Homemade Chicken McGriddle Recipe (Better Than McDonald’s Copycat)

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This homemade Chicken McGriddle recipe combines crispy seasoned chicken with soft griddle cakes filled with warm pockets of pancake syrup. The syrup is cooked until firm, broken into small pieces, and added to the batter, giving every pancake little pockets of sweetness.

This version uses chicken breast fillets instead of a formed chicken patty, but it keeps the sweet-and-savory contrast that makes McDonald’s breakfast sandwich so recognizable. If you enjoy making fast-food favorites at home, try these Chick-fil-A Chicken Minis or this Popeyes Chicken Sandwich next.

How This Chicken McGriddle Recipe Works

A Chicken McGriddle replaces the usual biscuit or English muffin with two soft griddle cakes. The contrast between crispy chicken and sweet, syrup-filled pancakes is what makes this breakfast sandwich distinctive.

I first tried one after my friend Johana, a longtime McGriddles fan, recommended it. Until then, I hadn’t realized that the “buns” were actually pancakes. This homemade version recreates that idea while making a few practical changes.

The Crispy Chicken

The McDonald’s Chicken McGriddle uses a formed McChicken patty. This recipe uses pounded chicken breast fillets that are seasoned, breaded, and fried until crisp. It isn’t an exact replica, but it keeps the important balance of savory chicken and sweet griddle cakes.

The Syrup Pockets

Pouring syrup over the finished pancakes doesn’t produce the same effect. Instead, pancake syrup is cooked until it sets, broken into small pieces, and tucked into the batter. The pieces soften as the griddle cakes cook, creating little pockets of syrup throughout each pancake.

Serve the sandwiches with these homemade McDonald’s hash browns for a complete copycat breakfast.

Ingredients

For the McGriddle Pancakes

• 2 cups pancake mix

• ⅓ cup whole milk

• 2 teaspoons vanilla extract

• Butter, for the griddle or pan

• 1 cup pancake syrup (for the syrup glass)

For the McChicken Fillets

• 2 chicken breasts, pounded and cut into 3×3-inch fillets

• 1 cup all-purpose flour

• 2 tablespoons cornstarch

• ½ teaspoon black pepper

• 1 teaspoon salt

• 1 teaspoon seasoning salt

• ½ teaspoon garlic powder

• 1 teaspoon onion powder

• 2 teaspoons paprika

• 1 egg, beaten with 2 tablespoons water

• Frying oil (vegetable, canola, or peanut oil)

Instructions

1. Make the Syrup Glass

1. Line a small baking dish with parchment paper and set aside.

2. In a small saucepan with a candy thermometer attached, add 1 cup pancake syrup over medium heat.

3. Bring to a boil, stirring often until the bubbling calms.

4. Continue cooking until the syrup reaches 265°F (129°C) — about 10 minutes. Swirl the pan occasionally.

5. Carefully pour the syrup onto the prepared baking dish and spread it evenly.

6. Let cool completely, then break into small shards.

7. Keep a small bowl of shards near the stove for when you make the pancakes.

2. Fry the Chicken

1. Heat oil in a deep, heavy pot to 375°F (190°C).

2. Optional: Preheat oven to 210°F (100°C) to keep chicken warm while you make the pancakes.

3. Set up a wire rack lined with paper towels near the stove.

4. In a shallow dish, mix the flour, cornstarch, pepper, salt, seasoning salt, garlic powder, onion powder, and paprika.

5. In a separate bowl, whisk the egg with water.

6. Dredge each chicken fillet in the flour mixture, dip into the egg wash, and coat again in the flour mixture. Ensure every surface is covered.

7. Fry chicken in batches — do not overcrowd the pot — for 6–7 minutes, turning as needed.

8. Remove and place on the prepared rack to rest for about 1 minute.

9. Return chicken to the hot oil for another 1–2 minutes for extra crispiness.

10. Keep warm in the oven while you make the McGriddle pancakes.

3. Make the McGriddle Pancakes

1. In a medium bowl, mix together the pancake mix, milk, and vanilla extract until smooth.

2. Heat a nonstick skillet or griddle over medium-low heat. Add butter and let it brown slightly for extra flavor.

3. Place a round cookie cutter or egg ring in the pan. Pour in a couple of spoonfuls of batter, spreading it evenly.

4. Add a few syrup glass shards on top of the batter, then spoon a bit more batter to cover them.

5. Cook until the surface bubbles, then carefully remove the ring (it will be hot!) and flip the pancake.

6. Cook until golden brown on both sides. Repeat with remaining batter and syrup shards.

4. Assemble the McGriddles

1. Place a piece of hot, crispy chicken between two McGriddle pancakes.

2. Serve immediately and enjoy the sweet-and-savory perfection!

Tips & Notes

• Syrup glass caution: The syrup gets very hot — handle with care.

• Consistent size: Using an egg ring ensures even-sized McGriddles.

• Meal prep: The syrup glass can be made up to 3 days in advance and stored in an airtight container.

Make-Ahead & Storage

• Make-Ahead: Cook chicken fillets and refrigerate for up to 2 days. Reheat in the oven for 10 minutes before assembling.

• Storage: Store leftover pancakes in an airtight container in the fridge for up to 3 days, or freeze for up to 1 month. Reheat in a toaster or skillet before serving.

Pin the image below if you like this McGriddles Recipe!

If you’ve liked this be sure to check these Keto Chicken Wings

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