Homemade McGriddle Pancake Sandwich (Print-Friendly Version)
Fluffy pancakes layered with sausage, crisp bacon, cheese, and a drizzle of maple syrup for breakfast bliss.
# What You'll Need:
→ Pancake Batter
01 -
250 g all-purpose flour
02 -
25 g granulated sugar
03 -
10 g baking powder
04 -
2 g fine salt
05 -
2 g baking soda
06 -
360 ml buttermilk
07 -
2 large eggs
08 -
60 g unsalted butter, melted
09 -
5 ml vanilla extract
→ Fillings
10 -
80 ml maple syrup
11 -
8 slices cooked bacon
12 -
4 cooked pork sausage patties
13 -
4 slices American cheese
# How to Make It:
01 -
In a large mixing bowl, whisk together flour, sugar, baking powder, salt, and baking soda until evenly distributed.
02 -
In a separate bowl, whisk buttermilk and eggs together until the mixture is smooth.
03 -
Stir melted butter and vanilla extract into the buttermilk and egg mixture until well combined.
04 -
Pour the wet ingredients into the bowl with the dry ingredients. Gently mix with a spoon or spatula just until combined. Do not overmix; batter should remain slightly lumpy.
05 -
Preheat a non-stick skillet or griddle over medium heat.
06 -
Lightly grease the skillet with butter or oil to prevent sticking.
07 -
Pour 60 ml of batter for each pancake onto the hot skillet. Cook for 2–3 minutes until bubbles form and edges look set.
08 -
Flip pancakes carefully using a spatula and cook an additional 1–2 minutes, or until golden brown on both sides.
09 -
Transfer cooked pancakes to a warm plate and cover loosely. Repeat with remaining batter, re-greasing pan as necessary.
10 -
In a small saucepan over low heat, gently warm maple syrup, stirring occasionally.
11 -
In a separate skillet over medium heat, cook bacon slices until crispy, about 4–5 minutes per side. Drain on paper towels.
12 -
In the same skillet, cook sausage patties over medium heat for 3–4 minutes per side, or until they reach an internal temperature of 71°C.
13 -
Place cooked sausage patties on a plate. Keep warm.
14 -
Lay one pancake on a clean surface. Drizzle with warm maple syrup. Layer with a slice of American cheese, a sausage patty, then a slice of bacon.
15 -
Cover with a second pancake, pressing gently to adhere. Repeat with remaining ingredients.
16 -
Serve assembled sandwiches warm, with extra maple syrup if desired.
# Additional Tips:
01 -
Do not overmix pancake batter; lumps ensure a light texture.
02 -
A non-stick skillet or griddle yields the best pancake surface.
03 -
For extra crispiness, cook bacon longer until deeply golden.
04 -
Substitute maple syrup with flavored syrups such as butter or pecan if preferred.
05 -
A pinch of cayenne added to the batter lends a subtle, spicy finish.