Heavenly McGriddle Pancake Sandwich

Bite into these pillowy pancakes hugging crispy bacon, savory sausage, gooey cheese, and a generous pour of pure maple syrup. You get that awesome balance of salty and sugary flavors, and it all comes together easy at home. Every bite totally brings back those cozy slow weekend mornings.

I tried making these at home when my little ones got obsessed with the drive-thru version every weekend. The whole house smelled like a breakfast spot. Honestly? It was the best.

Delicious Ingredients

• All-purpose flour: this is the foundation for fluffy pancakes Try unbleached for better results
• Sugar: just a touch keeps the batter lightly sweet Regular white sugar mixes best here
• Baking powder: essential for that light, airy pancake look If you spot aluminum-free, grab it
• Salt: fine sea salt helps all the tastes pop and mixes in smoothly
• Baking soda: helps color and loft Check that yours isn’t old
• Buttermilk: creates major fluffiness and slight tang Real buttermilk is best if you've got it
• Large eggs: glue everything together and up the richness Use the freshest you can
• Unsalted butter: more flavor and soft pancakes Melt first so it blends off smoothly
• Vanilla extract: just a splash for a comfy, warming taste Go for real vanilla when you can
• Maple syrup: only pure syrup cuts it Brings that classic sweet punch
• Bacon: thick-cut is crunchier and saltier for the perfect bite
• Sausage patties: packed with seasoning and make it super satisfying Aim for a kind with minimal fillers
• American cheese: turns gooey and drapes over everything Stick with real cheese, not imitation

Easy Steps

Start Stacking:

Take one pancake, drizzle syrup, layer on cheese, place a sausage, then a strip of bacon, and close it up with another pancake. Give it a little press so it stays together.

Keep Building:

Repeat the stacking routine till you run out of filling and pancakes. Every sandwich should get all the good stuff.

Finish and Serve:

Hand out your sandwiches warm and toasty, with extra syrup on the side for those who want it. Let people put theirs together, too!

Keep Cooking Pancakes:

Go through the rest of the batter this way, re-grease your pan as needed. Keep the pancake pile loosely covered so it all stays warm.

Gently Fold Together:

Pour the egg-buttermilk mix over the dry ingredients. Use your spatula to gently mix until just combined—don’t smooth it out completely, some lumps are fine.

Whisk Dry Stuff:

In a big bowl, stir flour, sugar, salt, baking soda, and baking powder. Break up any clumps for a smooth start.

Mix Up The Wet:

Crack eggs into a bowl, add buttermilk, and blend till streak-free. Melted butter and vanilla go in now too so they mix right in.

Sizzle the Sausage:

Re-use the bacon pan and cook sausages about three minutes per side over medium. They should reach 160°F for safe eating.

Fry Up Bacon:

Cook up bacon strips in a pan till they’re good and crisp—five minutes on each side usually works. Afterwards, set them on paper towels to drain.

Heat the Syrup:

Warm maple syrup in a small pot on low while your pancakes are working. This makes pouring easy.

Flip the Pancakes:

With a slim spatula, flip each pancake and let it finish for about 90 seconds, until that side turns golden. Pile them onto a warmed plate.

Spoon Out Batter:

For each pancake, ladle about a quarter cup of batter onto the hot skillet or griddle. Don’t touch it for three minutes—you want to see bubbles and set edges first.

Ready the Pan:

Preheat your griddle or skillet to medium, then brush with butter or oil. It should just look shiny before you start.

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I never skip real maple syrup for these—it’s worth it. The sweet smell fills every corner of the kitchen. Makes me smile, thinking of my nephew racing to dump syrup all over his sandwich stack.

Storing Made Simple

Got leftovers? Stick them in an airtight container in the fridge and they'll last up to three days. Need longer storage? Wrap sandwiches in wax paper then foil to freeze for three months max. Just microwave or use your oven to heat them back up.

Swap Options

Out of buttermilk? Mix whole milk and a squeeze of lemon juice instead. Want a punchier taste? Try cheddar or Swiss instead of American. Lighter or no meat? Go for turkey bacon or a veggie sausage—they totally work.

Creative Serving

Serve alongside some fruit and your favorite coffee. If you’ve got folks over for brunch, set up a build-your-own setup. Or go big—nestle a fried egg right on top.

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Backstory and Vibes

This combo popped up at breakfast joints everywhere in the early 2000s. Making your own means you control every layer and get that throwback diner feel, minus the crowds.

Recipe FAQs

→ How do you get pancakes extra airy?

Don't overmix! Stir until things just come together. A few little lumps will keep those pancakes nice and tall.

→ Is it okay to pick a different cheese?

Absolutely! Try cheddar, gouda, or Swiss—whatever you like best works great in this one.

→ Can I use a different syrup if there's no maple?

That's fine—honey, agave, or even a buttery-style syrup does the job pretty well.

→ Is it possible to prep these ahead of time?

You sure can. Stack the sandwiches, wrap 'em up, stash them in the fridge, then reheat whenever you're hungry.

→ What are some tasty meatless swaps?

Try tempeh bacon, turkey sausage, or your favorite veggie sausage to mix things up.