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We love breakfast corn dogs, and this recipe is so much better than the ones in the grocery store frozen section. They have a crispy edge with a fluffy pancake inside. We dipped them in maple syrup.
Recipe Ingredient Notes
To make breakfast corn dogs, you will need the following ingredients:
- Sausage links
- Blueberry pancake mix
- Cornmeal
- Cinnamon
- Egg
- Vanilla
- Water
- Maple syrup (optional)
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Breakfast Corn Dogs
- Cook sausage in a frying pan over medium-high heat until cooked through.
- Pat cooked sausage with paper towels to absorb excess grease and insert a bamboo skewer into each sausage; set aside.
- In a large bowl, combine pancake mix, cornmeal, and cinnamon.
- Add egg, vanilla and water, adding more water as needed for the batter to become slightly thick. Start out by adding 1 cup, then work your way up to 3 cups.
- Heat some canola oil in a large pot over medium-high heat to about 350℉.
- Dip each sausage into batter and allow excess to drip off for a few seconds.
- Carefully drop each battered sausage into oil and use tongs to turn each corndog to ensure even browning.
- Remove corndogs from oil when the outside is golden brown, about 2 to 3 minutes.
- Serve with warm maple syrup for dipping.
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Breakfast Corn Dogs Recipe
These kid-friendly breakfast corn dogs are a delicious pairing of breakfast sausage and blueberry pancake batter fried to golden perfection.
Serving corn dogs
Ingredients
- 16 Sausage Links
- 3 cup Blueberry Pancake Mix
- 1 cup Cornmeal
- dash Cinnamon
- 1 Egg, slightly beaten
- ½ teaspoon Vanilla
- 3 cup Water
- 1 cup Maple Syrup, optional dipping sauce
Instructions
- Cook sausage in a frying pan over medium-high heat until cooked through.
- Pat cooked sausage with paper towels to absorb excess grease and insert a bamboo skewer into each sausage; set aside.
- In a large bowl, combine pancake mix, cornmeal, and cinnamon.
- Add egg, vanilla and water, adding more water as needed for the batter to become slightly thick. Start out by adding 1 cup, then work your way up to 3 cups.
- Heat some canola oil in a large pot over medium-high heat to about 350℉.
- Dip each sausage into batter and allow excess to drip off for a few seconds.
- Carefully drop each battered sausage into oil and use tongs to turn each corndog to ensure even browning.
- Remove corndogs from oil when the outside is golden brown, about 2 to 3 minutes.
- Serve with warm maple syrup for dipping.
Notes
After cooking the sausage, make sure to pat dry with a paper towels to remove any excess moisture.
Nutrition
Calories: 408 kcal · Carbohydrates: 28 g · Protein: 16 g · Fat: 25 g · Saturated Fat: 8 g · Trans Fat: 1 g · Cholesterol: 89 mg · Sodium: 672 mg · Potassium: 341 mg · Fiber: 1 g · Sugar: 12 g · Vitamin A: 140 IU · Vitamin C: 1 mg · Calcium: 85 mg · Iron: 2 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Love it. Thank you.
Any chance these could be baked instead of frying?
I’m afraid the batter would slide right off if you tried to bake it. Sorry about that.
Could they be cooled and frozen for later consumption?
These will freeze great in an airtight freezer container or freezer bag.
I found that 3 cups of water made the batter very thin and did not coat the sausage well enough. The batter cooked right off when fried. I remade the recipe with only 1 cup of water to get the thick consistency needed to stick, and it worked quite well! The family loved them!