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.


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.Β 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.Β 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.


Homemade McDonald\’s McGriddles

Mcdonalds Mcgriddle

4.8 from 19 reviews

  • Author:
  • Prep Time: 1 hour
  • Cook Time: 15 mins
  • Total Time: 1 hour 15 minutes
  • Yield: 4


  • 1/2 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


  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 230ΒΊF 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 265ΒΊF 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!


  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! β™₯

  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 β€˜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.


  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. πŸ™‚

  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. πŸ™‚

    • Another bacon cooking idea: I bake my bacon!! Turn oven to 350. Place bacon on cookie sheet (with or without foil) cook for 15ish minutes. No need to flip bacon.

      Different brands (Hunter vs Oscar) or types (regular vs Maple) cook differently.

      Bacon comes out nice and flat. πŸ™‚ On your first batch check frequently so you don’t burn it. It comes out perfect every time.

      • Tiffany Hoskinson says:

        I second that. I always bake mine now. My oven takes more like 20 minutes. Less mess, prettier bacon and more time efficient (I can do something else at the stove while it’s cooking.)

  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!!! β˜Ίβ‡

  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 πŸ™‚


  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!

  27. I just want to say THANK YOU SO MUCH for this recipe! It’s absolutely delicious. I’m about to make a batch for my friends and I’m excited to see what they think of this recipe. It’ll be my second time making it. Unfortunately I don’t have that rubber ring to make perfect shaped pancakes, but I like making mine a little smaller and thinner anyway. It’s the taste that counts. πŸ˜‰

  28. I have made these a couple of times and LOVE your recipe. I make a bunch of those crystals and store them in the fridge. They are what makes the sandwich. People brushing on the syrup are missing out, big time! I have sprayed the ring part of the lid of a wide mouth mason jar with Pam, let it get hot on the pan and then pour the batter in. It’s perfect, but really pancakes without the ring are pretty circular anyway so…

  29. Stephanie says:

    This is amazingly hilarious. Probably the best cooking video I’ve ever seen, and I’ve watched A TON. I bought everything to make this delicious sandwich and I’ll be making mine soon. So glad you posted this recipe! My manfriend is probably going to love me forever. If this sandwich results in a proposal, I’ll be sure to give you full credit!

  30. Omg I’m soo excited to try this! Instead of frying my egg though I am going to crack them into muffin tins and bake because when we eat a mcgriddle from McDonalds we don’t like the folded egg so we always change it for a round egg . Anyway hope they are just as good or better than McDonalds πŸ™‚

    They were the bomb-diggity! I didn’t have those metal ring things, so I made some out of foil, which worked almost perfectly. The only downside was that some of them weren’t perfectly even, so some leaked out through the bottom, but once it cooked a little, I just pulled the extra out of the pan. They were gone before I remembered to take a picture, buuuuttt their memory will live on in my heart.

    Thanks πŸ™‚

  32. So, the mason jar rings don’t work well. At least in my case, the pancake stuck to the inside of the ring and i wasn’t able to get it off mid flip. Once fully cooked, I removed them from the ring, but of course the pancake stuck to the groves of the ring lid. Next time, i’ll go find some silicon rings to use instead. Non-stick should work better. πŸ™‚

  33. hello, where can you buy the coarse maple sugar? i dont think i ever seen them in stores but then again never looked for them.

    • Try the baking aisle with the regular sugar. It might be hard to find in a regular grocery store, which is why I show you how to make it from maple syrup.

      • Okay…i am trying this recipe on tomorrow morning….i can’t wait to taste it..i hope i create the maple crystals well……

  34. I live in Canada, and you can get these maple candies which I suspect are the same thing as what you made, just poured into a maple leaf mold. I suspect if I got some of those and smashed them it would work well πŸ˜›

    Thanks for this! The Mcgriddle is my favourite (even over our coveted Tim Hortons) and this will be great to make a bunch of in advance and reheat for mornings before school πŸ™‚ (I’m in my last year of college, so exciting and nerve racking at the same time)

  35. Wow! I cant wait to make these. I have been making English muffin sandwiches for my sons for years but my middle guy LOVES McGriddles but I try to make things healthier with my homemade ww pancake/waffle mix and healthier sausage and bacon choices. I have made rock candy for years and will be making these babies Sat. when we get back from Cedar Point. Thanks for figuring this out!!!

    • Oh awesome! Yeah, if you’ve made rock candy then this should be a piece of cake for you. Hope your kids enjoy! Thanks for writing πŸ™‚

  36. King Arthur Flour company makes maple flavor bites that kind of melt in batter like for pancakes or muffins into those yummy pockets of maple syrup. It’s just a couple bucks for a pound of them. Lots less trouble than trying to make the maybe crystals yourself. Granted, it’s not all natural, 100% maple. They’re made with wheat, so you can’t use them in anything gluten free.

  37. That’s one of my favorite things server for breakfast😍.there alot on lunch menu are my favorite s.

  38. Is there another thing I can use instead of maple syrup..strange enough but I cant find any in Brazil or atleast where I am stationed TIA!

    • Hi Lauren!
      There is not a substitute but you can order maple syrup crystals online and skip making them yourself. Shipping should be cheaper than the syrup since they weigh less. King Arthur flour makes them, I think. Just make sure the only ingredient is maple syrup!

  39. Hugo Tolentino says:

    Hilah do you still have the challenge going because i made a video if not can you make a new on (please)

  40. Hugo Tolentino says:

    so wat did you think can i 13 year old boy make this video

    • I don’t know. Are you asking me if a 13 year old is capable? Or if he is allowed to make it? I think a 13 year old should be able to handle this but you know your own kid better than I do.

  41. Hugo Tolentino says:

    thanxs πŸ™‚ I will get in on youtube on maybe next weds. or thurs. i have a tight schedule

  42. Mellissa Taylor says:

    These were delicious and really fun to make. I have to get some more rings to be more time efficient. I have a family of 5 and it was so cool to treat us all for under $15. Thank you very much!

  43. Victoria says:

    Would it be possible to put some maple syrup in the pancake batter instead?

  44. Melissa Stanton says:

    Hi, I have made these before and they turned out great! I saw that people were having trouble with the molds. I use empty Tuna cans cut on both sides, well washed just make sure they are not sharp, I get perfect size mcgriddle shapes, Melissa

  45. Susan M . says:

    Wish I had an idea of how long it SHOULD TAKE to make the brittle. It took forever… with a candy thermometer. It got lighter not darker. It’s cooling now. Don’t think it’s right. It took tools much time..

    • Did it set up?
      It’s hard to say how long it should take, given that all stoves’ “medium” heat aren’t the same but it should be less than 10 minutes, I’d say. Just to be sure, you were using pure maple syrup, not pancake syrup?

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