This homemade McGriddle combines fluffy maple-syrup-drizzled pancakes as buns with grilled sausage, melted cheese, and folded eggs. It replicates the McDonald's classic while being completely freezer-friendly for meal prep.
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Cook the sausage patties according to package directions. Once cooked, transfer to a baking tray and keep warm in an oven set to the lowest temperature.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl or measuring cup, combine buttermilk, eggs, and vanilla.
Pour the wet ingredients into the dry and gently stir until just combined. Add the melted butter and stir again until fully incorporated. Let the batter rest for 5 to 10 minutes.
Heat a skillet over medium-low heat and grease with butter. Scoop about 3 tablespoons of batter per pancake into the skillet. Drizzle the top of each with 2 teaspoons of maple syrup.
Cook for 1 to 2 minutes, until bubbles form and the edges begin to curl. Flip and cook for another 2 minutes, or until golden brown. Repeat with remaining batter.
Whisk together eggs, cream or milk, and a pinch of salt and pepper. Heat a nonstick skillet over low heat and coat with butter.
Pour ¼ of the egg mixture into the pan, tilting the skillet to spread it evenly. Cover and cook for about 1 minute, or until set. Fold the egg in half, then in half again to form a square. Repeat with remaining egg mixture.
Place one pancake on a plate. Top with a slice of cheese, one warm sausage patty, and a folded egg. Finish with a second pancake on top. Serve warm.
Assemble and wrap individually, then freeze for up to 3 months. Reheat in a 350°F oven for 10–15 minutes or microwave for 1–2 minutes.
Yes. Assemble the sandwiches, wrap individually in foil or parchment, and freeze for up to 3 months. Reheat in a 350°F oven for 10–15 minutes.
The syrup cooks into the pancake, creating the signature sweet-savory flavor of the McDonald's McGriddle without needing a special griddle or syrup packet.
Yes, use frozen pancakes and thaw them first, though homemade pancakes will taste closer to the original and give you better control over thickness.
Cook low and slow over gentle heat, cover the skillet to set the eggs evenly, and fold while still warm and pliable. Don't overset them.
Substitute buttermilk with non-dairy milk + acid (lemon juice), use plant-based butter and milk in the pancake and egg mixtures, and replace eggs and cheese accordingly, though texture will differ significantly.
