Easy Homemade Sausage McGriddle Recipe (Better Than McDonald’s)
If your kids are anything like mine, breakfast for dinner is always a hit. Pancakes seem to disappear faster than just about anything else I make, but sometimes plain pancakes don’t quite feel like enough for dinner. Enter this homemade sausage McGriddle recipe!
One evening, my kids were asking for pancakes, and I wanted something just a little different. That’s when I remembered the sausage McGriddle sandwiches my husband and I used to grab from McDonald’s years ago before we had kids. Sweet maple pancakes, savory sausage, fluffy eggs, and melty cheese…they were always one of our favorite breakfast treats.
I had made homemade McGriddles before, but there was one problem.
Cooking individual sausage patties while scrambling eggs and flipping pancakes meant I was trying to manage three different pans at once. I also had a hard time getting the sausage patties cooked evenly every single time.
There had to be an easier way.
So I wondered…
What if I baked the sausage and eggs while I cooked the pancakes?
It worked even better than I hoped.
Instead of juggling multiple pans, half of dinner cooked itself in the oven while I stood at the griddle making pancakes. Once everything was finished, I simply cut the sausage and eggs into squares, stacked the sandwiches together, and dinner was ready.
Now I don’t think I’ll ever make homemade McGriddles any other way.
Why You’ll Love This Sausage McGriddle Recipe
If you’re looking for a homemade McGriddle recipe that actually works for busy families, I think you’re going to love this one.
Here’s why:
- Half of the meal cooks in the oven.
- No shaping individual sausage patties.
- Much easier than juggling multiple pans.
- Great for breakfast or breakfast for dinner.
- Freezer-friendly for busy mornings.
- Kids absolutely love them.
- They taste like a McGriddle from McDonald’s—but homemade.
As moms, we’re already trying to answer questions, settle sibling disagreements, hold toddlers, and remember where we set the syrup down five minutes ago. Anything that makes dinner a little easier is a win in my book.
Homemade food doesn’t have to mean complicated.
What Is a McGriddle?
A McGriddle is one of McDonald’s most popular breakfast sandwiches. Instead of using an English muffin or biscuit, it’s made with two sweet maple-flavored pancakes filled with sausage, eggs, and cheese.
The combination of sweet pancakes and savory breakfast sausage is what makes it so delicious.
This homemade version keeps everything we love about the original while making it much easier to cook for an entire family.
How Do They Get Syrup in McGriddles?
One of the most common questions people ask is, “How do they get syrup in McGriddles?”
McDonald’s uses tiny maple-flavored syrup crystals baked into their griddle cakes.
Since those aren’t something most of us keep in the pantry, I simply stir a little real maple syrup directly into my pancake batter. It gives the pancakes that classic sweet maple flavor, and we serve extra maple syrup on the side for anyone who wants a little more.
Simple, delicious, and no specialty ingredients required.
Why This Homemade McGriddle Recipe Is Easier
One thing I’ve learned over the years is that making dinner easier isn’t always about choosing simpler meals.
Sometimes it’s about changing how you cook them.
Instead of standing over three different skillets trying to keep sausage, eggs, and pancakes warm at the same time, this recipe lets the oven do half the work.
The sausage cooks in one thin layer.
The eggs bake right over the sausage.
Meanwhile, you can focus on making soft, fluffy pancakes.
There is simply less to manage, and that’s exactly what I was hoping for when I started testing this recipe.
Ingredients
Maple Pancakes
- Fresh-milled hard white wheat flour
- Baking powder
- Baking soda
- Salt
- Eggs
- Buttermilk
- Real maple syrup
- Melted butter
- Vanilla
Sausage Layer
- 2-pound Jimmy Dean breakfast sausage roll
Egg Layer
- Eggs
- Milk
- Salt
- Pepper
Assembly
- American cheese
- Maple syrup for serving
How to Make Homemade Sausage McGriddles
Homemade McGriddle Sandwiches
Ingredients
For the Pancakes
- 2 cups Fresh Milled Flour or all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups buttermilk
- 2 eggs
- ¼ cup melted butter
- 1 teaspoon vanilla
- Maple syrup for drizzling into the batter optional, but recommended
For the Sandwiches
- 2 pounds breakfast sausage
- 10 large eggs
- ¼ cup milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 slices American cheese
Instructions
Prepare the pan
- Preheat the oven to 350°F.
- Line a rimmed 13×18-inch half-sheet pan with parchment paper. Make sure the parchment extends slightly up the sides so the eggs cannot run underneath it.
Bake the sausage
- Place the breakfast sausage onto the prepared sheet pan. Use clean hands or another sheet of parchment paper to press it into a thin, even rectangle.
- The sausage should be approximately ¼ inch thick. It does not need to reach every edge of the pan, but try to keep the thickness consistent so it cooks evenly.
- Bake at 350°F for 10–12 minutes. At this point, the sausage should be mostly cooked and no longer look completely raw, but it does not need to be deeply browned because it will continue baking with the eggs.
- Carefully remove the pan from the oven and drain or blot away any excess grease. If the sausage has puffed or shrunk, gently press it back down with a spatula.
Add the eggs
- While the sausage is baking, whisk together the eggs, milk, salt, and pepper.
- Slowly pour the egg mixture over and around the partially cooked sausage. Tilt the pan gently, if needed, so the eggs spread into an even layer.
- Return the pan to the oven and bake for another 10–15 minutes, or until the eggs are set in the center. Begin checking around 10 minutes so the eggs do not overcook.
- The eggs should no longer look wet, but they should still be soft. They will continue to firm slightly as they rest.
- Let the sausage and egg layer cool for 5 minutes before cutting it into eight sandwich-sized portions.
Make the pancakes
- While the sausage and eggs are baking, prepare 16 pancakes using your favorite pancake batter.
- For more maple flavor, you can add maple syrup directly to the pancake batter or lightly brush the finished pancakes with maple syrup. Avoid adding too much syrup to the griddle itself, since it can burn before the pancake is cooked through.
- Cook the pancakes until golden brown on both sides.
Assemble the McGriddles
- Place one pancake on a plate.
- Top with:
- One portion of baked egg and sausage
- One slice of cheese
- A second pancake
- For especially melty cheese, place the cheese onto the hot sausage as soon as you cut the portions.
- Serve warm with fresh fruit and additional maple syrup, if desired.
Recipe Notes
- Use a rimmed cookie sheet. A flat cookie sheet without sides will not contain the egg mixture.
- Do not fully brown the sausage before adding the eggs. It only needs to be partially cooked because it will return to the oven.
- Drain excess sausage grease before adding the eggs.
- For clean portions, let the baked layers rest for at least five minutes before slicing.
- Squares are easier and create less waste than cutting the filling into circles.
- If your pancakes are especially large, you may get six substantial sandwiches rather than eight.
- Fresh berries make a simple side and balance the sweet, savory sandwiches nicely.
Storage and Reheating
- Allow leftover sandwiches to cool completely before storing.
- Refrigerate assembled sandwiches in an airtight container for up to 4 days. Reheat in the microwave in 30-second intervals until warmed through.
- To freeze, wrap each sandwich individually in parchment paper or plastic wrap and place them in a freezer-safe bag. Freeze for up to 2 months. Thaw overnight in the refrigerator or microwave from frozen at reduced power before heating normally.
Dana’s Tips for Success
After making these myself, here are a few things I’d do every time.
Spread the sausage thinner than you think.
This was my biggest lesson.
The thinner sausage layer cooked more evenly and gave the finished sandwich a much better balance between the pancakes, eggs, and sausage.
Don’t rush cutting everything.
Let the sausage and eggs cool for a few minutes before slicing.
The squares stay together much better and make assembly easier.
Bake while you cook.
The oven is doing the work while you’re making pancakes, so the whole meal comes together at about the same time.
That was my favorite part of this recipe.
What to Serve with Homemade McGriddles
When I’m planning dinner, I try to keep things simple.
Most nights, I aim for:
- a protein
- a starch
- a fruit or vegetable
These homemade sausage McGriddle sandwiches already cover the protein and starch, so I usually add fresh fruit and cottage cheese on the side.
Some of our favorites are:
- strawberries
- raspberries
- blueberries
- melon
- grapes
- orange slices
Of course, hash browns or breakfast potatoes would also be delicious.
Storage
Store leftover sandwiches in an airtight container in the refrigerator for up to four days.
Reheat in the microwave until warmed through.
Freezer Instructions
These homemade McGriddles freeze beautifully.
Wrap each sandwich individually and place them in a freezer-safe bag.
They make an easy grab-and-go breakfast for busy school mornings.
Simply microwave until heated through, or warm them in the oven for an even better texture.
I can’t wait to stock our freezer with these.
Frequently Asked Questions
Can I make these ahead of time?
Absolutely! They’re perfect for meal prep.
Can I use frozen pancakes?
Yes.
Homemade pancakes taste best, but frozen pancakes work well if you’re really short on time.
Can I use bacon instead?
Definitely.
Bacon or ham would both be delicious.
Can I use regular flour instead of fresh-milled flour?
Yes.
This recipe works with all-purpose flour if that’s what you have.
If you’re already baking with fresh-milled flour, I used 100% fresh-milled hard white wheat in the pancakes and loved the results.
Can I make these without cheese?
Of course!
The cheese adds creaminess, but they’re still delicious without it.
More Recipes You’ll Love
- Fresh-Milled Flour Pancakes
- Fresh-Milled Flour Cinnamon Rolls
- Homemade Blueberry Muffins
- Homemade Pancake Syrup
- Easy Greek Gyros made with ground beef
- Slow Cooker Beef And Bean Chili
Final Thoughts
One of my goals here at The Overwhelmed Momma is to help you feel confident making homemade meals, even on the busiest days.
Life with kids is loud.
Toddlers need to be held.
Someone can’t find their shoes.
Someone else is arguing with their sibling.
The kitchen rarely looks like the picture-perfect version we see online.
But homemade is still possible.
This sausage McGriddle recipe is proof that a small change—like baking the sausage and eggs instead of cooking everything in separate pans—can make homemade meals feel much more manageable.
I hope these become a favorite in your home the way they already have in ours.
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