This homemade McGriddle pairs fluffy, syrup-brushed pancake rounds with sausage, melted cheese, and a folded egg square for an authentic fast-food breakfast sandwich you can make at home.
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Place pancake mix and water in a medium bowl. Mix until thoroughly combined.
Heat skillet over medium heat. Place a 3 inch metal round cookie cutter or mason jar lid lightly spray with non-stick spray in the skillet and fill it half full with pancake batter.
After one minute, when bubbles start to form, remove the cookie cutter and flip the pancake over. Cook on the other side for one minute then remove and put on a plate.
Repeat steps 2 & 3 until you have 8 pancakes for the sandwiches.
Using a silicone brush, spread syrup over both sides of the pancakes and set aside.
Cook the sausage patties over medium heat for 3 minutes on each side. Remove from heat and top them with cheese.
In a small bowl, beat egg with a fork (one at a time). Add a pinch of salt and pepper while beating.
Add a small amount of olive oil to the skillet. Add beaten egg and cook for about one minute, then fold the egg over twice to make a small square to fit the sandwich.
Repeat steps 7 & 8 for the remaining eggs.
Assemble sandwiches with pancake bottom, egg, sausage, cheese and topped with another pancake.
Store assembled sandwiches wrapped in foil in the refrigerator for up to 2 days; reheat in a skillet over low heat or microwave for 1–2 minutes until warmed through.
3-inch round cookie cutter or mason jar lid · silicone brush
Yes. Cook the pancakes the night before, let cool completely, and store in an airtight container in the refrigerator. Brush with syrup and assemble fresh for best results.
A 3-inch round cookie cutter or mason jar lid works best to create uniform pancake rounds that fit the sandwich proportions.
Cook the beaten egg for about one minute until set around the edges, then fold it over twice in the skillet to create a small square that fits between the pancakes.
Yes. Bacon, ham, or plant-based sausage patties work well; cook bacon or ham for shorter times as needed until warm and layered with cheese.
The recipe calls for pancake syrup, which gives an authentic fast-food taste. Real maple syrup will work but creates a different flavor profile.
