Healthy Homemade McGriddles

This homemade version of McDonald's McGriddles transforms the fast-food favorite into a protein-packed breakfast that's surprisingly easy to make at home. I created this recipe after calculating how much I was spending on drive-thru breakfasts and realized I could make a healthier version for a fraction of the cost.

I first made these during a busy work week when I needed quick breakfast options and now my family requests them every weekend. The protein pancake buns give you lasting energy without the sugar crash of the original.

Ingredients

• Bisquick or pancake mix provides the perfect base for our protein pancake buns without needing multiple dry ingredients
• Vanilla protein powder boosts the nutritional profile and adds a subtle sweetness that complements the maple flavor
• Skim milk creates the right batter consistency while keeping the fat content reasonable
• Maple extract delivers that classic McGriddle flavor without the sugary maple pockets
• Large eggs form the protein-rich filling that folds perfectly to fit the pancake buns
• Optional add-ins like chicken breakfast sausage cheese or bacon let you customize to your preference

Step-by-Step Instructions

Create the Protein Pancake Batter

Combine the pancake mix and protein powder in a medium bowl ensuring they're well integrated. Pour in the milk and maple extract if using. Stir with a whisk or fork until completely smooth with no dry pockets remaining. The consistency should be pourable but not too thin.

Cook the Pancake Buns

Prepare your cooking surface by heating a large skillet or griddle over medium heat and coat thoroughly with cooking spray. Once hot enough that a drop of water sizzles add exactly 2 tablespoons of batter per pancake making 8 small circles total. Allow to cook undisturbed until bubbles form on the surface and the bottom turns golden brown about 2 minutes. Flip carefully with a thin spatula and cook the second side for another 60 to 90 seconds until cooked through.

Master the Folded Egg Technique

Crack an egg into a small bowl and whisk until well blended. Heat a nonstick pan over medium low heat and coat with cooking spray. Pour the whisked egg into the pan swirling quickly to create a thin layer covering the entire surface. Watch closely as the edges begin to set within 10 to 15 seconds. Using a rubber spatula fold one half of the egg toward the center. Immediately fold the opposite half over the top creating a rectangle. Fold each end toward the middle to form a neat square that will fit perfectly on your pancake buns.

Assemble Your McGriddle

Place one pancake bun on your plate bottom side up. Add your folded egg and any desired toppings like a slice of cheese or a sausage patty. Top with a second pancake bun to complete your McGriddle. The warm egg will help melt the cheese if using.

Bookmark

The maple extract is truly my secret weapon in this recipe. I discovered it while trying to recreate that signature sweet flavor without adding sugar pockets. My son actually prefers these to the drive-thru version saying they taste cleaner and don't leave him feeling sluggish afterward.

Customization Options

This recipe welcomes endless variations based on your dietary needs and flavor preferences. For a lower-carb option replace half the pancake mix with almond flour. If youre following a dairy-free diet substitute almond milk or oat milk for the skim milk and choose a plant-based protein powder. The texture might be slightly different but the results will still be delicious.

Make-Ahead and Storage

These McGriddles are perfect for busy mornings. Prepare both the pancake buns and folded eggs in advance store them separately in airtight containers in the refrigerator for up to 3 days. To reheat simply microwave the pancakes for 15-20 seconds and the egg for 10-15 seconds before assembling. For longer storage freeze the assembled McGriddles wrapped individually in parchment paper then placed in a freezer bag. Reheat from frozen in the microwave for about 90 seconds or until heated through.

Nutritional Benefits

Beyond convenience these homemade McGriddles offer substantial nutritional advantages over the fast-food original. By controlling the ingredients youre eliminating preservatives and significantly reducing sodium and sugar. The addition of protein powder boosts satiety keeping you fuller longer which can support weight management goals. For those tracking macros each serving provides an excellent balance of protein and carbohydrates making it an ideal post-workout option.

Recipe Q&A

→ Can I use a different protein powder for the pancake buns?

Yes, you can substitute with your preferred protein powder, though vanilla PEScience Select is recommended for optimal texture. Whey-casein blends typically work best for baking. If using a different protein, you may need to adjust the milk quantity slightly to achieve the right batter consistency.

→ How important is the maple extract?

The maple extract is optional but highly recommended as it gives the pancake buns that authentic McGriddles flavor. If you don't have maple extract, you could also add a small amount of real maple syrup to the batter for a similar effect.

→ Can I make these ahead of time?

Absolutely! The pancake buns can be made in advance and stored in the refrigerator for 3-4 days or frozen for up to a month. You can also pre-cook and fold the eggs, then assemble your sandwiches when ready to eat. Just reheat in the microwave or toaster oven.

→ What are the best additions for a complete sandwich?

For a classic experience similar to the photos, add a chicken breakfast sausage patty and a slice of American cheese. Turkey bacon, Canadian bacon, avocado, or plant-based alternatives also work well. For a vegetarian option, simply enjoy with egg and cheese.

→ How can I make this dairy-free?

To make this dairy-free, substitute the skim milk with almond milk, oat milk, or another plant-based alternative. You'll also need to use a plant-based protein powder. For a complete dairy-free sandwich, use dairy-free cheese slices if desired.

→ What's the best way to fold the eggs?

For perfect folded eggs, use a non-stick pan on medium-low heat. Pour in the whisked egg and let it spread across the entire pan. When edges set (10-15 seconds), use a rubber spatula to fold one half into center, then the other half over that. Finally, fold each end toward center to create a square. This technique creates the perfect size and thickness for your sandwich.