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High Protein McGriddle Copycat Recipe
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Best High Protein McGriddle Copycat Recipe

Recipe: Best High Protein McGriddle Copycat Recipe
Macros: 385 Calories | 36g Protein | 12g Fat | 31g Carbs
Time: 30 Minutes Total (15 mins prep | 15 mins cook)
Core Secret: Greek yogurt + protein powder ensures fluffy, soft pancake buns instead of dry ones.
Meal Prep: Fully freeze-friendly; reheats in under 2 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Breakfast, Brunch
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
High Protein Pancake Buns
  • 1 cup / 120g — Bob's Red Mill Organic All-Purpose Flour
  • 1 scoop / 30g — Unflavored or Vanilla Whey/Casein Protein Isolate
  • 1/2 cup / 120g — Chobani Non-Fat Plain Greek Yogurt
  • 1/2 cup / 120ml — Fairlife Ultra-Filtered Skim Milk
  • 1 large / 50g — Egg White
  • 1 tsp / 5g — Baking Powder
  • 2 tbsp / 30ml — Sugar-free Maple Syrup
  • 2 tbsp / 30ml — Pure Maple Syrup
Lean Sausage Patties
  • 12 oz / 340g — Lean Ground Turkey 93% lean or Lean Pork
  • 1/2 tsp / 1.5g — Rubbed Sage
  • 1/4 tsp / 0.75g — Ground Thyme
  • 1/2 tsp / 1.5g — Garlic Powder
  • 1/2 tsp / 3g — Kosher Salt
  • 1/4 tsp / 0.75g — Black Pepper
  • 1 tbsp / 15ml — Real Maple Syrup
Egg & Cheese Assembly
  • 4 large / 200g — Whole Eggs
  • 4 slices / 76g — Ultra-thin Cheddar Cheese Slices

Equipment

  • 1 Blender
  • 1 Silicone Egg Rings
  • 1 Non-stick Griddle
  • 1 Flat Spatula

Method
 

Instructions
    Step 1: Prep the Maple Pockets
    1. Freeze 2 tablespoons of pure maple syrup on a piece of parchment paper for 1 hour until hardened, then chop into tiny micro-crystals. Keep frozen until the exact moment of cooking.
    Step 2: Mix the High Protein Pancake Batter
    1. In a medium bowl, whisk together the flour, protein powder, and baking powder. Add the Greek yogurt, milk, egg white, and sugar-free syrup. Blend until completely smooth. Fold in the frozen maple chunks gently at the very end.
    Step 3: Cook the Pancake Buns
    1. Heat your non-stick griddle to 350°F (177°C). Lightly spray with oil. Place 4 silicone rings on the griddle and pour 2 tablespoons of batter into each ring. Cook for 3 to 4 minutes until bubbles form, remove the rings, flip, and cook for another 2 minutes. Repeat to get 8 mini pancake buns.
    Step 4: Shape and Sear the Sausage Patties
    1. Mix the ground turkey with sage, thyme, garlic powder, salt, pepper, and maple syrup. Divide into 4 equal portions and shape into wide, flat patties (they will shrink as they cook). Sear on the hot griddle for 4 minutes per side until the internal temperature reaches 165°F (74°C).
    Step 5: Prepare the Round Eggs
    1. Clean your griddle and place the silicone rings back down. Crack one egg into each ring (break the yolk gently with a fork). Season with a pinch of salt. Cook for 2 minutes, flip inside the ring, and top immediately with a slice of thin cheddar cheese so it melts beautifully.
    Step 6: Assemble the Copycat McGriddles
    1. Build your sandwich in this exact order from bottom to top: Pancake bun, savory sausage patty, folded cheesy egg, and the second pancake bun. Let it sit for 60 seconds so the structural heat binds the layers together.

    Notes

    Chef John's Pro Tip: Do not use 100% pure whey protein powder without flour or Greek yogurt. Pure whey becomes incredibly dry and rubbery when heated due to rapid protein denaturation. Combining it with Greek yogurt provides structural moisture, ensuring your pancake buns stay soft, fluffy, and pillowy—just like the fast-food original but with double the protein!
    Meal Prep Strategy: You can flash-freeze these sandwiches fully assembled (minus the cheese). Wrap each sandwich tightly in parchment paper and store in a freezer bag for up to 1 month. To reheat, remove from the freezer, wrap in a damp paper towel, and microwave for 90 seconds to 2 minutes for an instant high-protein breakfast.