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Whip up this breakfast sandwich at home instead of hitting the drive-thru. My take on the classic McGriddle pairs syrup-soaked fluffy pancakes with tasty breakfast goodies, giving you that amazing sweet-meets-savory combo we all crave.
I first threw these together when lockdown hit and couldn't grab fast food anymore. Now my kids actually like these better than the originals! The trick? Putting real maple syrup directly into the pancakes as they're cooking.
What You'll Need
- All purpose flour: Makes up the main pancake structure
- Baking powder: Creates that airy, fluffy pancake texture
- White sugar: Brings just enough sweetness to balance the hearty fillings
- Salt: Perks up the flavors in both pancakes and eggs
- Milk: Gives pancakes their soft, moist texture
- Vanilla extract: Adds a cozy flavor backdrop to the pancakes
- Melted butter: Makes pancakes richer and helps them brown nicely
- Pure maple syrup: Adds sweet pockets throughout the pancakes
- Large eggs: Brings protein and that classic breakfast texture
- Cheese slices: Gets all gooey between the warm layers
- Bacon slices or sausage patties: Brings that meaty, savory kick
How To Make It
- Mix Your Batter:
- Combine the dry stuff first—flour, baking powder, sugar, and salt in a big bowl. Pour in milk, vanilla, melted butter, and crack in 1 egg. Mix till it looks smooth. Don't worry about small lumps, they'll make your pancakes extra tender. You want the mix thick but pourable.
- Start The Pancakes:
- Warm up your griddle or pan on medium-low and spray it with cooking spray. Grab a metal biscuit cutter, spray the inside, and place it on the hot surface. Scoop batter into the cutter using an ice cream scoop. This trick gets you perfectly round pancakes that'll hold everything together.
- Add The Magic Touch:
- Drop about 2 teaspoons of maple syrup right in the middle of the cooking pancake. Take a toothpick and swirl it around a bit. This creates little syrup pockets that caramelize as they cook, giving you that authentic flavor kick throughout the pancake instead of just on top.
- Finish Your Pancakes:
- Wait for bubbles on top and dry-looking edges, usually about 2 minutes. Grab the biscuit cutter with tongs and pull it away. Flip the pancake gently and cook another minute or two until it's golden. Move it to a plate and cover with foil to keep warm. Then make the rest.
- Cook Your Meat:
- While pancakes are going, cook bacon or sausage in another pan. Get bacon nice and crispy but not burnt, and make sure sausage hits 160°F inside.
- Make Perfect Eggs:
- Wipe your biscuit cutter clean and spray it again. Put it in a hot pan and crack an egg inside. Sprinkle with a bit of salt and let it cook about 2 minutes until the sides start setting up.
- Finish The Eggs:
- Lift off the biscuit cutter and flip the egg carefully. Cook until it's done how you like it. For the authentic sandwich style, cook the yolk all the way. Keep going until all your eggs are ready.
- Build Your Sandwich:
- Take one pancake and lay a cheese slice on top while it's warm so it starts melting. Add your perfectly round egg, then your meat choice. Cap it off with the second pancake. The warmth from everything will help all the flavors come together nicely.
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Don't skimp on the real maple syrup. I tried the fake stuff once and while it wasn't bad, it missed that rich, complex sweetness that makes these sandwiches so special. My kid now begs for these every weekend, and I love knowing exactly what goes into our breakfast.
Plan Ahead
These are awesome for crazy mornings. You can cook a bunch of pancakes during the weekend and keep them in the fridge for up to 3 days. Just toss them in the toaster on low when you need them. Want to store them longer? Freeze the pancakes with parchment paper between them so they don't stick together. You can even put whole sandwiches together, wrap each one in foil, and freeze them for up to a month. When you want one, microwave it for a minute then finish in a toaster oven to get that perfect crispness.
Swap Ideas
Need a gluten free version? Just use your favorite gluten free flour mix instead of all purpose flour. Going dairy free is easy too—any plant milk works in the batter, though oat milk tastes most like the original. You can also use plant butter instead of dairy butter. If you're watching carbs, try almond flour pancakes, but you might need to adjust how much liquid you add.
What To Serve With It
These homemade sandwiches fill you up on their own, but they're great with some fresh fruit on the side. For a special morning spread, add some crispy hash browns and fresh-squeezed orange juice. Feeling fancy? Set up a make-your-own bar with different cheeses, bacon AND sausage options, plus some avocado slices or hot sauce so everyone can build their perfect sandwich.
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This quick breakfast sandwich will soon be requested again and again by your family. Each bite gives you that perfect blend of sweet and savory goodness!
Frequently Asked Questions
- → Can I make the pancakes ahead of time?
You bet! The pancakes will keep in your fridge for about 2 days. Just warm them up in your toaster or microwave before building your sandwich. Want to save them longer? Pop them in the freezer with some parchment paper between each cake and heat them up whenever you're hungry.
- → What can I substitute for the biscuit cutter?
No biscuit cutter? No problem! Try using a cleaned-out tuna can with both ends cut off, any round cookie cutter you have, or even the ring from a mason jar lid. If you don't mind a less perfect shape, you can just carefully pour the batter to make circles.
- → Can I make this without meat?
For sure! Skip the meat and try adding more cheese, some avocado slices, or veggie meat options if you want. Even just egg and cheese makes a pretty awesome sandwich on its own.
- → How do I prevent the maple syrup from burning in the pancakes?
Keep your pan at medium-low heat, not cranked up high. When you add the maple syrup to your pancake batter in the pan, swirl it in gently and don't let it touch the pan directly. Take your time cooking them slowly so everything heats up nicely.
- → What's the best cheese to use for this sandwich?
American cheese gets all gooey and gives that familiar taste, but feel free to try cheddar, Swiss, pepper jack, or any cheese that melts good. One tip: add your cheese while the egg is still hot so it gets nice and melty.
- → Can I add vegetables to this sandwich?
Go for it! Try some spinach, tomato slices, avocado, or cooked peppers and onions to make it tastier and healthier. Just remember that wet veggies can make your pancakes soggy, so pat them dry first.