Homemade McGriddle Pancake Sandwich

There is nothing like biting into a homemade McGriddle warm fluffy pancakes hugging crispy bacon savory sausage and gooey cheese all with a drizzle of sweet maple syrup. It is the ultimate sweet-savory breakfast you can make right at home and every bite feels like a cozy weekend morning.

I started making homemade McGriddles when my kids asked for the drive-thru version every Saturday and our house smelled like a diner in the best way.

Ingredients

• All-purpose flour: gives your pancakes structure and fluffiness Choose unbleached flour for the best texture
• Sugar: adds a subtle sweetness to the pancake batter Use regular granulated sugar for even mixing
• Baking powder: makes the pancakes rise and become fluffy Look for aluminum-free for a cleaner taste
• Salt: enhances all the flavors in your sandwich Go for fine sea salt for even distribution
• Baking soda: helps the pancakes brown and rise Make sure it is fresh for the best lift
• Buttermilk: gives tang and keeps the pancakes tender Use real buttermilk not milk with vinegar if possible
• Large eggs: bind everything together and add richness Choose the freshest eggs you can find
• Unsalted butter: adds flavor and moisture Melt fully before mixing in
• Vanilla extract: delivers warmth and aroma Go for pure vanilla for a deep flavor
• Maple syrup: adds that iconic McGriddle sweetness Pick pure maple syrup not pancake syrup
• Bacon: gives crunch and savory depth Thick-cut works great for texture
• Sausage patties: add heartiness and spice Look for well-seasoned breakfast sausage with no fillers
• American cheese: melts smoothly and ties all the fillings together Choose real cheese slices over processed singles

Step-by-Step Instructions

Mix the Dry Ingredients:

In a large mixing bowl whisk the all-purpose flour sugar baking powder salt and baking soda until the mixture is uniform and free from lumps This ensures even flavor and texture throughout the pancakes

Prepare the Wet Ingredients:

In a separate bowl pour the buttermilk and crack in the eggs Whisk together thoroughly until you have a smooth mixture with no visible streaks of yolk or white

Combine Wet and Dry:

Add the melted butter and vanilla extract to the buttermilk and egg mixture Stir just enough to combine You want even distribution without overbeating which keeps your pancakes tender

Make the Pancake Batter:

Gradually pour the wet ingredients into the dry ingredients Use a spoon or spatula to mix gently just until you see no dry flour patches Small lumps are fine Do not overmix as this can make the pancakes tough

Heat the Griddle:

Preheat a non-stick skillet or griddle over medium heat Wait until it is evenly hot before adding any batter This gives you golden pancakes with crisp edges

Grease the Surface:

Add a thin layer of butter or oil to the skillet to keep the pancakes from sticking Watch for a slight shimmer as a sign your skillet is ready

Cook the Pancakes:

Pour a quarter cup of batter onto the griddle for each pancake Let them cook undisturbed for 2 to 3 minutes Watch for bubbles forming on the surface and the edges starting to look set

Flip the Pancakes:

Using a thin spatula flip each pancake carefully Cook another 1 to 2 minutes until both sides are golden brown Transfer to a warm plate

Repeat and Keep Warm:

Continue cooking until all the batter is used Grease the skillet as needed between batches Stack the finished pancakes and cover lightly to keep them warm

Warm the Maple Syrup:

While you finish the pancakes heat the maple syrup in a small saucepan over low heat Stir occasionally until it is warm and pourable

Cook the Bacon:

In a separate skillet cook bacon over medium heat until crispy Usually 4 to 5 minutes per side Drain the bacon on paper towels for the best crunch

Cook the Sausage Patties:

Using the same skillet cook sausage patties on medium heat about 3 to 4 minutes per side or until fully cooked through at 160 degrees Fahrenheit

Build the McGriddles:

Layer one pancake on a clean surface and drizzle a bit of warm maple syrup on top Add a slice of American cheese put on the cooked sausage patty add a strip of bacon then top with a second pancake Press gently to help it all stick together

Finish Assembling:

Repeat the process with all pancakes bacon sausage and cheese until all the sandwiches are made

Serve:

Serve your homemade McGriddles warm with extra maple syrup on the side Let everyone customize their sandwich just how they like

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I adore using real maple syrup in these It is a splurge but it fills the kitchen with the best sweet aroma and reminds me of Saturday breakfasts when my nephew would beg to help drizzle syrup on every sandwich

Storage Tips

Keep leftover McGriddles in an airtight container in the fridge for up to three days For longer storage wrap each sandwich in wax paper then foil and freeze for up to three months Reheat in the oven or microwave until warmed through

Ingredient Substitutions

No buttermilk Use whole milk with a squeeze of lemon juice instead Swap American cheese for Swiss or cheddar for a sharper flavor Turkey bacon or vegetarian sausage patties work if you want a lighter or meatless option

Serving Suggestions

Serve with a side of fresh fruit and a big mug of coffee If you are hosting brunch let everyone build their own sandwich Try topping with a sunny-side-up egg for extra richness

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Cultural and Historical Context

The McGriddle became a fast breakfast favorite in early 2000s America mixing classic diner pancakes with savory fillings The homemade version lets you control each layer and brings a playful nostalgic bite to your kitchen

Common Recipe Questions

→ How do I make pancakes extra fluffy?

Mix the batter gently and avoid overmixing. Leaving the batter slightly lumpy helps keep pancakes light and fluffy.

→ Can I use a different type of cheese?

Absolutely! Try cheddar, gouda, or Swiss for a different flavor profile in your sandwich.

→ What can I substitute for maple syrup?

Flavored syrups such as honey, butter syrup, or even a drizzle of agave work well as alternatives.

→ Is it possible to make these sandwiches ahead of time?

Yes, assemble and wrap them, then store in the refrigerator. Reheat in a microwave or oven before serving.

→ What meat alternatives can I use?

Turkey sausage, vegetarian patties, or tempeh bacon are excellent substitutes for traditional meats.