Fun, easy and super tasty, these Breakfast Corn Dogs are simple, filling and great for kids and adults alike.
Do you ever get stuck in the breakfast rut? We do, and it gets old eating the same thing morning after morning.
Growing up I always remember getting the Breakfast Corn Dogs from the store, but why not make them at home?
Using a homemade pancake batter and pre-cooked sausage links, these are super easy to fry up and everyone LOVES them.
These are a highly requested breakfast recipe in our house and we usually have the ingredients on hand so we make them as much as we can.
Breakfast Corn Dogs are fun and different but one recipe that kids will fall in love with, but adults will fall just the same.
If you are looking for that great recipe that will become a new staple in your house, these are what you are looking for.
Some of our other favorite breakfast recipes that we have on our site include: Crunchy French Toast, Cinnamon Muffins and Bisquick Quiche.
WHY THIS RECIPE WORKS:
- Easy ingredients help these come together quickly.
- These are a fun alternative to regular pancakes and sausage.
- This makes a larger batch, so enough to go around or have some for later!
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):
Precooked sausages
All-purpose flour
Granulated sugar
Baking powder
Salt
Milk
Egg
Unsalted butter
Maple syrup
Vegetable or canola oil for frying
Powdered sugar, for dusting (optional)
HOW TO MAKE BREAKFAST CORN DOGS, STEP BY STEP:
- Warm the sausages so they are not frozen or cold. They don’t need to be hot, but you don’t want them cold.
- In a medium mixing bowl whisk together the flour, sugar, baking powder, and salt. In another mixing bowl combine the milk, egg, melted butter, and maple syrup until combined.
- Add the dry ingredients to the wet ingredients and mix until almost combined. A few flour clumps left is just fine. Do not overmix.
- Heat the oil in a heavy-bottomed dish so it’s at least 4 inches deep over medium high heat. You want the oil to be about 370 degrees F for frying.
- Once the oil is hot, pour the batter into a tall cup and push 1 ½ sausage onto a skewer or sucker stick.
- Dip the sausages into the batter cup and place in the oil. Hold the stick for 2 seconds and then spin the stick so the other side is at the bottom. This ensures you get a round breakfast corndog instead of a weird shaped one that flattens when it hits the bottom of the pot.
- After holding the stick for a few seconds, you can let go gently to let it submerge into the oil. It will take about 45 to 60 seconds to fully cook one. Rotate them with tongs as they cook, if they don’t flip on their own.
- Remove from the oil and place on a wire cooling rack to let any remaining oil drip and to cool for a few minutes before serving.
- Dip in more maple syrup or dust with powdered sugar for a sweeter breakfast corn dog.
MY BATTER IS REALLY THICK, IS THAT NORMAL?
This batter is very thick. You want it thick so it sticks to the sausage better.
You also want it thick so it keeps more of it’s shape when it is frying instead of floating off into clumps.
WHAT IS THE BEST SAUSAGE TO USE?
You are going to want to use pre-cooked sausage links, any brand will work. You can also use your favorite flavor depending on if you want a more savory or sweet corn dog.
HOW DO I MAKE SURE THAT MY OIL STAYS AT AN EVEN TEMPERATURE?
What we like to do is place a candy thermometer on the side of the pan that we are frying in.
This helps us keep an eye on the temperature so that it stays at an even temperature the whole time.
DO I HAVE TO USE THE MAPLE SYRUP IN THE BATTER?
We really like to add this to really give that sweet pancake flavor. If you do not want to use it you can leave it out.
I highly recommend using it as it results in amazing flavor, but if you want a more savory Breakfast Corn Dog then you can leave it out.
HOW TO STORE:
These really are best when they are first made, but you can store them in an airtight container where they will keep in the refrigerator for up to 3 days.
You can also freeze this recipe, place in a freezer container and they will keep for up to 1 month.
To defrost, remove to the refrigerator until thawed. To reheat, place in the microwave until heated through – they may become a little soggy.
TIPS AND TRICKS:
- You can use pancake mix if you want, just make sure you make it on the thicker side.
- If your sausage links are greasy, make sure you pat them with a paper towel before dipping in batter.
- The maple syrup can be left out of the batter if you want more savory.
- Do not over-crowd your pan or they will not cook evenly.
- To keep an even temperature, place a candy thermometer into your pan.
- Make sure the sticks you use are paper or wood. Plastic will melt while frying.
- These can be frozen, see above on how to do that.
- Use your favorite flavor of pre-cooked sausage.
Love a fun breakfast that is perfect for the whole family? Then you have to make a batch of these Breakfast Corn Dogs!
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If you’ve tried these BREAKFAST CORN DOGS or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Breakfast Corn Dogs
Ingredients
- 21 precooked sausages 1.5 sausages for each corn dog 7 sausages cut in half
- 1 cup plus 2 tablespoons all-purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup milk
- 1 egg
- 3 Tablespoons unsalted butter melted and cooled
- 1 ½ tablespoons real maple syrup
- Vegetable or canola oil for frying
- Maple syrup for dipping (optional)
- Powdered sugar for dusting (optional)
Instructions
- Warm the sausages so they are not frozen or cold. They don’t need to be hot, but you don’t want them cold.
- In a medium mixing bowl whisk together the flour, sugar, baking powder, and salt. In another mixing bowl combine the milk, egg, melted butter, and maple syrup until combined.
- Add the dry ingredients to the wet ingredients and mix until almost combined. A few flour clumps left is just fine. Do not overmix.
- Heat the oil in a heavy-bottomed dish so it’s at least 4 inches deep over medium high heat. You want the oil to be about 370 degrees F for frying.
- Once the oil is hot, pour the batter into a tall cup and push 1 ½ sausage onto a skewer or sucker stick.
- Dip the sausages into the batter cup and place in the oil. Hold the stick for 2 seconds and then spin the stick so the other side is at the bottom. This ensures you get a round breakfast corndog instead of a weird shaped one that flattens when it hits the bottom of the pot.
- After holding the stick for a few seconds, you can let go gently to let it submerge into the oil. It will take about 45 to 60 seconds to fully cook one. Rotate them with tongs as they cook, if they don’t flip on their own.
- Remove from the oil and place on a wire cooling rack to let any remaining oil drip and to cool for a few minutes before serving.
- Dip in more maple syrup or dust with powdered sugar for a sweeter breakfast corn dog.
Notes
- Syrup and powdered sugar are not included in the nutritional value.
- You can use pancake mix if you want, just make sure you make it on the thicker side.
- If your sausage links are greasy, make sure you pat them with a paper towel before dipping in batter.
- The maple syrup can be left out of the batter if you want more savory.
- Do not over-crowd your pan or they will not cook evenly.
- To keep an even temperature, place a candy thermometer into your pan.
- Make sure the sticks you use are paper or wood. Plastic will melt while frying.
- These can be frozen, see above on how to do that.
- Use your favorite flavor of pre-cooked sausage.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
sharyn
can these sausage dogs be cooked in an air fryer?