Homemade McGriddles (Better Than McDonald's Copycat)

Three McGriddles on a wooden cutting board.

5 from 1 vote

Homemade McGriddles (Better Than McDonald's Copycat)

Ever wake up with a huge craving for a McDonald's breakfast? These copycat Homemade McGriddles can be made in a flash, or made ahead and frozen, for instant satisfaction of morning, or late night, cravings!

Prep Time5

Cook Time25

Total Time30

Course: Breakfast, Snack

Cuisine: American

Servings: sandwiches

Calories: 340kcal

Author: Cynthia Christensen

Equipment

Ingredients

8 slices bacon
5 large eggs
4 slices American cheese
1 cup pancake mix
½ cup milk any milk you prefer
2 tablespoons unsalted butter melted and cooled
1 tablespoon maple syrup plus more for serving
1 teaspoon vanilla extract

Instructions

Cook bacon by your desired method. I like to make my crispy oven bacon, which is ready in 20 minutes without you having to do a thing.
While the bacon is cooking, whisk together one egg with ½ cup of milk. Add ½ teaspoon of vanilla, and 1 tablespoon of maple syrup if desired.
Add 1 cup (125 grams) of pancake mix and mix while drizzling in 2 tablespoons of melted and cooled butter.
Heat a nonstick pan over medium heat. Add ½ teaspoon of butter or oil if desired. To make perfectly round pancakes spray a ring cutter or mason jar lid with nonstick spray and scoop a couple of tablespoons of batter into the ring.
Cook for 2 to 3 minutes then remove the ring or jar lid and flip the pancake. Cook for another minute. Repeat with the rest of the batter. You should get 8 pancakes.
In the same pan, over medium heat, using the same nonstick sprayed ring mold or jar lid, crack an egg into the center and poke the yolk with a skewer or toothpick.
Cover the pan and cook for 1 to 2 minutes, or until whites are mostly set. Remove the ring and flip. Cook another 2 minutes, or until the yolk is mostly cooked.
Place cheese on one pancake and add the hot egg on top. Layer with as much crispy bacon as your heart desires. Drizzle with more maple syrup and add another pancake on top. Repeat for the rest of the sandwiches.
Serve with more maple syrup or a sprinkle of powdered sugar. Serve and enjoy!

Notes

To freeze: Place finished pancake sandwiches on a parchment paper or foiled lined large baking sheet and place in the freezer until solid, about 4 hours. Wrap each sandwich individually in plastic wrap and/or aluminum foil. Place in a large zip top bag and keep in the freezer for up to 3 months.

To reheat in microwave: For the best pancake sandwich, I recommend thawing them overnight in the refrigerator. Otherwise you can microwave on the defrost/thaw option until thawed, and then icrowave on high for 80-90 seconds or until hot. Let stand 1 minute. The internal temperature of your egg should be 165°F when measured with an instant thermometer.

To reheat in oven: You can also reheat in the oven. Allow sandwich to thaw in the refrigerator overnight. Remove plastic wrap and rewrap sandwich in foil. Place on baking sheet and bake at 350°F for 10-15 minutes or until hot.

Nutrition