Description
A quick and easy homemade McGriddle recipe perfect for meal prep mornings. Soft maple-flavored pancakes are sandwiched around a savory breakfast egg, cheese, and crispy bacon or sausage, creating a delicious breakfast sandwich ready in just 5 minutes of hands-on time.
Ingredients
Scale
Pancake Batter
- 1 cup pancake mix (like Bisquick)
- ¾ cup milk
- 1 large egg
- 2 tablespoons vegetable oil
- 3 tablespoons maple syrup
- 2 tablespoons maple sugar or brown sugar (optional)
Eggs
- 4 large eggs
- Salt and pepper to taste
Meat and Cheese
- 4 slices American cheese
- 8 strips bacon, cooked until crispy OR 4 breakfast sausage patties
Other
- Butter or cooking spray for greasing
- Additional maple syrup for brushing and serving
Instructions
- Make the Pancake Batter: In a medium bowl, whisk together the pancake mix, milk, 1 egg, and vegetable oil until just combined, leaving small lumps. Gently fold in the maple syrup and maple sugar if using. Let the batter rest for 5 minutes to hydrate fully.
- Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray. Use a 3.5-inch round cookie cutter or mason jar ring on the surface for uniform pancakes. Pour about 3 tablespoons of batter into each ring. Cook for 2-3 minutes until bubbles form and edges look set. Remove the ring carefully, flip the pancake, and cook 1-2 more minutes until golden. Repeat to make 8 pancakes. Keep them warm under a towel.
- Cook the Eggs: Using the same skillet over medium heat, use the ring molds to cook the eggs if desired. Crack eggs into the rings, break yolks, and season with salt and pepper. Add a few drops of water to the pan, cover, and cook for 1-2 minutes for set whites or 3-4 minutes for fully cooked yolks.
- Prepare the Meat: Cook bacon strips until crispy, about 3-4 minutes per side, or cook sausage patties according to package instructions until browned and fully cooked through.
- Assemble the McGriddles: Place one pancake on a plate, top with a slice of American cheese, then the cooked egg, followed by 2 bacon strips or 1 sausage patty. Top with a second pancake and press gently to create a sandwich. For extra authentic maple flavor, brush the tops lightly with warm maple syrup.
- Serve and Store: Serve immediately while warm. Alternatively, keep the assembled sandwiches warm in a 200°F oven until ready to serve for meal prep or delayed eating.
Notes
- Using the ring mold ensures uniformly sized pancakes and eggs perfect for sandwiches.
- Maple sugar or brown sugar in the batter adds a deeper maple flavor but is optional.
- Cooking eggs covered with a splash of water helps cook the tops without flipping, keeping them tender.
- Store assembled McGriddles wrapped in foil in the refrigerator for up to 3 days.
- Reheat gently in a toaster oven or microwave to retain texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Pan-frying, Griddling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 520
- Sugar: 9g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 210mg
Keywords: McGriddle recipe, breakfast sandwich, maple pancakes, meal prep breakfast, quick breakfast sandwiches
