Happy New Year, everyone! It’s a new year and I’m back on track and hitting the ground running with a breakfast sandwich I know I’ll be making year-round–McGriddles. These Homemade McGriddles were the perfect breakfast meal prep to start 2020.
We spent our holidays enjoying every moment and pretty much all the food. I wasn’t exactly the best at sticking to the WW Plan. In fact, I’ve been only loosely following it since our Thanksgiving trip to Disney World–more on that another time.
If you have followed me on Instagram in 2019, you know I’ve been all about Bacon, Egg, and Cheese Biscuits. They were my most popular recipe of 2019 and rightfully so. They are flakey, buttery, and delicious. I’d be lying though if I said biscuit sandwiches were my go-to when I’m hitting the drive-through. I’m all about that McGriddle life.
Why McGriddles are Perfect
McGriddles are sweet but sturdy pancakes that work insanely well with savory breakfast meat and melty cheese. It’s absurd. In Philly, there’s a local restaurant (Honey Sit N’ Eat) that makes a giant version of one called The Breakfast Bomb. That, with a side of their latkes, is my favorite breakfast in the city. If you go to Honey’s and don’t get the latkes, you made the wrong choice.
Anyway, these McGriddles are not made with a box mix but made from scratch. I take my banana pancake recipe and add a little bit of sugar-free syrup. If you know me, you know I usually don’t reach for the artificial stuff, but McGriddles from McDonald’s have those little nuggets of syrup, and I wanted a little extra sweetness to these. It’s optional, but hey it’s not McDonald’s. Balance.
Breakfast Meat of Choice
90% of the time I meal prep breakfast sandwiches, I add center cut bacon to them. My wife prefers bacon over sausage, it’s cheaper, and Wegmans sells the best center-cut bacon that happens to have exactly 16 pieces so I can cook a whole pack and make eight breakfast sandwiches.
Wegmans Center Cut Bacon is still one of my favorite product finds since joining WW. You will not see me pretending turkey bacon tastes like bacon any time soon. If you have a giant sheet tray like the one I have listed in my Amazon Store, you can fit every slice on one baking sheet which makes meal prep that much easier. I cook mine at 375 for about 13-15 minutes.
If you prefer sausage, have no fear. I’ve got a killer breakfast turkey sausage recipe I adore. Next time I make these, I’m for sure going to make some sausage because Sausage McGriddles are my favorite fast food of all time.
Pancakes are so much easier
My daughters absolutely devour the banana pancakes. You’d think for how much they love them that they’d not waste so many bananas. Alas, it is rare we make it to Sunday with extra bananas.
These pancakes are a breeze to make. You mix all the dry ingredients in a big bowl and mix all the wet in another. For this version, I add a little bit of sugar-free maple syrup to the wet and I fully mashed both bananas.
It is very important to just barely mix the ingredients together and then let it sit. I let my batter sit for about 10 minutes before frying up and they are perfect every time. I think Alton Brown taught me that.
To keep these pancakes sandwich size (about 5 inches wide) I used a quarter cup measure to spoon out the batter. Just like regular pancakes, you’re going to give them a flip once you start seeing bubbles. You can give them a peek before flipping to make sure they are golden brown before flipping.
That Egg Fold, Though
Y’all love the folded eggs for breakfast sandwiches. I get tagged in posts all the time saying how much people love the egg fold technique. While I did not invent it, I’m happy to teach you guys that technique. I like this over regular scrambled eggs because it sits way better on the sandwich and doesn’t spill out.
Cooking and Assembling
While the bacon cooks, I make my eggs. I think I made folded eggs and bacon about 50 times in 2019 because it’s such a reliably easy way to make breakfast sandwiches. It took me a whole year of making them before it dawned on me to make McGriddles; please excuse my lateness to the revelation.
Once those are all cooked, I make my pancakes while I store my bacon and eggs in the microwave to hide them from the little bacon thieves. The pancake recipe makes 18 pancakes so don’t worry if you burn one or happen to eat one.
You’ll have two extra if you successfully make all of them. The pancakes freeze perfectly if you want to freeze them and microwave them later. I assemble them in the following order: ugly pancake, breakfast meat, folded egg, Velveeta cheese, pretty pancake. Yes, I use Velveeta. You could use fancier cheese, but honestly, Velveeta is amazing on breakfast sandwiches and I stand by that. Store in an airtight container and microwave for about 45 seconds to heat up.Print
McGriddles are one of my favorite fast food options, but they are not the healthiest. This healthy food swap will be a crowd pleaser for sure. It is quick, easy, and such a satisfying breakfast prep. The recipe will make 18 pancakes which will leave you enough for 8 breakfast sandwiches and two extra pancakes. Green 10 sp, Blue 5 sp, Green 5 sp
- 2 cups self rising flour
- 2 bananas, mashed
- 1 cup non-fat Greek yogurt
- 1.5 cups unsweetened cashew milk (or a preferred milk)
- 1.5 tbsp melted salted butter
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 dash of cinnamon
- 2 eggs
- 2 tbsp sugar free syrup
- 16 eggs
- kosher salt and pepper
- 16 slices of center cut bacon
- Lay bacon in a single layer on a baking sheet and bake at 375 for 13-15 minutes.
- Scramble 2 eggs with a pinch of kosher salt and pepper.
- Spray a non stick pan with cooking spray and pour in egg mixture.
- Rotate pan to make a very thin, wide omelet.
- Once all liquid has firmed up, begin the folding process.
- Fold top, then bottom, then left, then right to make a folded egg.
- Combine flour, baking powder, and cinnamon in a big bowl. Whisk two eggs in a separate bowl. To the egg bowl, add cashew milk, greek yogurt, vanilla, sugar free syrup, melted butter, and mashed banana. Mix wet ingredients until smooth.
- Slowly mix wet ingredients into the dry ingredients using a spoon or rubber spatula. Mix until the mixture is just barely incorporated; it is important not to overmix and some spots of dry mix are okay. Let this mix sit for about 10 minutes.
- Spray pan lightly with cooking spray, and scoop out batter onto hot pan using a 1/4 c measuring cup. This is a thicker mix than the box stuff; I sometimes spread the mix out a little using the bottom of my measuring cup to about 5 inch round pancakes.
- Cook on medium-low heat until you just start seeing bubbles form. Brown on both sides and serve immediately.
The pancake recipe will make two extra pancakes. The pancakes can be eaten or frozen and microwaved for later. Pancakes on their own at this size are 2sp for 1 and 3sp for 2.
- Category: breakfast