In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, combine the buttermilk, egg, melted butter, vanilla extract, and maple syrup; whisk until smooth.
Pour the wet ingredients into the dry ingredients and gently mix until just combined; do not overmix.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or non-stick spray.
Pour about 1/4 cup of batter for each pancake onto the skillet to form small, round pancakes approximately 3-4 inches in diameter.
Cook pancakes for 2-3 minutes until bubbles form on the surface and edges look set, then flip and cook for an additional 1-2 minutes until golden brown. Remove from skillet and set aside to cool.
In the same skillet, cook the breakfast sausage patties over medium heat for 3-4 minutes per side until fully cooked and browned. Remove and drain on paper towels.
To assemble each McGriddle, place one pancake on a clean surface, top with one sausage patty, then one slice of American cheese, and finally another pancake on top to form a sandwich.
Wrap each sandwich tightly in plastic wrap and then in aluminum foil for freezing.
To reheat, remove the foil and plastic wrap, wrap the sandwich in a damp paper towel, and microwave on high for 1-2 minutes until heated through and cheese is melted.