Sausage Pancake Corn Dogs were my son’s special request.
He saw something like them at school and begged me to recreate the breakfast treat.
He also insisted (sweetly) that we serve them as breakfast for dinner.
How could I say no? I made them, and paired the dogs with crispy hash browns and scrambled eggs for a fun, complete meal.
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 for less mess.
I find the air fryer easiest: set it to 390°F and cook for 10–12 minutes, shaking the basket a few times so they cook evenly.
No greasy splatter and each link comes out perfectly cooked.
While the sausages cool, whisk together the pancake batter. Use 1 1/2 cups dry pancake mix that only requires water, and add 2/3 cup water. Mix until combined — the batter should be slightly thicker than for regular pancakes.
Once the sausages are cool enough to handle, thread each one onto a corn dog stick. I found it easiest to hold the sausage in one hand and twist the stick through the center.
Fill a skillet a few inches deep with vegetable oil and heat it over medium until it reaches about 350°F. Working in batches, dip 3–4 sausages into the batter — a spoon helps coat them evenly — then gently lower them into the hot oil.
They cook quickly, about one to two minutes, so watch them closely and flip halfway through so they brown evenly. Remove when golden brown and drain on paper towels. Repeat with the remaining dogs.
Serve Sausage Pancake Corn Dogs with powdered sugar and maple syrup
These are best served warm, dusted with a little powdered sugar and offered with maple syrup for dipping. They’re sweet, salty, and delightfully kid-friendly — a guaranteed hit at the table.
Everyone in my house loved this breakfast-for-dinner treat. YUM!
If you like Sausage Pancake Corn Dogs, you might also like these recipes…
King’s Hawaiian Maple Breakfast Casserole
Lobster Corn Dogs
Maple Waffle Breakfast Casserole
Traeger Bourbon Candied Bacon
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Sausage Pancake Corn Dogs
Sausage Pancake Corn Dogs start with cooked sausage links on a stick, dipped in pancake batter, then 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
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Cook the sausage links in a skillet over medium-low heat for 8–10 minutes, or in an air fryer at 390°F for 10–12 minutes, shaking the basket occasionally. Let the sausages cool slightly, then thread them onto corn dog sticks. Tip: hold the sausage and twist the stick through the center for best results.
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Combine the dry pancake mix with water and whisk until smooth. The batter should be a bit thicker than regular pancake batter.
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Heat vegetable oil in a skillet a few inches deep over medium heat until it reaches about 350°F.
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Dip 3–4 sausages at a time into the batter (use a spoon to help coat them) and carefully lower them into the hot oil. Fry for about 1–2 minutes, flipping once, until golden brown.
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Drain the cooked corn dogs on paper towels and repeat with the remaining sausages.
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Serve warm, optionally dusted with powdered sugar and with maple syrup for dipping.
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