Sausage Pancake Corn Dogs were my son’s request. He’d had something similar at school and really wanted me to recreate them — but for dinner instead of breakfast.
Of course I obliged. We served these with a side of hash browns and scrambled eggs for a playful breakfast-for-dinner meal that everyone enjoyed.
How to Make Sausage Pancake Corn Dogs
Start by cooking a package of breakfast sausage links. You can pan-fry them or use an air fryer — the air fryer is especially easy: 390°F for 10–12 minutes, shaking the basket a couple of times so they cook evenly.
Once cooked, set the sausages aside to cool. While they cool, mix the pancake batter: combine 1 1/2 cups of a dry pancake mix that only requires water with 2/3 cup water. Whisk until smooth — the batter should be slightly thicker than normal pancake batter so it clings to the sausages.
When the sausages are cool enough to handle, carefully skewer each one with a corn dog stick. I found it easiest to hold the link in one hand and twist the stick through the center so it stays secure.
Pour vegetable oil into a skillet a few inches deep and heat it over medium until it reaches about 350°F. Working in small batches, dip 3–4 skewered sausages into the pancake batter, using a spoon to help coat them evenly.
Gently lower the battered sausages into the hot oil. They cook quickly — about a minute or two — so watch them and flip once halfway through. Remove when the coating is golden brown and drain on paper towels. Repeat until all the breakfast dogs are fried.
Serve Sausage Pancake Corn Dogs with powdered sugar and maple syrup 🙂
These are best served warm with a dusting of powdered sugar, a side of maple syrup, or both. They make a fun, kid-approved meal and are great for a breakfast-for-dinner treat.
YUM!
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Recipe
Sausage Pancake Corn Dogs
Cooked breakfast sausage links on sticks, dipped in pancake batter, deep-fried and served with syrup.
Ingredients
- 14 breakfast sausage links
- 14 corn dog sticks
- 1 1/2 cups dry pancake mix (use a mix that only requires water)
- 2/3 cup water
- Vegetable oil (enough to fill a pan a few inches deep)
- Optional: powdered sugar, maple syrup
Instructions
- Cook sausage links in a skillet over medium-low for 8–10 minutes or in an air fryer at 390°F for 10–12 minutes, shaking the basket a few times. Let cool, then skewer each link.
- Mix the dry pancake batter with water until combined. The batter should be slightly thicker than regular pancake batter.
- Heat oil in a skillet a few inches deep over medium until it reaches about 350°F.
- Dip 3–4 skewered sausages into the batter, coating evenly, then carefully place in the hot oil. Cook 1–2 minutes, flipping once halfway through.
- Drain cooked corn dogs on paper towels and repeat with remaining sausages.
- Serve warm with powdered sugar and/or maple syrup.
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