Breakfast foods will probably always reign supreme on my top favorite foods to eat at any point in the day.
Because of this, I am always on the hunt for new recipes and new ways to shake up our menu.
Last weekend, I set out to recreate McDonald’s infamous McGriddle sandwiches. This is what I came up with, and boy, did they not disappoint.
Pancake Breakfast Sandwiches
Preheat the oven to 350ºF. Line a baking sheet with parchment paper and coat the paper with cooking spray.
In a large bowl, whisk 8 eggs, 1/2 cup of milk, 1/2 teaspoon salt and pepper.
Pour it on the sheet pan and bake until the eggs are set, about 15 to 17 minutes.
Meanwhile, whisk the flour, baking powder, sugar, and salt in a large bowl.
In a separate bowl whisk some milk, eggs, and vanilla.
Stir the milk mixture into the flour mixture until halfway combined.
Melt a couple tablespoons of butter and add it to the bowl and stir until incorporated completely.
Melt some butter on a griddle over medium-low heat. In batches, drop about 2 tablespoons of batter onto the griddle for each pancake.
Fry the pancakes on both sides until golden brown, about 2 minutes per side. Repeat with remaining batter, set aside, and keep warm.
To make the maple butter: in a medium bowl, combine softened butter and maple syrup.
Stir to combine with a rubber spatula.
Pull out the eggs from the oven, once set.
Slice the eggs into 6 squares. After about 5 minutes, peel the egg squares off of the parchment.
To assemble: spread maple butter on each pancake.
Top pancake with egg square and a slice of cheddar cheese.
Top with a couple slices of bacon or a sausage patty.
Pop on the pancake lid, butter side down.
Serve immediately with a side of fresh fruit. Enjoy!
- 9 large eggs
- 2 cups whole milk
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1-1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- 2 tablespoons salted butter, melted
- 3 slices thick-cut bacon, cooked
- 3 sausage patties, cooked
- 6 slices cheddar cheese
- 1/2 stick (4 tablespoons) salted butter, softened
- 2 tablespoons maple syrup
- Preheat oven to 350ºF. Line a baking sheet with parchment paper and coat the paper with cooking spray.
- In a large bowl, whisk 8 of the eggs, 1/2 cup of the milk, 1/2 teaspoon of the salt, and the pepper.
- Pour the eggs onto the baking sheet and bake for 15 to 17 minutes, or until the eggs are completely set. Slice the eggs into 6 squares and top with cheddar slices. After 5 minutes, peel the egg slices of the parchment and set aside.
- In a large bowl, whisk together the flour, baking powder, sugar, and remaining 1/4 teaspoon of salt.
- In a separate bowl, whisk the remaining 1-1/2 cups of milk, remaining egg, and the vanilla.
- Stir the milk mixture into the flour mixture until about halfway combined, pour in the melted butter, and stir gently until fully incorporated. Splash in some more milk if the batter is too thick.
- Melt some butter on a griddle over medium-low heat. In batches, drop about 2 tablespoons of batter onto the griddle for each pancake. Fry the pancakes on both sides until golden brown, about 2 minutes per side. Repeat with remaining batter. Set aside and keep warm.
- Make the maple butter: in a medium bowl, combine the softened butter and maple syrup and stir to combine with a rubber spatula.
- To assemble: spread maple butter on each pancake. Place a egg square on top of the pancake, add a slice of bacon on the egg. Top 2 more with bacon and continue to top 3 more with sausage patties.
- Pop on the pancake lids, butter side down. Serve immediately and enjoy.
- You may freeze these sandwiches, wrapped in individual squares of foil. To reheat, just heat the foil-wrapped sandwich in a 350ºF oven for 25 minutes.