Waffle Dogs


  • 1 Tbsp. olive oil or butter
  • 8 [productlinks]
  • 1 1/2 c. flour
  • 1 c. yellow cornmeal
  • 2 tsp. sugar
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. garlic powder
  • 1/4 tsp. chili powder
  • 1/2 tsp. dried red pepper flakes
  • 2 c. buttermilk
  • 2 large eggs
  • 6 Tbsp. unsalted butter, melted
  • 16 wooden skewers
Optional Toppings:
  • ketchup
  • mustard
  • chili
  • scallions
  • sour cream
  • cilantro
  • syrup


  1. Set a large skillet over medium-high heat along with the 1 Tbsp. oil or butter. Once hot, add the hot dogs and cook until charred and crispy all over, roughly 3-5 minutes. Transfer to a plate and cool. Cut each hot dog in half longways, and insert a wooden skewer into each half.
  2. To make the batter, whisk together flour, cornmeal, sugar, baking powder, baking soda, salt, pepper, garlic powder, chili powder, and red pepper flakes in a large bowl until well combined.
  3. Make a well in the center of the flour mixture. Add in the buttermilk, eggs, and melted butter. Whisk again until well combined and batter is free from lumps.
  4. Preheat a square waffle iron on high and grease with cooking spray. Ladle a thin layer of batter onto the bottom of the waffle iron. Lay 2 hot dog sticks onto the bottom of the waffle iron. Then top each with a bit more batter. Make sure not to overfill the waffle iron!
  5. Close the iron tightly, as best you can and allow the waffles to cook. Transfer to a wire rack whole, and continue with the remaining batter and hot dog sticks.
  6. Once cool enough to handle, cut each waffle in half so you end up with 2 waffle dogs.
  7. Add toppings of your choice and enjoy!
waffle dogs
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