Protein Pancake McGriddle Sandwiches
Skip the drive-thru and make these high-protein McGriddle sandwiches at home! Made with fluffy protein pancakes, sausage, egg, and melty cheddar, these freezer-friendly breakfast sandwiches are perfect for busy mornings.
Creator: Leslie Stokes
When I tell you these McGriddles have been a game-changer in my mornings, I mean it. Forget the drive-thru — these are fluffy, savory-sweet, high-protein breakfast sandwiches that taste indulgent but are secretly so much better for you.
The secret is my protein pancake recipe. Instead of regular pancakes, I use a mix of eggs, cottage cheese, applesauce, protein powder, and gluten-free flour. They come out perfectly fluffy with just the right touch of sweetness to balance the savory layers inside. Think of it as your healthier McGriddle “bun” — only this one is packed with protein and nutrients to keep you full all morning.
The Sausage + Egg Hack
Rather than cooking everything separately, I layer 1 oz sausage + 1 cracked egg in silicone molds, poke the yolks, season, and bake them right along with the pancakes. It saves time and creates tidy, stackable rounds that fit perfectly between the pancakes. No slipping eggs, no messy assembly. Just neat little breakfast layers that reheat beautifully.
Cheese + Customization
Each sandwich gets ½ slice of medium cheddar cheese for that gooey, melty bite we all crave. But you can totally customize: try pepperjack for spice, provolone for something milder, or even dairy-free cheese if that’s your style.
Why These Are Busy-Morning Gold
Here’s the magic: these sandwiches are meal prep + freezer friendly. Wrap them in parchment, pop them in the fridge or freezer, and you have breakfast on demand. Just reheat in the microwave — 1–2 minutes if chilled, 3–4 if frozen — and you’re out the door with a protein-packed meal.
As a mom, this is huge. My mornings are always full, and having something nourishing that’s grab-and-go has made all the difference. The kids love them, my husband loves them, and I love knowing we’re all starting the day with something filling and balanced.
Variations to Try
Turkey sausage or chicken sausage for a lighter version
Extra egg whites if you want even more protein
Sugar-free maple drizzle between the pancakes for that true McGriddle vibe
Add veggies like spinach or peppers baked into the egg layer for extra nutrients
Storage and reheating
Protein Pancake McGriddle Sandwiches
Ingredients
Pancake Rounds
- 4 eggs
- 1 cup cottage cheese
- ½ cup applesauce
- 2 tsp vanilla extract
- 3 tbsp maple syrup
- 1 scoop protein powder
- ¾ cup gluten-free 1:1 flour or all-purpose flour
- 2 tsp baking powder
For the Sandwiches:
- 6 oz cooked breakfast sausage 1 oz each
- 6 large eggs cracked over sausage, yolks poked and seasoned
- 3 slices medium cheddar cheese halved (½ slice per sandwich)
- Salt + pepper to taste
- Parchment paper for wrapping
Let's Make It
- Make the pancake rounds: Blend all pancake ingredients in a blender or food processor until smooth. Pour into silicone molds and bake/air fry until fluffy (makes 12 rounds).
- Bake sausage + egg layers: Place 1 oz cooked sausage into each silicone mold. Crack an egg over each, poke yolk, season, and bake until set.
- Assemble: Layer one pancake, sausage-egg, ½ slice cheddar, and another pancake. Repeat until you have 6 sandwiches.
- Wrap & store: Wrap each sandwich in parchment paper. Store in the fridge up to 4 days, or freeze up to 2 months.
- Reheat: Microwave 1–2 minutes (from fridge) or 3–4 minutes (from frozen, unwrap halfway through).
Nutrition Facts
Approximate values (using pancake recipe, sausage, egg, and cheddar):
Calories: 320
Protein: 26 g
Carbs: 21 g
Fat: 15 g
Fiber: 3 g
