Ingredients
- 1½ cups all-purpose flour
- 3½ teaspoons baking powder
- 2 tablespoons white sugar
- ¼ teaspoon salt
- 1¼ cups whole milk
- 1½ teaspoons vanilla extract
- 4 tablespoons butter melted
- 4 tablespoons pure maple syrup divided
- 5 large eggs 1 for batter, 4 for sandwiches
- 4 slices American cheese
- 4 strips bacon or sausage patties
- Cooking spray
- Salt and pepper to taste
Instructions
- In a large mixing bowl, sift together flour, baking powder, sugar, and salt. Add milk, vanilla extract, melted butter, and 1 egg. Mix until you have a smooth, thick pancake batter.
- In a separate frying pan, cook your bacon strips or sausage patties over medium heat until crispy and fully cooked. Set aside and keep warm.
- Heat a griddle or non-stick pan over medium-low heat. Spray with cooking spray. Place a metal biscuit cutter or ring mold in the pan and spray the inside. Scoop batter into the mold using an ice cream scoop.
- Drop about 2 teaspoons of maple syrup into the center of each pancake. Use a toothpick to gently swirl the syrup into the batter while it cooks.
- Cook until bubbles form and edges look dry, about 2 minutes. Carefully remove the mold and flip the pancake. Cook until golden brown on the other side. Repeat for all pancakes and keep warm under foil.
- Clean your biscuit cutter and spray with cooking spray. Heat skillet to medium heat. Crack an egg into the center of the mold, season with salt and pepper. Cook until sides are set, about 2 minutes. Remove mold and flip carefully. Repeat for all eggs.
- Place one pancake on a plate. Layer with a slice of cheese, cooked egg, bacon or sausage patty, and top with a second pancake. Repeat for remaining sandwiches. Serve immediately while hot.
There’s something truly satisfying about recreating your favorite fast food at home, and these homemade McGriddles have become my family’s weekend breakfast tradition. I’ll be honest – I never thought I could make something this delicious in my own kitchen until I started experimenting with this recipe.
The magic of a McGriddle lies in that perfect balance of sweet and savory. The maple syrup swirled right into the pancake batter creates these little pockets of sweetness that complement the salty bacon and creamy cheese beautifully. When I first tried making these, I was amazed at how closely they matched the original, but with fresher ingredients and that homemade touch that makes everything taste better.
What I love most about this recipe is how it fills the house with the most incredible aroma. The combination of maple syrup caramelizing in the pancakes and bacon sizzling in the pan creates this warm, comforting smell that draws everyone to the kitchen. My kids now request these every Saturday morning, and I’ve found myself making double batches to freeze for busy weekday mornings.
The technique of using a biscuit cutter or ring mold to shape both the pancakes and eggs ensures that everything fits together perfectly. This isn’t just about making the sandwich look neat – it actually improves the eating experience because each bite contains the perfect ratio of all the components. I learned this trick after my first attempt resulted in eggs hanging off the sides and pancakes that were too big for the bacon.
One of the biggest advantages of making these at home is the control you have over the ingredients. I use real maple syrup instead of artificial flavoring, fresh eggs from our local farm, and thick-cut bacon that crisps up beautifully. The pancakes come out fluffier and more tender than any fast food version I’ve tried, and the maple flavor is more pronounced and natural tasting.
The prep work might seem involved, but once you get into a rhythm, it flows smoothly. I like to cook the bacon first and keep it warm in a low oven while I work on the pancakes and eggs. The key is having everything ready to assemble quickly while the components are still hot. The cheese melts perfectly from the residual heat of the warm pancake, creating that gooey layer that holds everything together.
I’ve experimented with different variations over the months. Sometimes I use turkey sausage patties instead of bacon for a different flavor profile. Other times, I add a pinch of cinnamon to the pancake batter for extra warmth and spice. My teenagers love when I make them with extra cheese, and my husband prefers his with both bacon and a sausage patty for maximum protein.
The texture contrast in these sandwiches is incredible. The pancakes are soft and slightly sweet, the bacon provides that essential crunch, the egg adds creaminess, and the cheese ties it all together with its smooth richness. Each bite delivers multiple flavors and textures that work together harmoniously.
Storage and reheating have been game-changers for our busy mornings. I make a batch of eight sandwiches on Sunday, wrap them individually in foil, and freeze them. Throughout the week, I can grab one, unwrap it, and microwave it for about a minute. It tastes almost as good as fresh, making those hectic school mornings much more manageable.
The cost savings compared to buying these regularly at a restaurant are significant too. For the price of four fast food McGriddles, I can make twelve at home with higher quality ingredients. Plus, I know exactly what’s going into our food, which gives me peace of mind as a parent.
Making these has become more than just preparing breakfast – it’s become a family activity. My youngest daughter loves helping mix the batter, while my older son has mastered the art of flipping the pancakes without breaking them. These cooking sessions have created some of our favorite weekend memories.
The satisfaction of biting into a homemade McGriddle, knowing you created something this delicious from scratch, is unmatched. The pancakes are perfectly golden with those beautiful swirls of maple syrup throughout, the bacon is crispy but not overdone, and the egg is cooked just right with a slightly runny center that adds richness to each bite.
If you’re hesitant about trying this recipe because it seems complicated, I encourage you to give it a shot. Yes, there are multiple components to coordinate, but each step is straightforward. The first time might take a bit longer as you get familiar with the process, but by the second or third time, you’ll have it down to a science.
These homemade McGriddles have honestly ruined fast food breakfast sandwiches for me. Once you’ve tasted the difference that fresh ingredients and careful preparation make, it’s hard to go back. The depth of flavor, the perfect textures, and the satisfaction of creating something this special in your own kitchen make this recipe a true keeper in our household.
