Sweet pancakes, maple candy, crispy bacon, and melted cheese—these Homemade McDonald’s McGriddles are the breakfast sandwich you didn’t know you could make yourself.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
It all started with a craving. You know the kind. You wake up with a weird mix of hunger and nostalgia, and for some reason, all you can think about is a McDonald’s McGriddle. Those fluffy pancakes. That melty cheese. The hit of maple syrup that somehow always feels extra. But here’s the kicker—it was a Sunday. I was in slippers. And I really, really didn’t feel like changing out of my sleep shirt to go stand in a drive-thru line behind someone ordering fifteen custom frappes.
So I thought, why not try to make them myself?
I’ll be honest—it wasn’t smooth sailing at first. The syrup candy part? Yeah, I burned it. Twice. My whole kitchen smelled like sugar and regret. But after that chaotic start and a few pancake casualties, something magical happened. The first bite? Pure, sweet-salty, slightly messy joy. I even said “Mmm” out loud. No shame.
And here’s the wild part—these Homemade McDonald’s McGriddles? They’re not hard. Like, at all. They’re weirdly doable and way more satisfying than anything you unwrap in a greasy paper pouch. And hey, I didn’t even have to put on real pants.
Why You’ll Love This Homemade McDonald’s McGriddles Recipe?
There’s something about the mix of maple syrup and bacon that just works, right? It’s like breakfast and dessert had a delicious, slightly chaotic baby. That’s what McGriddles are. But when you make them yourself, they’re hotter, fresher, crispier—more yours.
And honestly? They taste better too. You can pick your cheese (I’m a cheddar girl, but no judgment). You can scramble the eggs exactly how you like them (none of that rubbery egg puck nonsense). And the syrup? It melts right into the pancake like some sort of breakfast alchemy.
I didn’t expect these to become a Sunday ritual, but here we are. I’ve even wrapped them up and taken them on the road for a “fancy car breakfast.” I mean, who are we?
Ingredient Notes:
Alright, let’s talk ingredients. Nothing fancy. Nothing weird. Here’s what I used—and what I’ve learned the hard way:
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Pancake batter – Use whatever you love. Boxed mix? Go for it. Homemade? You’re a hero. The trick is keeping them small and sturdy. You don’t want floppy pancakes here.
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Maple syrup – The real kind. Not the squeeze bottle from the diner. Trust me. You’ll boil it down into crunchy syrup candy that melts inside the pancake. I know, it sounds dramatic. But it’s worth it.
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Eggs – You can scramble, fry, fold—whatever works. I make little omelet-style rounds because they layer better. Or I try. Sometimes they come out weird and lumpy, and it’s still fine.
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Bacon – Crispy is the move. I bake mine in the oven because stovetop bacon and I are in a toxic relationship. I always end up with oil on my forehead.
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Cheese – American cheese is classic (and melty as heck), but if you’re feeling fancy? Go sharp cheddar. Pepper jack if you’re spicy. Whatever’s in your drawer that’s not suspicious.
How To Make Homemade McDonald’s McGriddles?
Step 1: Make maple magic
Pour your syrup into a pan. Medium heat. Let it bubble gently until it thickens—like, noticeably. You’re aiming for around 265°F, but if you’re like me and never know where your thermometer is, just wait until it darkens and starts to smell… candy-ish. Don’t walk away. (I always think I can check Instagram. I cannot.)
Once it thickens, pour it onto parchment and let it cool. It’ll turn into sweet little shards. Break it up like you’re crushing caramel glass.
Step 2: Pancakes with a twist
Mix up your batter and make 8 small pancakes—think English muffin size. Pour one, then sprinkle on some maple candy before flipping. You’ll get little gooey spots of syrupy goodness. If your pancakes aren’t perfect circles? Who cares. You made them. That’s the whole point.
Step 3: Eggs & bacon
Scramble or fry your eggs however you like. I try to shape them into little circles, but honestly, they’re never the same size. It’s fine. Cook your bacon till it’s crispy (or chewy, if that’s your thing—I won’t fight you).
Step 4: Stack it up
Ready? Take one pancake, top it with cheese, egg, bacon, then crown it with another pancake. And repeat. Four glorious, golden sandwiches that actually look kind of impressive if you angle them just right on a plate.
Want To Save This Recipe?
Storage Options:
You made extra? Look at you go. Wrap them up in parchment or foil, toss them in a freezer bag, and you’ve got breakfast for the week. Reheat in the microwave with a damp paper towel (no one wants dried-out pancake), or pop them in the toaster oven for a little crunch.
Honestly, they’re still good cold. I may or may not have eaten one straight from the fridge at 2 a.m. You’ll understand.
Variations and Substitutions:
This recipe is like a blank canvas for breakfast chaos—in a good way. Here’s what I’ve tried, loved, and would absolutely do again:
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Swap bacon for sausage – Total vibe. Bonus if it’s maple sausage.
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Add hot sauce – A little on the egg? Game-changer.
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Use different cheese – White cheddar is amazing. Gouda? Fancy. Shredded mozzarella once? Eh. Not my finest moment.
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Sneak in greens – Spinach, arugula, or microgreens if you want to feel like a grown-up.
What to Serve with Homemade McDonald’s McGriddles?
If you’re feeling extra and want to make it a whole thing:
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Hash browns – Obviously.
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Fruit salad – To cancel out the bacon. Sort of.
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More syrup – Because why not drizzle?
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Coffee – Iced, hot, triple-shot, your call.
Frequently Asked Questions:
Can I skip the maple candy step?
Yep. You can just drizzle syrup inside the sandwich. It’ll be messier, but worth it.
Do I need a candy thermometer?
Not really. But don’t wander off. Sugar boils fast and suddenly. Ask my smoke alarm.
How long do they last in the freezer?
A month, easy. If they make it that long.
So there you go—Homemade McDonald’s McGriddles, made by a real person, in a real kitchen, probably with a toddler tugging at their leg or a dog barking at the oven. They’re messy. They’re nostalgic. They’re weirdly fun to make. And they taste like victory.
Try ‘em out. Burn the syrup once, laugh, try again. And if you find your own spin on it? I wanna hear about it. Seriously. Let’s swap breakfast stories.
Until then—go forth, and pancake.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Homemade McDonald’s McGriddles
Ingredients
- 1 batch of pancake batter homemade or store-bought mix
- ½ cup maple syrup
- 4 large eggs
- 4 slices bacon
- 4 slices American cheese
Instructions
Prepare the maple syrup candy:
- In a small saucepan over medium-high heat, bring the maple syrup to a gentle boil. Stir continuously and monitor the temperature until it reaches 265°F (hard ball stage). Once thickened and slightly darkened, immediately pour the syrup onto a parchment-lined baking sheet. Allow it to cool completely until hardened, then break into small shards or crumbles.
Cook the pancakes:
- Prepare the pancake batter according to your chosen recipe or mix instructions. Heat a nonstick skillet or griddle over medium heat. Pour small portions of batter to form eight evenly sized pancakes. While cooking the first side, sprinkle a few pieces of the maple syrup candy onto the batter. Flip when bubbles form and cook until both sides are golden brown. Remove and set aside.
Cook the eggs:
- In a skillet over medium heat, scramble the eggs. Once cooked, divide into four equal portions shaped to fit the pancakes. Set aside.
Cook the bacon:
- In the same or a clean skillet, cook the bacon slices until crisp. Transfer to a paper towel-lined plate to drain excess grease. Break each slice in half for easier sandwich assembly.
Assemble the McGriddles:
- Place four pancakes on a flat surface. Top each with one slice of American cheese, one portion of egg, and two half-slices of bacon. Cover with the remaining pancakes to complete each sandwich. Serve warm.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
