There’s something about the smell of pancakes and sausage sizzling that takes me back to slower weekend mornings. But let’s be honest—most days don’t allow for that kind of leisure. That’s where this freezer breakfast McGriddle comes in, blending convenience with that cozy, homemade feeling.
Last week, I tried making these ahead of time because my mornings have been a whirlwind of dropped keys, half-packed lunches, and last-minute outfit changes. I wasn’t sure how well they’d hold up in the freezer, but wow, they surprised me. I grabbed one straight from the freezer, popped it in the microwave while trying to find my other shoe, and when I finally took that first bite—warm, fluffy pancakes hugging a savory sausage patty and melted cheese—it felt like a small victory in a chaotic morning. I might’ve spilled a drop of coffee on my shirt while eating, but hey, at least my breakfast was sorted.
It’s just nice to have something ready that doesn’t taste like it was made for the freezer. You get all the comfort of a diner breakfast sandwich without the morning scramble to cook it fresh.
- Ready in just over half an hour, so you can prep a batch on a weekend and save time all week long.
- Freezer-friendly without losing that homemade pancake softness and savory sausage flavor.
- Melty cheese adds a creamy touch that feels indulgent but still simple.
- It’s simple—and that’s kind of the point. No complicated steps or fancy ingredients.
If you’ve got a busy morning coming up, this is one way to feel like you’re treating yourself without the usual hassle. Plus, it’s easy to personalize if you want to swap out the sausage or cheese for something else.
PrintFreezer Breakfast McGriddle
Enjoy a homemade version of the classic McGriddle that’s perfect for busy mornings. These freezer-friendly breakfast sandwiches combine fluffy pancakes with savory sausage and melted cheese, ready to heat and eat anytime.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 sandwiches
Ingredients
1 cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup buttermilk
1 large egg
2 tablespoons unsalted butter, melted
12 breakfast sausage patties (about 1.5 inches in diameter)
6 slices American cheese
Cooking spray
Instructions
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk the buttermilk, egg, and melted butter until combined.
Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray.
Using a 3-inch round mold or measuring cup, pour batter to form small pancakes. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook an additional 1-2 minutes until golden brown. Repeat until all batter is used, making 12 pancakes total. Set aside to cool.
In the same skillet, cook the breakfast sausage patties over medium heat until browned and cooked through, about 3-4 minutes per side. Drain on paper towels.
To assemble each McGriddle, place one pancake on a clean surface, top with one sausage patty, then a slice of American cheese, and finally another pancake to form a sandwich.
Wrap each sandwich tightly in plastic wrap and then in aluminum foil for freezer storage.
To reheat, remove foil and plastic wrap, wrap sandwich in a paper towel, and microwave on high for 1-2 minutes or until heated through. Alternatively, reheat in a 350°F oven wrapped in foil for 15-20 minutes.
These sandwiches don’t require any special gadgets—just a skillet and maybe a round mold to keep the pancakes uniform, but I usually just eyeball it. For serving, they’re great on their own or paired with fresh fruit or a quick side salad if you’re eating a bit slower than I do. If you want to mix it up, I’ve tried using turkey sausage for a leaner option, or swapping the American cheese for sharp cheddar to give it a bit more bite. Sometimes I add a little maple syrup inside because, well, pancakes and syrup are a classic combo even in a sandwich. Not sure how everyone feels about that, but I like the sweet-savory mashup.
One thing I learned is to wrap each sandwich tightly before freezing to avoid freezer burn—makes reheating easier and the flavor stays intact.
FAQ
Can I make these vegetarian? Absolutely, just swap the sausage for a veggie patty or a crispy mushroom slice. It won’t be quite the same, but still tasty.
How long do they keep in the freezer? Up to a month is best for flavor and texture.
What’s the best way to reheat? Microwaving in a paper towel works for a quick fix, but if you have a bit more time, heating in the oven wrapped in foil keeps them nice and warm without drying out.
Can I make these ahead for a crowd? For sure. Just multiply the recipe and freeze the extras—great for brunch or busy weekday mornings.
Give this freezer breakfast McGriddle a try when your mornings feel like a blur. It’s a little homemade comfort you can count on, even when the day starts off crazy.