Warm, soft, and sweet — Copycat McGriddle Bites bring the cozy breakfast you remember into your kitchen. This small sandwich pairs pancake-like cakes with melty cheese and savory sausage for a bite that smells like a diner on a cold morning. If you want an easy weekend treat or a quick weekday grab, this recipe fits the bill. For a clear walk-through, check our step-by-step McGriddle Bites guide.
Why Make This Recipe
- Quick & Easy: Ready in about 25–30 minutes from start to finish.
- Family Favorite: Kids and grown-ups like the sweet-and-savory combo.
- Budget-Friendly: Uses simple pantry items and basic sausage and cheese.
- Make-Ahead Friendly: You can bake or freeze extras for busy mornings.
This recipe stands out because the pancake cakes soak up warm maple flavor while holding a juicy sausage and gooey cheese inside. It gives a comforting, slightly sweet bite that feels like a small morning hug. If you feel nostalgic for fast-food breakfasts but want control of the ingredients, this homemade version hits that spot — see another simple take on these treats at our easy McGriddle Bites recipe.
Ingredients
For the pancake cakes:
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup buttermilk (or 3/4 cup milk + 1 tsp lemon juice)
- 1 large egg
- 2 tbsp unsalted butter, melted and slightly cooled
For the filling:
- 8 breakfast sausage patties (store-bought or homemade), cooked
- 8 slices American or cheddar cheese, halved (use small rounds)
- 2 tbsp maple syrup (for brushing)
- Cooking oil or nonstick spray for griddle/pan
Helpful notes:
- Use room-temperature egg for a smoother batter.
- For extra maple flavor, use real maple syrup in the batter (1 tsp).
How to Make Copycat McGriddle Bites
- Preheat a griddle or skillet over medium heat and lightly grease it. Preheat helps the cakes brown evenly.
- Whisk the dry ingredients (flour, sugar, baking powder, baking soda, salt) in a bowl.
- In another bowl, beat the egg with buttermilk and melted butter. Pour the wet into the dry and stir until just combined. A few small lumps are okay — overmixing makes cakes tough. (Tip: Rest batter 5 minutes to settle.)
- Spoon about 2 tablespoons of batter onto the hot griddle for each mini pancake. Cook until small bubbles form on top and edges look set, about 1–2 minutes. Flip and cook 30–45 seconds more until golden. Keep warm on a tray.
- Place one mini pancake on a cutting board. Top with a cooked sausage patty and a half slice of cheese. Cover with a second mini pancake and press gently. Repeat for remaining bites.
- Brush the tops with a little maple syrup and return to the warm griddle for 20–30 seconds to melt the cheese and set the syrup. This step gives a glossy, warm finish and helps flavors meld.
- Serve warm and enjoy the soft, sweet cakes with savory sausage and melty cheese.
How to Serve Copycat McGriddle Bites
- Serve on a warm platter with extra maple syrup on the side for dipping. The syrup adds a shiny, sticky finish.
- Add a side of fresh fruit or a simple green salad to balance the sweet and savory.
- For a brunch spread, place on a wooden board with napkins and let guests grab their own.
How to Store Copycat McGriddle Bites
- Fridge: Cool completely, then store in an airtight container for up to 3 days.
- Freezer: Wrap each bite in plastic wrap and place in a freezer bag for up to 2 months.
- Reheat: From fridge, microwave a bite for 20–30 seconds until warm. From frozen, unwrap and microwave 45–60 seconds or warm in a 350°F (175°C) oven for 10–12 minutes. For best texture, warm in a skillet over low heat to keep the pancake edges a bit crisp.
Tips to Make Copycat McGriddle Bites
- Use a small ice cream scoop or tablespoon to get uniform pancake sizes.
- Don’t overcook — the mini cakes should be soft, not dry.
- If you like extra maple, stir 1 tsp maple syrup into the batter.
- For faster prep, use store-bought frozen sausage patties and warm them before assembling. For a fun twist, try pairing with a sweet jam — a tip inspired by a savory-sweet snack idea like a pecan brie bite.
Variation
- Gluten-free: Swap the flour for a 1:1 gluten-free baking mix. The texture will be slightly denser but still pleasant.
- Vegetarian: Use plant-based sausage patties and your favorite vegan cheese for a meat-free version.
- Maple-bacon: Add a small bacon strip inside instead of sausage for an extra smoky-sweet bite.
FAQs
Can I make the batter ahead of time?
Yes. Mix the batter and store it in the fridge for up to 24 hours. Give it a gentle stir before cooking. Cold batter may need a minute extra on the griddle.
What if my mini pancakes fall apart when I flip them?
Let them cook a bit longer on the first side so the edges set and bubbles form. Use a thin spatula and flip gently. Smaller scoops help keep them intact.
Can I use regular milk instead of buttermilk?
Yes. For a little tang, add 1 tsp lemon juice or white vinegar to 3/4 cup milk and let sit 5 minutes. This mimics buttermilk and keeps the cakes tender.
Conclusion
These Copycat McGriddle Bites bring warm, sweet pancakes, melty cheese, and savory sausage into small, cozy sandwiches your family will reach for again and again. They are quick to make, smell amazing on the griddle, and carry that happy diner taste with less fuss. If you want more ideas or a different spin, you can compare versions at Cooking in the Midwest’s McGriddle Bites or the viral take on the recipe at Gonna Want Seconds’ McGriddle Bites. Please leave a comment and a star rating below — and share this on Pinterest or Facebook. What twist did you try? Let us know below!
Print
Copycat McGriddle Bites
- Total Time: 30
- Yield: 8 servings 1x
- Diet: Omnivore
Description
Warm, soft, and sweet mini sandwiches that combine pancake-like cakes with melty cheese and savory sausage.
Ingredients
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup buttermilk (or 3/4 cup milk + 1 tsp lemon juice)
- 1 large egg
- 2 tbsp unsalted butter, melted and slightly cooled
- 8 breakfast sausage patties, cooked
- 8 slices American or cheddar cheese, halved
- 2 tbsp maple syrup (for brushing)
- Cooking oil or nonstick spray for griddle/pan
Instructions
- Preheat a griddle or skillet over medium heat and lightly grease it.
- Whisk the dry ingredients in a bowl.
- In another bowl, beat the egg with buttermilk and melted butter. Pour wet into dry and stir until just combined.
- Spoon about 2 tablespoons of batter onto the hot griddle for each mini pancake. Cook until small bubbles form and edges look set, about 1–2 minutes. Flip and cook another 30–45 seconds until golden.
- Place one mini pancake on a cutting board. Top with a cooked sausage patty and half slice of cheese. Cover with a second mini pancake and press gently. Repeat for remaining bites.
- Brush the tops with maple syrup and return to warm griddle for 20–30 seconds to melt cheese and set syrup.
- Serve warm and enjoy!
Notes
Use a small ice cream scoop for uniform pancake sizes. For extra maple flavor, stir 1 tsp maple syrup into the batter.
- Prep Time: 15
- Cook Time: 15
- Category: Breakfast
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 7g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 40mg