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Homemade McGriddles

This homemade version of the iconic breakfast sandwich features sweet maple-infused pancake buns with crystallized maple syrup pockets, hugging savory sausage, fluffy eggs, and melted cheese. Ready in under 30 minutes and costs a fraction of buying from a restaurant.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 sandwiches
Course: Breakfast
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Maple Pancake Buns
  • 1 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup whole milk
  • 1 large egg
  • 2 tablespoons unsalted butter melted
  • 1/2 cup pure maple syrup for crystals
  • Cooking spray or butter for the griddle
For the Sandwich Filling
  • 8 ounces breakfast sausage formed into 4 patties
  • 4 large eggs
  • 4 slices American cheese
  • Salt and black pepper to taste
  • 1 tablespoon butter for cooking eggs

Equipment

  • Large non-stick skillet or griddle
  • Medium mixing bowl
  • Whisk
  • Small saucepan
  • Parchment paper
  • 3-inch round cookie cutter or ring mold
  • Spatula
  • Measuring cups and spoons
  • Small microwave-safe bowl

Method
 

  1. Line a baking sheet with parchment paper and pour the maple syrup into a small saucepan. Heat over medium-high heat until it reaches 265°F on a candy thermometer, which takes about 8 to 10 minutes.
  2. Pour the hot syrup onto the parchment paper and let it cool completely until hardened, about 15 minutes.
  3. Whisk together the flour, sugar, baking powder, and salt in a medium bowl. In a separate bowl, combine the milk, egg, and melted butter until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir just until combined with a few lumps remaining.
  5. Break the cooled maple syrup sheet into small pieces and crush them into tiny crystals using your hands or a fork. Gently fold about three-quarters of the maple crystals into the pancake batter, reserving some for sprinkling.
  6. Heat a non-stick griddle or skillet over medium-low heat and lightly grease it. Place your 3-inch ring molds on the griddle and pour about 1/4 cup of batter into each mold to create perfectly round pancakes.
  7. Cook for 2 to 3 minutes until bubbles form on the surface and the edges look set, then remove the molds and flip. Cook for another 1 to 2 minutes until golden brown and cooked through.
  8. Divide the breakfast sausage into 4 equal portions and form them into thin patties slightly larger than your pancakes.
  9. Cook the patties in the same skillet over medium heat for 3 to 4 minutes per side until browned and cooked through to an internal temperature of 160°F.
  10. Crack each egg into your ring molds placed in the skillet over medium-low heat. Break the yolks with a fork and gently scramble them within the mold to create perfectly round egg patties.
  11. Season with salt and pepper, then cook for 2 to 3 minutes until set.
  12. Place one pancake flat side up on a plate and top it with a slice of cheese. Add the hot sausage patty on top so the cheese begins to melt from the residual heat.
  13. Layer the cooked egg on top of the sausage and cheese, then crown it with another pancake, flat side down.
  14. Serve your homemade McGriddles right away while everything is warm and the cheese is perfectly melted. Press down gently on the sandwich before eating to help all the flavors meld together.

Notes

Store assembled sandwiches wrapped individually in plastic wrap or aluminum foil in the refrigerator for up to 3 days. Freeze assembled sandwiches wrapped tightly in plastic wrap and then placed in freezer bags for up to 2 months. Microwave refrigerated sandwiches wrapped in a damp paper towel for 60 to 90 seconds until heated through. For frozen sandwiches, microwave for 2 to 3 minutes, flipping halfway through.