Sausage McGriddle – Easy McDonald’s Copycat

This homemade Sausage McGriddle recipe is a sweet-and-savory breakfast sandwich with real maple syrup in the pancake buns and juicy sausage in the middle. It’s surprisingly easy to make, way more fun than toast, and gives major comfort food energy. Perfect for slow mornings or those “need something hot and sweet now” days.

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Quick Summary

Prep time: 20 mins
Cook time: 40 mins
Flavor: Sweet, savory, buttery, rich
Great for: Cozy breakfasts, lazy weekends, breakfast-for-dinner

Why I Like This Recipe

Found myself craving something chaotic but comforting — and this hit both. I didn’t expect it to come together this well, but here we are. Sweet syrup in the pancake buns, spicy sausage in the middle. Better than drive-thru and honestly not that hard.

Ingredients

For the Pancake Buns:

• 2 cups all-purpose flour
• 1 tbsp sugar
• 3 tsp baking powder
• ¼ tsp salt
• 1¾ cup milk
• 1 large egg
• 4 tbsp melted butter
• ½ cup maple syrup (plus more for swirling in the mold)
• Butter, for greasing

For the Sausage Patties:

• 1 lb ground pork
• 2 tbsp fresh sage, minced
• 1 tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp grated fresh ginger
• 3 tbsp maple syrup
• 1 tbsp white vinegar

How To Make Sausage McGriddle

1. Mix the pancake batter Whisk flour, sugar, baking powder, and salt in a bowl. In a separate one, mix milk, egg, and melted butter. Combine the two. Stir just until mixed — some lumps are fine.
2. Cook the pancake buns: Grease ring molds and your pan. Pour in ⅓ cup of batter per mold and swirl a little maple syrup into each one. Let them cook until bubbly on the sides and the mold lifts easily, then flip and cook 2–3 mins more.
3. Make the sausage patties: Combine pork and all seasoning ingredients in a bowl. Mix with your hands. Form 6 even patties, flatten between parchment, and fry in a hot pan for 4–5 mins per side, until browned and cooked through.
4. Assemble the sandwiches: Once cooled slightly, slice the pancake rounds like buns. Sandwich one sausage patty between each pair and press gently. Serve hot.

Tips for Success

• Let the pancake buns cool a bit before slicing — they’ll hold shape better.
• Use ring molds or wide-mouth jar lids for perfect shapes.
• Parchment paper is great for flattening the sausage without sticking.
• Don’t skip the vinegar in the sausage — it adds balance.

Storage and Reheating

• Fridge: Stack sandwiches in an airtight container. Keeps for 3 days.
• Freezer: Wrap each sandwich in parchment + foil. Store for up to 1 month.
• Reheat: Microwave for a quick fix. Toaster oven or skillet if you want a little crisp on the outside.

Frequently Asked Questions

• Can I use store-bought pancake mix?
  Yeah, totally works. Add maple syrup to the batter so you still get that flavor.
• What if I don’t have ring molds?
  Use mason jar lid rings, or freehand small pancakes and trim with a cup if you’re feeling extra.
• Can I use turkey sausage?
  For sure. You might want to add a little fat or extra syrup to keep it juicy.
• Do I have to slice the pancake buns?
  Nope — you can use two full pancakes if slicing stresses you out.
• Is it too sweet?
  Not really — the sausage balances it. But you can cut back on the syrup if needed.

Common Mistakes and How to Dodge Them

• Flipping too early: If the pancakes aren’t ready, they’ll tear. Wait until the edges are dry and the middle’s mostly set.
• Overmixing the batter: It’ll make the pancakes tough. Mix just until it comes together — lumps are fine.
• Overcrowding the skillet: Pancakes need room. Do a few at a time so you can flip without chaos.
• Sausage patties too thick: Flatten them more than you think — they shrink and puff while cooking.
• Too much syrup in the pan: A little swirl is good. A flood will burn. Spoon it gently into the center.

Nutrition Facts (Per Serving)

• Calories: 610 kcal
• Total Fat: 39g
• Saturated Fat: 14g
• Cholesterol: 135mg
• Sodium: 740mg
• Potassium: 310mg
• Total Carbohydrate: 38g
• Dietary Fiber: 1g
• Sugars: 11g
• Protein: 20g

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