Easy Homemade McGriddle Breakfast Sandwiches

Easy Homemade McGriddle Breakfast Sandwiches are my answer to the perfect sweet-and-savory morning fix. With fluffy pancake buns, savory sausage, melty cheese, and eggs all stacked together, this homemade version of the fast-food favorite is even better made fresh in my own kitchen. I love how it satisfies every breakfast craving in one handheld bite.

Why You’ll Love This Recipe

I love this recipe because it brings together all my favorite breakfast flavors—pancakes, syrup, eggs, cheese, and sausage—into one sandwich. The sweet maple-flavored pancake buns pair perfectly with the salty sausage and gooey cheese. Plus, I can prep everything ahead and freeze them for quick, hot breakfasts during the week.

ingredients

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

• Pancake mix (or homemade pancake batter)

• Maple syrup

• Eggs

• Breakfast sausage patties

• American cheese slices (or cheddar)

• Butter or oil for cooking

• Optional: salt and pepper, sandwich-size molds or mason jar lids for shaping

directions

1. I start by preparing the pancake batter according to package instructions, then stir in a splash of maple syrup for that signature flavor.

2. I lightly grease mason jar lids or silicone rings and place them on a nonstick skillet over medium heat. I pour in a few tablespoons of batter into each ring to form round, sandwich-sized pancakes. I cook for 2–3 minutes per side, until golden.

3. While the pancakes cook, I brown the sausage patties in another pan until fully cooked, about 4–5 minutes per side.

4. I cook the eggs however I like—scrambled, fried, or even in the same rings for perfect size and shape. I season with salt and pepper.

5. To assemble, I stack one pancake, a sausage patty, a cooked egg, a slice of cheese, and top with another pancake.

6. I serve them warm, or wrap and freeze them for easy grab-and-go breakfasts.

Servings and timing

This recipe makes about 4 sandwiches. It takes around 10 minutes to prep and 20 minutes to cook everything, so I usually have breakfast ready in 30 minutes.

Variations

Sometimes I swap in bacon or Canadian bacon instead of sausage, or use plant-based sausage patties for a vegetarian version. I’ve also tried it with scrambled eggs and cheddar, or added a touch of hot sauce or sriracha mayo for a spicy kick. For extra maple flavor, I brush syrup between the layers before stacking.

storage/reheating

I store assembled sandwiches in the fridge for up to 3 days or freeze them individually wrapped in foil and stored in a freezer-safe bag. To reheat, I unwrap and microwave for 1–2 minutes (or reheat in a toaster oven at 350°F for 10–12 minutes until heated through). They’re perfect for busy mornings.

FAQs

Can I make these ahead of time?

Yes, I often make a batch on the weekend and store them in the fridge or freezer for fast weekday breakfasts.

How do I keep the pancakes from getting soggy?

I let everything cool slightly before assembling, and I avoid stacking them while still hot. If freezing, I wrap them tightly to prevent moisture buildup.

Do I have to use pancake rings?

No, but using rings helps keep the pancakes uniform in size. I’ve also used mason jar lids or simply free-poured smaller circles of batter onto a griddle.

Can I use homemade pancakes?

Absolutely. I love using a fluffy homemade buttermilk pancake recipe, but boxed mix saves time and still tastes great.

What kind of cheese works best?

I use American cheese for that classic melty texture, but cheddar, pepper jack, or Swiss also work well.

Conclusion

Easy Homemade McGriddle Breakfast Sandwiches are my go-to for a satisfying, make-ahead breakfast that feels like a treat. With just a few simple ingredients and a little prep, I get that sweet-and-savory combo I crave—anytime I want it. Whether I’m feeding the family or stocking the freezer, these sandwiches always come through.