Who says corn dogs are just for fairs? These Breakfast Corn Dogs bring the fun to your morning table in just 30 minutes. Crispy, golden batter hugs savory sausage, creating a perfect balance of textures—crunchy outside, tender inside. The hint of sweetness from the cornmeal batter pairs beautifully with the smoky, savory sausage, making every bite irresistible.
With 15 minutes of prep and 15 minutes of cooking, this recipe is a quick, satisfying way to start your day. Packed with protein and flavor, these handheld delights are perfect for busy mornings or lazy weekend brunches. Serve them warm with a drizzle of maple syrup or a dollop of mustard for a breakfast that’s as fun as it is delicious.
Ingredients for Breakfast Corn Dogs
- 16 sausage links (use pre-cooked sausages to save time)
- 16 bamboo skewers
- 3 cups blueberry pancake mix (can substitute with regular pancake mix)
- 1 cup cornmeal
- 1 dash cinnamon (optional, adds a hint of sweetness)
- 1 egg, slightly beaten
- ½ teaspoon vanilla extract
- 3 cups water (adjust as needed for desired batter consistency)
- 1 cup maple syrup (for dipping, can substitute with honey)
Step-by-Step Instructions
- Cook the sausages: In a frying pan over medium-high heat, cook the sausage links until they are fully cooked through. Pat them dry with paper towels to remove excess grease.
- Prepare the skewers: Insert a bamboo skewer into each sausage, ensuring it’s securely in place. Set aside.
- Make the batter: In a large bowl, combine the blueberry pancake mix, cornmeal, and cinnamon. Add the beaten egg, vanilla extract, and water. Start with 1 cup of water and gradually add more (up to 3 cups) until the batter is slightly thick but pourable.
- Heat the oil: In a large pot, heat canola oil over medium-high heat to approximately 350°F (175°C). Use a thermometer to check the temperature.
- Coat the sausages: Dip each skewered sausage into the batter, allowing any excess to drip off for a few seconds.
- Fry the corn dogs: Carefully place each battered sausage into the hot oil. Use tongs to turn them occasionally, ensuring they brown evenly. Fry for about 2 to 3 minutes, or until the outside is golden brown.
- Drain and serve: Remove the corn dogs from the oil and let them drain on a paper towel-lined plate. Serve warm with maple syrup for dipping.
Creative Dipping Sauces and Toppings
While warm maple syrup is a classic choice, why not mix it up? Try honey mustard for a tangy twist or spicy sriracha mayo for a kick. For a sweet and savory combo, drizzle with caramel sauce or sprinkle with powdered sugar. These options add fun variety to your breakfast corn dogs!
Perfect Pairings for Breakfast Corn Dogs
Serve your corn dogs with scrambled eggs or a fresh fruit salad for a balanced meal. If you’re hosting a brunch, pair them with hash browns or a mimosa bar. For a kid-friendly option, add a side of mini pancakes or yogurt parfaits.
Time-Saving Tips for Busy Mornings
Prep the batter the night before and store it in the fridge—just give it a quick stir before using. Use pre-cooked sausage links to skip the frying step. If you’re short on skewers, toothpicks work in a pinch! These hacks make this recipe even easier for hectic mornings.
Storage and Reheating Tips
Store leftover corn dogs in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven at 350°F for 5-7 minutes or use an air fryer for a crispy finish. Avoid microwaving, as it can make the batter soggy.
Fun Recipe Variations to Try
Swap the sausage for mini hot dogs or veggie sausages for a twist. Add blueberries to the batter for a fruity surprise or use chocolate pancake mix for a dessert version. For a savory option, replace the cinnamon with garlic powder and paprika.
Breakfast Corn Dogs Recipe
Ingredients
- 16 sausage, links
- 16 skewers
- 3 cups blueberry pancake mix
- 1 cup cornmeal
- dash cinnamon
- 1 egg, slightly beaten
- ½ teaspoon vanilla
- 3 cups water
- 1 cup maple syrup, for dipping
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 degrees F.
- 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.