One of my favorite weekend traditions is sitting down to eat a lazy, conversation-filled brunch with my family. It’s a time during each of our weeks when we can recharge and regroup after the hustle and bustle of our usual routine. Sometimes I like to throw a change-up into our typical brunch menu, like I did a couple of weeks ago when I turned a batch of our favorite buttermilk pancakes into delicious breakfast sandwiches inspired by McGriddles from the restaurant famous for its golden arches. Our entire family loved them, and this is a recipe that has been added to our regular breakfast and brunch recipe rotation!
The perfect homemade McGriddle has to start with the perfect pancake, and today I’m sharing my tried-and-true favorite buttermilk pancake recipe. Of course, you can use any pancake you wish to make these sandwiches, using a mix, or even frozen pancakes. The choice is up to you!
- 2 cups all-purpose flour (1 cup whole wheat flour may be substituted for 1 cup of the all-purpose flour)
- 2 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 tablespoons brown sugar
- 2 large eggs, lightly beaten
- 2 cups buttermilk
- 1/4 cup canola oil
- 1/2 teaspoon vanilla
- Eggs: scrambled, poached or fried
- Meat: cooked bacon or sausage, or fried ham
- Cheese: cheddar, swiss, American, etc.
- In a large bowl, whisk together the flour and next 3 ingredients. In a medium bowl, whisk together the brown sugar, eggs, buttermilk, oil and vanilla. Add wet ingredients all at once to the dry, stirring just until dry ingredients are moistened. (If mixture is too thick, add a bit more buttermilk to achieve a thinner consistency.)
- Heat a griddle over medium heat. When griddle is hot, rub the cut end of a stick of butter over the surface of the griddle to grease. Pour 1/4 cup of prepared batter for each pancake onto the griddle and cook until tops of each pancake are bubbly and the edges are dry. Flip with a spatula and cook until pancakes are cooked through.
- To assemble the McGriddles, layer the desired egg and meat ingredients on top of one prepared pancake. Layer with cheese, if desired, and top with a second pancake. Place sandwich in a 300-degree oven just until cheese is melted and sandwich is warmed through. Serve immediately.
- Substitute 1 cup of whole-wheat flour for 1 cup of the all-purpose flour called for in the recipe to up the nutrition in the recipe.
- This batter can be stored in the refrigerator in a tightly sealed container for up to 1 week.
- Pancakes can be made ahead and frozen in a zip-top bag for up to 3 months.
This pancake recipe yields the fluffiest, lightest pancakes you can imagine, thanks to the buttermilk in the batter. And when coupled with bacon and eggs, they make the most delectable breakfast sandwich you can imagine!
Looking for even more breakfast and brunch recipe inspiration? I’ve got you covered!