Copycat McGriddle Waffles (Sausage & Cheese)

All the best parts of a breakfast sandwich, baked right into a waffle. Sausage and cheddar in the batter, brewed coffee standing in for water, and a bonus coffee maple syrup for dipping.

Copycat McGriddle Waffles (Sausage & Cheese)

Sally's Kitchen Β· Copycat Breakfast

Copycat McGriddle Waffles (Sausage & Cheese)

All the best parts of breakfast, baked right into one bite. Sausage and cheddar folded into the batter, brewed Breakfast Blend standing in for water, and a mini waffle iron doing the work a pancake ring usually does. Go ahead, dip twice in the coffee maple syrup β€” no judgment here.

12–14

Mini Waffles

15 min

Prep Time

~35 min

Total Time

Easy

Difficulty

The Coffee That Makes This Work

Breakfast Blend is the one that's always in the pot, which makes it the obvious choice here β€” it does double duty, brewed into the batter for depth and used to deglaze the sausage pan for a little extra flavor in every bite. Nothing fussy, no drama, just really good coffee doing quiet work in a breakfast waffle. You could use another JM coffee β€” but this is the one the recipe was built around.

Shop Breakfast Blend β†’

Available in whole bean, ground, and pods. Never tried it? The 2oz sample is a good place to start β€” fresh roasted, enough for a few cups to know if it's yours.

Ingredients

  • 2 cups boxed pancake mix
  • 3/4 cup water
  • 1/4 cup + 2 Tbsp brewed Breakfast Blend coffee, cooled
  • 1/2 cup milk
  • 1/4 cup maple syrup
  • 1 lb breakfast sausage
  • 1 cup shredded cheddar cheese

Directions

  1. Brown the sausage: Cook breakfast sausage in a skillet over medium-high heat until browned. Deglaze the pan with 1–2 Tbsp brewed Breakfast Blend, if desired. Set aside to cool.
  2. Mix the batter: Combine pancake mix with water, brewed coffee, milk, and maple syrup.
  3. Fold in: Stir in the cooked sausage and shredded cheddar.
  4. Waffle it: Spray a mini waffle iron and add a scoop of batter. Repeat until batter is used β€” this makes about 12–14 mini waffles. For crispier waffles, toast them after cooking.
  5. Keep warm: Hold finished waffles on a wire rack in a low oven while you finish the batch.
  6. Serve: Dip in warm maple syrup or the bonus Coffee Maple Syrup below. Freeze extras and reheat in the toaster.

Bonus: Quick Coffee Maple Syrup

Combine 1 cup pure maple syrup with 1/4 cup strong brewed Breakfast Blend coffee in a small saucepan. Simmer 3–5 minutes over medium-low heat to reduce slightly. Remove from heat, cool, and store in the fridge up to 7 days. This one's entirely optional β€” regular maple syrup works fine too β€” but it's a five-minute upgrade if you want it.

Swaps & Permission Slips

  • No mini waffle iron? A regular waffle iron works too β€” you'll just get fewer, bigger waffles instead of 12–14 minis.
  • Want a bright contrast on the plate? Sally serves these with a few fresh blackberries on the side β€” not essential, but the tartness plays well against the maple and sausage.
  • Meal prep friendly: Freeze extra waffles in a single layer, then transfer to a freezer bag. Reheat straight from frozen in the toaster.
  • Skip the coffee-maple syrup? Totally fine β€” regular maple syrup is exactly what the original recipe called for.

Made this one? Breakfast Blend is available whole bean, ground, and in pods β€” so however you make your coffee, it works. Fresh roasted to order, every time.

Not sure yet? The 2oz sample is the right place to start β€” a few cups to know before you commit to a bag.

This isn't the only place we've swapped water for coffee β€” the same trick shows up in our Mocha Brownies.

More recipes like this one are at The Menu.

FAQ

Can I make these in a regular waffle maker instead of a mini one?

Yes β€” you'll get fewer, larger waffles instead of 12–14 minis, but the batter and technique are exactly the same.

Can I taste the coffee in the batter?

Not really as "coffee" β€” it deepens the overall flavor the same way it does in baked goods, without reading as a coffee flavor on its own.

Can I freeze these waffles?

Yes β€” freeze in a single layer until solid, then transfer to a freezer bag. Reheat directly from frozen in the toaster for a quick breakfast.

Do I have to make the coffee maple syrup, or is regular syrup fine?

Regular maple syrup is exactly what the original recipe calls for. The coffee maple syrup is a five-minute bonus if you want to take it further, not a required step.

Can I make these ahead for a busy week?

Yes β€” this is a genuinely good meal-prep recipe. Make a full batch, freeze what you won't eat right away, and reheat individual waffles in the toaster as needed.

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Copycat McGriddle Waffles (Sausage & Cheese)

All the best parts of a breakfast sandwich, baked right into a waffle. Sausage and cheddar in the batter, brewed coffee standing in for water, and a bonus coffee maple syrup for dipping.

Author
Sally Valenti
Prep Time
15 minutes
Cook Time
20 minutes
Servings
12-14
Category

Breakfast

Cuisine

American

Ingredients

  • 2 cups boxed pancake mix
  • 3/4 cup water
  • 1/4 cup + 2 Tbsp brewed Breakfast Blend coffee, cooled
  • 1/2 cup milk
  • 1/4 cup maple syrup
  • 1 lb breakfast sausage
  • 1 cup shredded cheddar cheese

Directions

  1. Brown sausage in a skillet over medium-high heat. Deglaze with 1–2 Tbsp brewed coffee if desired. Cool.
  2. Mix pancake mix with water, coffee, milk, and maple syrup.
  3. Stir in cooked sausage and cheddar.
  4. Spray a mini waffle iron and cook batter in scoops β€” makes about 12–14 mini waffles. Toast for extra crispiness if desired.
  5. Keep warm on a wire rack in a low oven.
  6. Serve with maple syrup or the bonus Coffee Maple Syrup.
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