Corn Dog Pancakes: A State Fair Breakfast Delight

There’s something undeniably fun about state fair food that brings out the kid in all of us. The combination of sweet and savory, the handheld convenience, and the pure indulgence make fair food a category all its own. What if you could bring that same excitement to your breakfast table? Enter corn dog pancakes – a delightful fusion that transforms ordinary breakfast into an extraordinary culinary adventure.

These corn dog pancakes take inspiration from two beloved classics: fluffy pancakes with a hint of cornmeal sweetness and juicy breakfast sausages. The result is a handheld breakfast treat that’s perfect for busy mornings, weekend brunches, or whenever you want to add a touch of whimsy to your meal routine.

Why You’ll Love This Recipe

Corn dog pancakes aren’t just delicious – they’re also incredibly versatile and fun to make. Here’s why this recipe deserves a spot in your breakfast rotation:

• Kid-friendly: Children love the novelty of breakfast on a stick, making this a surefire way to get even picky eaters excited about breakfast
• Make-ahead friendly: These can be frozen and reheated, perfect for busy school mornings
• Customizable: Use your favorite pancake mix and sausage variety to make it your own
• Fun to eat: The stick makes these portable and perfect for dipping in maple syrup
• Sweet and savory: Satisfies both cravings in one delicious bite

Ingredients You’ll Need

One of the beauties of this recipe is its simplicity. With just a handful of ingredients, you can create a breakfast that feels special but doesn’t require hours in the kitchen.

For the Pancake Batter:

• ½ cup yellow cornmeal
• ¾ cup all-purpose flour
• 4 tablespoons sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup milk
• 2 large eggs
• 2 tablespoons melted butter

Additional Ingredients:

• 14 breakfast sausage links
• 14 wooden skewers or popsicle sticks
• Vegetable oil for frying (if using the frying method)
• Maple syrup for serving
• Powdered sugar for dusting (optional)

You can also use a pancake mix to simplify the process even further. If using a pancake mix, replace the flour, cornmeal, sugar, baking powder, and salt with:

• 2 cups of ‘just add water’ pancake mix
• ⅓ cup cornmeal (to maintain that authentic corn dog flavor)

Equipment Needed

Before you begin, gather these kitchen tools to ensure a smooth cooking process:

• Tall drinking glass (at least 6 inches) for dipping
• Wooden skewers or popsicle sticks
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Heavy-bottomed pot for frying (if using frying method)
• Cooking thermometer (if frying)
• Non-stick skillet or griddle (if using pancake method)
• Paper towels
• Serving plates

Step-by-Step Instructions

Preparing the Sausages

Start by preparing your breakfast sausages, as they need to be fully cooked before being transformed into corn dog pancakes:

1. Cook the sausage links in a large skillet until they’re cooked through, which typically takes about 5-7 minutes.
2. Once cooked, place them on paper towels to drain excess grease.
3. Allow the sausages to cool slightly before inserting wooden skewers or popsicle sticks into each sausage. Be careful not to push the skewer all the way through.

Making the Pancake Batter

The key to perfect corn dog pancakes is getting the batter consistency just right – thick enough to coat the sausage but not so thick that it becomes gloppy:

1. In a large mixing bowl, combine the dry ingredients: cornmeal, flour, sugar, baking powder, and salt. Whisk together to ensure even distribution.
2. In a separate bowl, whisk together the wet ingredients: milk, eggs, and melted butter.
3. Pour the wet ingredients into the dry ingredients and stir just until combined. A few small lumps are fine – overmixing will make your pancakes tough.
4. Pour the batter into a tall drinking glass. This makes dipping the sausages much easier and ensures an even coating.

If using pancake mix, simply combine the mix with cornmeal and water according to the package directions, adjusting the water slightly if needed to achieve the right consistency.

Cooking Method Option 1: Frying (Traditional Corn Dog Style)

For the most authentic state fair experience, the frying method creates a crispy exterior that’s simply irresistible:

1. Heat oil in a heavy-bottomed pot to 360°F (182°C). The oil should be at least 2 inches deep.
2. Holding the skewer, dip each sausage into the batter, making sure it’s completely coated.
3. Carefully place the battered sausage into the hot oil, releasing it just as it’s fully submerged.
4. Fry for 2-3 minutes until golden brown, turning occasionally to ensure even cooking.
5. Remove from oil and place on paper towels to drain excess oil.
6. Continue with remaining sausages, being careful not to overcrowd the pot.

Cooking Method Option 2: Pancake Style (Healthier Alternative)

If you prefer a less oily version or don’t want to deal with deep frying, this alternative method still yields delicious results:

1. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
2. Pour small rounds of batter (about 3-4 inches in diameter) onto the hot surface.
3. Quickly place a skewered sausage in the center of each pancake.
4. When bubbles form on the surface of the pancake (about 2-3 minutes), carefully flip and cook for another 1-2 minutes until golden brown.
5. Remove from the griddle and place on a serving plate.

Serving Suggestions

Corn dog pancakes are versatile when it comes to serving options. Here are some delicious ways to enjoy them:

• Classic dipping: Serve with warm maple syrup in small ramekins for dipping
• Sweet touch: Dust with powdered sugar before serving for an extra sweet contrast
• Savory option: Offer ketchup, mustard, or a spicy sriracha maple syrup for those who prefer savory over sweet
• Complete breakfast: Serve alongside fresh fruit for a more balanced meal
• Brunch spread: Include as part of a larger brunch buffet with scrambled eggs, bacon, and fresh fruit

Make-Ahead and Storage Tips

One of the best features of corn dog pancakes is how well they work as a make-ahead breakfast option:

Refrigeration:

Leftover corn dog pancakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave for 30-45 seconds or warm in a 350°F (175°C) oven for about 10 minutes.

Freezing Instructions:

These freeze beautifully, making them perfect for busy mornings!

1. Allow cooked corn dog pancakes to cool completely.
2. Place them on a baking sheet in a single layer and freeze for 1-2 hours until solid.
3. Transfer to a freezer-safe bag or container and store for up to 3 months.
4. To reheat from frozen, microwave for 1-2 minutes or bake in a 350°F (175°C) oven for 15-20 minutes until heated through.

Recipe Variations

Don’t be afraid to get creative with this recipe! Here are some fun variations to try:

• Mini version: Use cocktail sausages for bite-sized treats perfect for parties or appetizers
• Cheesy twist: Add ½ cup of shredded cheddar cheese to the batter for extra flavor
• Spicy kick: Mix in 1 teaspoon of cayenne pepper or chopped jalapeños to the batter
• Protein boost: Use protein pancake mix as your base for added nutrition
• Gluten-free option: Substitute gluten-free pancake mix and ensure your cornmeal is certified gluten-free

Frequently Asked Questions

Q: Can I make these with vegetarian sausages?

A: Absolutely! Vegetarian or plant-based sausages work well in this recipe. Just follow the cooking instructions on the package for those sausages before skewering and dipping.

Q: Why add cornmeal to the pancake mix?

A: The cornmeal is what gives these the authentic corn dog flavor and texture. It adds a slight sweetness and distinctive corn flavor that makes these taste like traditional corn dogs.

Q: My batter is too thick/thin. How do I fix it?

A: If your batter is too thick, add milk one tablespoon at a time until you reach the desired consistency. If it’s too thin, add more pancake mix or a mix of flour and cornmeal in small amounts until it thickens properly.

Q: Can I make these without deep frying?

A: Yes! The pancake method described above is a great alternative that doesn’t require deep frying but still yields delicious results.

Q: How do I know when the oil is the right temperature?

A: If you don’t have a cooking thermometer, you can test the oil by dropping a small amount of batter into it. If the batter sizzles and begins to brown within about 30 seconds, the oil is ready.

Why This Recipe Works

Corn dog pancakes succeed where many fusion recipes fail because they honor what makes both original dishes special. The cornmeal in the batter pays homage to traditional corn dogs, while the fluffy pancake texture creates the perfect breakfast foundation. The sausage provides a savory anchor that balances the sweetness of the pancake and any toppings you might add.

Moreover, these corn dog pancakes transform breakfast from a mundane daily necessity into a fun, interactive experience. There’s something inherently playful about food on a stick that brings joy to the table – and isn’t that what cooking should be about?

Whether you’re looking to brighten a weekday morning, planning a special weekend breakfast, or wanting to surprise your family with something different, these corn dog pancakes deliver both nostalgia and novelty in every bite. The combination of fair-inspired fun with breakfast staples creates a dish that’s greater than the sum of its parts – and one that’s sure to become a requested favorite in your home.

Author

Shinta

 

Shinta is a biotechnologist turned writer. She holds a master's degree in Biotechnology from Karunya Institute of Technology and Sciences and a PG Diploma in cellular and molecular diagnostics from Manipal University. Shinta realised her love for content while working as an editor for a scientific journal.

Read full bio of Shinta