Name: Homemade Mcgriddle Recipe: Easy Beef & Pancake Breakfast
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup pancake mix (like Bisquick); ¾ cup milk; 1 large egg; 2 tablespoons vegetable oil; 3 tablespoons maple syrup, plus extra for serving; 2 tablespoons maple sugar or brown sugar (optional, for extra maple flavor); 4 large eggs; Salt and pepper to taste; 4 slices American cheese; 8 strips beef bacon, cooked until crispy OR 4 beef breakfast sausage patties; Butter or cooking spray for greasing

Homemade Mcgriddle Recipe Easy Breakfast is something I’ve always dreamed of perfecting right in my own kitchen, and today, I’m absolutely thrilled to share my ultimate guide with you! Imagine waking up to that irresistible aroma of sweet maple pancakes mingling with savory sausage, a perfectly cooked egg, and gooey melted cheese, all made fresh by your own hands. For years, the original McGriddle has held a special, almost legendary, place in the hearts of fast-food breakfast aficionados, cherished for its ingenious pancake bun infused with maple syrup that perfectly complements the salty, savory fillings. While its commercial counterpart originated as a convenient, on-the-go option, there’s an undeniable joy and satisfaction in recreating that iconic flavor profile from scratch, tailored precisely to your preferences.

Why This Dish is a Beloved Breakfast Staple

People universally adore the McGriddle for its brilliant combination of textures and tastes: the fluffy, sweet, syrup-infused pancake, the tender egg, the juicy sausage, and the perfectly melted cheese create a symphony of breakfast delights in every single bite. It truly is the best of both worlds! My mission with this Homemade Mcgriddle Recipe Easy Breakfast is to empower you to whip up this legendary dish effortlessly, proving that you don’t need a drive-thru to enjoy gourmet breakfast comforts. Get ready to elevate your morning routine and impress everyone at your breakfast table with this truly satisfying and surprisingly simple recipe.

Ingredients:

Oh, this is the exciting part! Gathering all the components for our incredible Homemade Mcgriddle Recipe Easy Breakfast. I’ve tried many variations, and this combination truly hits that nostalgic sweet and savory spot we all crave. Trust me, every item on this list plays a crucial role in recreating that iconic taste right in your own kitchen.

For the Maple-Infused Pancakes:
- All-Purpose Flour: I always reach for 1 ½ cups of good quality all-purpose flour. It gives our pancakes that perfect tender crumb and structure. Don’t worry too much about sifting, a quick whisk will do the trick to aerate it nicely.
- Granulated Sugar: Just 2 tablespoons of granulated sugar. This isn’t just for sweetness; it also helps with browning, giving our pancakes a beautiful golden hue. It balances the savory elements perfectly.
- Baking Powder: This is our leavening agent, and it’s essential for fluffy pancakes! You’ll need 1 tablespoon. Make sure your baking powder isn’t too old, otherwise, your pancakes might end up flat, and we definitely don’t want that for our breakfast masterpiece.
- Salt: A pinch, or about ½ teaspoon, of fine sea salt. Salt is a flavor enhancer, and it’s amazing how just a little bit can elevate the sweetness and overall taste of the pancakes.
- Whole Milk: 1 ¼ cups of whole milk. The fat content in whole milk contributes to a richer, more tender pancake. If you only have 2% milk, that will work too, but I find whole milk really makes a difference here.
- Large Egg: One large egg, lightly beaten. This acts as a binder, providing structure and moisture to our pancakes, ensuring they hold together and have that lovely texture.
- Melted Unsalted Butter: 2 tablespoons of unsalted butter, melted and slightly cooled. Butter adds incredible flavor and helps create a tender, moist pancake. Always unsalted so we can control the salt content ourselves.
- Vanilla Extract: A splash, or about 1 teaspoon, of pure vanilla extract. Vanilla is a beautiful addition that rounds out the flavors of the pancakes, giving them that classic comforting taste.
- Maple Syrup (for Infusion): ½ cup of pure maple syrup. This is the secret ingredient for making your Homemade Mcgriddle truly authentic! We’ll be brushing this directly onto the cooking pancakes, creating those iconic sweet pockets. Make sure it’s genuine maple syrup for the best flavor.
For the Savory Fillings:
- Breakfast Sausage Patties: 6-8 pre-made breakfast sausage patties, or 1 pound of ground breakfast sausage (to form your own patties). I love a good spicy sausage, but mild works wonderfully too. This is the hearty, savory counterpoint to our sweet pancakes.
- Large Eggs: 6-8 large eggs (one per sandwich, or two if you like a substantial egg layer). We’ll be preparing these in a folded style, just like the originals, but you can always scramble or fry them if you prefer.
- American Cheese Slices (Optional): 6-8 slices of American cheese. If you’re a cheese lover like me, adding a slice of melty American cheese takes this breakfast sandwich to the next level of comfort food bliss.
For Cooking & Serving:
- Cooking Oil or Non-Stick Cooking Spray: For greasing your griddle or skillet.
- Additional Maple Syrup: For drizzling on top of your finished Homemade Mcgriddle, if desired. Because can you ever have too much maple syrup? I think not!

Preparing the Maple-Infused Pancakes

This is where the magic truly begins for our Homemade Mcgriddle Recipe Easy Breakfast. The pancakes are the heart and soul, and infusing them with maple syrup during cooking is what sets them apart. Don’t rush this part; patience leads to perfection!

Combine Dry Ingredients: In a large mixing bowl, I like to whisk together my 1 ½ cups of all-purpose flour, 2 tablespoons of granulated sugar, 1 tablespoon of baking powder, and ½ teaspoon of salt. Giving it a good whisk ensures everything is evenly distributed and helps to aerate the flour, which contributes to lighter pancakes. Think of it as waking up the dry ingredients!
Mix Wet Ingredients: In a separate, smaller bowl, I’ll whisk my 1 ¼ cups of whole milk, one lightly beaten large egg, 2 tablespoons of melted and slightly cooled unsalted butter, and 1 teaspoon of pure vanilla extract. Whisking them separately ensures all the wet components are thoroughly combined before meeting the dry.
Combine Wet and Dry: Now for the magic! Pour the wet ingredients into the dry ingredients. Stir them together gently with a whisk or a rubber spatula until just combined. It’s absolutely crucial not to overmix the batter. Lumps are your friend here! Overmixing develops the gluten in the flour too much, resulting in tough, chewy pancakes rather than the light, fluffy ones we’re aiming for. A few lumps are perfectly fine and indicate a tender pancake to come.
Rest the Batter: Don’t skip this step! Cover the bowl with plastic wrap and let the batter rest on the counter for about 10-15 minutes. This resting period allows the gluten to relax and gives the baking powder a chance to start working its magic, producing those beautiful bubbles and that signature fluffiness. It’s a small step that makes a huge difference in the final texture of your pancakes.
Preheat Your Griddle/Pan: While the batter rests, I get my griddle or large non-stick pan heating over medium-low heat. You want a consistent, moderate heat to ensure even cooking without burning. If it’s too hot, the outside will burn before the inside cooks; if it’s too low, they’ll be tough and dry. A drop of water should sizzle and evaporate within a couple of seconds when the pan is ready. Lightly grease it with a little cooking oil or non-stick spray.
Cook the Maple-Infused Pancakes: This is the real game-changer for our “Homemade Mcgriddle Recipe Easy Breakfast.”
1. Once the griddle is ready, lightly grease it again if needed. Pour about ¼ cup of batter for each pancake onto the griddle. I usually do two or three at a time, depending on the size of my griddle, giving them enough space to spread a little.
2. Cook for about 2-3 minutes, or until you see bubbles forming on the surface of the pancakes and the edges start to look set. The underside should be a beautiful golden brown.
3. Now for the maple infusion! Using a pastry brush, gently brush about ½-1 teaspoon of your pure maple syrup (from the ½ cup reserved for infusion) directly onto the surface of each cooking pancake. You’ll see it soak in and lightly caramelize. This is where those sweet, sticky pockets come from!
4. Once those bubbles pop and the edges look set, and the syrup has had a moment to absorb, carefully flip each pancake using a thin spatula. Cook for another 1-2 minutes on the second side, or until golden brown and cooked through. You’ll notice the syrup on the first side has created those signature glossy spots.
5. Continue this process until all your batter is used, making sure to re-grease your griddle as needed between batches. As I cook the pancakes, I like to keep the finished ones warm by placing them on a plate and loosely covering them with foil, or by putting them in a low oven (around 200°F / 95°C). This ensures everything is warm and ready for assembly.

Cooking the Sausage Patties

The savory component of our “Homemade Mcgriddle Recipe Easy Breakfast” is just as important as the sweet. I find breakfast sausage patties are the perfect complement, offering that salty, meaty bite that balances the maple-infused pancakes so wonderfully.

Prepare Sausage Patties (if using ground sausage): If you’re starting with ground breakfast sausage, this is where you’ll form your patties. I like to divide 1 pound of ground sausage into 6-8 equal portions, then gently flatten each into a circular patty, roughly the same size as your pancakes. Don’t press them too thin, or they’ll dry out. A thickness of about ½ inch is usually perfect.
Cook the Sausage: Place the patties onto your preheated griddle or skillet (you can use the same one you used for the pancakes, just wipe it clean, or use a separate pan if you want to cook simultaneously). Cook over medium heat for about 3-5 minutes per side, or until nicely browned on both sides and cooked all the way through. The internal temperature should reach 160°F (71°C). I love getting a good sear on them for extra flavor and texture.
Drain Excess Fat: Once cooked, I usually transfer them to a plate lined with a paper towel to drain any excess grease. This keeps our Homemade Mcgriddle from becoming too oily. Keep them warm while you cook the eggs.

Cooking the Eggs

For a true Mcgriddle experience, I prefer a folded egg, as it fits perfectly within the pancake sandwich. However, scrambled or even a perfectly fried egg can work just as well! This is your Homemade Mcgriddle, so make it how you like it.

Prepare the Folded Eggs: To make a folded egg, crack your eggs (6-8, depending on how many sandwiches you’re making) into a small bowl. Add a pinch of salt and pepper, and whisk them gently until just combined – you don’t want too much air introduced. I find using a small non-stick pan, about 6-8 inches in diameter, works best for individual folded eggs.
Cook the Eggs: Heat a non-stick skillet over medium-low heat and lightly grease it with a little butter or cooking spray. Pour about ¼ cup of the whisked egg mixture into the hot pan for each individual egg (or adjust based on your desired egg thickness). Let it cook undisturbed for about 1-2 minutes, until the edges start to set and the bottom is lightly cooked but the top is still a little wet.
Fold the Eggs: As the edges set, gently push the cooked egg from one side towards the center with a spatula. Then, fold the egg in half, or into thirds, to create a neat, thick, square or rectangular patty. Cook for another 30 seconds to 1 minute, until the egg is cooked through but still tender. I usually make one egg patty per sandwich, aiming for a nice, fluffy layer.
Keep Warm: Transfer the cooked eggs to the plate with the sausage patties and cover loosely with foil to keep them warm while you finish the rest.
(Optional) Alternative Egg Styles: If you prefer a simpler route, you could quickly scramble all the eggs together and then portion them out for each sandwich. Or, for a different texture, fry your eggs sunny-side up or over easy for a runny yolk surprise when you bite in! Just make sure to season them properly.

Assembling Your Homemade McGriddle

Now for the best part – building our incredible “Homemade Mcgriddle Recipe Easy Breakfast!” This is where all your hard work comes together into one glorious, satisfying breakfast sandwich. Make sure all your components are warm and ready for action.

Layer the First Pancake: Take one of your warm, maple-infused pancakes and place it on your serving plate or a clean surface. This will be the bottom bun of your sandwich. The glossy, slightly sticky side can face up or down, depending on your preference for texture. I usually have the glossier, syrup-infused side facing up for maximum immediate enjoyment.
Add the Egg: Gently place one of your warm, folded egg patties directly on top of the pancake. Its soft texture is a wonderful contrast to the pancake and sausage.
Add the Cheese (Optional): If you’re using cheese, this is the perfect time to add it! Place a slice of American cheese on top of the egg. The residual heat from the egg and pancake will help it melt beautifully, creating that irresistible gooey factor.
Place the Sausage: Next, carefully place one of your cooked sausage patties on top of the cheese (or directly on the egg if skipping cheese). The warmth from the sausage will also help the cheese melt perfectly.
Top with Second Pancake: Finish your sandwich by placing another maple-infused pancake on top, making sure the syrup-infused side is facing outwards for that authentic look and feel. Press down gently to secure all the layers.
Serve and Enjoy: Serve immediately and prepare for a breakfast revelation! You’ve just created a superior, fresh, and utterly delicious Homemade Mcgriddle. If you desire, a tiny drizzle of extra maple syrup on top before serving can elevate the experience even further.

Pro Tip for Making Ahead:

If you’re planning a big brunch or want to meal prep for the week, you can assemble these “Homemade Mcgriddle Recipe Easy Breakfast” sandwiches ahead of time. Wrap each completed sandwich individually in plastic wrap, then store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply unwrap and microwave for 1-2 minutes, or warm in a toaster oven until heated through and the cheese is melty. They hold up surprisingly well!

Conclusion:

Well, there you have it! After walking through every delicious step, I genuinely hope you’re as excited as I am about this incredible breakfast revelation. What we’ve created here isn’t just a meal; it’s an experience, a delightful journey into the heart of what makes breakfast truly special. You’ll quickly discover that the effort, which is surprisingly minimal, pays off tenfold in flavor, satisfaction, and pure morning joy. This isn’t just about replicating a fast-food favorite; it’s about elevating it, making it fresher, tastier, and perfectly suited to your personal preferences right in your own kitchen. The aroma alone as those maple-infused pancakes cook and the sausage sizzles is enough to pull anyone out of bed with a smile. There’s a distinct comfort and genuine warmth that comes from preparing such a beloved treat from scratch, knowing exactly what ingredients are going into it.

I truly believe this recipe stands out as a must-try for so many reasons. For starters, the flavor profile is simply unmatched. The irresistible blend of sweet, fluffy pancakes infused with maple syrup, perfectly complementing savory sausage or bacon, melty cheese, and a tender egg, creates a symphony of tastes and textures that will tantalize your taste buds. It’s that perfect balance of salty and sweet that makes every bite utterly addictive. Secondly, the freshness is incomparable. Forget lukewarm, pre-made sandwiches; with this recipe, you’re enjoying a piping hot, made-to-order breakfast that’s as fresh as it gets. Thirdly, and perhaps most importantly for many busy mornings, it’s incredibly versatile and, dare I say, fun to make! This is precisely why I’m so excited about sharing our Homemade Mcgriddle Recipe Easy Breakfast with you. It truly delivers on its promise of an effortless yet profoundly satisfying start to your day. The simplicity of the steps, combined with the utterly delicious outcome, makes it a winner for both novice cooks and seasoned breakfast enthusiasts alike.

Now, let’s talk about making this dish truly your own, because that’s where the real magic happens! While the classic combination of sausage, egg, and cheese is a timeless favorite, don’t hesitate to experiment with different fillings. For a delightful twist, why not swap out the sausage patty for crispy strips of bacon, savory ham, or even a turkey sausage patty for a lighter option? Vegetarians, rejoice! A grilled portobello mushroom, a seasoned black bean patty, or even just extra layers of cheese and a sautéed bell pepper and onion mix would be absolutely divine between those sweet pancakes. Consider different cheeses too – sharp cheddar, creamy provolone, or a spicy pepper jack can each bring their own unique character to the sandwich. And for the eggs? While a fried egg is traditional, fluffy scrambled eggs or a perfectly cooked poached egg (carefully drained, of course!) can also create a wonderful texture.

Feeling adventurous? Think beyond the savory! You could use these maple pancakes as a base for a sweet breakfast sandwich. Imagine layering them with a smear of cream cheese, fresh berries, and a drizzle of honey, or even a dollop of fruit compote. A little sprinkle of powdered sugar on top certainly wouldn’t hurt! On the side, a fresh fruit salad, some crispy hash browns, or even a simple cup of coffee or juice would complete your breakfast feast. These serving suggestions and variations are just starting points; the possibilities are truly endless, limited only by your imagination and what you have in your fridge!

So, what are you waiting for? I wholeheartedly encourage you to roll up your sleeves, gather your ingredients, and give this wonderful recipe a try this weekend, or even on a special weekday morning. You deserve to treat yourself to this kind of homemade goodness. I promise you won’t be disappointed. In fact, I’m confident that once you’ve experienced the superior taste and satisfaction of making it yourself, you’ll find it hard to go back to any store-bought alternative. Please, when you do make it, don’t keep the deliciousness to yourself! I would absolutely love to hear about your experience. Did you stick to the classic version, or did you get creative with variations? What were your favorite combinations? Share your successes, your personal twists, and any feedback you have. Let’s build a community of happy breakfast makers! Happy cooking, and even happier eating!