McDonald’s-Style McGriddle

mclovin

McDonald’s-Style McGriddle (But Better)

For breakfast this week, I made a McDonald's-inspired McGriddle. My parents loved it. My dad especially couldn’t get enough of it dipped into maple syrup. Personally, I thought it was better than the McDonald's version. The pancakes were super fluffy, and the maple sausage patty added the perfect touch of sweetness and richness.

Hope you guys like this one too!

A Few Notes:

• Milk + Vinegar Substitute: No need to buy buttermilk—just mix milk with vinegar or lemon juice. You can also use buttermilk if you already have it on hand.

• Don’t Overmix: Fold the batter about 15–20 times. Lumps are good! Overmixing will make the pancakes dense and flat.

  

McGriddle Ingredients (Makes 4 Sandwiches)

• 8 pancakes (recipe below)

• 4 slices of American or Gruyère cheese (I used Gruyère)

• 4 slices of bacon

• 4 maple sausage patties (I used Applegate brand)

• Scrambled eggs (see below)

• Optional: chopped chives and maple syrup for serving

Pancake Recipe (Makes 8 Pancakes)

Dry Ingredients:

• 1½ cups all-purpose flour

• 2 Tbsp sugar

• ½ tsp salt

• ½ Tbsp baking powder

• ¾ tsp baking soda

Wet Ingredients:

• 1 cup milk

• 1 Tbsp vinegar or lemon juice

• 2 Tbsp canola oil

• ½ Tbsp vanilla extract

• 2 eggs

Directions:

1. In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.

2. In a measuring cup, mix milk and vinegar or lemon juice. Let sit for 3–4 minutes until slightly curdled.

3. In a separate bowl, mix oil, vanilla, and eggs until just combined (don’t overwhip).

4. Add the milk mixture into the egg mixture and gently combine.

5. Fold the wet ingredients into the dry ingredients with a spatula. About 15–20 folds is enough—clumps are totally fine. Let the batter rest for 5 minutes.

6. Heat a griddle or nonstick pan over medium heat and add a tablespoon of butter. It should sizzle when ready.

7. Scoop the batter (don’t stir it before scooping) onto the pan. Flip when big bubbles form on top and the edges are set. Cook another 1–2 minutes until golden. Remove and set aside.

   

   

Soft-Scrambled Eggs

• 8 large eggs

• 2 Tbsp milk

• 1 Tbsp crème fraîche (optional)

• Salt and pepper to taste

Directions:

1. Whisk together eggs, milk, crème fraîche (if using), salt, and pepper.

2. In a nonstick pan over medium-low heat, melt 1 Tbsp butter.

3. Pour in the egg mixture and stir slowly in circles until soft curds form.

4. Add cheese slices and stir gently until eggs are just set and still glossy.

Bacon

• 4 slices of bacon

Directions:

1. Place bacon slices in a cold pan.

2. Turn the heat to medium and cook until crispy, flipping once.

3. Transfer to a paper towel-lined plate.

Sausage Patties

• 4 maple sausage patties (Applegate brand or similar)

Directions:

1. Cook in the same skillet used for the bacon, using the leftover bacon grease.

2. Cook over medium heat until golden brown on both sides and fully heated through.

Assembly

1. Start with a pancake as your base.

2. Add a sausage patty.

3. Pile on the scrambled eggs and melted cheese.

4. Add a slice of bacon.

5. Sprinkle with chives (optional).

6. Top with another pancake.

7. Serve with warm maple syrup on the side for dipping—trust me, it hits.