McGriddle Muffins are the perfect breakfast treat! Imagine fluffy pancakes sandwiching a tasty sausage patty and gooey cheese, all with a hint of maple flavor. Yum!
These little delights are easy to whip up, and they’re a fun twist on traditional breakfast sandwiches. I love making them on lazy weekends—who can resist pancakes and sausage, right? 😋
Key Ingredients & Substitutions
All-purpose flour: This is the base for your pancakes. If you want a gluten-free option, you can use a 1:1 gluten-free flour blend. I’ve tried it, and it works just as well!
Buttermilk: It adds a great tanginess. If you don’t have any, you can make a quick substitute by mixing milk with a tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.
Breakfast sausage: You can use turkey sausage for a lighter option or even veggie sausage for a meatless twist. I prefer regular sausage for that rich flavor though!
Maple syrup: Use real maple syrup for the best flavor, but if that’s not available, sugar-free syrup or honey can work too. They won’t have the exact same taste, but they’ll still be delicious!
How Do You Make Sure Your Pancake Muffins Cook Evenly?
Cooking pancakes that turn into muffins needs a few tips for even cooking. Follow my advice to get perfect results:
- Use medium-low heat on your skillet or griddle to prevent burning. Too high, and the outside will cook too fast.
- Keep an eye on your pancakes. Look for bubbles on the surface and set edges to tell when it’s ready to flip.
- Use a 1/4 cup measure to pour batter consistently. This keeps your muffin pancakes uniform in size, which helps them cook evenly.
By following these tips, your McGriddle Muffins will be fluffy and delicious every time!
McGriddle Muffins
Ingredients You’ll Need:
For the Pancake Muffins:
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon (optional, for warm flavor)
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1/4 cup mini chocolate chips or chopped cooked maple bacon (optional)
- 2 tablespoons maple syrup (to fold into the batter or drizzle)
For the Sausage Patties:
- 1/2 pound breakfast sausage (bulk or links removed from casing)
- 1/4 teaspoon black pepper
- 1/2 teaspoon maple syrup (optional)
For the Egg:
- 4 large eggs
- Salt and pepper to taste
For Assembly:
- 4 slices American cheese (or cheddar cheese slices)
- Maple syrup, for drizzling
How Much Time Will You Need?
This delightful meal will take about 30 minutes to prepare. You’ll need roughly 10 minutes to prep the ingredients, 15 minutes to cook, and 5 minutes to assemble. It’s quick enough for a busy morning, but tasty enough for a special weekend brunch!
Step-by-Step Instructions:
1. Prepare Sausage Patties:
In a bowl, mix the breakfast sausage with black pepper and maple syrup if using. Form the mixture into 4 thin, round patties. Heat a skillet over medium heat and cook the patties for about 4-5 minutes per side, or until nicely browned and cooked through. Remove from the skillet and keep them warm.
2. Make Pancake Muffins:
Preheat a large non-stick skillet or griddle over medium-low heat and lightly grease it with butter. In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon (if using). In another bowl, combine the buttermilk, egg, melted butter, and maple syrup. Pour the wet ingredients into the dry ingredients and stir just until combined—be careful not to over-mix! If you’d like, fold in chocolate chips or bacon pieces at this point.
Using a 1/4 cup measuring cup, pour the batter onto the skillet to form pancakes about 3 inches in diameter. Cook until you see bubbles forming and the edges look set, about 2-3 minutes, then flip and cook for another 2 minutes. Repeat until you have 8 pancake rounds; these will serve as the “buns” for your muffins!
3. Cook Eggs:
In a separate pan, you can either scramble the eggs or cook them as small round omelets encircled in an oiled ring mold, mimicking the size of your pancakes. Lightly season with salt and pepper. Aim to cook 4 servings.
4. Assemble McGriddle Muffins:
Now it’s time to put things together! On one pancake round, place a sausage patty, a slice of cheese, and an egg. Top it all off with another pancake round. Gently press down, allowing the cheese to melt slightly between the warm layers.
5. Serve:
Drizzle your McGriddle Muffins with some maple syrup for that classic sweet touch and serve them warm. Enjoy your delicious homemade breakfast treat!
This treat perfectly combines the sweet and savory elements we love in a breakfast sandwich. Enjoy the delightful flavors, and don’t forget the maple syrup! 🍁
Can I Use Regular Milk Instead of Buttermilk?
Yes, you can! If you don’t have buttermilk on hand, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for about 5 minutes to curdle before using.
How Can I Make These Muffins Healthier?
You can use whole wheat flour instead of all-purpose flour for added fiber. Additionally, opt for turkey sausage or a plant-based sausage alternative to reduce fat content while still getting that savory flavor.
What Should I Do with Leftover Pancake Muffins?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply microwave them for about 30-45 seconds or warm them in a skillet over low heat until heated through.
Can I Make These Muffins in Advance?
Absolutely! You can prepare the pancake muffins and cook the sausage and eggs ahead of time. Just assemble them right before serving for the best texture. You can also freeze the cooked muffins for up to a month; just reheat in the oven or microwave when ready to eat!
