McGriddle– Easy McDonald’s Copycat

This homemade McGriddle is sweet, salty, cheesy, and stacked with sausage, eggs, and syrup-soaked pancakes that hit like a warm hug on a bad morning. You don’t need any fancy tools, and it’s way cheaper (and honestly better) than hitting the drive-thru. Fast, filling, and messy in the best way.

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Quick Summary

• Prep time: 10 mins
• Cook time: 15 mins
• Flavor: sweet, savory, buttery
• Great for: slow mornings, late breakfasts, survival brunches

Why I Like This Recipe

Didn’t feel like doing anything, honestly. But I made one of these and suddenly I was standing straighter. Syrup got everywhere. No regrets.

Ingredients

• 1½ cups pancake mix
• 1 cup water
• ⅓ cup pancake syrup
• 4 sausage patties
• 4 slices American cheese
• 4 eggs
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp pepper

How To Make McGriddle

1. Mix the batter: Stir the pancake mix and water in a bowl until smooth-ish. Doesn’t have to be perfect.
2. Cook the pancakes: Grease a round mold or jar lid. Pour in batter on a hot pan, flip when you see bubbles. You’ll need 8 rounds. Brush both sides with syrup.
3. Sizzle the sausage: Fry patties in a skillet until cooked through. Top with cheese, let it melt a little.
4. Soft scramble the eggs: Whisk one egg with salt and pepper. Cook low and fold into a neat square. Repeat.
5. Assemble the sandwich: Bottom pancake, egg, cheesy sausage, top pancake. Press gently. Serve warm.

Tips for Success

• Grease your ring mold well or the pancakes will stick
• Brush syrup while pancakes are still hot so it soaks in
• Don’t rush the eggs — low heat is key
• Let sausage rest for a minute before stacking to keep cheese from sliding

Storage and Reheating

• Fridge: Wrap individually, store up to 3 days.
• Freezer: Wrap each in foil or parchment, then freeze.
• Reheat: Air fryer or oven at 320°F until warm. Don’t microwave unless it’s urgent.

Frequently Asked Questions

• Can I use pre-made pancake mix?
  Yep. That’s actually what I used. Just go with one that’s not too sweet.
• Can I use bacon instead of sausage?
  Absolutely. Crisp it up real good first.
• Do I have to use a ring mold?
  Nope, but it helps keep the size sandwich-perfect. Freeform works too.
• What’s the best cheese for this?
  American melts smoothest, but cheddar gives it more bite.
• Can I prep these ahead for the week?
  Yep. Wrap and freeze. Reheat in an air fryer for best results.

Common Mistakes and How to Dodge Them

• Too thick pancakes: If they’re too tall, the sandwich gets awkward. Use less batter per mold and spread gently.
• Skipping the syrup soak: Brushing syrup on warm pancakes gives it that McGriddle flavor. Don’t skip it.
• Overcooked eggs: Rubbery eggs ruin the bite. Keep the heat low, pull them early.
• Stacking while ingredients are too hot: Everything slides around. Let each piece sit for 30 seconds before building.
• Microwaving straight from the freezer: Tempting, but the texture’s sad. Use an oven or air fryer instead.

Nutrition Facts (Per Serving)

• Calories: 517 kcal
• Total Fat: 34g
• Saturated Fat: 12g
• Cholesterol: 225mg
• Sodium: 960mg
• Potassium: 250mg
• Total Carbohydrate: 31g
• Dietary Fiber: 1g
• Sugars: 9g
• Protein: 22g

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