Easy Homemade McGriddle Breakfast Sandwiches

These Easy Homemade McGriddle Breakfast Sandwiches bring together sweet pancake buns, savory sausage , fluffy eggs, and melty cheese for the ultimate breakfast comfort food. Inspired by the fast food favorite, this version is made right in my own kitchen—and it’s even better.

Why You’ll Love This Recipe

I love how these sandwiches blend sweet and savory in every bite. The soft, maple-flavored pancake buns are the perfect contrast to the salty sausage and gooey cheese. Plus, they’re easy to make ahead and freeze, which means I can grab one on a busy morning and still enjoy something delicious and filling.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the pancake buns:

• All-purpose flour or pancake mix

• Milk

• Egg

• Baking powder (if not using pancake mix)

• Maple syrup or maple flavoring

• Butter or oil (for cooking)

For the filling:

• Breakfast sausage patties or bacon

• Eggs

• Sliced cheddar or American cheese

• Salt and pepper

• Butter (for cooking eggs)

Directions

1. I start by mixing the pancake batter until smooth, adding maple syrup or flavoring for that signature sweetness.

2. I heat a greased griddle or skillet over medium heat and cook small, evenly sized pancakes—about 3 inches wide. I make sure to have an even number for sandwich tops and bottoms.

3. I cook the sausage patties or bacon until browned and fully cooked.

4. I scramble or fry the eggs in a buttered skillet and season with salt and pepper. I sometimes shape them using a round mold to fit the pancakes.

5. I assemble each sandwich by layering a pancake, cheese, egg, meat, and topping with another pancake.

6. For melty goodness, I wrap the sandwich in foil and warm it in a hot skillet or oven for a couple minutes before serving.

Servings and timing

This recipe makes 4 sandwiches. It takes about 10 minutes to prep and 15–20 minutes to cook, so they’re ready in under 30 minutes.

Variations

Sometimes I add a second slice of cheese or use turkey sausage for a lighter version. I’ve also tried using mini pancakes to make slider-sized sandwiches. For extra sweetness, I brush the pancakes with a bit of syrup before assembling.

storage/reheating

I wrap the assembled sandwiches in foil or plastic wrap and refrigerate for up to 3 days or freeze for up to 1 month. To reheat, I microwave for 1–2 minutes or bake in a 350°F oven for 10–15 minutes until hot.

FAQs

Can I use store-bought pancakes?

Yes, I use frozen or leftover pancakes when I’m short on time—they work great.

Can I make these ahead?

Definitely. I assemble and freeze them, then reheat for a quick breakfast during the week.

What’s the best meat for this?

I love sausage patties, but crispy bacon or Canadian bacon are also delicious.

Can I make them dairy-free?

Yes, I use dairy-free cheese and cook the eggs in oil instead of butter.

How do I keep the pancakes from getting soggy?

I cool them completely before assembling and avoid overloading with syrup. Reheating in the oven also helps keep them crisp.

Conclusion

Easy Homemade McGriddle Breakfast Sandwiches are a delicious way to bring fast food flavor to my breakfast table without the drive-thru. With sweet pancake buns, savory fillings, and plenty of melty cheese, they’re always a hit—especially when I prep them ahead for busy mornings. Whether fresh off the griddle or pulled from the freezer, they’re my favorite kind of breakfast treat.

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