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Homemade Sausage McGriddles Copycat Recipe

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Enjoy a homemade version of the iconic McDonald’s Sausage McGriddle with this sweet-savory copycat recipe. Fluffy maple-infused griddle cakes sandwich savory herb-seasoned sausage patties, fluffy folded eggs, and melty American cheese for a satisfying breakfast treat without the drive-thru.

Ingredients

For the Griddle Cakes

  • 1 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ⅛ teaspoon salt
  • 1 cup buttermilk
  • 1 egg
  • 1 tablespoon maple syrup
  • 2 tablespoons + 1 tablespoon butter, divided

For the Sausage and Assembly

  • 1 pound ground pork
  • ½ teaspoon dried sage
  • ½ teaspoon dried rosemary
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon salt, divided
  • ½ teaspoon pepper
  • 2 tablespoons vegetable oil
  • 6 eggs
  • ¼ cup heavy cream
  • 2 tablespoons butter
  • 5 slices American cheese, trimmed to fit

Instructions

  1. Make the griddle cakes: In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together buttermilk, egg, maple syrup, and 2 tablespoons melted butter. Pour the wet ingredients into the dry ingredients and mix until just combined to form the batter.
  2. Cook the griddle cakes: Heat a nonstick skillet over medium-low heat and melt the remaining 1 tablespoon butter, coating the skillet surface. Using a 3-inch biscuit cutter or round mold, pour 1 ½ tablespoons of pancake batter into the skillet for each griddle cake. When bubbles form around the edges, remove the mold and flip the cakes. Cook until both sides are browned. Repeat to make 10 griddle cakes total.
  3. Prepare the sausage patties: In a bowl, mix together ground pork, dried sage, dried rosemary, onion powder, ½ teaspoon salt, and pepper. Form the mixture into 5 patties approximately 4 inches in diameter.
  4. Cook the sausage patties: Heat 2 tablespoons vegetable oil in a skillet over medium heat. Add the sausage patties and cook each side until deeply browned and cooked through. Remove from skillet and keep warm.
  5. Make the folded eggs: In a bowl, beat together 6 eggs, heavy cream, and ¼ teaspoon salt until smooth. Heat 2 tablespoons butter in a large nonstick skillet over medium-low heat, tilting the pan to coat it evenly. Pour the egg mixture into the skillet, creating a thin layer. Let cook gently, tilting the pan to move any uncooked egg. Cover the skillet to steam and set the eggs on top. Once fully cooked, divide the egg sheet into 5 sections and fold each into miniature omelettes.
  6. Assemble the McGriddles: Place a slice of American cheese onto one griddle cake, top with a sausage patty, then add a folded egg piece. Cover with a second griddle cake to complete the sandwich. Serve warm.

Notes

  • Use a round mold or biscuit cutter to achieve classic McGriddle shape and size.
  • Maple syrup in the batter provides that signature sweetness so don’t skip it.
  • Cooking eggs low and slow in a buttered pan and folding them yields fluffy folded omelettes that fit the sandwich perfectly.
  • Make extra sausage patties and freeze for quick future breakfast sandwiches.
  • Adjust seasoning to taste, especially the herbs in the sausage mix for your preferred flavor profile.

Find it online: https://marthatasty.com/homemade-sausage-mcgriddles-copycat-recipe/