Homemade McDonald’s McGriddle

I still remember my first McGriddle on a road trip. It was the perfect mix of sweet pancakes, sausage, egg, and cheese.

The only problem? I couldn’t always get one when I wanted. The cost added up fast, too.

That’s when I started making them at home. Turns out, it’s easier than you’d think.

You can make a homemade McDonald’s McGriddle with simple ingredients like pancake mix, eggs, sausage, cheese, and syrup. It tastes just as good, no drive-thru needed.

Cook the pancake “buns” in small molds for the right shape. Brush them with syrup for that signature sweet flavor.

At home, you get to pick everything. Choose your sausage, your eggs, even swap in bacon or real maple syrup.

Once you see how quick and satisfying these are, you’ll want them on hand for busy mornings.

Why You Will Love Homemade McDonald’s McGriddle

Enjoy the same sweet and savory flavors at home. The mix of fluffy pancakes, crispy bacon or sausage, melted cheese, and maple makes every bite good.

You control the ingredients. That means real maple syrup, your favorite cheese, and eggs cooked your way.

It’s also a flexible recipe. Swap bacon for sausage, use cheddar instead of American cheese, or add hot sauce if you want.

Some reasons you may enjoy making it yourself:

• Freshness: Hot pancakes and crisp bacon from your pan.
• Customization: Pick the fillings you want.
• Convenience: Freeze extras for quick breakfasts later.
• Cost savings: A batch at home is usually cheaper.

You can enjoy it in pajamas, no drive-thru required.

How To Make Homemade McDonald’s McGriddle

You can recreate the sweet and savory balance at home. Focus on the pancake buns, the filling, and using the right tools.

It’s a simple process. Small details like syrup brushing or egg shape make it taste closer to the original.

Ingredients

To make a sausage or bacon McGriddle, start with pancake mix or your own pancake batter.

You’ll also want:

• Sausage patties or bacon
• American cheese slices
• Large eggs
• Maple syrup (or pancake syrup)
• Salt and black pepper
• Cooking oil or butter

Brush or inject syrup into the griddle cakes after cooking. That gives the buns their sweetness.

Instruments

The right tools help keep everything uniform. A nonstick skillet or flat griddle works best.

You’ll also need:

• Egg ring molds or a mason jar lid
• Spatula
• Small bowl and whisk
• Flavor injector (optional)

If you don’t have molds, just make the pancakes freeform. They won’t look perfect, but who cares?

Step-By-Step Instruction

1. 
   

   Mix your pancake batter as directed. Spray the inside of the mold and heat your skillet. Pour batter halfway up the mold. Cook until bubbles form, remove the mold, flip, and finish cooking. Brush with maple syrup and set aside.

   
   
2. 
   

   Cook the sausage patties or bacon on medium heat until browned. If using sausage, add a slice of American cheese on top and let it melt.

   
   
3. 
   

   Beat one egg with salt and pepper. Pour into a greased skillet, cook until set, fold into a square, then flip for a few seconds.

   
   
4. 
   

   Assemble: pancake bun, egg, sausage or bacon, cheese, then another pancake bun.

   
   

These steps give you a homemade Sausage McGriddle or Bacon McGriddle that’s close to the fast-food version.

Tips & Tricks

I’ve made these McGriddles plenty of times. A few small steps really help.

Let your pancake batter rest for about 5 minutes. This helps the pancakes turn out fluffier.

If you don’t have egg rings, use a mason jar lid or a cookie cutter.

Brush a thin layer of syrup on the pancakes right after cooking. This gives you sweetness without making it soggy.

You can also mix in vanilla or cinnamon for extra flavor.

Keep the cooked parts warm in the oven while you finish the rest. Set it to the lowest heat or the “warm” setting.

Try swapping sausage with bacon, ham, or a vegetarian patty. Cheddar, Swiss, or pepper jack cheese also work well.

If you plan ahead, make extra and wrap each sandwich tightly. Store them in the fridge for up to 3 days or freeze for a month.

Reheat in the microwave until warm for a quick breakfast.

Ingredient Substitute

You might not have every ingredient on hand. That’s okay. You can still make a tasty McGriddle with a few swaps.

For the meat, you don’t need pork sausage.

• Use turkey sausage for something lighter.
• Bacon if you want a crisp, smoky flavor.
• A plant-based patty if you avoid meat.

For cheese, American melts the easiest.

• Cheddar is sharper.
• Swiss is mild and creamy.
• Pepper jack adds some spice.

For the pancake buns, you can adjust the recipe.

• Whole wheat flour adds fiber.
• Gluten-free blends work if you need.
• No maple syrup? Use honey or agave.

The egg can be changed up, too.

• Scrambled eggs give a softer texture.
• A fried egg with yolk adds richness.
• Egg whites alone keep it lighter.

These changes help you make the sandwich fit your taste and your kitchen.

What To Serve With Homemade McDonald’s McGriddle

The fun part is picking what to serve with them. You don’t have to stick with fast-food sides.

I like to pair mine with something light and crisp. Fresh fruit or a small salad can brighten up the meal.

Here are some side ideas you can try:

• Hash Browns or Roasted Potatoes – For that classic McDonald’s feel.
• Fresh Fruit – Berries, oranges, or apple slices add sweetness.
• Eggs or Avocado – Scrambled eggs or sliced avocado give extra protein.
• Yogurt or Cottage Cheese – Keeps things filling without being too rich.
• Coffee, Tea, or Juice – Coffee cuts through the richness, while juice adds contrast.

Sometimes I just keep it simple. But when I have time, I’ll sauté mushrooms or spinach for a warm side.

You can mix and match, depending on your mood. That’s the best part—you get to decide what works for your plate.

How To Store Homemade McDonald’s McGriddle

When I started making these at home, I realized storage was key. You can keep them fresh in the fridge or freeze them.

If you’ll eat them in 3–4 days, wrap each sandwich tightly. Use plastic wrap or foil, then put them in an airtight container.

For longer storage, freezing works best. Wrap each McGriddle, then put them in a freezer bag.

When it’s time to reheat, you have options:

• Microwave: Heat for 1–2 minutes.
• Oven: Bake at 350°F for about 10 minutes.
• Toaster oven: Good for a crisp outside.

This makes meal prep simple. Cook a batch on the weekend, freeze them, and you’ll have breakfast ready all week.

If you add eggs, store them the same way. Just make sure the eggs are fully cooked before freezing.

Nutritional Value

Making your own McGriddle at home gives you control. You pick the ingredients, which changes the nutrition a lot.

A homemade McGriddle usually ends up lighter. Try lean sausage or even turkey bacon.

One sandwich lands between 350–400 calories. That’s a bit less than the McDonald’s one, which has about 430 calories.

Here’s a quick breakdown for a homemade sandwich (per 100 g):

• Calories: ~312
• Total Fat: 18 g
• Saturated Fat: 5–6 g
• Cholesterol: 24 mg
• Sodium: 700–750 mg
• Carbohydrates: 30–31 g
• Sugar: 10–11 g
• Protein: 8–9 g

Want more protein? Toss in extra egg whites or use a high-protein pancake mix.

Some folks get 40 g of protein per sandwich with a few changes.

Cut the sodium by choosing lower-salt cheese. Making your sausage patties at home also helps keep salt in check.

Honestly, making these at home feels freeing. You can tweak it for more protein, fewer carbs, or just better ingredients.