The McGriddle is one of those fast food items that has a very specific and loyal fan base and I am fully in it. That combination of fluffy maple pancake buns, savory sausage, egg, and cheese is genuinely one of the best breakfast sandwiches ever created and I say that with complete confidence. These homemade maple chicken McGriddles are the meal prep version that tastes just as good, uses cleaner ingredients, costs a fraction of the price, and means you have the most satisfying breakfast sandwich ready to reheat all week long without leaving the house.
Everything gets cut into the same size circle before assembly and this detail matters more than it sounds. Uniform pancake rounds, chicken sausage patties pressed into the same diameter, eggs cooked in a ring mold to match, cheese sliced to fit. Every layer is the same size which means every single bite has the perfect ratio of pancake to sausage to egg to cheese from the very first bite to the very last. It is the kind of thing that seems small until you eat one and realize it is actually everything.
The homemade chicken sausage is the component that makes this so much better than the original. Ground chicken seasoned with maple syrup, sage, garlic, and black pepper pressed into patties and cooked until golden and juicy. Chicken sausage keeps things lighter than pork without sacrificing any of that savory breakfast sausage flavor and the maple in the seasoning ties it directly into the maple pancake bun in a way that makes the whole sandwich taste completely intentional and cohesive. This is not just a copycat, it is genuinely better.
Double the batch, wrap each sandwich individually in foil or parchment, and store them in the fridge for up to five days or the freezer for up to three months. Reheat in the air fryer for that perfectly crisped pancake edge or in the microwave when you need something fast. Either way you have a hot, satisfying, homemade breakfast sandwich ready in under two minutes on even the most chaotic weekday morning. Make a big batch this weekend and thank yourself every single morning after.
Why You’ll Love This Recipe:
- Everything gets cut into the same size circle before assembly which means every single bite has the perfect ratio of maple pancake to chicken sausage to egg to cheese from the very first bite to the very last
- This recipe doubles or triples easily and the assembled sandwiches freeze beautifully for up to three months making it one of the most practical and satisfying freezer meal prep recipes you can have in your rotation
- Homemade chicken sausage seasoned with maple syrup and sage tastes so much better than anything from a fast food drive through and takes about ten minutes to make
- Reheating in the air fryer gives you a perfectly crisped maple pancake edge that tastes genuinely fresh and makes this feel like a completely different experience from a typical frozen breakfast sandwich
Key Ingredients:
- Ground chicken: The base of the homemade sausage patties and the ingredient that keeps these lighter and more nourishing than the pork version while still delivering all that savory breakfast sausage flavor. Season it generously because ground chicken is mild on its own and needs the full spice blend to shine
- Maple syrup: Used in both the pancake batter and the chicken sausage seasoning so the maple flavor runs through every single component of the sandwich and ties the whole thing together cohesively
- Sage: The herb that gives the chicken sausage that classic breakfast sausage flavor that makes these taste so specifically like a McGriddle. Fresh sage is incredible here but dried works perfectly and is what most people have on hand
- Pancake mix: The shortcut that makes the maple pancake buns genuinely easy to pull off on a Sunday meal prep session. Use your favorite mix and add a little extra maple syrup to the batter for a more pronounced maple flavor in the finished pancake
- Eggs: Cooked in a ring mold the same diameter as your pancake rounds and sausage patties so every layer is uniform and the sandwich holds together perfectly with the right ratio in every single bite
- American cheese: Melts beautifully between the warm components and adds that classic fast food breakfast sandwich richness that makes the whole thing taste so satisfying and complete
Tips for Success:
- Use a round cookie cutter or biscuit cutter to cut all components to the same size before assembly. Uniform layers are what make these look and taste like a proper sandwich rather than a homemade approximation of one
- Cook the pancakes slightly thinner than you normally would so they are flexible enough to hold the sandwich together without being so thick that the bread to filling ratio is off
- Season the chicken sausage generously. Ground chicken is very mild and under seasoned sausage is the most common issue with homemade breakfast sausage patties. Taste a small cooked piece before forming all the patties and adjust the seasoning before you commit to the whole batch
- Cool the assembled sandwiches completely before wrapping individually for the freezer so condensation does not form inside the wrapping and make the pancakes soggy
Storage:
Assembled maple chicken McGriddles keep in an airtight container in the refrigerator for up to five days or in the freezer for up to three months. To freeze, wrap each sandwich individually in foil or plastic wrap and place in a large zip lock bag. Reheat from the refrigerator in the air fryer at 350 degrees for four to five minutes for the best texture with crispy pancake edges, or in the microwave for sixty to ninety seconds wrapped in a damp paper towel. From frozen, reheat in the air fryer at 350 degrees for eight to ten minutes or microwave for two to three minutes.
FAQ:
Can I use store bought breakfast sausage instead of making my own?
Yes. Pre-formed breakfast sausage patties work here and save a step in the process. Look for chicken or turkey sausage patties if you want to keep it on the lighter side. The homemade version is genuinely better and worth making when you have the time but store bought is a completely valid shortcut for a faster meal prep session.
Can I make the pancakes ahead of time?
Yes and it is actually the most efficient way to approach this recipe. Make a full batch of maple pancakes, cut them into rounds, and cool completely before stacking with parchment between layers and storing in the refrigerator for up to three days or the freezer for up to two months. Having the pancakes ready to go makes the full assembly much faster.
What is the best way to reheat from frozen?
The air fryer is strongly recommended for the best result. Four hundred degrees for eight to ten minutes gives you a warm, melty center with slightly crisped pancake edges that taste genuinely fresh. If you use the microwave wrap the sandwich in a damp paper towel before heating so the pancakes do not dry out and heat in sixty second intervals until warmed all the way through.
Maple Chicken McGriddles
Ingredients
For the Maple Pancakes:
- 1 cup + 2 tbsp all-purpose flour
- 1ยฝ tsp baking powder
- ยฝ tsp baking soda
- ยฝ tsp salt
- ยพ cup milk
- 2 tbsp maple syrup
- 1 egg
- 2 tbsp melted butter
- 1 tsp vanilla
For the Chicken Sausage:
- 8 oz ground pork (about half of one pack)
- 8 oz ground chicken (about half of one pack)
- ยฝ tsp salt
- ยฝ tsp garlic powder
- ยฝ tsp onion powder
- ยฝ tsp italian seasoning
For the Eggs:
- 6 eggs
- ยผ cup whole milk
- ยฝ tsp salt
- ยผ tsp pepper
Other:
- 5 slices cheddar cheese
Instructions
Make the Pancakes:
- In a large bowl, whisk together flour, baking powder, baking soda and salt.
- Add maple syrup, milk, egg, melted butter and vanilla and whisk to combine. Some lumps are okay, do not overmix!
- Melt a tablespoon of butter on a large skillet over medium low heat. Place 3 16oz mason jar lids on the skillet.
- Fill the mason jar lids with batter (about 3Tbs-ยผ cup) and after a few seconds remove the mason jar lids carefully.
- Cook for 2-3 minutes on each side and flip when golden brown. Cook for 2 more minutes and repeat until you have 10 pancakes. Place on a cooling rack and cool completely..
Make the Sausage Patties:
- In a large bowl, combine ground pork, ground chicken and spices and mix well. I use glove for this part and just use my hands.
- Form patties a little bit larger than the size of your mason jar lid accounting for shrinkage when they cook. They should be about ยผ inch thick.
- Heat a large skillet over medium heat and sear the patties 3-4 minutes on each side until fully cooked (use the same skillet you used for the pancakes!)
- Cool patties completely before assembling.
For the Eggs:
- Preheat your oven to 350โ. Spray a 9×13 pan with cooking spray.
- In a medium mixing bowl, whisk together eggs, milk, salt and pepper until combined.
- Pour into prepared pan and bake for 20-22 minutes until set.
- Use the mason jar lid to cut out 5 rounds. (Save the leftovers for breakfast burritos!)
Assemble:
- Using the same mason jar lid or a cookie cutter the same size, cut your cheese slices into circles (optional but everything being the same shape is really satisfying lol)
- Place one sausage patty on top of a pancake, then an egg round, cheese and top with another pancake.
- Wrap in parchment paper and then tightly in aluminum foil.
- Refrigerate for up to 5 days or freeze for one month.
Reheating instructions:
- If refrigerated, cook in an air fryer at 350โ for 5-6 minutes or microwave for 2 minutes.
- If frozen, cook in an air fryer at 360โ for 15-20 min until centers are heated fully.
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