Vegan McGriddles

What’s better than vegan eggs, cheese and sausage sandwiched between two pancakes with maple syrup inside? Nothing. Literally nothing! So let’s make it: Vegan McGriddles, people.

Before going vegan, I didn’t go to McDonald’s very often. Maybe if I was traveling and was super hungry and had little to no options I would grab a McMuffin. I never got to try a McGriddle, but I can understand the hype, the combination of flavors is a perfect blend of sweet and savory and you honestly get the experience of an entire breakfast plate in one bite! Pretty amazing stuff!

VIDEO HERE!

Maple Syrup Infused Pancakes

Okay the star of the show by far, and there’s a few options for these. First, I recommend you make these with homemade pancakes. I tried this with some Bisquick and it was awful! So really take the time to make your own with the recipe below. I like to let the vegan buttermilk hang out for at least 10 minutes, and once the batter has been mixed I like to rest for at least 15 minutes too. The longer you let it sit the fluffier the pancakes will be. 30 minutes is pretty ideal, and you can even store this batter for later use in the fridge for up to 48 hours.

For the Maple Syrup, there’s a couple of options. I used to just add a couple teaspoons of syrup directly into the batter after I put it on the pan, but taking the time to reduce the syrup and making little syrup patties that are then encased inside the pancake is the way to go if you ask me. I’ve seen recipes where people do this and break up the pieces into little balls and sprinkle them throughout, but I prefer this “Magic Middles” type approach.

To make these you’ll need a 3 1/2 inch cookie cutter or silicon mold. You can try making pancakes without them, but I’m not sure it will work exactly has planned!

FOLDED EGG

For the folded vegan egg, I’m using Just Egg, and per their recommendations, adding some flour and baking powder to give it a sturdier and fluffier texture. You can season these however you like, but salt, pepper, garlic and onion powder is my favorite! Add a little black salt for extra egginess too!

I have some other egg options HERE and HERE, so if you don’t have or want to use Just Egg, check those out.

SAUSAGE PATTY

You can use any vegan sausage of your choice! I like Impossible and Beyond personally. You can also use some of my RICE PAPER BACON instead of Sausage if you like, recipe found HERE!

CHICK’N McGRIDDLES!

If you want to make a Chick’n McGriddles, just click HERE or HERE for a Fried Chick’n recipe!

If you are interested in recommendations for Kitchen Gear, Spices & Pantry Items, or what I use for my Photos and Videos, please click HERE!

This post contains affiliate links, at no additional cost to you! Anything I earn will be put back into making recipes and videos for y’all. Thanks buds!

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Yield: Makes 3-4 McGriddles

Vegan McGriddles

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Ingredients

Pancakes

• 1/2 cup maple syrup
• 1 1/2 cups (180 grams) all purpose flour
• 1 Tbsp baking powder
• 3 Tbsp sugar
• 1/2 tsp salt
• 1 tsp vanilla extract
• 2 Tbsp vegetable oil
• 1 1/4 cups plant-milk
• 1 Tbsp apple cider vinegar

Vegan Folded Egg

• 1/2 cup Just Egg
• 1 Tbsp flour
• 1/4 tsp baking powder
• Few shakes of garlic and onion powder
• Salt & pepper to taste
• Few pinches of Black Salt

Breakfast Sausage (per each patty)

• 3 ounces vegan breakfast sausage

-OR-

• 3 ounces plant-based meat
• 1/4 tsp ground sage
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp smoked paprika
• Pinch of crushed fennel seeds
• 1/2 Tbsp of maple syrup
• Salt and pepper to taste

Instructions

Pancakes

1. Preheat oven to 200° F (to keep pancakes warm)
2. Add the maple syrup to a saucepan and whisk over medium heat until it reaches 260° F. Let it cool down for a couple minutes, then add about 1 Tablespoon in a little dollop on top of a parchment paper lined baking sheet. They will harden in about 15 minutes. Add the baking sheet to the fridge to keep them nice and firm.
3. Combine the plant-milk and apple cider vinegar and allow to sit for at least 10 minutes to curdle and thicken to form a vegan buttermilk.
4. Add the flour, baking powder, sugar and salt to a bowl and whisk to combine. Then add in the vegetable oil, vanilla extract and vegan buttermilk. Gently stir until just combined and no dry flour is visible. Let this batter sit for an additional 15 minutes or up to 30. Excess batter can be stored in the fridge for 48 hours.
5. Heat up a non-stick skillet over medium or medium low heat. Add a 3 1/2 inch cookie cutter or silicon ring mold, and spray with cooking spray. Dollop about 2 tablespoons worth of the pancake batter, then get one of the maple syrup discs and lightly press it down into the center. Cover the maple syrup disc with another tablespoon of the pancake batter.
6. Now cover that with a melting dome or lid and cook for about 3 minutes or until the ring mold / cookie cutter can be easily lifted up without affecting the pancake. Then flip the pancake over and cook for another 3 minutes or until golden brown.
7. Repeat with the rest of the pancakes and to keep them warm, set them on a wire rack lined baking sheet in the oven (at 200° F).

Vegan Folded Egg

1. Combine all the ingredients and then get a 8 or 10" non-stick pan over medium heat and add 1-2 teaspoons of vegan butter and let it melt. Then add the egg mixture and swirl it around to ensure it's evenly distributed. Cover the pan, and cook for about 6-7 minutes, or until the top is set and the bottom is slightly browned.
2. Remove from heat and add to a cutting board, then slice it into 3 or 4 strips. Fold each strip in thirds over itself.

Breakfast Sausage (per each patty)

1. If making patties with seasonings, simply combine everything in a bowl.
2. Form sausage patties with the same cookie cutter you used for the pancakes. Grill them over medium heat for 3 minutes per side, or until browned and beautiful. Top with vegan cheese if desired!