The first time I made these McGriddle Bites I couldn’t stop tasting them straight off the skillet.
They hit that nostalgic fast-food charm—maple sweetness, cheesy warmth, and a savory sausage punch—all in one bite-sized pancake.
If you want an easy weekend breakfast that feels special but takes under 30 minutes, this is your recipe.
Why You’ll Love This Recipe
- Bite-sized comfort that feels indulgent but is simple to make.
- Sweet-and-salty balance that works for kids and grown-ups alike.
- Fast to batch-cook for meal prep or a brunch crowd.
- Flexible: easy to swap cheeses, proteins, or sweeteners.
The texture is what sells it: tender, slightly cakey edges with a soft interior that cradles pockets of melted cheddar and crumbled sausage.
The maple syrup in the batter gives a subtle caramelized sweetness that plays beautifully against the savory sausage and sharp cheddar.
Every bite should be a layered experience—golden crust, fluffy center, melty cheese, and a hit of sausage.
"Five stars — made these for a Sunday breakfast and my kids declared them a new family favorite. Crispy on the outside, gooey on the inside, and the maple flavor is perfect." — Reader L. Martinez
Key Ingredients
All-purpose flour
Flour is the backbone here; it gives structure without weighing the bites down.
Use a bleached or unbleached all-purpose flour from a trusted brand—King Arthur or White Lily are good choices depending on your region.
Measure by spooning into the cup and leveling for consistent texture.
Baking powder
This is the leavening agent that creates the light, airy interior.
Fresh baking powder is essential—if it’s older than six months you’ll notice flat, dense bites.
For best rise, sift it with the flour or whisk thoroughly into the dry mix.
Maple syrup
Maple adds more than sweetness; it provides flavor complexity and helps the exterior brown.
Pure maple syrup is worth it for flavor depth, but a grade A amber or dark works well for cooking.
If you prefer lower sugar, try 3 tablespoons of maple syrup and add a teaspoon of molasses for depth.
Breakfast sausage (cooked and crumbled)
Sausage brings the savory heartiness that makes these feel like a real breakfast sandwich in miniature.
Use a flavorful pork breakfast sausage—Jimmy Dean or a good local butcher link—and brown it well so the bits are caramelized and dry.
Drain excess fat well so it doesn’t make the batter greasy.
Full ingredient list:
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 1/4 cup maple syrup
- 1/2 pound breakfast sausage, cooked and crumbled
- 1 cup shredded cheddar cheese
- Butter or oil for cooking
Step-by-Step Instructions
Step 1: Mix the dry ingredients
In a large bowl, whisk together the flour, baking powder, sugar, and salt until evenly combined.
This distributes the leavening and sugar so each bite rises and caramelizes uniformly.
Pro Tip: You’ll know it’s mixed enough when the color is even and there are no clumps of baking powder.
Step 2: Combine the wet ingredients
In a separate bowl, whisk the milk, egg, and maple syrup until smooth and glossy.
Make sure the egg is well beaten so it incorporates easily with the batter.
Pro Tip: If your milk is cold, let the wet mix sit a minute at room temperature so it doesn’t shock the batter and slow the rising.
Step 3: Make the batter
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined.
Some small lumps are fine — avoid overmixing or you’ll develop gluten and get dense bites.
Pro Tip: The batter should be thick but pourable; if it seems too thick, loosen with a tablespoon or two of milk.
Step 4: Fold in fillings
Gently fold in the cooked sausage and shredded cheddar until distributed but not overworked.
You want pockets of cheese and sausage, not a uniform paste.
Pro Tip: For evenly sized bites, use a small cookie scoop or two tablespoons to portion the batter.
Step 5: Heat the pan
Heat a skillet over medium heat and add a small amount of butter or oil to coat the pan.
A nonstick skillet or seasoned cast-iron works best for consistent browning.
Pro Tip: The pan is ready when a drop of batter sizzles gently and spreads slowly on contact.
Step 6: Cook the bites
Spoon about 2 tablespoons of batter per bite onto the skillet, leaving space between each.
Cook until bubbles form on the surface, about 2–3 minutes, then flip carefully.
Pro Tip: If the bottoms brown too fast, lower the heat slightly; you want the interior to cook through without burning the exterior.
Step 7: Finish cooking
After flipping, cook for another 2–3 minutes until golden brown and the cheese inside is melted.
Transfer finished bites to a warm plate and keep loosely tented while you finish the batch.
Pro Tip: Run a toothpick through a finished bite—if it comes out mostly clean with a few molten cheese strands, they’re done.
Step 8: Serve warm
Serve the McGriddle Bites warm with extra maple syrup drizzled on top, or offer syrup on the side for dipping.
They’re also great inside a breakfast sandwich or as part of a brunch platter.
Pro Tip: For a restaurant-style finish, brush the tops with a little melted butter as soon as they come off the skillet.
These steps ensure that your McGriddle Bites turn out perfectly every time!
Expert Tips for Success
- Temperature matters: Keep your skillet at a steady medium heat. Too hot and the outsides burn before the center cooks; too cool and they’ll dry out.
- Use fresh leavening: Replace baking powder every 6–12 months. Test with a splash of hot water—if it fizzes vigorously, it’s still active.
- Control moisture from sausage: After cooking the sausage, drain and press it between paper towels to remove excess fat. This prevents greasy batter and helps browning.
- Cheese choice: Sharp cheddar adds tang and melts nicely, but a blend (cheddar + Monterey Jack) gives a creamier melt and milder flavor for picky eaters.
- Batter consistency cues: The batter should mound slightly when scooped. If it’s runny, bites will spread too thin and overbrown. Add a tablespoon of flour to thicken.
- Make-ahead tips: You can mix the dry ingredients and refrigerate, then whisk wet ingredients and fold in the fillings just before cooking. This is great for busy mornings.
- Skillet choice: Nonstick gives uniform color but cast-iron adds a superior crust. If using cast-iron, preheat longer and use a touch more butter.
- Crowd cooking: Keep finished bites warm at 200°F (95°C) in the oven on a wire rack. This prevents sogginess and keeps edges crisp.
- Avoid overmixing: Stir until the dry streaks vanish—overworking creates chewy bites. A few small lumps are normal and desirable.
- Visual doneness: Look for a golden-brown bottom and bubbling tops that have set before flipping. The interior should not be wet.
- Portion control: Use an ice cream scoop or tablespoon measure for consistent sizing so they cook evenly and look professional.
- Flavor layering: A small pinch of smoked paprika or a few drops of liquid smoke in the batter can add a subtle depth that pairs well with sausage.
- Reduced-sugar option: Cut maple syrup to 3 tablespoons and add a teaspoon of vanilla to preserve flavor while reducing sweetness.
- Allergy swaps: For dairy-free, use a plant-based milk and dairy-free cheddar. For gluten-free, try a 1:1 gluten-free flour blend but expect slightly different texture.
- Reheating: Reheat in a toaster oven or air fryer to restore crisp edges rather than microwaving, which can make them gummy.
Storage & Freezing
Fridge: Store cooled McGriddle Bites in an airtight container for up to 3 days.
Place a paper towel on top to absorb extra moisture and keep the tops from getting soggy.
Reheat from fridge: Reheat in a 350°F oven for 8–10 minutes or in an air fryer at 350°F for 4–6 minutes.
This restores crispness and melts the cheese back to gooey perfection.
Freezer: Freeze cooled bites in a single layer on a baking sheet until firm, about an hour.
Then transfer to a freezer bag or airtight container with parchment between layers for up to 2 months.
Reheat from frozen: For best texture, reheat directly from frozen in a 375°F oven for 12–15 minutes, flipping halfway.
Alternatively, use an air fryer at 350°F for 8–10 minutes, checking to avoid over-browning.
Thawing: If you prefer to thaw first, place in the fridge overnight and reheat as above; add 2–3 minutes to oven time if still cool in the center.
Variations & Substitutions
Vegetarian swap: Replace sausage with sautéed mushrooms and diced bell peppers, and use vegetarian sausage crumbles for a similar savory bite.
The umami from mushrooms helps mimic the savory depth of pork sausage.
Cheese play: Try pepper jack for a spicy kick, or smoked gouda for a creamy, smoky note.
Mix half cheddar and half mozzarella for stretch and flavor balance.
Sweet twist: Fold in a tablespoon of brown sugar and a pinch of cinnamon to the batter for a sweeter, almost dessert-like version.
Serve with maple butter or flavored syrups for brunch parties.
Gluten-free & dairy-free: Use a 1:1 gluten-free flour blend with xanthan gum and a dairy-free shredded cheese.
Add an extra egg white or a tablespoon of flaxseed mixed with water if you need more binder.
Mini sandwich idea: Make larger rounds, split them, and assemble into mini McGriddle sandwiches with an extra slice of cheese and a fried egg.
Press them on a grill or pan for one minute to meld the layers.
Frequently Asked Questions
Q: Can I make the batter ahead of time?
A: Yes. Mix the dry ingredients up to 24 hours ahead and refrigerate. Combine wet ingredients and fold in sausage and cheese right before cooking.
This reduces time in the morning and prevents the baking powder from losing too much lift.
Q: How can I prevent the bites from being greasy?
A: Drain the cooked sausage well and blot with paper towels. Use a skillet that conducts heat evenly and avoid adding extra oil if the pan is well-seasoned.
Cooking at steady medium heat helps render fat without scorched bottoms.
Q: Can I use turkey sausage or bacon instead?
A: Absolutely. Turkey sausage is leaner and slightly milder—brown it well. Bacon adds smokiness but can introduce more salt; reduce added salt in the batter if using bacon.
Q: Will these work in a waffle iron?
A: You can make larger McGriddle patties in a waffle iron. Grease thoroughly and use slightly thicker batter.
Watch cooking time—they will brown faster and may need less time than skillet bites.
Q: Are these freezer-friendly for meal prep?
A: Yes. Freeze in a single layer and transfer to a bag for up to 2 months. Reheat in an oven or air fryer for best texture.
Avoid microwaving from frozen if you want to keep the exterior crisp.
Final Thoughts
These McGriddle Bites are a small, mighty breakfast: quick to make, flexible, and universally loved.
They bridge the gap between a weekend treat and a practical make-ahead morning meal.
Please leave a star rating in the recipe card below if you try them, and pin this to Pinterest so friends can find the recipe.
Conclusion
For more inspiration and alternate takes on these treats, check out this classic take from McGriddle Bites – Cooking in the Midwest.
If you like a slightly different method, read the version at McGriddle Bites – Life With The Crust Cut Off.
For a similar concept using pancake batter and sausage, see Easy Pancake Sausage Balls – Cooking in the Midwest.
And for another simple home-cook variation, Lauren Fit Foodie’s take is worth a look: McGriddle Bites | Lauren Fit Foodie.
McGriddle Bites
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Use a trusted brand.
- 1 tablespoon baking powder Ensure freshness.
- 1 tablespoon sugar
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup milk Room temperature preferred.
- 1 large egg Beaten well.
- 1/4 cup maple syrup Use pure maple syrup for best flavor.
Fillings
- 1/2 pound breakfast sausage (cooked and crumbled) Drain excess fat.
- 1 cup shredded cheddar cheese Sharp cheddar is recommended.
Cooking Aids
- Butter or oil for cooking Use to coat skillet.
Instructions
Preparation
- In a large bowl, whisk together the flour, baking powder, sugar, and salt until evenly combined.
- In a separate bowl, whisk the milk, egg, and maple syrup until smooth and glossy.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined.
- Gently fold in the cooked sausage and shredded cheddar until distributed but not overworked.
Cooking
- Heat a skillet over medium heat and add butter or oil to coat the pan.
- Spoon about 2 tablespoons of batter per bite onto the skillet, cooking until bubbles form on the surface, about 2–3 minutes.
- Flip carefully and cook for another 2–3 minutes until golden brown and the cheese is melted.
Serving
- Serve warm with extra maple syrup on top or on the side for dipping.
