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Gluten-Free McGriddle with Turkey Sausage

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast, Brunch
Cuisine American
Servings 4 assembled McGriddles

Equipment

  • Non-stick skillet or griddle pan Essential for getting even, golden-brown pancakes. If you don’t have a griddle, any large frying pan will do.
  • Mixing bowls One for the dry ingredients, another for the wet.
  • Whisk For mixing the pancake batter.
  • Measuring cups and spoons Accuracy matters, especially with gluten-free baking.
  • Egg ring molds or mason jar rings (optional) Helps shape both the pancakes and eggs into perfect rounds, matching the iconic McGriddle look.
  • Spatula For flipping pancakes and sausage patties.

Ingredients
  

For the Gluten-Free Pancake "Buns"

  • 1 cup gluten-free all-purpose flour blend with xanthan gum
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 3/4 cup milk dairy or unsweetened almond milk
  • 1 large egg
  • 1 tablespoon unsalted butter melted
  • 1 teaspoon vanilla extract
  • 2 tablespoons real maple syrup plus more for serving

Optional: 1 tablespoon cornmeal for texture (mimicking the classic mcdonalds pancake recipe)

For the Turkey Sausage Patties

  • 1 lb ground turkey 93% lean
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon sage
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes optional

Additional Fillings

  • 4 eggs
  • 4 slices cheddar cheese or dairy-free cheese slices
  • Butter or oil for cooking

Instructions
 

Make the Turkey Sausage Patties

  1. In a medium bowl, mix the ground turkey with salt, pepper, paprika, sage, onion powder, and red pepper flakes. Use your hands or a fork to combine, but don’t overwork the meat.
  2. Form into 4 even patties, slightly larger than your pancake mold since they’ll shrink a bit when cooking. Heat a skillet over medium heat, add a little oil, and cook the patties for about 4-5 minutes per side, until browned and cooked through. Set aside and keep warm.

Prepare the Gluten-Free Pancake Batter

  1. In one bowl, whisk together gluten-free flour, baking powder, sugar, salt, and (if using) cornmeal. In another bowl, whisk the egg, milk, melted butter, vanilla, and maple syrup. Pour the wet into the dry and stir until just combined. Let the batter rest for 5-10 minutes—this helps the flour hydrate and improves the texture.

Cook the Pancakes

  1. Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. Use about 1/4 cup of batter per pancake. If using a ring mold, place it on the pan first, then pour the batter inside for a perfectly round shape. Cook for about 2-3 minutes per side, or until bubbles form and the edges look set. Flip gently and finish cooking. Repeat until you have 8 pancakes.

Cook the Eggs

  1. Crack each egg into a small bowl and pour it into a greased ring mold on your skillet. This keeps the shape consistent for stacking. Break the yolk slightly if you prefer an even cook. Cook covered for 2-3 minutes, or until set.

Assemble Your Gluten-Free McGriddle

  1. Stack your sandwich as follows:
  2. Pancake (bottom)
  3. Slice of cheddar cheese
  4. Turkey sausage patty
  5. Egg
  6. Pancake (top)

You can drizzle a bit of maple syrup inside the sandwich for that authentic copycat Mcgriddle taste—or serve it on the side for dipping.