Name: Homemade McGriddle
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 tbsp granulated sugar; 1 tsp baking powder; ¼ tsp baking soda; ¼ tsp salt; ¾ cup buttermilk or regular milk; 1 large egg; ½ tsp vanilla extract (optional); 1 tbsp melted butter; Maple syrup (for drizzling on pancake batter); 4 large eggs; 2 tbsp milk or cream; Salt and pepper to taste; 4 slices cheese of choice (cheddar, American, or plant-based)

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I made this homemade McGriddle recipe to bring that classic sweet-and-savory breakfast sandwich experience into my own kitchen. Instead of a biscuit or muffin, I used maple-infused pancake “buns” with a warm folded egg and melted cheese in the center. It’s delicious, easy to make, and totally customizable to my preferences.

Homemade McGriddle

Why I’ll Love This Recipe

I love how this breakfast sandwich gives me the perfect balance of sweet and savory in every bite. The fluffy pancake buns have just the right hint of maple, and the warm egg and cheese filling makes it hearty and satisfying. It’s freezer-friendly, simple to prep ahead, and I can make it any way I like—plant-based, vegetarian, dairy-free, or classic. It’s my favorite way to start the morning.

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
granulated sugar
baking powder
baking soda
salt
buttermilk or regular milk
large egg
vanilla extract (optional)
melted butter
maple syrup

For the filling

large eggs
milk or cream
salt and pepper
sliced cheese of choice

Directions

Make the pancake batter
I started by whisking together the flour, sugar, baking powder, baking soda, and salt. Then I added the milk, egg, vanilla, and melted butter. I stirred it until just combined and let the batter rest for a few minutes so the pancakes would turn out fluffy.
Cook the pancake buns
On a lightly greased skillet over medium-low heat, I placed a ring mold and poured in a few tablespoons of batter. I drizzled a little maple syrup right on top of the batter before it cooked. Once bubbles formed on the surface, I flipped the pancake and let the other side cook until golden. I repeated this to make enough “buns” for my sandwiches.
Prepare the eggs
I whisked the eggs with a splash of milk and seasoned with salt and pepper. I cooked the mixture in a nonstick skillet, then folded it into squares that fit neatly between the pancake buns.
Assemble the McGriddle
I layered one pancake, a slice of cheese, the folded egg, and topped it with another pancake. I gave the sandwich a gentle press and served it warm.

Servings and Timing

Servings: Makes 4 breakfast sandwiches
Prep Time: 10 minutes
Cook Time: 15–20 minutes
Total Time: 25–30 minutes

Variations

I swap the cheese for a plant-based version when I want it dairy-free.
Sometimes I add sautéed spinach, mushrooms, or avocado for a more filling version.
I use gluten-free flour and almond milk to make this recipe gluten- and dairy-free.
For extra sweetness, I add a small maple drizzle between the egg and cheese layers.
When I want more protein, I add a meat-free patty or tofu scramble.

Storage / Reheating

Once cooled, I store the pancake buns or full sandwiches in the fridge for up to 3 days or in the freezer for up to 2 months. If I’m freezing them, I wrap each sandwich in parchment paper or foil. When I’m ready to reheat, I microwave for about 60–90 seconds, then toast them in a pan or toaster oven to bring back that crisp exterior.

FAQs

Can I make the pancakes ahead of time?

Yes, I often cook the pancakes in advance and store them in the fridge or freezer. Then I just reheat and assemble when I’m ready to eat.

What’s the best cheese to use?

I usually go for sliced cheddar or American-style cheese for easy melting, but I’ve also used mozzarella, provolone, or plant-based slices depending on what I have.

How do I keep the pancakes round and even?

I use a greased ring mold or a wide mason jar lid placed directly on the pan. That keeps them perfectly sized for stacking.

Can I make these vegan?

Absolutely. I use a plant-based milk, egg substitute, dairy-free butter, and vegan cheese. I’ve also used a tofu egg scramble as a filling, and it works great.

Do I need to add maple syrup to the pancakes?

I love adding a little drizzle on the batter as it cooks for that signature sweetness, but I’ve made them without it too when I wanted a more savory flavor.

Conclusion

This homemade McGriddle recipe is my go-to for a comforting, satisfying breakfast that feels like a treat but is easy enough to make any day of the week. I get that sweet maple pancake flavor paired with warm, cheesy egg—all made just how I like it. Whether I’m meal prepping for busy mornings or sitting down to a weekend brunch, this sandwich always hits the spot.