Breakfast & Brunch
This bacon, egg, and cheese McGriddle recipe delivers the perfect balance of crispy pancakes, runny yolk magic, and smoky bacon in every bite. The secret lies in layering buttery, golden pancakes with perfectly cooked bacon and melted cheese—creating a breakfast sandwich that’s impossible to resist.
I’ve perfected the technique to ensure each component shines while staying foolproof for busy mornings.
What makes this recipe stand out is the crispy texture of the pancakes, achieved by cooking them just right on the griddle before adding the star ingredients.
The bacon gets crisped to a smoky crunch, the eggs are cooked sunny-side-up for that perfect runny yolk, and the cheese melts into a gooey, stretchy blanket. Every bite is a harmonious mix of textures and flavors that’ll have you reaching for seconds.
The beauty of this dish is its simplicity—just a handful of ingredients come together to create a restaurant-quality breakfast. You’ll need a griddle or skillet, pancake batter, bacon, eggs, cheese, and a little butter to keep everything crispy.
The process is straightforward, but the result is anything but basic—it’s the kind of breakfast that turns an ordinary morning into something special.
Once you master this technique, you can customize it with your favorite toppings, like hot sauce, maple syrup, or extra cheese. The possibilities are endless, but the foundation remains the same: crispy pancakes, smoky bacon, and that irresistible runny yolk. Let’s get started on creating your perfect McGriddle stack.
Ingredients for bacon egg and cheese mcgriddle
Crispy pancakes, smoky bacon, and gooey cheese—this stack delivers restaurant-quality breakfast magic.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 1 ½ cups | Sifted for light texture |
| Granulated Sugar 🍚 | ½ cup | White or light brown |
| Baking Powder 🧂 | 2 tsp | Aluminum-free preferred |
| Salt 🧂 | ½ tsp | Diamond Crystal kosher |
| Large Eggs 🥚 | 2 whole | Room temperature for even cooking |
| Whole Milk 🥛 | 1 ¼ cups | Full-fat for richness |
| Unsalted Butter 🧈 | ½ cup | Melted, cooled slightly |
| Thick-Cut Bacon 🥓 | 8 oz | Applewood smoked preferred |
| Large Eggs 🥚 | 4 whole | Fresh for runny yolks |
| Sharp Cheddar Cheese 🧀 | ¾ cup | Shredded, aged 6+ months |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For griddle coating |
| Maple Syrup 🍁 | ¼ cup | Grade B for robust flavor |
| Hot Sauce 🌶️ | 1 tbsp | Optional, for serving |
The pancake batter is where the crispy texture begins. King Arthur flour or Bob’s Red Mill gives the best structure, but any all-purpose works in a pinch. The sugar isn’t just for sweetness—it helps create that perfect golden crust. For the bacon, thick-cut applewood smoked from Oscar Mayer or Costco delivers the best smoky crunch. If you’re feeling fancy, swap in maple-glazed bacon—trust me, it’s worth the extra minute. The cheese? Sharp cheddar from a block melts like a dream, while pre-shredded gets clumpy. Always shred it yourself if possible.
No maple syrup? Honey or agave works in a bind, though maple’s deeper flavor is ideal. Running out of cheddar? Gruyère or pepper jack add exciting twists. The eggs are non-negotiable for that runny yolk—farm-fresh if you can get them. For the pancakes, don’t overmix the batter or they’ll turn tough. And if you’re making this ahead? Cook the bacon first and store it separately—it reheats beautifully while keeping its crisp. The secret to crispy pancakes? Cook them in batches on a well-oiled griddle at medium heat until golden brown on both sides.
Keep prepped ingredients organized: shredded cheese in one bowl, cooked bacon in another, and eggs ready to go. The pancakes stay crispy for about 10 minutes after cooking, so assemble them quickly. Store any leftovers in an airtight container with parchment between layers—they reheat best in a skillet with a little butter. The bacon? Freeze extra cooked bacon for up to 3 months—it’s perfect for quick breakfasts later. And if you’re serving a crowd, double the batter and bacon. This recipe scales beautifully for brunch parties.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this recipe—just flour, sugar, baking powder, salt, and eggs. That’s it. No fancy pantry trips or last-minute grocery runs. The batter’s so simple, I’ve made it with my eyes closed (and once, with my phone in the other hand).
- Crispy-Creamy Bliss: The outside gets that golden, shatteringly crisp edge while the inside stays soft and gooey—like a breakfast sandwich hugging your soul. The sugar in the batter caramelizes just enough to balance the salty bacon and melty cheese. Honestly, it’s the kind of bite that makes you pause mid-morning.
- Breakfast for Any Day: Pack these bad boys for lunch or reheat them for dinner—no one will question why you’re serving breakfast food at 7 p.m. They’re my go-to for lazy Sundays, post-game snacks, or when I need to feed a crowd without stressing. (Yes, even on a Tuesday night.)
- Leftovers That Don’t Suck: Unlike most breakfast foods, these actually taste better the next day. Toss them in a toaster or air fryer, and they’re back to crispy perfection. Plus, they’re cheap to make—eggs, flour, and bacon stretch far, so my wallet thanks me every time.
Step-by-step instructions for bacon, egg, and cheese McGriddles
Here's the method for creating crispy, golden stacks with perfectly runny yolks and smoky bacon.
Make the Perfect Pancake Batter
In a large mixing bowl, whisk together the 1.5 cups all-purpose flour, 0.5 cup granulated sugar, 2 teaspoons baking powder, and 0.5 teaspoon salt. I like to sift the flour first for a light, airy texture—this prevents dense pancakes. Create a well in the center and add the 2 whole large eggs and 1.25 cups whole milk, mixing just until combined. Avoid overmixing or you'll develop gluten and end up with tough pancakes.
Next, melt the 0.5 cup unsalted butter in a small saucepan over low heat until completely liquid, then let it cool slightly. Stir this into the batter along with the 0.75 cup shredded sharp cheddar cheese. The cheese should be evenly distributed—this ensures every bite has that perfect cheesy pull. Let the batter rest for 5 minutes while you cook the bacon. This resting time allows the flour to fully hydrate and the cheese to melt smoothly into the batter.
Cook the Thick-Cut Bacon to Crispy Perfection
While the batter rests, cook the 8 ounces thick-cut bacon in a cold skillet over medium-low heat. I use a cast-iron skillet for even heat distribution. Cook the bacon for 12-15 minutes, flipping occasionally, until it reaches medium crispiness—not too crunchy, but with a satisfying snap. Drain the bacon on paper towels and set aside, reserving 2 tablespoons of the bacon fat in the skillet for cooking the pancakes.
Here's the thing—thick-cut bacon takes patience. Don't rush it or you'll end up with uneven cooking. You want the edges to be deep golden brown while the center remains juicy. If the bacon starts smoking, reduce the heat immediately. That smoky aroma is what makes these McGriddles taste like a breakfast dream.
Cook the Crispy Pancake Stacks
Heat a large griddle or skillet over medium heat and add the reserved 2 tablespoons bacon fat along with 1 tablespoon extra-virgin olive oil. Let it get hot but not smoking—you want the oil to shimmer, not burn. Pour ¼ cup of the pancake batter onto the griddle for each pancake. You should have enough batter for 4 pancakes total.
Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip carefully and cook the other side until golden brown and crispy, another 2-3 minutes. The pancakes should be deep golden with a crisp exterior and a soft, slightly gooey center. Keep them warm in a 200°F oven while you fry the eggs.
Fry the Perfect Runny Yolks
In the same skillet (no need to clean it—the bacon fat adds flavor), fry the 4 whole large eggs in medium heat until the whites are just set but the yolks remain liquid and vibrant. This takes about 2-3 minutes total. I like to crack the eggs directly into the skillet and let them cook undisturbed so the whites wrap around the yolks perfectly. The yolks should still jiggle slightly when you shake the pan.
Here's where the magic happens: the runny yolk is what makes these McGriddles extraordinary. If you prefer firmer yolks, cook them for an extra 10-15 seconds, but I promise you'll want that silky, golden center breaking through with every bite.
Assemble and Serve with Maple Syrup Heat
Stack two crispy pancakes on each plate and top with 2 slices of bacon and one fried egg. The heat from the pancakes will keep the yolk warm and runny. Drizzle with 0.25 cup maple syrup and a dash of hot sauce for that perfect balance of sweet and spicy. Serve immediately while everything is hot and the pancakes are still crispy.
This is the moment that matters: the first bite should deliver a symphony of textures—crispy pancakes, smoky bacon, creamy cheese, and that molten yolk breaking through. The maple syrup and hot sauce tie it all together, making each stack irresistibly delicious. Enjoy while they're fresh!
Pro Tips For Making Bacon Egg And Cheese Mcgriddle
- Preheat Like a Pro: Hit medium-high heat on your griddle or skillet before adding oil—this is the thing that matters most for even cooking. I learned this the hard way when my first batch turned out greasy in spots and undercooked in others. A hot surface sears the batter right away, giving you that perfect crispy edge instead of a soggy mess.
- Whisk Eggs Until Smooth: Beat those eggs until they’re completely uniform—no streaks, no lumps—before mixing them into the batter. I was skeptical until I tried it: when the eggs are fully emulsified, the finished mcgriddle holds together better and doesn’t fall apart when you flip it. Use a fork or whisk, but don’t rush it.
- Skip the Overmixing: Stir the wet and dry ingredients just until combined—maybe 10-12 strokes max. Overworking the batter makes the finished mcgriddle dense and tough. I used to mix like I was kneading dough, and the texture suffered. Let the baking powder do its job without turning the batter into glue.
- Use Cold Butter for Crisp: Cut that butter into small cubes and let them chill in the fridge for 10 minutes before adding to the batter. Cold butter creates pockets of steam, which makes the mcgriddle fluffier and crispier. I know, I know—it’s an extra step, but trust the process. Your future self will notice the difference.
Creative variations of this bacon egg and cheese mcgriddle
Sweet & Savory Twist
Swap the sharp cheddar for Monterey Jack and add ½ cup caramelized onions to the pancake batter for a sweeter, creamier flavor. I like to cook the onions in 1 tbsp butter and 1 tbsp brown sugar until deep golden—about 15 minutes on low heat.
The caramelized onions add a rich depth that pairs perfectly with the smoky bacon. 🌟
Spicy Chorizo Swap
For a bold, Latin-inspired version, replace the bacon with 6 oz Mexican chorizo (remove casing first). Cook it in a skillet until crispy, then crumble it over the pancakes before adding the egg.
The chorizo’s spicy, herby notes elevate the dish to new heights. Serve with avocado slices and sour cream instead of hot sauce for a creamy contrast.
Breakfast Burrito Style
Wrap the assembled McGriddle in a large flour tortilla and add ¼ cup refried beans and ¼ cup salsa for a handheld breakfast burrito twist. The tortilla adds a chewy texture that balances the crispy pancakes.
I like to lightly toast the tortilla on the griddle before wrapping to keep it sturdy. Perfect for a quick, portable breakfast!
Gluten-Free Adaptation
Use a 1:1 gluten-free pancake mix (like Bob’s Red Mill) and ensure your cheese is gluten-free certified. For extra crispiness, add 1 tbsp cornstarch to the batter. The texture stays delightfully fluffy while accommodating dietary needs. Pair with sugar-free maple syrup if preferred—it’s a game-changer for those avoiding gluten.
Dessert Version
Turn this into a decadent breakfast dessert by omitting the bacon and eggs, then sweeten the pancakes with ½ cup brown sugar and 1 tsp cinnamon. Top with whipped cream, chocolate chips, and a drizzle of Nutella.
The cheesy pancakes become a surprisingly delicious treat—trust me, it’s a crowd-pleaser for brunch parties!
Nutrition facts
Frequently asked questions
Can I make these McGriddles ahead of time?
You can prep components in advance, but assemble them fresh for best results. Cook the bacon and make the pancake batter the night before, storing them separately in airtight containers. Reheat the bacon in a 350°F oven for 5 minutes to restore crispiness. Keep pancakes warm in a 200°F oven for up to 30 minutes before assembling. The eggs must be fried fresh to maintain that perfect runny yolk.
What's the best cheese for this recipe?
Sharp cheddar is ideal for its meltability and bold flavor, but Monterey Jack or Gruyère work beautifully too. Avoid pre-shredded cheese—it contains anti-caking agents that prevent proper melting. For extra richness, try a blend of cheddar and pepper jack. The cheese should melt into a gooey, stretchy blanket when heated.
How do I get the pancakes extra crispy?
Use a well-heated griddle or cast-iron skillet and cook the pancakes over medium heat until golden brown on both sides. The secret is in the fat: use a mix of bacon fat and olive oil for extra crispiness. Let the pancakes rest for 2 minutes after cooking before assembling—they'll crisp up even more. For next-level crunch, brush the cooked pancakes with melted butter before stacking.
Can I make this recipe without a griddle?
A large cast-iron skillet works perfectly—just make sure it's well-seasoned. You can even use a nonstick pan, but cast iron gives the best crispy texture. For a stovetop alternative, heat the skillet over medium-high heat and use the same cooking techniques. If you're short on time, a grill pan with ridges creates fun texture variations.
What's the best way to reheat leftovers?
Reheat in a skillet over medium heat with a little butter until the pancakes are crispy again (2-3 minutes). For the egg, cook a fresh one sunny-side-up on top to maintain that runny yolk. Microwaving works in a pinch, but it'll make the pancakes soggy. Store leftovers in an airtight container with parchment between layers to maintain crispness. The bacon stays crispy when reheated quickly—just pop it in the toaster oven for 1-2 minutes.