McDonald’s McGriddle Copycat Recipe
McDonald’s McGriddle copycat recipes are all over the internet, but most of them miss the one thing that makes the original so good: that faint maple sweetness baked right into the griddle cake itself. This version gets it right, and you can have it on the table in about 30 minutes.
It works on a weeknight, it works on a lazy Saturday, and it holds up well enough that you can wrap leftovers for the next morning.
Why I Love This Recipe
The griddle cakes here are the real draw. They’re fluffy like a pancake but sturdier, with little pockets of sweet syrup that caramelize against the pan. You get a slightly crisp edge and a soft, pillowy center in the same bite.
The sausage and egg in the middle keep things savory, so the whole sandwich doesn’t tip into dessert territory. That balance is what makes the original so hard to put down.
This is the version I keep coming back to on mornings when I want something more satisfying than toast but don’t want to spend an hour in the kitchen.
Recipe Ingredients
- 2 cups all-purpose flour – Standard AP flour gives the right structure; bread flour will make them too chewy
- 2 tsp baking powder – Gives the griddle cakes their lift
- 1/2 tsp baking soda – Works with the buttermilk for an extra-light interior
- 1 tsp salt – Balances the sweetness
- 2 tbsp granulated sugar – A small amount keeps the cakes from tasting like dessert waffles
- 2 large eggs (divided) – One goes into the batter, one gets fried for the sandwich
- 1 cup buttermilk – Keeps the cakes tender; see swap below
- 2 tbsp unsalted butter, melted – Adds richness to the batter
- 1/4 cup maple syrup – Use real maple syrup; pancake syrup is thinner and burns faster
- 4 pre-formed breakfast sausage patties – About 2 oz each; frozen patties work fine
- 4 slices American cheese – American melts smoothly; sharper cheeses can get oily
- 1 tbsp neutral oil – For frying the egg; vegetable or canola both work
Variations / Substitutions
- Sausage swap – Use a thin slice of Canadian bacon or a folded strip of crispy bacon for a lighter sandwich with less fat.
- Dairy-free – Replace the buttermilk with 1 cup of oat milk plus 1 tbsp of white vinegar, and swap the butter for melted coconut oil; the cakes will be slightly less rich but still soft.
- Extra heat – Mix 1/2 tsp of cayenne into the sausage patties before forming them, or use a spicy pre-made patty, for a clean kick that cuts through the sweetness.
- Cheese swap – Pepper jack melts nearly as well as American and adds a mild heat without overpowering the maple.
- Lower sugar – Reduce the maple syrup to 2 tbsp and the granulated sugar to 1 tsp; the cakes will be more neutral and closer to a plain pancake bun.
If you enjoy this kind of savory-sweet breakfast sandwich, you might also like a Chick-fil-A Chicken Biscuit Copycat Recipe.
How To Make McGriddles
Step 1: Mix the Griddle Cake Batter
In a large bowl, whisk together the 2 cups flour, 2 tsp baking powder, 1/2 tsp baking soda, 1 tsp salt, and 2 tbsp granulated sugar. In a separate smaller bowl, beat 1 of the eggs with the 1 cup buttermilk and 2 tbsp melted butter. Pour the wet ingredients into the dry and stir until just combined, about 20 strokes. The batter will be lumpy, and that’s fine. A smooth batter means you’ve overmixed it, which will make the cakes tough.
Stir in the 1/4 cup maple syrup last, folding it through gently with 2 or 3 strokes so it distributes without fully incorporating into the batter. Those small streaks of syrup are what create the sweet caramelized pockets when the cakes hit the pan.
Step 2: Cook the Sausage Patties
Heat a large skillet or griddle over medium heat. Add the 4 sausage patties and cook for 3 to 4 minutes per side, until the internal temperature reaches 160°F (71°C) and the outside has a deep brown crust. Set them aside on a plate and keep the pan on medium heat. You’ll use it for the griddle cakes next, so no need to wash it.
The browned exterior matters here, not just for flavor but because a pale patty will release moisture and make the sandwich soggy. Pat the cooked patties dry with a paper towel if they look greasy.
Step 3: Griddle the Pancake Buns
Wipe the pan clean with a folded paper towel, then set it back over medium-low heat. For each sandwich, you need 2 griddle cakes, so you’re making 8 total. Working in batches, pour roughly 1/4 cup of batter per cake onto the pan and cook for about 2 minutes, until bubbles form across the entire surface and the edges look set and matte rather than shiny. Flip and cook for 1 more minute on the second side.
The first batch often takes 30 seconds longer because the pan is still coming up to temperature. Stack the finished cakes on a plate and cover loosely with foil to keep them warm while you finish the rest.
Step 4: Fry the Egg
Add the 1 tbsp neutral oil to the pan and raise the heat to medium. Crack the remaining egg into the pan and cook for 2 to 3 minutes until the white is fully set and opaque with no translucent spots. If you prefer a set yolk, press the center gently with a spatula and cook for 30 more seconds. For 4 sandwiches you’re frying 1 egg and cutting it into portions, or you can fry 4 eggs in sequence if your pan is large enough.
A round egg ring or a small metal cookie cutter keeps the egg in a neat circle that fits the griddle cake cleanly.
Step 5: Layer and Serve the Sandwiches
Set a griddle cake flat-side up, lay a slice of the American cheese directly on it, then place a sausage patty on top. Add the fried egg, then top with a second griddle cake. Press down lightly so the cheese begins to soften against the warm patty. Serve immediately while the cheese is still melting and the cakes are warm, with an extra drizzle of maple syrup on the side if you want to lean into the sweet-savory contrast.
Recipe Tips
- Let the batter rest for 5 minutes before cooking. The baking powder needs a moment to activate fully, and the rest gives you a noticeably fluffier cake.
- Don’t rush the heat. Medium-low is correct for the griddle cakes. Higher heat browns the outside before the center cooks through, and you end up with a raw middle.
- Make more cakes than you need. The batter makes about 10 to 12 cakes depending on pour size. Extra cakes freeze well between sheets of parchment.
- The maple syrup drizzle on top at serving is not just garnish. A small pour of warm syrup over the finished sandwich deepens the sweet note without making it sticky.
Cook times by griddle cake size:
| Batter per cake | First side | Second side |
|---|---|---|
| 3 tbsp (small) | 1.5 mins | 1 min |
| 1/4 cup (standard) | 2 mins | 1 min |
| 1/3 cup (large) | 2.5 mins | 1.5 mins |
How To Store
- Refrigerate – Store assembled sandwiches wrapped in foil or in an airtight container for up to 3 days. Store the griddle cakes separately from the fillings if possible, so the cakes don’t absorb moisture.
- Reheating – Wrap the sandwich in a slightly damp paper towel and microwave on medium power for 60 to 90 seconds, or reheat unwrapped in a 325°F (160°C) oven for 10 minutes. The oven method keeps the cakes from going rubbery.
Frequently Asked Questions
Can I make the batter the night before?
Yes, but leave the baking powder and baking soda out and stir them in right before cooking. Overnight batter with leavening already mixed in goes flat and the cakes won’t rise properly.
Can I freeze the assembled sandwiches?
Yes. Wrap each one tightly in foil and freeze for up to 2 months. Reheat from frozen in a 350°F (175°C) oven for 20 minutes, still wrapped, then open the foil for the last 3 minutes to firm up the cakes.
My griddle cakes are coming out flat. What went wrong?
The most common cause is overmixing. The batter should still look lumpy when it hits the pan. If you stirred until smooth, the gluten tightened and pushed out the air.
Can I use pancake mix instead of making the batter from scratch?
You can, but add 2 tbsp of real maple syrup directly to the pancake mix batter. Plain pancake mix on its own won’t have the embedded sweetness that’s the whole point of the McGriddle cake.
Ingredients
Method
- Whisk together the flour, baking powder, baking soda, salt, and sugar. Beat 1 egg with the buttermilk and melted butter, stir into the dry ingredients until just combined (about 20 strokes), then fold in the maple syrup with 2 to 3 strokes. Rest the batter for 5 minutes.
- Cook the 4 sausage patties in a skillet over medium heat for 3 to 4 minutes per side until they reach 160°F (71°C) and are well browned. Set aside.
- Wipe the pan and reduce to medium-low. Cook the batter in 1/4 cup portions for 2 minutes per side until bubbles cover the surface and the edges look matte, then 1 minute on the second side. Make 8 cakes total and keep warm under foil.
- Add the 1 tbsp neutral oil to the pan over medium heat, fry the remaining egg for 2 to 3 minutes until the white is fully set.
- Stack each sandwich: 1 griddle cake, 1 slice American cheese, 1 sausage patty, egg, and a second griddle cake. Press lightly and serve immediately with a drizzle of maple syrup alongside.
