscuit cutter and carefully flip the egg. Cook until the yolk reaches your desired doneness. For a traditional McGriddle style, cook the yolk all the way through. Repeat until all eggs are cooked.
- Assemble Your McGriddle:
- Take one pancake and top it with a slice of cheese. The residual heat will help it melt slightly. Add your perfectly round egg, followed by bacon or sausage. Place the second pancake on top, creating a sandwich. The warmth of all components will help everything meld together beautifully.
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The real maple syrup makes all the difference in this recipe. I once tried using the artificial pancake syrup and while it was still good, it lacked that deep, complex sweetness that makes the McGriddle special. My daughter now asks for these every weekend, and I love that I can control the quality of ingredients going into our breakfast.
Make Ahead Options
These sandwiches are perfect for busy mornings. You can make a batch of pancakes on the weekend and store them in the refrigerator for up to 3 days. To reheat, just pop them in the toaster on a low setting. For longer storage, freeze the pancakes with pieces of parchment between them to prevent sticking. You can even assemble complete sandwiches, wrap them individually in foil, and freeze for up to a month. Microwave for 1 minute, then finish in a toaster oven for the perfect texture.
Ingredient Substitutions
If you need to make this recipe gluten free, simply swap the all purpose flour for your favorite gluten free baking blend. For dairy free options, plant based milk works beautifully in the pancake batter, though I find oat milk gives the closest flavor to traditional pancakes. Plant based butter can replace the dairy butter. For a lower carb version, try using almond flour pancakes instead, though you may need to adjust the liquid ratio slightly.
Serving Suggestions
These homemade McGriddles are substantial enough to serve on their own, but they pair wonderfully with fresh fruit for a complete breakfast. For a special brunch, serve with hash browns and freshly squeezed orange juice. If you want to get fancy, create a breakfast bar with different cheese options, both bacon and sausage, and even some avocado slices or hot sauce for guests to customize their own sandwiches.
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This easy-to-make breakfast sandwich is sure to become a family favorite. Enjoy the perfect balance of sweet and savory flavors every time!
Frequently Asked Questions
- → Can I make the pancakes ahead of time?
Yes, you can make the pancakes ahead of time and store them in the refrigerator for up to 2 days. Reheat them in a toaster or microwave before assembling your sandwich. For longer storage, freeze the pancakes with parchment paper between each one and reheat as needed.
- → What can I substitute for the biscuit cutter?
If you don't have a metal biscuit cutter, you can use a clean, empty tuna can with both ends removed, a round cookie cutter, or even a wide-mouth mason jar ring. For a more rustic approach, you can simply pour the batter carefully to form round shapes.
- → Can I make this without meat?
Absolutely! You can create a vegetarian version by omitting the bacon or sausage and adding extra cheese, avocado slices, or plant-based meat alternatives. The egg and cheese alone still make for a delicious sandwich.
- → How do I prevent the maple syrup from burning in the pancakes?
To prevent the maple syrup from burning, make sure your griddle or pan is at medium-low heat, not high heat. When adding the syrup to the pancake batter in the pan, gently swirl it in without touching the cooking surface directly. Cook the pancakes slowly to allow even heating.
- → What's the best cheese to use for this sandwich?
American cheese melts beautifully and provides that classic taste, but you can experiment with cheddar, Swiss, pepper jack, or any cheese that melts well. For best results, add the cheese while the egg is still hot to ensure proper melting.
- → Can I add vegetables to this sandwich?
Yes! Consider adding spinach, sliced tomatoes, avocado, or sautéed bell peppers and onions for extra flavor and nutrition. Just be aware that adding too many wet ingredients might make your pancake buns soggy, so pat vegetables dry before adding.