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Whip up this breakfast sandwich and turn your home into a drive-thru alternative without the drive. My twist on McGriddle puts together airy, maple-soaked pancakes with hearty breakfast stuffings for that sweet-meets-savory combo that makes you crave the original.
I began cooking these when lockdown hit and fast food wasn't around, and now my kids actually like these homemade ones better than the store-bought version. The trick? Adding real maple syrup directly into the pancakes as they're cooking!
What You'll Need
- All purpose flour: Makes up the main part of our pancake mix
- Baking powder: Helps your pancakes puff up nicely
- White sugar: Brings just enough sweetness to balance the savory bits
- Salt: Enhances all the tastes in both pancakes and eggs
- Milk: Gives pancakes their soft, lovely texture
- Vanilla extract: Brings a cozy flavor to your pancakes
- Melted butter: Makes the pancake mix richer and stops sticking
- Pure maple syrup: Adds natural sweetness throughout
- Large eggs: Brings protein and that breakfast sandwich feel
- Cheese slices: Get all gooey between warm layers
- Bacon slices or sausage patties: Add that yummy, meaty taste
How To Make It
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- Mix Your Batter:
- Put flour, baking powder, sugar, and salt into a big bowl and sift together. Pour in milk, vanilla extract, melted butter, and 1 egg, then stir until smooth. You want it thick but pourable. Don't worry about tiny lumps, they'll make your pancakes even better.
- Make Your Pancakes:
- Warm up your griddle or pan on medium-low and spray it down. Coat a metal biscuit cutter with non-stick spray and put it on the pan. Scoop batter into the cutter using an ice cream scoop. This trick gives you perfectly round pancakes that'll hold everything nicely.
- Add The Magic Touch:
- Drop about 2 teaspoons of maple syrup right in the middle of your cooking pancake and swirl it around with a toothpick. This creates little pockets of sweetness inside rather than just on top. The syrup gets a bit caramelized while cooking, giving you that real McGriddle taste.
- Cook Both Sides:
- Wait until bubbles pop up and edges look firm, around 2 minutes. Grab the biscuit cutter with tongs and take it off, then flip your pancake gently. Cook until golden on the other side, about 1-2 minutes more. Move to a plate and cover with foil to keep warm while you make the rest.
- Fix The Meat:
- While pancakes are cooking, get your bacon or sausage going in another pan until they're done. Bacon should be crunchy but not burnt, and sausage needs to hit 160°F inside.
- Cook Your Eggs:
- Clean off your biscuit cutter and spray it again. Heat up a skillet to medium and crack an egg into the cutter. Add a tiny bit of salt and let it cook until sides start firming up, about 2 minutes.
- Complete The Eggs:
- Take off the biscuit cutter and flip the egg carefully. Cook until the yolk is how you like it. For that true McGriddle style, cook the yolk all the way. Do this for all your eggs.
- Build Your Sandwich:
- Take one pancake and put cheese on top. It'll start melting from the heat. Add your round egg, then bacon or sausage. Top with another pancake to make your sandwich. Everything being warm helps all the flavors come together.
You can't skip the real maple syrup in this. I tried using fake syrup once and while it wasn't bad, it missed that rich, deep sweetness that makes these special. My little girl asks for them every weekend now, and I'm happy knowing exactly what's going into our breakfast.
Prep In Advance
These sandwiches work great for crazy mornings. Cook up pancakes on the weekend and keep them in the fridge for up to 3 days. Just pop them in the toaster to warm up. If you want them to last longer, freeze the pancakes with parchment paper between them so they don't stick. You can even put whole sandwiches together, wrap each one in foil, and freeze for up to a month. Heat in the microwave for 1 minute, then finish in a toaster oven to get them crispy.
Switch Things Up
Need this gluten free? Just swap in your go-to gluten free flour mix instead of all purpose. For dairy free versions, any plant milk works well in the batter, though oat milk tastes most like traditional pancakes. You can use plant butter instead of dairy butter too. Want fewer carbs? Try almond flour pancakes, but you might need to change how much liquid you add.
What To Serve With It
These homemade sandwiches are filling enough on their own, but they go great with some fresh fruit to round out breakfast. For a fancy brunch, add hash browns and fresh squeezed orange juice. Want to get creative? Set up a breakfast bar with different cheeses, both bacon and sausage options, plus some avocado slices or hot sauce so everyone can make their sandwich just how they like it.
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This quick breakfast sandwich will soon be what your family asks for by name. Get that perfect mix of sweet and savory in every bite!
Frequently Asked Questions
- → Can I make the pancakes ahead of time?
You can definitely prep the pancakes a day or two before and keep them in your fridge. Just warm them in your toaster or microwave when you're ready to build your sandwich. If you want to save them longer, stick them in the freezer with some parchment between each cake and warm them up whenever you need them.
- → What can I substitute for the biscuit cutter?
No biscuit cutter? No problem! Try using an empty tuna can with both ends cut off, a round cookie cutter, or even the ring from a mason jar lid. You can also just pour your batter carefully to make round shapes if you don't mind them looking a bit more homemade.
- → Can I make this without meat?
You sure can! Skip the bacon or sausage and go for more cheese, some avocado slices, or meat alternatives if you want. Even with just egg and cheese, you'll still get a super tasty breakfast sandwich.
- → How do I prevent the maple syrup from burning in the pancakes?
Keep your pan at medium-low heat instead of cranking it up. When you add the syrup to your pancake batter in the pan, swirl it in gently and don't let it touch the hot surface directly. Cook everything slowly so the heat spreads evenly through the batter.
- → What's the best cheese to use for this sandwich?
American cheese melts really well and gives that classic taste, but you can try cheddar, Swiss, pepper jack, or any cheese that gets nice and gooey. Add your cheese while the egg is still hot so it melts properly.
- → Can I add vegetables to this sandwich?
You bet! Try adding some spinach, tomato slices, avocado, or cooked peppers and onions for extra flavor and some healthy stuff too. Just remember that too many wet veggies might make your pancakes soggy, so pat everything dry before you put it in.