Breakfast Corndog Recipe

Breakfast Corndog Recipe

How To Make Breakfast Corndog

Start your mornings right with a hearty serving of this breakfast corndog, stuffed with tasty bacon and breakfast sausages, for a filling meal!

Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes



  • 1tbspolive oil
  • 14breakfast sausages
  • 2cupsall purpose flour
  • 1tspsalt
  • 1tspbaking powder
  • 1tspbaking soda
  • 3tbspsugar
  • 1cupmilk
  • 2large eggs
  • ¼cupbutter,melted
  • 3tbspbacon,cooked, finely chopped
  • 4cupscanola oil
  • powdered sugar,for serving
  • maple syrup,for serving


  1. In a large pan over medium heat, heat the olive oil for 1 minute. Add the breakfast sausages to the pan and cook for 12 minutes, turning constantly, until crispy and browned all over.

  2. Drain the sausages on paper towels and let cool. Insert a small ice pop stick in each sausage. Set aside.

  3. In a large bowl, sift together the flour, salt, baking powder, baking soda, and sugar.

  4. Use hands to make a well in the middle of the dry ingredients. Pour the milk, eggs, and melted butter into the well, then stir the center working the way out until the mixture is thick and well-combined. Fold in the bacon.

  5. Heat the canola oil in a medium pot over medium-high heat until it reaches 350 degrees F.

  6. Pour the pancake batter into a tall glass, then dip a sausage stick into the mixture.

  7. Use tongs to gently place the battered sausage into the hot oil and cook for 1 to 2 minutes until golden brown.

  8. Drain on paper towels or a cooling rack. Repeat with the remaining sausages.

  9. Dust with powdered sugar and serve with maple syrup. Enjoy!


  • Calories: 769.17kcal
  • Fat: 74.75g
  • Saturated Fat: 9.48g
  • Trans Fat: 0.41g
  • Monounsaturated Fat: 44.12g
  • Polyunsaturated Fat: 19.22g
  • Carbohydrates: 19.20g
  • Fiber: 0.48g
  • Sugar: 5.52g
  • Protein: 7.36g
  • Cholesterol: 55.53mg
  • Sodium: 329.37mg
  • Calcium: 53.67mg
  • Potassium: 132.80mg
  • Iron: 1.27mg
  • Vitamin A: 54.09µg
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