Homemade Sausage McGriddle Copycat Recipe

Why You’ll Love This Recipe

• Sweet-salty magic: fluffy maple-kissed griddlecakes with melty pockets of syrup around a savory sausage patty.
• True drive-thru vibe at home, with better ingredients and fresh-off-the-griddle texture.
• Make-ahead friendly: freeze and reheat for fast weekday breakfasts.
• Customizable: swap sausage, go spicy, or make it gluten-free.

Grocery List

• Produce: None
• Dairy: Buttermilk, whole milk, butter, eggs, American cheese
• Pantry: Pure maple syrup, brown sugar, powdered gelatin, all-purpose flour, sugar, baking powder, baking soda, kosher salt, maple extract (optional), breakfast sausage, neutral oil

Full Ingredients

Maple Syrup Pockets (Gel Cubes)

• 1/2 cup pure maple syrup (Grade A, dark/robust recommended)
• 1 tsp light brown sugar
• 1 1/2 tsp powdered gelatin
• 1 tbsp cold water (for blooming)
• Optional vegetarian swap: 1/2 tsp agar-agar powder in place of gelatin

Maple-Kissed Griddlecake Batter

• 1 cup (120 g) all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 3/4 cup (180 ml) buttermilk
• 1/4 cup (60 ml) whole milk
• 1 large egg
• 2 tbsp (28 g) unsalted butter, melted and slightly cooled
• Optional: 1/2 tsp maple extract for extra aroma

Sausage, Eggs, and Assembly

• 10 oz breakfast sausage (bulk), formed into 4 thin patties, 3–3 1/4 inches wide
• 4 large eggs
• 2 tbsp milk
• 1/4 tsp kosher salt and a pinch of black pepper
• 4 slices American cheese
• 1–2 tbsp butter or neutral oil for cooking

Step-by-Step Instructions

Step 1: Make the maple “pocket” gel

Bloom the gelatin by sprinkling it over 1 tbsp cold water in a small bowl; let stand 5 minutes. In a small saucepan over medium-low heat, warm the maple syrup and brown sugar just to a bare simmer (about 1–2 minutes at 180–200°F). Remove from heat and whisk in the bloomed gelatin until completely dissolved and smooth. Pour into a parchment-lined small tray or a shallow dish to a 1/4-inch depth. Chill until firm, 25–30 minutes. Dice into 1/4-inch cubes and keep refrigerated until ready to use.

Step 2: Mix and rest the griddlecake batter

In a medium bowl, whisk flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk buttermilk, milk, egg, melted butter, and maple extract (if using). Pour wet into dry and whisk gently just until no dry streaks remain; a few small lumps are fine. Rest the batter 5–10 minutes to hydrate while you preheat your griddle or large nonstick skillet to 350°F (medium heat).

Step 3: Shape and cook the sausage patties

Divide the sausage into 4 equal portions and press into thin 3–3 1/4-inch patties (use lightly oiled 3 1/4-inch rings for perfect size, if you have them). Heat a cast-iron or nonstick skillet over medium. Lightly oil the pan and cook patties 3–4 minutes per side until well browned and cooked through to 160°F internal temperature. Transfer to a warm plate and tent with foil.

Step 4: Cook the folded eggs

Whisk the eggs with milk, salt, and pepper. Warm a medium nonstick skillet over medium-low and swipe with butter. Pour in the eggs and gently swirl to form a thin, even sheet. When just set on top (about 2–3 minutes), fold the sheet into a rectangle, then cut or fold into 4 squares. Keep warm.

Step 5: Griddle the maple-pocket cakes

Lightly grease the 350°F griddle. For each griddlecake, spoon about 2 tbsp batter into a 3–3 1/4-inch circle (use rings for uniform size, optional). Scatter 5–6 maple gel cubes over the batter, then top with 1–2 tbsp batter to cover. Cook until the edges look set and the bottom is golden, 1 1/2–2 minutes. Flip and cook 1–1 1/2 minutes more until cooked through and lightly springy. Repeat to make 8 griddlecakes total, wiping and regreasing the griddle as needed. Keep finished cakes warm in a 200°F oven.

Step 6: Assemble and serve

Layer one warm griddlecake, 1 slice American cheese, 1 sausage patty, and 1 folded egg. Cap with a second griddlecake. Serve immediately while the cheese is melty and the syrup pockets are warm.

Pro Tips

• Use Grade A dark/robust maple syrup for the most pronounced maple flavor in the pockets.
• English muffin rings (3–3 1/4 inches) make perfectly uniform cakes and patties.
• Keep the griddle around 350°F. Too hot and the cakes darken before the gel melts; too cool and they dry out.
• Do not overmix the batter. Gentle mixing keeps the griddlecakes tender and fluffy.
• Vegetarian pockets: swap 1/2 tsp agar-agar for gelatin and gently simmer it in the syrup for 1 minute before chilling.

Variations

• Spicy Maple: add a pinch of cayenne to the maple syrup before gelling, and use spicy breakfast sausage.
• Bacon McGriddle: swap patties for 2–3 crispy bacon strips per sandwich.
• Gluten-Free: use a 1:1 gluten-free all-purpose blend; add 1 extra tablespoon milk if the batter is thick.

Storage & Make-Ahead

Maple gel cubes can be made up to 1 week ahead; store covered and refrigerated. Cooked griddlecakes keep 3 days refrigerated or 1 month frozen; rewarm in a toaster or 325°F oven for 6–8 minutes. Fully assembled sandwiches can be wrapped tightly, refrigerated up to 2 days or frozen up to 1 month. Reheat from frozen: wrap in a paper towel and microwave at 50% power for 90 seconds, then 15–30 seconds at full power to finish, or warm in a 300°F oven for 15–18 minutes. Always reheat sausage to an internal temperature of 165°F.

Nutrition (per serving)

Approximate: 650–700 calories; 24 g protein; 55 g carbohydrates; 38 g fat; 1,150 mg sodium. Values vary based on sausage brand and exact griddle fat used.