Make Your Own McGriddles
Updated: Oct 1, 2020
Our beloved MacDonalds McGriddles are essentially a breakfast sausage patty sandwiched between two maple infused pancakes.
This is made by candying maple syrup, making it solid pieces, that melt to form pockets of maple syrup in the pancake when cooked. I don’t have a candy thermometer, but through trial and error, have figured out a home bakers method to making this work.
If you’re not up for the fuss of candying your syrup, there’s a cheaters trick I’ll share at the bottom of the blog post too.
1/4 Grade A Pure Maple Syrup
1 cup Plain Flour
1tsp Baking Powder
1tsp Baking Soda
1tbs White Sugar
1/2tbs Brown Sugar
1 cup Buttermilk
1tsp Vanilla Extract
28g Melted Butter
*With extreme caution* Heat maple syrup over lowest heat setting until it starts bubbling (around 3-4 minutes). Proceed to stir carefully with a wooden spoon. Start watching it around the 10 minute mark. Around 12 minutes it should have darkened and thickened.
Remove from heat and very carefully pour onto a baking tray lined with parchment paper. Tip the tray to spread the syrup and leave it to cool completely and harden. I recommend making this in advance so it has the maximum time to cool, you don’t want to burn yourself.
Make the pancake batter by combining all the dry ingredients (flour, baking powder, baking soda, white sugar and brown sugar) in a bowl. Combine all the wet ingredients (buttermilk, egg and vanilla extract) in another bowl and mix well. Pour your wet ingredients into the dry mixture until a batter forms being careful not to over mix. Drizzle in melted butter. Cover and rest in fridge for 1/2 hour.
In a pan, fry up your eggs and sausage. Set aside.
Once completely cooled, break up your solidified maple syrup into small pieces.
Butter a pan and pour 2tbs of McGriddles batter into it, spreading it out to form a circle. Sprinkle the candied maple syrup pieces on to it and cover with another 2tbs of batter. And flip!
Assemble your very own McGriddles by placing one pancake, topping it with slice cheese, sausage, fried egg, salt and pepper, and your final pancake.
a) Do not touch the maple syrup while it is heating and after. Maple syrup can rise to a temperature of 200 degrees celcius so we must be extremely careful. Always safety first!
b) To wash your pot, simply boil water in it and the solidified syrup will melt.
c) Buttermilk makes your pancakes fluffy and delicious. If it’s not available make a substitute with 1 cup of regular milk and 1tbs white vinegar.
d) Its always better to under mix your batter than over mix. Don’t be afraid of lumps.
And there you go, your method to making your own McGriddles!
If you find this too complicated - instead of the candying process, drizzle on dollops of syrup on the first 2tbs of pancake batter before covering it with the other 2tbs of batter. There will definitely be some difference in juiciness, but it still works.
I can’t tell you how much I enjoy making this on the weekends when I’m craving a good breakfast or brunch. I love that I know exactly what’s going into my McGriddles and can play with the toppings to suit my fancies. Definitely give this recipe a go if you’re in the mood for home made MacDonalds.