McGriddle Waffles With Sausage and Cheese

These McGriddle waffles have earned a permanent spot in our freezer. Made with maple-flavored waffles, sausage, and melted cheese, they’re easy to wrap individually and reheat whenever we need a quick breakfast on a busy morning. I usually make a full batch at once so we always have something homemade ready to grab and go.

Close up image showing a waffle on a white plate smothered in syrup with a bite on a fork

The Freezer Breakfast Worth Waking Up For

These McGriddle waffles give you that sweet and savory breakfast combination without assembling individual sandwiches. The sausage and cheddar are folded right into the Bisquick batter, while a drizzle of maple syrup cooks into each waffle for a little sweetness in every bite.

I especially love making a batch for the freezer. The mini size makes them easy to store, reheat, and grab on mornings when sitting down to a full breakfast is not going to happen.

Everything is built right in. Each waffle is filled with sausage, cheese, and maple flavor, so you don’t need to cook or add anything else.
They start with a shortcut. Bisquick keeps the ingredient list short and makes the batter quick to prepare.
Sweet meets savory. Brown sugar and maple syrup balance the salty sausage and cheddar without making the waffles feel overly sweet.
They’re freezer-friendly. Make them when you have time, freeze them individually, and reheat only what you need.
The mini size is convenient. They’re easy to portion, pack, and eat on the go.

Jesseca’s Recipe Review

These taste like a McGriddle and a cheesy sausage waffle had the best possible breakfast mash-up. I love that the sausage, cheddar, and maple flavor are already baked into every bite, but the fact that I can keep a batch in the freezer is what makes this recipe a repeat for us.

Tip from Jesseca:

Drizzle the maple syrup toward the center of the batter, leaving about 1/2 inch around the edge. It will spread as the waffle cooks, and keeping it away from the sides prevents sticky syrup from bubbling out of the waffle maker.

Top down image showing a mini waffle maker filled with batter that is loaded with cheese and sausage

McGriddle Waffle Ingredients

The ingredient list is short thanks to a box of Bisquick. Sausage and cheddar bring the savory breakfast flavor, while brown sugar and maple syrup add the sweetness that makes these taste like a McGriddle.

Bisquick: Original Bisquick Pancake and Baking Mix creates the base of the waffle batter and keeps the prep simple.
Milk: Adds moisture and helps create a smooth, pourable batter. Regular dairy milk works best, but an unsweetened nondairy milk should also work.
Eggs: Bind the ingredients together and give the waffles structure.
Vegetable oil: Keeps the inside tender while helping the outside turn golden. Canola oil or another neutral-flavored oil can be substituted.
Brown sugar: A small amount sweetens the batter and adds a subtle caramel flavor. Light or dark brown sugar will work.
Breakfast sausage: Cook and crumble the sausage into fairly small pieces before measuring. Be sure to drain away any excess grease so the waffles don’t become heavy or oily.
Cheddar cheese: Shredded cheddar adds a salty, cheesy bite that balances the maple flavor. Mild, medium, or sharp cheddar can be used depending on how pronounced you want the cheese to taste.
Maple syrup: The syrup is drizzled directly over the batter inside the waffle maker, creating little pockets of maple flavor as it cooks. I tested both pure maple syrup and regular pancake syrup, and either works well.

Easy Ways to Change Them Up

Once you have the basic waffle recipe down, it’s easy to adjust the flavors using ingredients you already have. Keep the total amount of meat and cheese close to the original recipe so the waffle maker can still close properly.

Use another pancake mix: Bisquick is the mix I tested, but another complete pancake or baking mix should work. Prepare two cups of the mix according to the package’s waffle directions, then fold in the brown sugar, sausage, and cheese. Waffle batter often uses different amounts of liquid and oil than pancake batter, so be sure to follow the waffle instructions when available.
Use bacon: Replace the sausage with one cup of cooked, finely crumbled bacon. Drain it well before folding it into the batter.
Try a different sausage: Use mild, hot, maple, turkey, or chicken breakfast sausage. Maple sausage will make the sweet and savory flavor even more noticeable.
Switch the cheese: Swap the cheddar for Colby Jack, pepper jack, or American cheese. Choose a cheese that melts well and shred or chop it into small pieces.
Add a little heat: Use hot breakfast sausage or pepper jack cheese, or add a small pinch of crushed red pepper to the batter.
Make them extra maple-y: Add a small splash of maple extract to the batter for more maple flavor without adding extra liquid or making the waffle maker sticky.
Turn them into breakfast sandwiches: Place a cooked egg between two waffles for a more filling breakfast. One waffle can also be folded around an egg if you want a smaller portion.
Skip the cheese: Leave out the cheddar for a simpler sausage and maple waffle. The texture may be slightly less rich, but no other recipe adjustments are needed.

Top down image showing a mini waffle maker filled with batter that is loaded with cheese and sausage with a drizzle of syrup

The Best Way To Add Maple Flavor

For the best maple flavor, drizzle the syrup directly over the batter inside the waffle maker. This creates little pockets of maple throughout the waffle instead of blending all the flavor into the batter.

Both pure maple syrup and regular pancake syrup work:

– Pure maple syrup gives the waffles a deeper maple flavor.
– Pancake syrup is sweeter and tastes more like the fast-food version.

Drizzle the syrup near the center of the batter, leaving about 1/2 inch around the edge. It will spread as the waffle cooks, so this helps keep it from leaking out and making the waffle maker sticky.

Top down showing the inside of the waffle maker with a crispy golden waffle insisde

My Best Tips

– Crumble the sausage finely. Smaller pieces spread evenly through the batter and allow the waffle maker to close completely.
– Drain the sausage well. Too much grease can make the waffles heavy and prevent the outside from becoming golden.
– Preheat the waffle maker. Adding batter before the plates are fully hot can lead to soft waffles that are more likely to stick.
– Don’t overmix the batter. Stir just until the ingredients are combined. A few small lumps are fine and help keep the waffles tender.
– Stir between each waffle. The sausage and cheese can settle at the bottom of the bowl, so give the batter a gentle stir before adding the next portion.
– Keep the syrup in the center. Leave about 1/2 inch around the edge so the syrup has room to spread without bubbling out.
– Don’t open the waffle maker too early. Wait until most of the steam has stopped before checking the waffle. Opening it too soon can cause the waffle to split.
– Grease as needed. The syrup can make the cooking plates sticky, so lightly grease the waffle maker between batches if the waffles become difficult to remove.
– Cool before freezing. Let the waffles cool completely on a wire rack before storing them. Freezing warm waffles traps moisture and can make them soggy when reheated.

Top down image showing a white speckled tray with a stack of golden waffles

Sausage and Cheese Waffles FAQs

What are McGriddle waffles?

McGriddle waffles are sweet and savory waffles inspired by the McDonald’s breakfast sandwich. This version has sausage, cheddar, brown sugar, and maple syrup cooked directly into the waffle, so there is no sandwich assembly required.

Can I use a pancake mix other than Bisquick?

Yes. Prepare two cups of your preferred mix according to its waffle directions, then add the brown sugar, sausage, and cheese. Different mixes require different amounts of milk, eggs, or oil, so use the package directions instead of the measurements listed for Bisquick.

Should I use pure maple syrup or pancake syrup?

Either one works. Pure maple syrup gives the waffles a deeper maple flavor, while pancake syrup is sweeter and tastes more like the fast-food version.

Why are my waffles sticking to the waffle maker?

Make sure the waffle maker is fully preheated and lightly greased before adding the batter. Keep the maple syrup near the center so it does not leak onto the edges and create a sticky buildup.

Can I use a regular waffle maker?

Yes, although the cooking time, amount of batter, and total yield will vary. Avoid overfilling the waffle maker and cook each waffle until it is golden and most of the steam has stopped.

Can I prepare the batter ahead of time?

For the best texture, cook the waffles shortly after mixing the batter. Instead of refrigerating the uncooked batter, make the entire batch and store the finished waffles in the refrigerator or freezer.

Can I replace the sausage with bacon?

Yes. Replace the sausage with one cup of cooked, finely crumbled bacon. Drain it well before folding it into the waffle batter.

Make Ahead, Storage, and Reheating

These McGriddle waffles are perfect for making ahead because the sausage and cheese are already cooked into each one. Prepare the full batch, let the waffles cool completely, and store them until you need a quick breakfast.

Make Ahead. Cook the waffles as directed, then place them in a single layer on a wire rack to cool. Avoid stacking them while they are warm because trapped steam can make them soggy.
Refrigerator. Transfer the cooled waffles to an airtight container or resealable bag. Store them in the refrigerator for up to 3 days. Place parchment paper between the waffles if you are stacking them.
Freezer. Arrange the cooled waffles in a single layer on a baking sheet and freeze until firm, about 1 to 2 hours. Transfer them to a freezer-safe bag with parchment paper between each waffle. Remove as much air as possible and freeze for up to 2 months.
Reheating. There is no need to thaw frozen McGriddle waffles before reheating. For a crispier waffle, heat it in an air fryer at 350°F for 3 to 5 minutes or until warmed through. You can also place it in a toaster oven at 350°F for 5 to 8 minutes. For the quickest option, microwave one waffle for 30 to 60 seconds. The microwave works well on busy mornings, but the waffle will be softer instead of crisp.

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