How To Make McDonald's McGriddle
Ingredients
• Pancake Mix: We created an amazing homemade pancake recipe you can use. But I tested this recipe with Pearl Milling Company pancake mix, which calls for 2 cups pancake mix to 1 1/2 cups water. That will be more than enough to make 8 single pancakes.
• Water: Water is used in the pancake batter, but feel free to substitute for whole milk, soy milk, oat milk, whichever you prefer.
• Maple Extract: You should be able to easily source this at a local grocery store. It gives a fun twist on a classic pancake and elevates this recipe from good to great.
• Light Brown Sugar: This is used as part of the maple sugar syrup base. The sugar melts into the maple syrup, creating a wet sand-like consistency, so when the mixture melts in the pancake batter, it creates maple syrup pockets. Without the sugar, the maple syrup would dissolve into the pancake.
• Maple Syrup: You need this of course to re-create the iconic maple syrup pocket in McGriddles. Make sure to mix with brown sugar so the maple syrup doesn’t get lost in the batter.
• Unsalted Butter: Even though you’re using a nonstick pan, I think it’s important to grease the pan after each pancake is made.
• Eggs: The perfectly folded eggs are not as tedious as you’d imagine. Use a small parchment-lined sheet tray to bake off your whisked eggs. You’ll end up with a sheet of spongy eggs that you can divide into 4 strips to create the iconic McDonald's egg fold.
• Whole Milk: I like adding a little dairy to my eggs. It tends to help make them a tad fluffier, just like our sour cream scrambled eggs.
• Bacon: Sausage also works for this recipe, and I tried it both ways! As you cook the eggs in the oven, you should simultaneously cook the bacon. No need for extra pans! But if you love a sausage patty, then I recommend buying bulk sausage meat and forming thin singular patties the size of the sandwich. Sear them off in a pan and drain on a paper towel.
• American Cheese: The iconic fast food sandwich wouldn't be complete without an orange slice of American cheese. Kraft singles or your local store brand American cheese is fine. If the cheese slice is too big, feel free to trim or fold.
Step-By-Step Instructions
While you preheat your oven, you can make the pancake batter in a large bowl and set aside. Feel free to omit the maple extract from the batter if you prefer a lighter maple flavor. Depending on the type of store-bought pancake mix you use, the directions may vary. It's typically better when you allow your pancake batter to rest a few minutes before cooking. In a separate bowl, combine the brown sugar and maple syrup.
Spray a 3 3/4" round cutter with cooking spray and place in a nonstick pan along with some butter. The heat should be between medium and medium-low so the butter doesn't burn. If the pan gets too hot, feel free to move it on and off the burner to cool it down. You want to make sure the outside of the pancakes aren't cooking too quickly before the inside.
Once you pour a little bit of pancake batter into the mold, dot with a few bits of the maple sugar, then pour a little more pancake batter on top. The brown sugar maple mixture will melt and create little pockets in the batter. I do this in the middle of the pancake instead of the top so that the maple doesn’t burn when turned over. You should be able to loosen the bottom when it's cooked to turn over and cook on the other side. Remove from the pan and place on a wire rack in a warm place. Continue on until you've used all of your batter.
Grease a 12" x 8 1/2" baking pan or one around that size with cooking spray, line with parchment, and make sure the parchment is placed in a way where the egg won't spill over and underneath the paper. You might need to trim the parchment so that it fits perfectly around the pan with some of the edge poking out creating a barrier for the egg. You don’t want any egg to seep underneath while cooking. In another bowl, whisk eggs, milk, and salt. Pour the mixture into the pan and bake until just set.
Allow eggs to cool slightly, then cut into 4 equal strips. Roll the strips into those iconic bundles. You can use a ruler to cut the egg into perfect strips.
To avoid a mess at the stove, line a baking pan with foil, place the bacon on top, and bake until crispy but still tender. You don't want super-crunchy bacon.
Place a slice of cheese on bottom half of pancake, then top with egg roll and bacon. Close with another pancake. As the pancakes come off the griddle, you can place a cheese on the bottom layer so it begins to melt and keep warm.
Full list of ingredients and directions can be found in the recipe above.
Recipe Tips
• This recipe took me some time and patience since I only used one cutter. If you can purchase more than one, the process will go even quicker. Buy your round cutters in a set like this.
• When making the oven-baked eggs, make sure the parchment paper is sealed to the bottom of the baking pan and the outer edges. You don’t want any egg to escape beneath the paper.
• Cooking the bacon in the oven allows you to multitask and avoid cleaning a greasy mess at the stove. You can cook the bacon on a wire rack fitted over a baking sheet if you prefer.
Storage
Each component of the sandwich should be eaten within 24 to 48 hours. Wrap the sandwich in foil or store in an airtight container. Reheat in your oven at 300°.
What Serve With McDonald's McGriddles
Homemade McDonald’s Hash Browns
Copycat McDonald's Shamrock Shake
Copycat McDonald's Hotcakes
Made This?
Let me know how it went in the comments below!
