I decided to remake one of the most legendary fast food breakfast items of all times, the McDonald’s McGriddles and it turned out pretty darn fantastic! These pancake buns are incredibly soft and have delicate pockets of warm maple syrup throughout each bite. There is a little secret to getting the syrup inside of the McGriddle’s.
I was introduced to the McGriddles through my friend, Annie. She loves McGriddles and this was always her favorite thing to order at McDonald’s. Of course I had heard and seen the name hundreds of times, but never realized that a McGriddle was actually PANCAKE BUNS instead of biscuits or McMuffins. Game changer! I actually don’t go to McDonald’s much anymore, but when I do have an urge to indulge in a fast food breakfast, it is always McDonalds and it is always McGriddles.
This recipe is exactly like the original. The only difference is that they are homemade, so they are a bit thicker, a bit syrupier, and just taste like homemade love (wait, maybe that’s the butter :))
Let’s talk chicken…
I decided to fry up a chicken breast fillet instead of making a “formed” chicken patty. I much prefer chicken breasts over a ground and formed chicken patty any day of the week. The breading and seasoning is very similar to the McChicken but won’t be exactly like the original. But trust me, this is an upgrade for sure!
Let’s talk syrup….
There are a few recipes that tell you to use 100% pure maple syrup. Well, I am so sorry but that doesn’t taste anything like a McGriddle. You need like, for real, for real, pancake syrup. Like Aunt Jemima or Mrs. Butterworth’s.
The secret to the pockets of syrup: You actually boil syrup to make a candied solid “glass”. You break it down into small shards and then stick pieces into the pancake batter as it cooks. As it warms, it begins to break down and get gooey inside of the McGriddles.
If you try this recipe, please be sure to tell me about it in the comments below and tag me on IG @BadBatchBaking
As always, be sure to read through the recipe steps ahead of time as there are a few special tools you will need to make this recipe and to get the desired, classic look of the McGriddle.Print
Crispy fried chicken fillet, sandwiched between two soft and pillowy McGriddles with pockets of oozing sweet maple syrup!
- 2 cups Krusteaz Pancake Mix
- 1 1/3 cup whole milk
- 1–2 tsp vanilla extract
- Butter for griddle/pan
- 1 cup pancake syrup (Mrs. Butterworth’s)
- Optional – American cheese slices for sandwich
- 1 cup flour
- 2 tablespoons cornstarch
- 1/2 tsp pepper
- 1 tsp salt
- 1 tsp seasoning salt
- 1/2 tsp garlic powder
- 1 tsp onion powder
- 2 tsp paprika
- 2 chicken breasts, cut and pounded to 3×3 chunks
- Oil for frying
McGriddle Syrup Glass
- Line a small baking dish with parchment paper and set aside
- In a small saucepan with a candy thermometer attached, add 1 cup of pancake syrup over medium heat. Allow it to come to a boil, stirring occasionally until it calms down. Watch the temp closely and swirl occasionally until it reaches 265 degrees (about 10 minutes total). Remove from the heat and carefully pour into prepared baking dish, spreading it around evenly.
- Set pan aside to cool as you prepare the chicken and McGriddles. You can put it in the freezer to speed up the cooling.
- Once the syrup is set, break it into small shards that are about dime and nickel size. Put a handful of the pieces into a bowl near the stove for later use.
- Heat oil in a fry-safe pot over medium-high heat (about 375 degrees).
- Optional: Turn oven to 220 degrees (to keep chicken warm while you prepare McGriddles)
- Prepare a surface to place the finished fried chicken – a cooling rack beside the stove, lined with layers of paper towels or brown bags.
- In a small bowl, combine the beaten egg and water. Mix well.
- In a ziplock bag or shallow bowl, add all dry ingredients (flour, cornstarch and seasonings)
- Place the prepared chicken fillets into the flour mixture to coat thoroughly, dip into the egg wash, and then back into the flour mixture. Ensure all of the surface area of the chicken fillets are covered in batter.
- Fry the chicken in batches as to not overcrowd the pan, adjusting the temp as needed to maintain temperature.
- When chicken is near cooked (about 6-7 minutes), remove from the pot and place onto prepared surface. Allow it to cool for just a minute or so and place back into the pan for an additional 1-2 minutes. Remove from the frying oil and allow to cool.
- Optional: place chicken into the oven to stay warm while preparing the McGriddles.
- In a bowl, combine the pancake mix, milk and vanilla extract. Mix until just combined.
- Heat a frying pan over medium low heat, add butter and allow it to brown slightly
- Place the 3-inch round cookie cutter at the bottom of the pan and pour a few spoonfuls of batter into the circle. Spread around for full coverage. Place a few shards of the syrup glass onto the batter (as many or few chunks as you’d like). Top with a few more spoonfuls of batter.
- Once the pancake batter bubbles, carefully remove the ring (it’s hot) and flip the McGriddle. Continue with remaining batter
Assemble the sandwiches and enjoy!
Special Equipment Needed:
- Two 3-inch metal round biscuit/cookie cutter are needed to achieve perfect circular McGriddles. You can use just one but it will take a little longer.
- Candy thermometer for the syrup glass and frying
- Parchment paper (not necessary but helpful)
- Category: Breakfast
- Cuisine: American
Keywords: Chicken, Breakfast, Copycat Recipe, McDonald's, Pancakes, McGriddles, Fried Chicken, McChicken