Name: Breakfast Corn Dogs
Prep time: 15 min
Cook time: 3 min
Total time: 18 min
Ingredients: 14 breakfast sausage links (fresh); 2 cups pancake mix ("just add water" kind); 1/3 cup cornmeal; 1 1/3 cup water; canola or vegetable oil for frying; powdered sugar (optional )

These breakfast corn dogs combine breakfast sausage links with a pancake and cornmeal batter that’s fried until golden brown. Using boxed pancake mix keeps them easy, and they’re perfect served warm with maple syrup for dipping!

Inside view of breakfast corn dog with sausage link in the middle

Did anyone else have breakfast corn dogs like these for school lunches? I loved them! There’s just something about the combination of the savory sausage, the slightly sweet pancake mix and it all dipped in real maple syrup. You can still find store-bought ones in the freezer section, but these homemade ones are even better!

Breakfast corn dogs are called a variety of different things such as pancake corn dogs or pancake and sausage on a stick. They are a fun play on traditional corn dogs with hot dogs covered in a cornmeal batter.

In this recipe we use breakfast sausage links dipped in a batter made using pancake mix as a store-bought shortcut. Adding cornmeal gives the batter that signature “corn dog” texture. I think your family will love them!

Quick Look at This Breakfast Corn Dog Recipe

Ready In: About 30 minutes
Makes: 14 corn dogs
Flavors: Savory sausage with a slightly sweet pancake and cornmeal coating
Equipment: Skillet, mixing bowl, skewers, heavy-bottomed pot or Dutch oven
Great For: Breakfast, brunch, meal prep, or busy mornings

Ingredient Notes

Breakfast sausage links – I prefer using the “fresh” ones, a.k.a. the ones you have to cook. Precooked would also work, just follow the directions on package on how to reheat. I typically buy pork breakfast sausage, but turkey or chicken links would also work. Use either the standard seasoned ones or maple flavored would go great with this recipe.
Pancake mix – The “just add water” type. Traditional buttermilk, whole wheat, blueberry or protein pancake mix can be easily substituted.
Cornmeal – White or yellow cornmeal will give the batter its signature corn dog texture.
Oil for frying – Canola, vegetable or another neutral oil works best.

How to Make Breakfast Corn Dogs

Heat oil – Place oil in Dutch oven or heavy bottomed pot. Begin heating it over medium heat while you prepare the rest of the recipe. Monitor the temperature with a thermometer. The oil should reach 360°F before frying.

Cook the sausage – In a skillet, cook sausage links until cooked through. Place on a plate lined with paper towel to drain excess grease. You want the links to be dry on the outside to hold the batter.

Make the batter – In a mixing bowl combine pancake mix, cornmeal and water. Mix well and place in batter in a glass that’s at least 6 inches tall. You may have to work in batches so fill the glass as much as you can for the first few corn dogs.

Assemble – Place one sausage link of each skewer. Use skewers that are around 6 inches long. You want them to be at least a couple inches longer than the sausage link.

Dip – Dip each skewer into glass of batter being sure to completely cover the sausage link. Note you will have extra batter leftover after dipping all the corn dogs. This is because you need enough in the glass to be able to coat the sausage completely. Lift skewer out of the batter and put in the fryer immediately.

Fry – Fry corn dogs in 360 degree oil for 2-3 minutes until golden brown. Place on a paper towel-lined plate. Don’t overcrowd the pan when frying. Work in batches depending on the size of your skillet, pot or Dutch oven. Give your oil a chance to return to 360 degrees for adding second batch. Too cool of oil will make the corn dogs greasy.

Sausage links on wooden skewers on paper towel lined plate

Hand dipping a wooden skewer of sausage into pancake batter in a tall glass.

Hot oil in a dutch oven with thermometer

Fried breakfast corn dogs on a paper towel lined plate.

Sprinkle finished corn dogs with powdered sugar, if desired and serve with real maple syrup for dipping. Serve alongside fresh fruit, yogurt, or eggs for a full and satisfying breakfast!

Storage & Reheating

Refrigerator

Let leftover breakfast corn dogs cool completely before storing them in an airtight container in the refrigerator for up to 3 days.

Reheat them in the microwave for a softer pancake coating or use the oven or air fryer to help crisp up the outside again.

Freezer

Breakfast corn dogs freeze well, making them a great make-ahead option for busy mornings.

Let them cool completely before placing them in a freezer-safe bag or container. Freeze for up to 2 months.

How to Reheat Frozen Breakfast Corn Dogs

Reheat frozen breakfast corn dogs in a 350°F oven for 16–18 minutes, or until heated through.

If thawed, reheat at 350°F for approximately 10–12 minutes.

For a quicker option, microwave them in 30-second intervals until warmed through. Keep in mind that the pancake coating will be softer when reheated in the microwave.

A fried corn dog being dipped in a small white bowl of maple syrup that's sitting on a white plate with other corn dogs piled on it.

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