Description
Enjoy a classic American breakfast with this homemade McGriddle recipe featuring fluffy buttermilk pancakes layered with savory sausage patties, crispy bacon, melted American cheese, and a touch of warm maple syrup. Perfectly griddled and assembled for a sweet and savory morning treat.
Ingredients
Scale
Pancake Batter
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 cups buttermilk
- 2 large eggs
- 4 tablespoons unsalted butter, melted
- 1/2 teaspoon vanilla extract
Fillings and Toppings
- 1/2 cup maple syrup
- 6 slices cooked bacon
- 6 sausage patties
- 6 slices American cheese
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, salt, and baking soda until evenly combined to create a uniform base for the pancake batter.
- Mix Wet Ingredients: In a separate bowl, pour the buttermilk and crack in the eggs, then whisk until the mixture is smooth to blend liquids thoroughly.
- Add Butter and Vanilla: Stir the melted butter and vanilla extract into the buttermilk and egg mixture gently to incorporate aromatic flavor and moisture.
- Combine Wet and Dry: Gradually pour the wet ingredients into the dry mixture, folding gently just until combined; ensure not to overmix so that the batter stays light and slightly lumpy.
- Preheat Griddle: Heat a non-stick skillet or griddle over medium heat until hot but not smoking to prepare for cooking the pancakes evenly.
- Grease Surface: Lightly grease the skillet with butter or oil to prevent sticking and promote even browning.
- Pour Batter: Spoon about 1/4 cup of batter per pancake onto the griddle, spacing evenly to allow room for flipping.
- Cook First Side: Let pancakes cook for 2-3 minutes until bubbles form on the surface and edges look set, indicating readiness to flip.
- Flip Pancakes: Carefully turn pancakes using a spatula and cook an additional 1-2 minutes until both sides are golden brown and cooked through.
- Set Aside Cooked Pancakes: Remove pancakes from the griddle and keep warm on a plate until ready for assembly.
- Repeat Pancakes: Continue the process until all batter is cooked, re-greasing the skillet as necessary to maintain a non-stick surface.
- Warm Maple Syrup: In a small saucepan, heat maple syrup over low heat while stirring occasionally to warm it gently for assembly.
- Cook Bacon: Fry bacon slices in a skillet over medium heat, cooking 4-5 minutes per side until crispy, then drain excess grease on paper towels.
- Cook Sausage Patties: In the same skillet, cook sausage patties over medium heat for 3-4 minutes per side, ensuring the internal temperature reaches 160°F (71°C) for food safety.
- Remove and Set Aside Sausage: Take the sausage patties off the heat and keep warm.
- Assemble McGriddles: Place one pancake on a clean surface, drizzle a small amount of warm maple syrup over it for sweetness.
- Add Cheese: Layer a slice of American cheese on top of the syrup-covered pancake to melt slightly between warm layers.
- Layer Sausage and Bacon: Add one cooked sausage patty over the cheese, followed by one slice of crispy bacon to combine flavors.
- Top with Pancake: Place another pancake on top, gently pressing to help the McGriddles stick together firmly.
- Repeat Assembly: Build the remaining McGriddles using the remaining ingredients, ensuring consistent layering.
- Serve: Serve warm with extra maple syrup on the side for dipping or drizzling, perfect for a comforting breakfast experience.
Notes
- Do not overmix the pancake batter; lumps are okay and ensure fluffiness.
- Use a non-stick skillet or well-seasoned griddle for best results and easy flipping.
- For a vegetarian version, omit the bacon and sausage or substitute with plant-based alternatives.
- Checking the internal temperature of sausage patties ensures they are safely cooked.
- Keep pancakes warm in a low oven (around 200°F) if preparing large batches.
