Homemade McGriddles with Perfect Buttermilk Pancakes

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Total Time 30

Servings 6

Ingredients

For the pancakes

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

For the McGriddles, pick and choose from any of the following

Eggs: scrambled poached or fried
Meat: cooked bacon or sausage or fried ham
Cheese: cheddar swiss, American, etc.

Instructions

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.

Notes

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.