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Hot dog pancakes recipe

Hot dog pancakes recipe

8 ratings

Hot dog pancakes? Yes, you read that right – don’t knock it till you’ve tried it. We like ours with caramelised onions and drizzled with mustard and ketchup. See method

  • Serves 4
  • 35 mins
  • 622 calories / serving
  • Freezable


  • 135g plain flour
  • 2 large eggs
  • 340ml milk
  • 30g unsalted butter, melted
  • 1 tbsp vegetable oil, plus extra for brushing
  • 8 sausages
  • 2 large onions, thinly sliced
  • mustard, to serve (optional)
  • ketchup, to serve (optional)

Each serving contains

  • Energy

  • Fat

    36g 52%
  • Saturates

    13g 63%
  • Sugars

    12g 13%
  • Salt

    1.4g 23%

of the reference intake
Carbohydrate 45.1g Protein 26.2g Fibre 4.9g


1. Put the flour in a mixing bowl. Beat together the eggs, milk and melted butter in a jug, then slowly whisk into the flour until smooth. Pour the batter into the jug.

2. Heat a large, nonstick 28cm frying pan over a low-medium heat and brush with a little oil. Once hot, pour in enough batter to just coat the base of the pan then cook for 1-2 mins, until bubbling and the edges are curling. Flip, then cook for another 1 min or until golden. Cover with foil to keep warm then repeat with the remaining batter.

3. Meanwhile, fry the sausages in a separate frying pan to pack instructions. Once all the pancakes are made, add 1 tbsp oil to the empty pan and increase the heat to medium-high. Fry the onions for 6-8 mins, stirring often, until softened.

4. Divide the fried onions between the pancakes, top each with a sausage and roll up. Serve with mustard and ketchup drizzled over, if you like.

Tip: Freeze unfilled pancakes.

See more Savoury pancake recipes

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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