Corn Dog Pancakes
Corn Dog Pancakes combine the best of both worlds—savory hot dogs and fluffy pancakes with a cornmeal twist. Perfect for breakfast, brunch, or a fun dinner, these mini corn dog-inspired pancakes offer a unique spin on a classic dish. Quick to make and easy to enjoy, they're a crowd-pleaser that pairs well with maple syrup, mustard, or ketchup.
Tasty Team
75% would make again
Total Time
25 minutes
25 min
Prep Time
10 minutes
10 min
Cook Time
15 minutes
15 min
Total Time
25 minutes
25 min
Prep Time
10 minutes
10 min
Cook Time
15 minutes
15 min
Ingredients
for 4 servings
- ½ cup yellow cornmeal
- ¾ cup all-purpose flour
- 4 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon large egg
- ½ cup whole milk
- 4 hot dogs, sliced into ½-inch pieces
Nutrition Info
- Calories 413
- Fat 21g
- Carbs 42g
- Fiber 1g
- Sugar 10g
- Protein 13g
Estimated values based on one serving size.
Preparation
- In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Stir until well mixed.
- In another bowl, whisk together the egg and milk until fully combined.
- Pour the wet ingredients into the dry ingredients. Stir until just combined. The batter will be slightly lumpy which is okay.
- Gently fold the hot dog slices into the batter.
- Heat a non-stick skillet or griddle over medium heat.
- Pour ⅛ cup of batter onto the skillet for each pancake, making sure a hot dog piece is in the center. Cook until bubbles form on the surface and the edges begin to set, about 2 minutes. Flip and cook for another 1-2 minutes, until golden brown and cooked through.
- Serve warm with your favorite pancake toppings, such as maple syrup, mustard, or ketchup.
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