Breakfast Corn Dogs

Name: Breakfast Corn Dogs
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 package (12-14 links breakfast sausage links, cooked according to directions); 1/2 cup plus 2 tablespoons flour (divided); 1/3 cup cornmeal; 1/2 teaspoon salt; 1 teaspoon baking powder; 3/4 cup milk; 1 teaspoon vinegar; 1 tablespoon honey; 12-14 short bamboo skewers; oil for frying; maple syrup or powdered sugar (for serving)

Easy, delicious, and fun to eat, these Breakfast Corn Dogs are a morning-friendly twist on a classic lunch or dinner.

Here are a few more breakfast recipes we think you should try – Breakfast Wraps, Frozen Yogurt Granola Cups, and Waffle Omelets.

There is something so fabulous about food on a stick (hello strawberry shortcake kabobs!). Just think about every carnival or fair you’ve ever attended and the availability of delicious stick food.

A simple hot dog dipped in cornmeal batter has become a nostalgic, tried and true recipe and now we’re bringing the classic carnival food to the breakfast table!

Instead of corn dogs made with hot dogs, we’re making corn dogs with sausages and serving them for breakfast. They are always a hit!

The little people in your life will love them, and to be fair, we’re all little people at heart when it comes to food like this.

Plus, you can’t beat being able to make them from scratch in as little as 15 minutes. It sure beats the store-bought versions you’d find in the freezer section.

Why You’ll Love This Recipe

There’s a fun combination of savory and slightly sweet.
Breakfast corn dogs are fun to dip! Since it’s a bit like pancakes and sausage, you’ll love dipping them in maple syrup.
With just 5 minutes of prep time, you can have a batch ready in just 15 minutes.
Again, it’s food on a stick! A fun breakfast for sleepovers.

Ingredients

Breakfast sausage links – I make about 12-14 in one go, but you can half or double the recipe as needed. Cook the sausage according to directions.
All-purpose flour – Most will be used in the batter but reserve some for coating the sausage before dunking. This helps the batter stick.
Cornmeal – Essential for any corn dog! It will help give the outside a slightly crispy texture.
Salt – Enhances the flavor of the batter.
Baking powder – This helps the coating to puff up and remain nice and soft on the inside.
Milk – Brings all the dry ingredients together to make it a dunkable batter.
Vinegar – The acid in the vinegar reacts with the baking powder and traps lots of air pockets giving the batter a light and fluffy consistency.
Honey – For a touch of sweetness.
Bamboo skewers – You’ll need as many as the number of breakfast corndogs you make. Use medium-sized ones.
Oil for frying – Vegetable oil or canola oil are my go-to choices for this recipe.
Maple syrup or powdered sugar – For serving.

How to Make Breakfast Corn Dogs

Step 1: In a small, deep pot, heat oil over medium heat until it reaches 375 degrees.

Step 2: While the oil is heating up, whisk the flour, cornmeal, salt, and baking powder in a medium bowl. Add the milk, vinegar, and honey and stir to combine. Set that aside.

Step 3: Thread one sausage link per skewer so they’re ready once the oil is hot.

Step 4: Add 2 Tablespoons of flour to a shallow plate. Roll the skewered sausages in the flour to lightly coat and shake off any excess.

Step 5: Dip the coated links into the batter, rolling them around to ensure they’re completely coated. Again, let any excess drip off.

Step 6: Gently lower one at a time into the hot oil, rotating as they fry to ensure they’re cooked evenly. Once golden brown, remove from the oil and place them on a paper towel-lined plate or rack to drain. Repeat with remaining sausages.

Serve with maple syrup or a dusting of powdered sugar. Enjoy!

finished product of Breakfast Corndog on a white plate

Recipe Tips

For a quick shortcut, dry pancake mix can be used.
For easier dunking, use a tall glass or mason jar to dunk the sausage into the batter instead of a bowl.
Use your favorite breakfast sausages. Pork, chicken, or turkey sausages all work!
Make sure the oil is hot. If you add the corndogs into the oil before it’s hot enough, the coating will soak up too much oil waiting for it to get hot. This will result in soggy dogs!
You also want to make sure your oil stays at the same temperature. If it gets too high you risk burning the batter.
I highly recommend you use a thermometer to tell when your oil is hot enough. If you don’t have one, you can drop a small amount of batter into the oil. If it sizzles immediately, it should be ready.

finished product of Breakfast Corndog on a white plate with powdered sugar

FAQs

Can I use leftover batter to make pancakes?

Sure you can! That would be a great addition to the breakfast or brunch menu. Serve with fresh fruit salad and juice, or strawberry julius for a feast.

What else can I use for dipping?

Depending on whether you want sweet or savory, you could go with the traditional maple syrup or honey or go for buttermilk syrup with cinnamon, ketchup, or honey mustard instead.

How to store leftover breakfast corn dogs?

While these are best eaten the day they’re made, you can store any leftovers in an airtight container for up to about 3 days. They will get soggy the longer they sit around. Reheat them in the microwave or the air fryer.

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