Take 5 is a PEOPLE Food series with a mission: Get a star-worthy meal (or dessert or cocktail) on your table in either 5 minutes or using only 5 ingredients. Each recipe has been bravely tested, tasted and approved by our food editors for your eating pleasure. If you’re hungry for more recipes, we’ve got you covered.
While it’s only just beginning to feel like fall in most places, pumpkin spice season has been in full swing for at least a month — and with that, of course, comes pumpkin spice fatigue.
And if your PSL just isn’t quite doing it for you anymore, it may be time to move on to bigger, better, meatier things. Yes, we have pumpkin spice-ified the corn dog.
While your knee-jerk reaction may be shock, sadness, perhaps disgust, you’re going to have to just trust us on this one. Mixing pumpkin puree and just-enough pumpkin pie spice (the key is to not overdo it on this) with pancake batter makes for a perfectly sweet, deep-fried coating for savory breakfast sausages.
Another key ingredient to this balancing act is maple syrup. Mixing it into the batter means that when you fry them in the hot oil, the sugars will actually start to caramelize, making for an ultra crispy and flavorful crust.
Even pumpkin spice haters (we see you out there) in our office were begrudgingly impressed.
Pumpkin Spice Breakfast Corn Dogs
6 cups vegetable oil, for frying (freebie ingredient)
2 cups pancake mix
1 cup pumpkin puree
3 tbsp. maple syrup, plus more for drizzling
½ tsp. pumpkin pie spice
20 breakfast sausage links
1. In a large pot, heat oil to 375°.
2. In a large bowl, add pancake mix, pumpkin puree, pumpkin pie spice, maple syrup and ¼ tsp. salt and ¾ cup water. Stir together to form a thick batter.
3. Skewer sausages on wooden sticks. Dip sausages in batter, using a rubber spatula to adhere to the sausage. Working 5 at a time, fry in oil until golden and cooked through, 3-4 minutes. Transfer to platter and drizzle with more maple syrup, if desired.