McGriddle Recipe
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This Homemade Sausage McGriddle is the secret to getting that iconic golden-arches flavor right in your own kitchen. I’ve broken down the technique into a simple tested process: fluffy pancake buns, a perfectly grilled sausage patty, and tender folded eggs. It is a reliable method that tastes even better than the drive-thru and holds up beautifully in the freezer for busy mornings.
If you love this McDonald’s Copycat, you have to try my Breakfast Crunchwrap Recipe! Serve these with Sheet Pan Pancakes, air fried breakfast potatoes, and a Latte for the perfect meal.
What Makes This McGriddle Recipe a Win
- Easy Breakfast Meal Prep. These sandwiches are specifically designed to be made in bulk and stored in the refrigerator or freezer. Having a grab-and-go option saves you significant time during a frantic morning.
- Budget-Friendly Family Meal. Making a batch of these at home is far more cost-effective than paying drive-thru prices for a family of four or more. You can feed everyone for a fraction of the cost without sacrificing the flavor they love.
- Make-Ahead Freezer Meal. The texture of the fluffy eggs and sausage holds up perfectly after being frozen and reheated. It is a reliable way to ensure you always have a high-quality breakfast ready to go in the freezer.
Getting that signature maple-infused “bun” just right took me a few tries in my own kitchen, but I finally nailed the perfect balance so they aren’t too sticky or too dry. This Copycat McGriddle Recipe is exactly what I reach for when I want that nostalgic drive-thru flavor without the mystery ingredients. It is a tried-and-true favorite that I’ve tested specifically to make sure the eggs stay fluffy and the sausage stays juicy, even after a stint in the freezer.
I love that these are such a budget-friendly win for busy mornings. Since they are totally picky-eater-approved, I usually make a big batch on Sunday so we have a reliable, grab-and-go breakfast ready for the week. It is just a simple, honest way to feel a little more prepared for the morning rush without sacrificing a hot meal.
Jesseca’s Recipe Review
McDonald’s McGriddles are hands-down one of my favorite breakfast meal prep recipes. They hit all the right notes. Sweet, savory, cheesy, and satisfying. My family loves them just as much as the drive-thru version (honestly, maybe more), and I love that I can make a big batch to keep in the freezer for busy mornings.
Tip from Jesseca:
Make your pancakes slightly smaller than your sausage patties. Once everything’s stacked, it gives that perfect bite with a little crispy edge and no sliding around.
McGriddle Ingredients
To find the right balance of sweet and savory, I sacrificed myself and at not one, not two, but three sandwiches picked up from the drive thru. I carefully evaluated the sandwich and ultimately decided it was fairly basic!
- Pancakes: You can use store bought, they have some that call only for the addition of water, or homemade buttermilk pancakes. We opt for the second, as they tend to get nice and fluffy with a bold pancake flavor.
- Syrup: Just a drizzle to give the pancake buns that maple flavor.
- Eggs: Large eggs whisked with a dash of cream and seasoned with salt and pepper. These don’t have to look perfect. Just lightly folded as they cook for that fluffy egg filling.
- Breakfast Meat: Bacon, cooked in the oven, or sausage patties. I lead towards the latter while my kid lands firmly in the “bacon is best” category.
- Cheese: American Cheese Slices.
What is a McGriddle?
If you have ever been through the McDonald’s drive-thru, you know exactly what this iconic breakfast sandwich is all about. It is a clever, sweet-and-savory mashup that swaps out a traditional biscuit or English muffin for two maple-infused griddle cakes. Inside, you will find a savory sausage patty and a fluffy folded egg, creating that perfect flavor balance we all crave.
The “secret sauce” to a great McGriddle is those signature maple pockets baked right into the pancake buns. My goal with this version was to recreate that exact experience at home, but with simple ingredients you likely already have in your pantry. It is a handheld, portable breakfast that feels like a special weekend treat but is easy enough to pull off on a busy Tuesday morning.
Substitutions and Variations
This breakfast sandwich is totally customizable, so you can make them your way using what you’ve got on hand. Here are some easy swaps and fun ideas to mix it up:
- Sausage patties – Use frozen or homemade, or swap with bacon, turkey sausage, or even a meatless option like plant-based patties.
- Pancakes – Use your favorite boxed mix or go all-in with the from-scratch version. For extra flavor, try adding a teaspoon of maple syrup or a sprinkle of cinnamon to the batter.
- Buttermilk substitute – No buttermilk? Use regular milk mixed with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes.
Whether you’re making a big batch for the freezer or just one for a weekend brunch, this recipe is easy to adjust to your preferences.
How to Make A McGriddle
These DIY McGriddles are the ultimate breakfast sandwich. Sweet, savory, and totally customizable. With fluffy maple pancakes, folded eggs, melty cheese, and sausage, it’s a drive-thru favorite made better at home. Here’s a quick look at how they come together:
- Heat the sausage – Cook according to package instructions and keep warm in the oven.
- Make the pancakes – Use a boxed mix or homemade batter. Cook on a buttered skillet, adding a drizzle of syrup to the top before flipping for that signature maple flavor.
- Cook the eggs – Whisk eggs with cream, then cook in a thin layer in a nonstick skillet. Fold into quarters for a perfect sandwich-ready shape.
- Assemble – Stack a pancake, slice of cheese, warm sausage patty, folded egg, and finish with another pancake.
These store well and are freezer-friendly, so feel free to make a batch ahead for the week!
Recipe FAQs
Yes! McGriddles are great for meal prep. You can make and refrigerate them for up to 3 days or freeze them for up to 2 months.
You don’t have to, but it’s what gives that signature McGriddle flavor. You can also mix a little syrup into the batter or brush it on after cooking if you prefer.
Absolutely. Follow the directions on the box, then add a drizzle of syrup on the batter while cooking for that sweet-savory combo.
Yes! Crispy bacon works great, or you can use turkey sausage, veggie patties, or even ham—totally customizable.
Use a greased biscuit cutter or ring mold on the skillet to pour the batter into—it helps keep everything uniform and stackable.
Storage and Make-Ahead Instructions
- Make-Ahead: These homemade McGriddles are perfect for meal prep. Assemble the sandwiches completely, then let them cool slightly before wrapping each one in parchment paper or foil. Store in the fridge for up to 3 days or freeze for longer storage.
- Freezer Instructions: Wrap each cooled sandwich tightly in foil or place in a freezer-safe bag. Freeze for up to 2 months. For best results, reheat in the microwave for 1 to 2 minutes, then finish in a skillet or air fryer to crisp up the pancake edges.
- Reheating Tips: Microwave from chilled for 30 to 60 seconds. If frozen, thaw overnight in the fridge or use the defrost setting before reheating. For a fresh-off-the-griddle feel, warm briefly in a pan after microwaving.
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Copycat McDonalds McGriddle
Ingredients
- 4 frozen sausage patties (or homemade)
- 4 slices american cheese
Pancakes: Pancake mix + ingredients called for on the box OR
- 1 cups all-purpose flour
- 1½ tablespoons granulated sugar
- 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large eggs
- 1/4 teaspoon pure vanilla extract
- 2 tablespoons butter (melted)
- maple syrup
Egg:
- 6 large eggs
- 2 tablespoons cream or milk
- salt and pepper to taste
Instructions
- 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.
Make the Pancakes (Homemade Option):
- 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.
Assemble the McGriddles:
- 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.
Video
Notes
- You can make this with bacon instead of sausage.
- Add additional maple syrup for a bolder flavor.
- You can skip the maple syrup and add 1/8 teaspoon of maple extract to the pancake batter.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Amazing.
The family loved every bite of this.
thank you for a wonderful recipe.
So glad you and your family loved it, Lisa! That makes my day. Thanks for giving the recipe a try and taking the time to share your feedback.
Omg this is so good and so close to McGriddle it blows my mind! I just use 1 cup of pancake mix add the sugar to that and then follow the rest of the steps! So easy!
I hope this is the recipe I found earlier this summer that I didn’t save. I made regular (smaller) pancakes with the syrup and they were so delish! The syrup got kinda messy (maybe because I didn’t use a form?) BUT…I’m going to try a new method for the syrup this time.
This is what I put for directions for myself. I’ll have to report back and let you know how it goes.
In my mind this is going to be perfect, but this could be a total Pinterest fail. hahaha
THE NIGHT BEFORE:
On a flat pan put wax or parchment paper.
Place about 6 individual tablespoons of syrup. (I can’t remember how many pancakes this made)
Freeze overnight.
Leave in freezer until ready to use.
When making the McGriddle –
On greased frying pan put pancake batter. (according to directions above)
Place a frozen syrup patty in the center.
Cover with a little more batter to seal in the syrup.
Cook as you normally would
Great Recipe. I tried it this morning and we loved it.
Hi Lynne, thanks for trying it out! We love this one, especially when we’ve got a McDonalds craving.