Pancakes, syrup, bacon, eggs and cheese come together in perfect harmony in this recipe for homemade McGriddle Sandwiches. This low carb twist on the quintessential fast food breakfast sandwich is pure perfection. What could possibly be better than an entire American breakfast all wrapped up in one sandwich, with only 2 net carbs??
The correct answer here is ABSOLUTELY NOTHING.
*This post may be sponsored or contain affiliate links, but all opinions are my own. I may earn money from purchases made through the links shared here (at no cost to you). This helps to support the site and keeps the content free. Thanks for your support!
You can make these sandwiches with any combination of fillings that you like or even just eat the “buns” for a less messy pancake. I personally think that there isn’t anything better than bacon, egg and cheese with sausage as a close second 🙂
To ensure that the pancake “buns” came out uniform and round, I baked them inside of mason jar lids. A whoopie pie pan would work great for this too, I just don’t happen to have one yet.
I used maple grove farms sugar free syrup to make the little pockets of syrup in the pancakes, so I can’t be sure that they would turn out with other sugar free syrups.
I hope that you enjoy this recipe as much as me and my family do! If you try it, be sure to leave me a comment and a rating down below 🙂
Homemade McGriddle Sandwiches
For Pancake "Buns"
- 4 eggs scrambled or fried
- 4 slices cheddar cheese
- 4 slices bacon or sausage cooked
- Heat the syrup to a boil in a small saucepan over medium-high heat, stirring constantly. Continue to boil for several minutes until syrup has thickened and reduced by half.
- Pour the syrup onto a parchment lined pan and place in into the freezer for at least 1 hour.
- Preheat your oven to 350 degrees F and line a cookie sheet with foil and place 8 mason jar rings onto the pan (or grease a whoopie pie pan). Spray the inside of the rings with non-stick spray.
- Place the remaining ingredients for the buns into a blender and pulse until smooth. Pour evenly into the rings (approximately 2-3 tbsp per lid)
- Remove the syrup from the freezer and gently peel the parchment away from the syrup. Break it into small pieces and evenly distribute the pieces into the batter.
- Bake for 12-15 minutes, or until set. Allow to cool slightly before removing from the rings.
- Assemble to sandwiches by topping one pancake bun with one slice of bacon, one egg and one slice of cheese, then top with a second bun.