Tangy Sourdough McGriddle Bites in Just 5 Simple Steps

Oh, you’re going to love me for this one—imagine biting into fluffy little sourdough McGriddle bites that taste like your favorite breakfast sandwich, but better. That tangy sourdough flavor hugging crispy bacon and melty cheese, with just a whisper of maple syrup? Pure morning magic. I stumbled onto this idea one groggy Sunday when my sourdough starter was bubbling like crazy, and my craving for fast-food breakfast hit hard. Why not combine the two?

Trust me, these aren’t just pancakes stuffed with bacon (though, yum). The sourdough gives them this irresistible chewiness, while the syrup seeps into every layer like a sweet secret. My kids now demand them weekly, and honestly? I don’t mind one bit. Once you try them, you’ll be hooked too—no drive-thru required.

Ingredients for Sourdough McGriddle Bites

Gathering the right ingredients makes all the difference here. You’ll want:

• 1 cup sourdough starter (active and bubbly – this gives our bites that signature tang)
• 1 cup all-purpose flour (I sometimes swap half for whole wheat when I’m feeling wholesome)
• 1 tbsp sugar (just enough to balance the sourness)
• 1/2 tsp baking soda (our little lift magic)
• 1/4 tsp salt (don’t skip – it makes the flavors pop)
• 1 large egg (room temperature blends better)
• 1/2 cup milk (whole milk makes them extra rich)
• 4 slices cooked bacon (crispy! floppy bacon won’t give that satisfying crunch)
• 2 slices American cheese (or cheddar if you’re feeling fancy)
• 1 tbsp maple syrup (the real stuff – no pancake syrup here)
• 1 tbsp butter (for the skillet – because everything’s better with butter)

See? Nothing crazy – just simple ingredients that turn into something magical when combined. Now let’s get mixing!

How to Make Sourdough McGriddle Bites

Alright, let’s turn that bubbly starter into breakfast gold! Don’t worry—it’s easier than you think. Just follow these steps, and you’ll have stacks of mini pancake sandwiches ready in no time.

Mixing the Batter

First things first: grab your biggest bowl (trust me, you’ll need the space). Whisk together the flour, sugar, baking soda, and salt—this is your dry team. In another bowl, beat the egg lightly, then stir in the milk and that glorious sourdough starter (hello, tang!). Now, pour the wet ingredients into the dry ones and mix just until combined. A few lumps? Perfect! Overmixing makes tough pancakes, and nobody wants that.

Cooking the Pancakes

Heat your skillet or griddle over medium-low heat—this isn’t a race. Drop a tiny bit of butter in there; when it sizzles lightly, you’re ready. Spoon about 2 tablespoons of batter per pancake (I use a small cookie scoop for even cuties). Watch for bubbles to pop on the surface and edges to look set—about 2 minutes—then flip! Another minute or so on the other side until they’re golden and cooked through. Pro tip: Keep finished pancakes warm in a low oven while you cook the rest.

Assembling the McGriddle Bites

Time for the fun part! Take two pancakes—they should be warm enough to make the cheese happy—and sandwich a half-slice of cheese and a piece of bacon between them. Drizzle a little maple syrup inside (this is the “McGriddle” magic!) and press gently. Repeat until you’ve got a plateful of bites. Warning: These disappear fast, so maybe make a double batch!

Why You’ll Love These Sourdough McGriddle Bites

Let me count the ways these little bites will steal your breakfast-loving heart:

• That amazing savory-sweet combo – The tangy sourdough, salty bacon, and maple syrup create magic in every bite
• Easy to customize – Swap in sausage, ham, or even scrambled eggs to make them your own
• Perfect for meal prep – Make a big batch and reheat all week (they freeze beautifully too)
• No fancy equipment needed – Just a bowl, skillet, and your appetite
• Kids go crazy for them – Mine call them “breakfast sliders” and beg for seconds

Seriously – once you try these, you’ll wonder how you ever settled for ordinary pancakes. Breakfast just got a major upgrade!

Tips for Perfect Sourdough McGriddle Bites

After making these dozens of times (okay, maybe hundreds – we’re obsessed), I’ve picked up some tricks for flawless bites every time:

• Nonstick is your friend – These little pancakes love to stick! A well-seasoned cast iron or nonstick skillet makes flipping effortless.
• Size matters – Keep pancakes about 2-3 inches wide – any bigger and they’re harder to flip and eat as sandwiches.
• Low and slow heat – Medium-low heat gives the sourdough time to cook through without burning the outside.
• Syrup control – Drizzle syrup lightly between layers – too much makes them soggy (though my husband argues there’s no such thing as too much syrup).
• Bacon crispness – Cook bacon extra crispy – it stays crunchier when sandwiched between warm pancakes.

Oh! And if your first pancake turns out wonky (mine always does), don’t panic – consider it the chef’s snack while you perfect the rest!

Ingredient Substitutions

Out of something? No worries—this recipe is crazy flexible! Here’s how to adapt it without losing that deliciousness:

• No sourdough starter? Try 1 cup buttermilk + 1/2 tsp yeast for a similar tang (but oh, you’ll miss that sourdough magic!).
• Bacon alternatives: Crumbled sausage, diced ham, or even vegetarian bacon bits work beautifully.
• Cheese swap: American melts best, but sharp cheddar or pepper jack add fun twists.
• Milk options: Any milk works—dairy-free? Almond or oat milk blends right in.
• Sweetener hack: Honey or brown sugar can stand in for maple syrup in a pinch.

The beauty? These bites still taste amazing no matter what you tweak—breakfast improv at its finest!

Serving Suggestions

Oh, these sourdough McGriddle bites don’t need much dressing up—they’re stars on their own! But if you’re feeling fancy:

• Pile them high with fresh berries or banana slices for a sweet contrast
• Drizzle extra warm maple syrup over the top (because why stop at just a hint?)
• Pair with scrambled eggs for the ultimate breakfast plate
• Pack them cold in lunchboxes—they’re surprisingly great at room temp too!

Honestly? They rarely make it off the baking sheet at my house—we just eat them straight from the skillet!

Storing and Reheating Sourdough McGriddle Bites

Here’s the best part—these little guys keep beautifully! Let them cool completely, then tuck them into an airtight container in the fridge for up to 3 days. When that morning craving hits, pop them in the toaster (my go-to) or warm them in a 300°F oven for 5-7 minutes until the cheese gets melty again. No microwave—it makes them soggy! Freeze extras between parchment paper for up to a month—just toast straight from frozen when you need a quick breakfast fix.

Nutritional Information

Just so you know – these numbers are estimates (your exact sourdough starter or bacon thickness can change things!). For two McGriddle bites, you’re looking at about:

• 280 calories
• 10g protein (thanks, egg and cheese!)
• 32g carbs (that sourdough tang is worth every bite)
• 12g fat (bacon makes everything better, right?)

Want them lighter? Try turkey bacon or less cheese—but life’s too short to skip the maple syrup!

Frequently Asked Questions

Can I use sourdough discard instead of active starter?
Absolutely! Just add 1/2 tsp baking powder to help the pancakes rise since discard isn’t as active. They’ll still taste amazing, just a bit less tangy.

How do I make these ahead for meal prep?
Cook and assemble the bites, then let them cool completely. Store in an airtight container in the fridge for up to 3 days or freeze for a month. Reheat in the toaster or oven for that fresh-baked feel!

Can I skip the bacon for a vegetarian version?
Totally! Swap in sautéed mushrooms, spinach, or even avocado slices. They’re just as delicious—and you can still drizzle on that maple syrup.

What if my pancakes are too thick or thin?
Adjust the batter consistency with a splash more milk if it’s too thick or a bit of flour if it’s too runny. You want it pourable but not watery.

Can I make these gluten-free?
Yes! Swap the all-purpose flour for a 1:1 gluten-free blend. Just make sure your starter is gluten-free too, and you’re good to go!

Print