Homemade McDonald’s McGriddles

Mcdonalds Mcgriddle

Definitely LOOKS better than the original…

Friends, you have my friend Jessie to thank for the business I’m about to lay down on you. While Jessie is very health-conscious and loves to cook and eat good, wholesome things and likes vegetables and all that jazz, Jessie also, wonderfully, is not afraid to love the holy living caca out of some junky fast food crap. The other day she was over and started crooning over McDonald’s McGriddles sandwiches. In my life, I had never had a McGriddle so obviously she described it for me: fluffy pancakes with maple syrup droplets suspended inside; scramble egg omelet thing blanketed in American cheese; and your choice of McDonald’s signature skinny-yet-greasy sausage patty or bacon-that’s-not-quite-crispy-but-still-good.

SOLD.

I remembered seeing a video a few years ago, maybe right when the McGriddle was first introduced, a very factory video, ladies in hairnets and conveyor belts moving pancakes around, and they said something about the “secret” being the maple crystals. Since I am still riding high on my maple syrup care package, I figured what the heck, I can spend a little syrup to make maple crystals.

You’re gonna need a half cup of grade A dark amber maple syrup. That’s what I used because that’s what I have, and then I came across a very scientific-seeming article about syrup and it said that grade B doesn’t work out so well for making crystals and so … I guess I got lucky. I know it seems like a lot of maple syrup to potentially ruin by fire but when it works, you’re left with these glass-like bits of maple sugar, dark as beautiful brown ale, and tasting like toasted maple syrup. The half-cup will give you much more maple sugar than you need for the McGriddles, but you can also add it to other baked goods for an easy hint of maple. (Store leftover maple crystals in an airtight jar in the fridge for, like, ever.) Definitely I want to try adding some to my next batch of gingerbread and just imagine some maple crystals kneaded into sweet biscuit dough for strawberry shortcake! Can you say “Hilah is a genius”? Thanks!

Mcgriddles sandwich

Open, Sesame!

One other word of warning and I’ll get on with it. Don’t try to cook your pancakes, bacon, and eggs all at the same time unless you’re some kind of magician. It’s very stressful to watch so many things at once when they are all begging for your immediate attention. I found that if I cook the bacon ahead of time and keep it warm that saves sanity. Another thing is the eggs. McD uses a scrambled egg omelet thing. I fried my eggs. Either way you want to do it, but save the eggs for last. As you make the pancakes, stick them in a warm oven with the bacon until they’re all cooked, then cook your eggs real fast and assemble the McGriddles.

Phew. I got stressed out just writing all that.


5.0 from 9 reviews
Homemade McDonald's McGriddles
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • ½ cup maple syrup
  • 1 batch of pancake batter
  • 4 eggs
  • 4 strips bacon, cooked and cut in half (or 4 cooked pork sausage patties)
  • 4 slices American cheese
Instructions
  1. Before you start the maple sugar, line a baking sheet with parchment paper or a silpat if you have one. Set aside.
  2. Pour the syrup in a small pot and put over medium heat. Bring to boil, stirring frequently. Once it starts to boil heavily, make sure you keep stirring to keep it from attaching to the pot.
  3. After a minute, check the temperature if you have a thermometer. When the syrup reaches about 230ºF it will begin to "calm down" and be less frighteningly lava-like. You should notice it get slightly darker, as well.
  4. Two-three minutes later: Once it's gotten quite dark and just when you notice a twinge of caramel-smell, remove from heat. At that point it should be 265ºF on a thermometer.
  5. Pour the maple syrup out onto your lined baking sheet and spread thinly. DO NOT TOUCH IT. It's hot as molten lead (almost). Let cool. Pop it in the fridge if you're in a hurry. Once cool, you can peel it off the paper in chunks and break it up by smashing it in some fashion.
  6. Phew. That's done. Now on to the pancakes. Make a single batch of my pancake recipe, or any recipe that will yield 8 4" pancakes.
  7. If you're using round molds for your pancakes, grease the insides with a little butter. Heat your griddle over medium heat until hot. Smear some butter around on it and place as many pancake molds as you can on the griddle.
  8. Pour 2 tablespoons batter into each one, top with several maple crystals, pour 2 more tablespoons on top of that. The idea is to sandwich the crystals within the pancakes do avoid maple sugar sticking all over your griddle and being a pain.
  9. Cook until bubbles appear around the edges AND the edges of the cakes look cooked. Remove the rings with tongs and flip the cakes. Cook another 1-2 minutes until done.
  10. Top with a slice of cheese, scrambled or fried egg, bacon or sausage, and another pancake.
  11. Eat right away! Or cool and freeze for a rainy day.

Sadly, despite what I expected, when I plugged this into a calorie counter, it’s not much better than McD’s version. Calories and fat are about the same, though this has about 200 grams less sodium.

Check out some of the response videos on How to Make a McGriddle!

Comments

  1. You have no idea how seriously and deliriously happy you just made me!

  2. A question raised by some of your YouTube commenters occurred to me. How are maple crystals different from real maple sugar, other than the size of the granules? Wouldn’t it be simpler to use maple sugar, as I did when I made the Hilah Cooking skillet cornbread recipe.

  3. Too much work!! Here’s how I’ve been doing it for a couple of years:
    1. When you make pancakes, make a few for leftovers (always an even number).
    2. Next day, heat frozen turkey sausage patties in microwave, degrease, remove to warming plate and brush on maple syrup. Reheat leftover pancakes (microwave) then brush on syrup, one side only, place on warming plate. Cook an egg for each sandwich. Assemble sandwich with a slice of cheese. Zap one more time to melt cheese. Delish…total time maybe 10 minutes.

  4. Target has a little machine to make these.

  5. Lucinda says:

    Thankie muchly! I have played with my own version, just using maple syrup as a condiment, but I like your chip idea much better! ♥

  6. snoopy39: At bkf. time i get that craving for those MCGriddlers they are so good So now thanks to you sharing that copy Cat recipe. I am going to make my craving go away. Have to get those Rings ASAP.Just found your website it is so beautiful.Love to get more acquainted. Arlene

  7. Hi Hilah! Lovin’ the maple syrup gig!

    My version of the McGriddle involved waffles (frozen & round), and my boys favorite pancake syrup.

    *Toast your waffles. Butter one, and ‘syrup’ the other (this also helps soften them a tad if you over-toast),
    *Stack your egg (any style),
    *Add sausage or bacon (I usually cut the cooked patty in half so that it covered more area- cuz those waffles are biggish!) ,
    *Add cheese (one son liked sharp cheddar, and the other liked American- go figure).
    *Nuke a few sec’s for melty cheese if desired… Viola!

    Of course this got easier as precooked sausage and bacon rolled onto the scene. Either way it was easy and filling once you got the rhythm/methodology down.

    Cheers!

  8. Hello, I tried this this morning. It was delicious. Only thing is that I could not get the syrup to get hard enough. Can you overcook the syrup? I am thinking I didn’t cook it long enough. I don’t have a thermometer so was trying to do it by sight and smell. I had a boiling for quite some time but maybe not long enough? Thank you very much great recipe.

    • Hi Chris!
      The only times I’ve heard of people having trouble with the maple crystals is when they didn’t use pure maple syrup. Make sure the label says only maple syrup on the ingredients. If it was 100% maple, then, yes, cook it a little longer next time. It’s hard to tell exactly without a thermometer, but it will start to really smell caramelly when it’s ready. Glad you liked it, even if it didn’t work out exactly. :)

  9. OK, tried the syrup again. It was grade A, just didn’t cook long enough. FYI, I put it on and kinda forgot about it….

  10. Love this recipe; was wondering what the round molds (SP?) are called and where can I find them open at both ends. Can find lots for baking but none for frying. Thanks again for the great recipe.

    • Hey Lynn! I used English muffin molds, which are similar to crumpet molds. I’ve heard people used Mason jar rings, too. Hope that helps!

  11. Jordan Anthony says:

    This is going to be a stupid question. Anyway, I was just wondering how you cook bacon? Like without using a microwave. Remember, judgement free zone here.

    • No judgement here, Jordan!

      Lay the bacon strips in a single layer in a big heavy skillet or griddle. Turn the heat to medium and let them cook for maybe 5 minutes until they start to curl up around the edges. Flip and cook another 5 minutes. Keep flipping them to keep them cooking evenly until they are as crispy as you like them.
      Starting the bacon in the cold pan and letting it all heat up together keeps it flat, and that’s really the only trick!

      Also, though I tell people medium, I usually cook mine over medium-high and just keep a watchful eye over it. Your risk of burning it is higher obviously with a higher heat, but I am impatient and choose to take that chance. :)

  12. I definitely want to try making these, but I think I will use turkey sausage instead of bacon. Where are the response videos found? Thanks!

    • That will be great, Kara!
      And doh! I totally should have put the response vids on here. I added the ones I could find, since YT took away the response vid option. They’re cute!

  13. Hi there! Loved your video since I love McGriddles but only eat them once or twice a year. I have one question, I apologize in advance if you’ve already answered it (I quickly looked through the comments and didn’t see this question), anywho, how would you store the maple crystals if some are leftover? As you know, 100% pure organic syrup is pretty expensive so I be in physical pain if I had to throw it in the trash. LOL Thank you!

    • Hi Dee!
      Great question! I store mine in the fridge in a mason jar. You probably could store them in the pantry, but like you, I am scared to try! They do get a little clumpy after a time, but just whack the jar a couple times and they should break up.

  14. If I make the maple crystals and don’t use them all…. Can I save for another time? How long will they last and how do I store them?

  15. Funny! I should have looked at the answer to the very last question!!! OOPS, Sorry!

  16. Thanks so much I have been having a hard time finding things my tween will eat. She loves mcgriddles, so it will be get making this at home!

  17. kira123 says:

    Thanks for this recipe.. I haven’t made it yet but I intend to. I am 16 and love trying new things to make and this recipe is easy and simple and well explained.. thanks again!!! ☺❇

  18. BillPVE says:

    Hi Hilah ! Made these on Saturday mornin’ for my wife, she Loved Them !!
    Thanks for the enlightenment !

  19. just made it amazing. i used to much syrup hope it last 4 ever but it was great. thank you will make more this weekend. didnt take long and that pot i used how do u clean it.

    • Hey Doc!
      Leftover syrup crystals will last a long time in the fridge. And the pot will come clean if you just soak it overnight filled with water.
      Glad you liked the McGriddles recipe!

  20. Alexander says:

    This is probably the best thing I have ever seen in my life ( okay, so I’m exaggerating, but still.) I am absolutly adeicted to McGriddles, but I am 16 and without a car, sooooo, you have just made mornings super awsome! Thanks for the recipe!

  21. Here is a link to a device that makes the McGriddle faster and maintain it’s perfect circular shape: http://www.hamiltonbeach.com/breakfast-breakfast-sandwich-maker-25475.html

    P.S. All you guys are awesome including you Hilah (Love your sense of humor)

  22. Rene Plymouth says:

    …You might have to pre-cook the pancake buns before you put them into the sandwich maker though.

  23. Hi, Hilah! I don’t have a silicon mat or any parchment paper on hand. Is there something else I can use to line my baking sheet with? Maybe tin foil?

  24. I just wanted to say than you for this recipe. I had a lot of fun making it for my dads birthday. I did try to follow the instructions, but after 10 minutes I still could not get the temp high enough for the syrup, so the first attempt was a failure, good thing I had more syrup. The second time I got it, and I sprayed some olive oil on a cookie sheet and that worked great, as it slid right off and was easy to break up. I will need to get the forms I think if I am to attempt this again, as the pancakes ended up being huge, you should have seen these massive McGriddles. Anyways, Thanks again, and sorry I didn’t get pictures, as we were all too busy stuffing our faces :)

  25. OMG YOU MADE MY DAY! I WANT A MCGRIDDLE EVERY DAY BUT ITS COSTLY TO EAT OUT ON A DAILY BASIS. MCGRIDDLES ARE MY FAVORITE! I WILL MAKE THIS ASAP. THANKS FOR THE INFO.

  26. Hi Hilah: I have all the stuff for this but am kinda wondering about those maple syrup candies you see in whole foods in shape of maple leafs. (Growing up back east saw lots of these). Im going to try breaking up one or two of these into pieces instead of the syrup in the oven ordeal and let you know what happens. Wish me luck!

Leave a Comment

*

Rate this recipe: