Soft, maple-infused pancakes hugging a perfectly seasoned sausage patty—this homemade Sausage McGriddle brings the best of fast food straight to your kitchen.
Pair it with a Strawberry Daiquiri With Vodka or a Strawberry Party Punch for the ultimate breakfast treat. Mastering this recipe is all about balance—getting the fluffy pancakes just right and achieving that golden sear on the sausage.
A quick tip: let your batter rest for a few minutes before cooking for extra fluffiness, just like in top-tier diners. Using high-quality maple syrup ensures a rich depth of flavor, making each bite irresistibly satisfying.
What I Didn’t Expect About This Recipe!
- Tastes better than the original. Fresh ingredients and the right seasoning make all the difference—this version is richer, fresher, and just plain delicious.
- The perfect pancake texture takes patience. Resting the batter made a huge difference in getting those fluffy, golden pancakes—don’t skip this step!
- Maple syrup inside the pancake is a game-changer. I initially drizzled it on top, but cooking the syrup into the batter created a rich caramelized layer.
- Savory sausage and sweet pancakes? Surprisingly addictive. I wasn’t sure how well they’d blend, but the balance of flavors makes this an instant comfort food favorite.
- It’s way easier than I thought. With a little prep, you can whip up a batch in under 30 minutes—perfect for busy mornings.
Sausage Mcgriddle Recipe
Sausage McGriddles are savory and satisfying breakfast sandwiches made with homemade pancakes, juicy sausage patties, scrambled eggs, and melted cheese, all drizzled with maple syrup. Perfect for a filling, homemade version of the popular fast food breakfast item.
Equipment
- Skillet
- Mixing bowls
- Whisk or fork
- Spatula
- Measuring cups
- Cooking spray or oil
Ingredients
- 16 oz breakfast sausage
- 6 eggs
- salt and pepper to taste
- 1 cup Kodiak Cakes Powercakes Mix
- cooking spray or oil
- 1 cup water
- maple syrup optional
- 6 slices cheese optional
Instructions
- Heat a skillet and coat it with cooking spray or oil.
- In a bowl, mix 1 cup of Kodiak Cakes mix with 1 cup of water.
- Adjust with more mix or water for the desired batter consistency.
- Scoop the batter onto the skillet to form 3-4 inch pancakes.
- Cook until bubbles appear on one side, flip, and cook for another minute until browned.
- Repeat, spraying the skillet with oil between rounds.
- For the sausage, form 6 patties from the breakfast sausage, season with salt and pepper if desired, and cook them in a hot skillet until they reach an internal temperature of 160°F.
- Add cheese on top of the patties near the end of cooking for melted cheese.
- For the eggs, beat them in a bowl with a whisk or fork and add milk if preferred.
- Cook the eggs in a hot skillet, either scrambling them or cooking them as an omelette-style patty for better sandwich stability.
- Assemble the sandwiches by placing pancake pairs on plates, then add a sausage patty and cheese to one, and eggs to the other.
- Combine the components to create a sandwich.
- Repeat for all sandwiches, drizzling with maple syrup if desired.
- Enjoy!
Notes
- You can substitute the sausage with turkey or plant-based sausage for a lighter version.
- If you prefer scrambled eggs, simply stir constantly while cooking for a soft texture.
- Experiment with adding a touch of cinnamon or vanilla to the pancake mix for extra flavor.
| Nutrition | Value |
| Calories | 469kcal |
| Carbohydrates | 11g |
| Fat | 34g |
| Protein | 29g |
| Cholesterol | 248g |
