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I grew up eating Mcgriddle’s from McDonald’s every weekend! I was obsessed with them! I recently made them at home and they taste just as good.
For more breakfast recipes, check out these buttermilk chocolate chip waffles if you’re in the mood for something sweet, or ham and cheese omelet, for a savory breakfast.
Table of Contents
Ingredient Notes
See the recipe card below for ingredient quantities and complete instructions.
- Bacon – I love to bake bacon! In my opinion, it’s the best and easiest way to cook it. I baked it at 400 degrees F for 16 minutes. I recommend checking the bacon around the 14 minute mark.
- Eggs – For the eggs, you can prepare them anyway you’d like. For instance, you can cook them over easy, scrambled, or over medium.
- Pancakes – You may use store-bought pancake batter but I highly recommend using the recipe I used!
Top Tips
- 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!
Storage
If you have any leftovers, let the mcgriddle sandwiches cool completely. Wrap each one in foil or plastic wrap, then place them in a freezer bag or container. Freeze until ready to eat.
Tried This Recipe?
Leave a review, I love hearing your feedback and would greatly appreciate it ❤️
Classic McGriddles
Equipment
- Biscuit cutter
- skillet
- spatula
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 egg, room temperature
- 1 & 1/4 cups buttermilk, room temperature
- 4 tablespoons unsalted butter, melted and slightly cooled
- nonstick spray or more butter, for cooking
- 4 tablespoons syrup
Fillings
- Sausage or Crispy Bacon
- Yellow American Cheese
- 4 Eggs , I used 1 egg for each sandwich
Instructions
- In a large bowl, combine the flour, salt, and baking powder. Whisk well and then set it aside.
- In a separate large bowl, combine the buttermilk, egg, melted butter, vanilla extract, and sugar. Mix until well combined.
- Add the flour mixture to the buttermilk mixture and mix until well combined but don’t overmix. It’s okay if the batter is a bit lumpy.
- Heat a non-stick skillet or griddle until hot. Add about 1 tbsp of butter to the skillet and swirl it around and grease your biscuit cutters.
- Pour the batter into the greases biscuit cutters in 1/4 cup measurements. Drizzle one tablespoon of syrup to each pancake. Cook for 2-3 minutes then flip, reduce the heat to low, and cook for 3 minutes.
- To prepare the McGriddle, place a slice of cheese, cooked egg, and bacon or sausage on one pancake. Then, place the other pancake on top. Serve with syrup on the side, and enjoy!
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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
