I still remember the first time I made these Copycat McGriddle Bites for a busy Sunday morning — they disappeared before I could finish my coffee. Tiny, syrup-kissed pancakes sandwiching melty cheese and savory sausage make them a genius grab-and-go breakfast. They’re perfect for feeding a crowd, packing for school lunches, or freezing for last-minute mornings when you need something comforting and handheld. If you like sweet-and-salty breakfast treats, they pair surprisingly well with soft rolls; I sometimes serve them alongside a warm cinnamon roll like this copycat Cinnabon cinnamon roll recipe for special mornings.

Why you’ll love this dish

This recipe nails the contrast: soft, lightly sweet pancakes hugging a hot sausage patty and melted cheese. It’s quick to make, uses pantry staples, and scales easily if you’re cooking for a crowd. Families love it because kids can eat them by hand, and hosts appreciate that most of the work can be done ahead and frozen.

“Perfectly portable, perfectly sweet-and-salty — these bites saved our hectic mornings and quickly became a weekend tradition.” — a regular kitchen tester

These bites are great for weekday breakfast prep, weekend brunches, tailgate snacks, or even a breakfast-for-dinner night when you want something nostalgic and simple.

Preparing Copycat McGriddle Bites

Quick overview so you know what to expect:

1. Whisk the dry ingredients and mix the wet ingredients separately.
2. Combine to make a slightly thick pancake batter.
3. Spoon small rounds of batter onto a greased skillet and cook until golden.
4. Sandwich a cooked sausage patty and slice of cheese between two pancakes.
5. Cool and freeze if you’re making ahead, or serve warm with maple syrup.

This lets you see the whole process at a glance before you dive into the details.

What you’ll need

• 1 cup all-purpose flour (substitute 1:1 gluten-free flour for GF)
• 1 tablespoon baking powder
• 1 tablespoon sugar (use honey or maple syrup for a different sweet note)
• 1/2 teaspoon salt
• 1 cup milk (dairy or unsweetened plant milk)
• 1 large egg (use a flax or chia egg for vegan; see Variations)
• 2 tablespoons butter, melted (or neutral oil)
• 6 sausage patties (store-bought or homemade; see Tips)
• 6 slices of cheese (American, cheddar, or a melty alternative)
• Maple syrup for drizzling

Notes: If using pre-cooked or frozen sausage patties, reheat them fully before assembling. For slightly fluffier pancakes, let batter rest 5–10 minutes before cooking.

Step-by-step instructions

1. In a medium bowl, whisk together the flour, baking powder, sugar, and salt until evenly combined.
2. In a separate bowl, beat the milk, egg, and melted butter together.
3. Pour the wet mixture into the dry ingredients. Stir gently until just mixed — a few lumps are okay. Avoid overmixing.
4. Heat a skillet or griddle over medium heat and grease lightly with butter or oil.
5. Drop about 2 tablespoons of batter per pancake onto the skillet to form small rounds. Leave space between them.
6. Cook the pancakes until bubbles form on the surface and the edges look set, about 1–2 minutes. Flip and cook until the second side is golden, another 1 minute. Transfer to a rack to cool slightly.
7. Place a warm sausage patty and a slice of cheese between two pancakes. Press gently to seal.
8. Let assembled bites cool to room temperature before freezing. To serve immediately, warm briefly in a skillet or microwave and drizzle with maple syrup.

Cook’s note: If your sausage patties are raw, cook them first to an internal temperature of 160°F (71°C) before assembling.

Best ways to enjoy it

Serve these bites hot with a light drizzle of maple syrup. For a brunch spread, plate them on a large board with fresh fruit and a bowl of extra syrup. For a heartier brunch or weekend gathering, pair them with roasted potatoes and a protein like garlic-butter steak bites — they make a fun surf-and-turf-style brunch when assembled on the same platter: https://www.simplefamilydishes.com/easiest-best-garlic-butter-steak-bites/

Presentation ideas:

• Stack three bites on skewers for easy serving at parties.
• Place on a small bun for an instant breakfast sandwich.
• Add a smear of maple butter or flavored mayo for a gourmet touch.

Storage and reheating tips

Refrigerating: Store cooled assembled bites in an airtight container in the refrigerator for up to 3 days.
Freezing: Arrange cooled bites single layer on a baking sheet and freeze until firm, about 1–2 hours. Transfer to a freezer bag or container and freeze up to 2 months. Label with date.
Reheating from frozen: Preheat oven to 350°F (175°C). Place bites on a baking sheet and bake 10–12 minutes, flipping halfway, until heated through. For quicker reheating, microwave frozen bites on a microwave-safe plate for 60–90 seconds, flipping once, but the exterior won’t get crisp. For a crisp edge, finish in a 400°F toaster oven for 3–5 minutes.
Food safety: Always cool assembled bites to room temperature no longer than 2 hours before refrigerating. When reheating, ensure internal temperature reaches 165°F (74°C).

Helpful cooking tips

• Keep the batter slightly thick; too thin will spread and make very flat pancakes.
• Use a small cookie scoop or piping bag to pour even rounds.
• Cook pancakes on medium heat so they brown without burning.
• If you want extra maple flavor, add a pinch of ground cinnamon or a teaspoon of maple syrup to the batter.
• For evenly melted cheese, assemble while the sausage is hot or give assembled bites a quick press on the skillet for 10–15 seconds.
• Freeze on a tray first to prevent sticking, then bag for long-term storage.

Creative twists

• Beef & egg: Replace sausage with a thin fried egg and a slice of beef.
• Spicy maple: Use spicy sausage and add a drizzle of hot maple syrup (maple + hot sauce).
• Vegetarian: Use plant-based sausage patties and a vegan cheese slice. Use a flax egg (1 tbsp ground flax + 3 tbsp water) in place of the egg.
• Sweet batter: Fold a pinch of cinnamon and a teaspoon of brown sugar into the batter for a closer McGriddle flavor.
• Mini waffle version: Swap pancake batter for a thin waffle batter and use a mini waffle iron for a different texture.
• GF option: Use a gluten-free 1:1 flour blend and ensure your baking powder is aluminum-free.

Common questions

How long does it take to make these from start to finish?

Prep and cook time is about 25–30 minutes for a single batch (making ~6 bites). Time drops if you batch-cook pancakes or use pre-cooked sausage.

Can I make these ahead and freeze them?

Yes. Cool completely, freeze on a sheet until firm, then store in a freezer bag up to 2 months. Reheat in the oven or toaster oven for best texture.

Can I use frozen sausage patties?

You can, but thaw and reheat them fully before assembling to ensure even heating. If cooking raw frozen patties, cook to 160°F (71°C) before assembly.

Are there good substitutions for dairy and egg?

For dairy-free, use plant-based milk and vegan butter, and swap cheese to a vegan melt. For egg-free, use a flax or chia egg (1 tbsp ground flax/chia + 3 tbsp water).

How do I keep the pancakes from getting soggy in the freezer?

Cool pancakes and assembled bites completely on a rack before freezing. Freeze assembled bites on a tray first, then transfer to a bag to avoid condensation and sogginess.

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