Master the McDonald’s Magic: The Ultimate Homemade McGriddles Recipe

There are some breakfast items that just stick with you, becoming a cherished part of your weekend routine. For me, that was McDonald’s McGriddles. Every Saturday or Sunday morning, I eagerly anticipated that sweet and savory symphony of fluffy, syrup-infused pancakes cradling savory bacon, a perfectly cooked egg, and melted cheese. It was an obsession! While the drive-thru version holds a special place in my heart, I recently decided to recreate this iconic breakfast sandwich at home, and I’m thrilled to report that these homemade McGriddles taste just as good – if not better – than the original. Prepare to satisfy those nostalgic cravings with a fresh, customizable, and incredibly delicious homemade twist.

If you’re looking to explore more breakfast delights beyond this McGriddle copycat, be sure to check out some of my other favorite recipes. Craving something sweet and decadent? These buttermilk chocolate chip waffles are an absolute dream. For a more traditional, savory start to your day, my ham and cheese omelet is a fantastic choice that’s both satisfying and easy to make.

A hand holding a McGriddle sandwich with bacon, egg, and cheese between two pancakes. — Enjoying a freshly made homemade McGriddle sandwich.

Why Make Homemade McGriddles?
The Magic of the McGriddle: Key Components
Ingredient Notes & Substitutions
Top Tips for Perfect McGriddles
McGriddle Variations and Customizations
Storage & Reheating
Frequently Asked Questions (FAQ)
Classic McGriddles Recipe
Tried This Recipe?

Why Make Homemade McGriddles?

There’s a unique satisfaction that comes with recreating your favorite fast-food items in your own kitchen. When it comes to McGriddles, making them at home offers several advantages:

Freshness You Can Taste: From the perfectly fluffy pancakes to the sizzling bacon and freshly cooked eggs, every component tastes superior when prepared from scratch.
Customization is Key: You’re in control! Adjust the amount of syrup, choose your preferred type of cheese, cook your eggs exactly how you like them, and even experiment with different proteins.
Economical & Healthy Options: Making these at home is often more budget-friendly than frequent trips to the drive-thru. Plus, you can opt for higher-quality ingredients, control sodium levels, and avoid unnecessary additives.
Family Fun: It’s a fantastic recipe to involve the whole family, from mixing the batter to assembling the sandwiches. Weekend breakfast becomes an enjoyable culinary activity!

The Magic of the McGriddle: Key Components

What makes a McGriddle truly special? It’s the delightful interplay of textures and flavors. Each element plays a crucial role:

The Syrup-Infused Pancakes: This is the star! Small, thick, and incredibly tender pancakes with pockets of sweet maple syrup baked right in. They provide the iconic sweet foundation.
The Savory Protein: Crispy bacon or a juicy sausage patty adds a salty, umami punch that beautifully contrasts the sweet pancakes.
The Melty Cheese: A slice of classic American cheese acts as the binding agent, melting into a creamy layer that holds everything together and adds a touch of tang.
The Fluffy Egg: A tender, perfectly cooked egg rounds out the ensemble, adding essential protein and a delicate richness.

Ingredient Notes & Substitutions

Before you dive into the full recipe, here are some detailed notes on the key ingredients to help you achieve the best results. See the recipe card below for exact ingredient quantities and complete instructions.

Bacon: I wholeheartedly recommend baking your bacon! It’s hands down the easiest way to achieve perfectly crispy bacon with minimal mess. Lay bacon strips on a foil-lined baking sheet (for easy cleanup) and bake at 400°F (200°C) for 16-20 minutes, depending on your desired crispiness. Start checking around the 14-minute mark. If you prefer, pan-frying is also an option; cook in a skillet over medium heat until crispy, then drain excess fat.
Eggs: The beauty of homemade McGriddles is that you can prepare your eggs exactly how you like them!
- Scrambled: My favorite for a classic McGriddle feel. Lightly whisk eggs and cook in a lightly greased skillet until set but still soft. You can fold them into a square shape to fit the pancake. Check out my guide for soft scrambled eggs.
- Over Easy/Medium/Hard: If you prefer a runny yolk, cook them over easy or over medium. For a fully cooked yolk, go for over hard.
- Folded: For that perfect round fast-food look, crack an egg into a lightly oiled skillet, let it cook until mostly set, then fold it in half or use an egg ring.
Pancakes: While you *can* use store-bought pancake batter for convenience, I cannot emphasize enough how much better the homemade buttermilk pancake recipe included here is. It yields incredibly fluffy, tender pancakes that are the perfect vehicle for the syrup.
- Buttermilk: Essential for tender, moist pancakes. If you don’t have buttermilk, you can make your own: add 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, then fill the rest of the way to 1 & 1/4 cups with regular milk. Let it sit for 5-10 minutes until it slightly curdles.
- Syrup Infusion: The key to the McGriddle experience is syrup *in* the pancakes. We’ll be drizzling a small amount of syrup onto the batter as it cooks on the griddle, allowing it to caramelize and infuse the pancakes with that signature sweetness.
Yellow American Cheese: This cheese is iconic for a reason – it melts beautifully and has that classic slightly tangy, creamy flavor that complements the other ingredients perfectly. While other cheeses can be used, American cheese delivers the authentic McGriddle experience.
Maple Syrup: Use real maple syrup for serving. It’s a small detail that makes a big difference in flavor.

Top Tips for Perfect McGriddles

Achieving McGriddle perfection at home is easier than you think, especially with these insider tips:

Low and Slow for Pancakes: Since these pancakes are intentionally small and thick, it’s crucial to cook them on low heat. Allow at least 2-3 minutes per side. If the heat is too high, the outside will burn while the inside remains raw. Patience is key for that perfectly cooked, fluffy center.
Don’t Overmix Pancake Batter: A few lumps in your pancake batter are perfectly fine, even desirable! Overmixing develops the gluten in the flour, leading to tough, chewy pancakes instead of light, fluffy ones. Mix just until the wet and dry ingredients are combined.
Grease Your Biscuit Cutters: For perfectly round, uniform pancakes, use biscuit cutters. Make sure to lightly grease the inside of the cutters before pouring the batter to prevent sticking.
Keep Everything Warm: As you cook the different components, keep the cooked bacon, eggs, and pancakes warm on a baking sheet in a low oven (around 200°F / 95°C) until you’re ready to assemble the sandwiches.
Maple Syrup on the Side: While syrup is incorporated into the pancakes, a small side of warm maple syrup for dipping or extra drizzling takes the experience to the next level.
Egg Rings for Perfect Eggs: To get those neatly folded, circular egg patties like the pros, consider using egg rings. Cook your egg inside the ring for a perfectly shaped patty that fits your pancakes.

A person holding a McGriddle sandwich on a white plate, showcasing the layers. — The delicious layers of a homemade McGriddle.

McGriddle Variations and Customizations

One of the best parts about making McGriddles at home is the freedom to customize them to your heart’s content. Here are some ideas to get you started:

Protein Power-Ups:
- Sausage Patties: Classic and delicious, just like the original. Cook them in a skillet until browned and cooked through.
- Ham: Thinly sliced deli ham or even a slice of country ham can be a tasty alternative.
- Turkey Bacon/Sausage: For a leaner option, these work wonderfully.
- Vegetarian Option: Skip the meat entirely, or try a vegetarian sausage patty for a plant-based twist.
Cheese Choices: While American cheese is traditional, feel free to experiment:
- Cheddar: Sharp cheddar adds a bolder flavor.
- Monterey Jack: Offers a milder, meltier experience.
- Pepper Jack: For those who like a little kick!
Pancake Perfection:
- Chocolate Chip Pancakes: Add a handful of mini chocolate chips to the batter for a truly indulgent treat.
- Blueberry Pancakes: Fresh blueberries can add a burst of fruity flavor.
- Cinnamon Swirl: Swirl a bit of cinnamon sugar into the batter for a warm, spiced pancake.
Extra Add-ins:
- Sautéed Veggies: Sautéed onions, bell peppers, or mushrooms can be added with the egg for extra flavor and nutrients.
- Hot Sauce: A dash of your favorite hot sauce can add a fantastic zing.
- Avocado: Sliced avocado would bring a creamy, healthy fat element.

Storage & Reheating

One of the best things about homemade McGriddles is that they can be made ahead and frozen, making for a super quick breakfast on busy mornings, just like their fast-food counterparts. Here’s how to store and reheat them effectively:

Freezing Instructions:

Cool Completely: After assembling your McGriddle sandwiches, let them cool down to room temperature. This is crucial to prevent condensation and sogginess when freezing.
Wrap Individually: Wrap each McGriddle tightly in plastic wrap, then an additional layer of aluminum foil. This double layer helps to prevent freezer burn and keeps them fresh.
Place in Freezer Bag: Transfer the individually wrapped sandwiches into a large freezer-safe bag or an airtight container. Remove as much air as possible from the bag.
Freeze: Freeze for up to 1-2 months for best quality.

Reheating Instructions:

When you’re ready to enjoy a frozen McGriddle, you have a few options:

Microwave: This is the quickest method. Remove the foil and plastic wrap. Place the frozen McGriddle on a microwave-safe plate and microwave on high for 1-2 minutes, or until heated through. Cooking time may vary depending on your microwave.
Oven/Toaster Oven: For a crispier pancake and bacon, preheat your oven to 350°F (175°C). Remove all wrapping and place the frozen McGriddle directly on a baking sheet. Heat for 15-20 minutes, or until thoroughly warmed.
Skillet: If you have a bit more time, gently reheat the unwrapped McGriddle in a lightly greased skillet over medium-low heat. Cover the skillet to help the cheese melt and ensure even heating. Cook for about 5-7 minutes per side, or until heated through.

Frequently Asked Questions (FAQ)

Q: Can I use store-bought pancake mix for this recipe?: A: Yes, you absolutely can for convenience! However, for the best possible flavor and texture that truly mimics the McGriddle, I highly recommend using the homemade buttermilk pancake recipe provided. It’s worth the extra few minutes!
Q: How do I get the “syrup-infused” taste in the pancakes?: A: The trick is to drizzle a small amount of maple syrup (about 1 tablespoon per pancake) directly onto the pancake batter while it’s cooking on the griddle, just before flipping. As it cooks, the syrup will caramelize and create those sweet, distinct pockets within the pancake, giving you that authentic McGriddle flavor.
Q: What’s the best way to cook the eggs for a McGriddle?: A: For a classic McGriddle look, a folded scrambled egg or an egg cooked in an egg ring (to create a round patty) works best. However, feel free to cook your eggs over easy, over medium, or fully scrambled and shaped to your liking.
Q: Can I prepare any components ahead of time?: A: Absolutely! You can cook the bacon a day or two in advance and store it in the refrigerator. The pancake batter can also be made the night before and stored in an airtight container in the fridge, though you might need to add a splash more buttermilk or milk to thin it slightly before cooking. The entire sandwiches can also be made and frozen, as detailed in the storage section above.
Q: My pancakes aren’t cooking through in the middle, what am I doing wrong?: A: This is a common issue with thicker pancakes. The most likely culprit is heat that’s too high. Remember to cook them on a low heat for at least 2-3 minutes per side. This allows the heat to penetrate slowly and cook the interior without burning the exterior. If you’re using biscuit cutters, ensure they are not too tall, which could make cooking the center difficult.

Tried This Recipe?

I absolutely love hearing from you and seeing your culinary creations! If you’ve made these delicious homemade McGriddles, please take a moment to leave a review below. Your feedback means the world to me and helps others discover this fantastic recipe. ❤️

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Classic Homemade McGriddles

By

Julie Maestre

Relive your favorite fast-food breakfast with these incredibly delicious and surprisingly easy homemade McGriddles! Featuring fluffy, syrup-infused pancakes, crispy bacon (or savory sausage), a perfectly cooked egg, and melty American cheese, this copycat recipe brings that beloved taste right to your kitchen. Perfect for a weekend brunch or a make-ahead breakfast.

Prep:

20 minutes

Cook:

20 minutes

Total:

40 minutes

Servings:
4

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Equipment

Biscuit cutter (approx. 3-inch diameter)
Large non-stick skillet or griddle
Spatula
Two large mixing bowls
Whisk

Ingredients

Buttermilk Pancake Mix

▢

1 & 1/3
cups
all-purpose flour
▢

2
tablespoons
granulated sugar
▢

1
tablespoon
baking powder
▢

1/4
teaspoon
Kosher salt
▢

1
tablespoon
vanilla extract
▢

1
large egg,
room temperature
▢

1 & 1/4
cups
buttermilk,
room temperature
▢

4
tablespoons
unsalted butter,
melted and slightly cooled
▢

nonstick spray or butter,
for cooking pancakes
▢

4
tablespoons
maple syrup,
for infusing pancakes, plus more for serving

Fillings (for 4 sandwiches)

▢

8-12 slices
Crispy Bacon
(or 4 cooked sausage patties)
▢

4 slices
Yellow American Cheese
▢

4
large Eggs ,
cooked as desired (e.g., scrambled and folded, or fried)

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Instructions

Prepare Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and Kosher salt. Whisk these dry ingredients thoroughly to ensure they are well combined and there are no clumps. Set this bowl aside.
Prepare Wet Ingredients: In a separate large bowl, combine the buttermilk (at room temperature), room temperature egg, melted and slightly cooled unsalted butter, and vanilla extract. Whisk these wet ingredients together until they are fully incorporated and smooth.
Combine Batters: Pour the flour mixture into the buttermilk mixture. Stir gently with a whisk or spatula until just combined. Be careful not to overmix; a few lumps in the batter are perfectly fine and even desirable for tender pancakes. Overmixing will result in tough pancakes.
Heat Skillet & Prep Cutters: Heat a large non-stick skillet or griddle over low to medium-low heat until it’s hot. Once hot, add about 1 tablespoon of butter to the skillet and swirl it around to coat the surface. Lightly grease the inside of your biscuit cutters with nonstick spray or a bit of butter to prevent the pancakes from sticking.
Cook Pancakes: Place the greased biscuit cutters on the hot skillet. Pour approximately 1/4 cup of pancake batter into each cutter. Immediately drizzle about 1 tablespoon of maple syrup over the top of the batter in each pancake. Cook the pancakes for 2-3 minutes, or until bubbles appear on the surface and the edges are set. Carefully flip the pancakes (still in the cutters if possible) and reduce the heat to low. Cook for another 3 minutes on the second side, ensuring they cook through evenly. Remove the cutters and transfer the cooked pancakes to a plate or a warm oven (200°F / 95°C) to keep them warm while you cook the rest.
Assemble McGriddles: To build your delicious homemade McGriddle, place one cooked, syrup-infused pancake on a plate or serving board. Top it with a slice of yellow American cheese, followed by your cooked egg (scrambled, fried, or folded), and finally, your crispy bacon or savory sausage patty. Place another warm pancake on top to complete the sandwich.
Serve and Enjoy: Serve your homemade McGriddles immediately, ideally with extra maple syrup on the side for dipping. Get ready to enjoy a breakfast experience that will transport you straight back to your favorite drive-thru, but even better!

Notes

Since the pancakes are small and thick, cook them on low heat for at least 2-3 minutes on each side. If not, the inside will remain raw.

Serve with maple syrup on the side for an extra touch of sweetness.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author:

Julie Maestre

Prep Time:

20 minutes

Cook Time:

20 minutes

Total Time:

40 minutes

Course:
Breakfast

Cuisine:
American