Recipes

Blueberry Sourdough McGriddles

by StudioLink Recipe.
July 23, 2026
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Lucy

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EBT Friendly: Approximately 96%

Total Time: 1 Hour 15 Minutes

These homemade blueberry sourdough McGriddles feature fluffy maple griddle cakes, homemade breakfast sausage, folded eggs, and plenty of melted cheese. They’re freezer-friendly, meal-prep friendly, and make a hearty homemade breakfast sandwich that rivals the fast-food classic.

Estimated Nutrition Per Sandwich

Calories: 640 Protein: 32g Carbs: 41g Fat: 38g

Ingredients:

0.5x
1x
2x
4x
 
  •   150 g all-purpose flour
  •   150 g sourdough discard (or starter)
  •   2 tsp baking powder
  •   1 tbsp maple syrup (plus more for topping)
  •   2 tsp salt
  •   250 g buttermilk (or milk with a splash of vinegar)
  •   1 large egg (whisked)
  •   butter (or oil, for ggreasing)
  •   1 cyo blueberries (fresh or frozen, optional)
 
For the Breakfast Sausage
  •   1 tbsp sage (chopped, fresh)
  •   2 tsp thyme (chopped, fresh)
  •   1 tsp fennel seeds (crushed)
  •   1/2 tsp crushed red pepper flakes (optional)
  •   1/8 tsp ground nutmeg
  •   lots fresh ground black pepper
  •   3/4 tsp onion powder
  •   3/4 tsp garlic powder
  •   1 1/2 lbs ground pork (or beef)
  •   1/2 - 3/4 tsp coarse salt
  •   1.5 tsp maple syrup (optional)
  •   1 tbsp avocado oil (or ghee)
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Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

  1. Whisk together the FLOUR, BAKING POWDER, and SALT.
  2. In another bowl whisk together the SOURDOUGH DISCARD, BUTTERMILK, EGG, OIL, and MAPLE SYRUP.
  3. Fold the dry ingredients into the wet ingredients until just combined.
  4. If using blueberries, gently fold them into the batter. Reserve a small amount of batter to pipe the signature “M” if desired.
  5. Lightly grease mason jar rings and place them onto a buttered skillet over medium heat.
  6. Pipe an “M” into each ring, then fill each ring about two-thirds full with batter and drizzle lightly with maple syrup.
  7. Cook until bubbles appear and the bottoms are golden, then flip, remove the rings, and cook until fully set.
  8. Whisk the remaining EGGS with a splash of milk, salt, and pepper.
  9. Cook thin egg portions in a skillet, folding each into a square as they set.
  10. Combine the ground PORK with the herbs, spices, maple syrup, garlic powder, onion powder, salt, and pepper.
  11. Shape into thin breakfast sausage patties.
  12. Cook the sausage patties in a cast-iron skillet over medium heat until browned and cooked through.
  13. Assemble each sandwich using one griddle cake, a sausage patty, a folded egg, cheese if desired, and another griddle cake.
  14. Serve immediately or wrap individually for freezer-friendly breakfasts.

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