These breakfast corn dogs on a stick are made with sausage links and boxed pancake mix. Kids love them plus they can be frozen and reheated for busy school mornings!
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!
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Ingredient Notes
Here are a few helpful tips on the ingredients. For a full list of ingredients, check out the recipe card below.
- 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. You'll likely need a full 48 oz. container depending on the size of your pot.
How to Make Breakfast Corn Dogs
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.
How to Serve & Store
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!
Leftovers can be kept in the refrigerator for up to 3 days. You can reheat them in the microwave, oven or in the air fryer.
To freeze, cool corn dogs completely, place in a freezer bag and keep in the freezer for up to 2 months. Reheat in a 350 degree oven for 16-18 minutes (frozen), 10-12 minutes (thawed), or in 30 second intervals in the microwave. Great for meal prep and busy mornings!
Other Breakfast Recipes You'll Love
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Breakfast Corn Dogs (With Pancake Mix)
Ingredients
- 14 breakfast sausage links fresh
- 2 cups pancake mix "just add water" kind
- ⅓ cup cornmeal
- 1 ⅓ cup water
- canola or vegetable oil for frying
- powdered sugar optional
Instructions
- Cook sausage links in a large skillet until cooked through, about 5-7 minutes. Place on paper towels to drain excess grease.14 breakfast sausage links
- In a mixing bowl combine pancake mix, cornmeal and water. Mix well and place batter in a drinking glass that is at least 6 inches tall.2 cups pancake mix, ⅓ cup cornmeal, 1 ⅓ cup water
- Heat oil in a heavy bottomed pot or Dutch oven to 360 degrees. Oil needs to be at least 2 inches deep.canola or vegetable oil for frying
- Place one sausage link on each skewer (being sure not to push it through the other end).
- Dip each corn dog in the batter to fully coat. Gently place in preheated oil, releasing it just as the corn dog is fully submerged. Fry for 2-3 minutes until golden brown. Remove corn dogs from oil and drain on a plate lined with paper towels. Dust with powdered sugar, if desired.
Helpful Equipment & Ingredient Links
Notes
- Turkey or chicken breakfast sausage links could be substituted.
- Protein, whole wheat or even blueberry pancake mix can be used.
- Don't overcrowd the pot! Fry 5-6 corn dogs at a time depending on the size of your pot and work in batches.
- Serve breakfast corn dogs hot with maple syrup!
- Leftovers can be kept in the refrigerator for up to 3 days.
- To freeze, cool corn dogs completely, place in a freezer bag and keep in freezer for up to 2 months. Reheat in a 350 degree oven for 16-18 minutes (frozen) or 10-12 minutes (thawed). Can also be reheated in microwave in 30-second intervals.
Al says
Better than store bought! Love the sweet and savory combo!