🥞🍁
🍳 Breakfast
🍽️ Copycat Cravings
Sweet, soft and maple-y—just like the original! Enjoy them plain, stack two together or turn them into your favorite breakfast sandwich.
📖 Recipe Card
🛒 Ingredients
- 1 1/2 cups pancake mix
- 3/4 cup milk
- 1 large egg
- 2–3 tablespoons maple syrup
- Butter or nonstick spray, for cooking
Makes about 8 McGriddle cakes.
🧇 Method 1: Mini Waffle Maker
- In a medium bowl, mix the pancake mix, milk, egg and maple syrup just until combined. The batter will be thick. Do not overmix.
- Preheat your mini waffle maker and lightly grease it with butter or nonstick spray.
- Spoon about 2–3 tablespoons of batter onto the center of the hot waffle maker.
- For extra maple magic, dot 2–3 tiny drops of maple syrup on top of the batter before closing the lid.
- Close the lid and cook for 2 1/2–3 minutes, or until the steam slows and the cake is set and golden. Cooking time may vary slightly by model.
- Carefully remove and enjoy warm. Repeat with the remaining batter.
🍳 Method 2: Griddle or Skillet
- In a medium bowl, mix the pancake mix, milk, egg and maple syrup just until combined. The batter will be thick. Do not overmix.
- Heat a lightly buttered griddle or skillet over medium-low heat.
- Scoop about 1/4 cup of batter for each cake, keeping them small and thick—about 3–3 1/2 inches wide.
- For extra maple magic, drizzle or dot a few drops of maple syrup onto the uncooked top while the first side cooks.
- Cook until bubbles form on top and the edges look set, then flip.
- Cook the other side until golden brown. Repeat with the remaining batter and enjoy warm.
🍁 Easy Maple Syrup Substitute
For every 1 tablespoon of maple syrup needed, stir together 1 tablespoon of regular pancake syrup and 1/8 teaspoon maple extract. Go easy on the extract—a little goes a long way!
☕ Chef Meesh’s Tip
Keep the cakes small and thick for that signature McGriddle shape and soft texture. Warm, sweet and absolutely irresistible!