This Homemade McGriddle copycat recipe is a delicious way to make the classic bacon, egg, and cheese breakfast sandwich at home. Fluffy folded eggs, crispy bacon, and melty cheese sandwiched between thick maple sweetened pancakes.
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The classic McDonald's McGriddle is a combination of pancake buns, sausage patty and/or bacon, and eggs. I wanted to make just a bacon, egg, and cheese McGriddle recipe (no sausage) and it is SO delicious. Below you'll find steps on how to make your own at home.
Ingredients
Pancake ingredients:
- Flour: Of course pancake batter has to have flour - all purpose flour is what I always use.
- Baking powder: This gives all the rise to the fluffy pancakes.
- Maple syrup: Instead of making a maple crystal and putting it in the pancake (how they do it at McDonald's), I prefer to just add some pure maple syrup to the batter. Doing this gives it the same sweet maple flavor without an extra few steps. Make sure you use pure maple syrup
- Vanilla extract: Pancake batter is always even more delicious with vanilla extract.
- Egg: One large egg.
- Butter: Melt the butter and then bring it slightly to room temp (so it doesn't cook the egg).
- Whole milk: Whole milk is definitely preferred but you could use 2% or low fat.
Other ingredients:
- Bacon: Since these are bacon, egg and cheese McGriddles, we need bacon! Just a few strips because the sandwiches themselves are relatively small.
- American cheese: This is the traditional cheese used in McGriddles – just slices of American cheese.
- Eggs: Of course need a bunch of eggs for the egg layer.
- Whole milk: A bit of whole milk goes in the egg mixture to help give it a creamy consistency.
- Butter: Butter is melted on the griddle/pan before cooking the pancakes.
Step by step instructions
While there are a few different elements that go into making a homemade McGriddle, the steps below should teach you how to make them with ease.
1. Cook the bacon. In a skillet cook the bacon over medium heat flipping half way through until crisp to your liking. About 10 minutes. Place on a paper towel lined plate and set aside. If you want them to stay really warm, you can also keep them in the oven at 300℉ while you make the other elements.
2. Make the pancakes. Whisk together the milk, melted butter, egg, vanilla, and maple syrup. Then whisk in the flour, baking powder, and salt until just combined. In a non-stick skillet melt butter over medium heat. Spray the inside of the mason jar lids with non-stick spray and place them bottom side down (the open side). Add 2 tablespoon pancake batter to each. Cook until bubbles appear on the surface, about 2-3 minutes. Shimmy the pancakes out of the lid and flip, cooking for another 2-3 minutes on the other side until golden. Repeat until you have 8x pancakes. Put them in the oven on a wire rack at 300℉ to keep warm.
3. Cook the eggs. Whisk together eggs, milk, salt, and pepper. Melt a pat of butter over medium-low heat and add ⅓ cup egg mixture. Once set, fold 2x edges that are across from each other towards the middle, then the other 2x towards the middle to make a square.
4. Assemble. To assemble start with a pancake on the bottom, followed by a slice of cheese, then a folded egg, then bacon, and topped with another pancake.
Tips, Tricks, and Substitutions
- Skip the egg fold: You don't NEED to make the folded egg, you can simply fry or scramble your eggs if you prefer but your sandwich will not be as tall.
- Do everything one at a time: Do not try to do all the steps simultaneously. They are all relatively hands-on, so if you try to do them all at once you'll likely get overwhelmed and/or likely burn something. It's easier to do them one-by-one and keep warm in the oven if need be.
- Sausage vs bacon: If you want to use a sausage patty instead of or in addition to bacon, definitely do! Pre-made or make your own.
- Maple syrup: My trick to make these easier is to simply add maple syrup into the pancake batter as opposed to making maple crystals. If you want to use maple crystals, heat about 1 cup pure maple syrup over medium-low heat until 300℉ then immediately pour onto a large foil lined baking sheet to cool. Once fully cooled, break into shards. When you make the pancakes place a little shard in before you flip.
- Use pancake mix: if you want to make this recipe even easier, skip the homemade pancakes. Homemade pancakes are of course extra special, but you can just as easily use pancake mix with a little pure maple syrup added in and it will still be delicious.
- Jar Lid pancake mold alternative: If you don't have mason jar lids for the pancake mold, you can use biscuit cutters. If you don't have either of those, you can just freehand, they don't need to be perfect.
- Cheese alternatives: While American cheese is the traditional cheese in these McGriddles, you can swap any of your favorite cheeses. Cheddar or Pepper Jack would be great.
FAQs
You can make the bacon and pancakes in advance and then reheat in the oven at 300℉. I would recommend cooking the eggs and adding the cheese when you are ready to eat them.
Allow them to come to room temp and wrap each in plastic wrap or aluminum foil, then place in a plastic bag in the fridge for up to 4 days (yay breakfast for the week prep!).
Reheat in the microwave for :30 - 1:30 depending on the strength of your microwave.
Similar breakfast recipes
- Vegetarian Breakfast Burritos
- Green Goddess Bacon, Egg, and Cheese
- Bacon, Egg, and Cheese Breakfast Tacos
- Potato, Bacon, and Egg Breakfast Skillet
Recipe
Homemade McDonald's McGriddle
INGREDIENTS
For the pancakes:
- 1 ¼ cup all purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 large egg
- 1 cup whole milk
- 3 tablespoon unsalted butter, separated
- 1 teaspoon vanilla extract
- 1 tbsp pure maple syrup
For the egg mixture:
- 5 large eggs
- ½ cup whole milk
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- 1 tablespoon unsalted butter
Additional ingredients:
- 4 strips bacon
- 4 slices american cheese
INSTRUCTIONS
Cook the bacon:
- Cut each strip of bacon in half. In a skillet cook them over medium heat flipping half way through until crisp to your liking. About 10 minutes.
- Place on a paper towel lined plate and set aside. If you want them to stay really warm, you can also put in the oven at 300℉ to keep warm.
Make the pancakes:
- Whisk together the milk, 2 tablespoon melted butter, egg, vanilla, and maple syrup. Then whisk in the flour, baking powder, and salt until just combined.
- In a non-stick skillet melt a little pat butter over medium heat. Spray the inside of the lids with non-stick spray and place them bottom side down (the open side). Add 2 tablespoon pancake batter to each. Cook until bubbles appear on the surface, about 2-3 minutes.
- Shimmy the pancakes out of the jar lid and flip, cooking for another 2-3 minutes on the other side until golden. Repeat until you have 8x pancakes. Put in the oven on a wire rack at 300℉ to keep warm.
Make the eggs:
- Whisk together eggs, milk, salt, and pepper.
- Melt a pat of butter over medium-low heat and add ⅓ cup egg mixture - spread I around so it's the size of the pan. Once set, fold 2x edges that are across from each other towards the middle, then the other 2x towards the middle to make a square.
- Once set (about 1-2 minutes), fold 2x edges that are across from each other towards the middle, then the other 2x towards the middle to make a square.
Assemble:
- To assemble start with a pancake on the bottom, followed by a slice of cheese, then a folded egg, then bacon, and topped with another pancake.
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