Copycat Denny’s Pancake Puppies are bite sized balls of sweet, fluffy pancake batter fried until golden, coated in cinnamon sugar, and served with your favorite syrup or sauce for dipping. It’s the perfect recipe to satisfy the craving for the restaurant favorite without leaving the house.

There are some restaurant breakfasts that are just more fun than your average stack of pancakes, and Copycat Denny’s Pancake Puppies definitely fall into that category.

They are the glorious mash up of breakfast pancakes and Southern hush puppies, which are deep fried cornbread balls that are crispy on the outside and like soft little pockets of love on the inside.

Denny’s Pancake Puppies take that hush puppy texture and just use pancake batter instead of cornbread batter.

You get little pieces of crispy on the outside, fluffy on the inside pancake ball goodness that are perfect for dunking and snacking.

They taste like a cross between a classic pancake and a cinnamon sugar churro.

And they are a fun way to switch up our usual breakfast routine for brunches, sleepovers, or holiday breakfasts.

Serve them with homemade vanilla glaze for dipping and they will be gone in a flash!

Ingredients

To make these you’ll need:

Oil– For frying
Pancake mix– Like Bisquick or your favorite homemade pancake mix
Sugar– Granulated
Cinnamon
Eggs
Milk– Whole milk is best.
Butter– Melted.
Cinnamon Sugar– To roll the fried Pancake Puppies in.
Dipping Sauce Ingredients– Powdered sugar, heavy cream, and vanilla

How to Make

Copycat Denny’s Pancake Puppies are pretty easy to make!

Just preheat at least 2 inches of oil in a large, heavy bottom pot to 350° F.

While the oil comes to temperature whisk together the pancake mix, sugar, and cinnamon in a large bowl.

Then whisk in the eggs, milk and melted butter until a thick batter forms.

Carefully drop dollops or batter that are roughly a heaping tablespoon into the hot oil and fry them for 4-5 minutes, flipping once for even browning.

Repeat, in batches, until you’ve used all the batter.

Carefully scoop the Pancake Puppies out of the hot oil using a slotted spoon or a spider spatula.

Then roll them in the cinnamon sugar and then place the coated puppies onto a wire rack to cool.

While they cool, make the dipping sauce by whisking together the powdered sugar, cream and vanilla in a small bowl until it’s smooth.

Serve with the vanilla sauce and enjoy!

Storing Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Let them cool completely before storing so they don’t get soggy.

When you’re ready to enjoy them again, reheat them in the air fryer at 350°F for a few minutes or warm them in the oven until heated through.

Tips and Tricks

Use a cooking thermometer to accurately heat the oil.
Don’t overcrowd the oil. If you fry too many at once, they will not cook evenly and the temperature will lower.
Rolling them in the cinnamon sugar while they are warm helps the coating stick.
The dipping sauce is optional. You could serve them with maple syrup, chocolate sauce, or caramel sauce if you prefer.

Other Fun Breakfast Recipes

Copycat Denny’s Pancake Puppies add some fun to your breakfast table.

Make them and enjoy!

Looking for other fun breakfast recipes?

Try these:

If you’ve tried these COPYCAT DENNY’S PANCAKE PUPPIES, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Pancake Puppies (Denny’s Copycat)

Copycat Denny's Pancake Puppies are bite sized balls of sweet, fluffy pancake batter fried until golden, coated in cinnamon sugar, and served with your favorite syrup or sauce for dipping. It's the perfect recipe to satisfy the craving for the restaurant favorite without leaving the house.

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Course: Breakfast, Brunch, Dessert

Cuisine: American, Southern

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Calories: 100kcal

Author: Meaghan - The Quicker Kitchen

Ingredients

Oil or frying
3 cups pancake mix
3 tbsp sugar
1/2 tsp ground cinnamon
2 large eggs
2/3 cup milk
2 tbs melted butter
1/2 cup Cinnamon sugar
1 cup powdered sugar
2 tbsp cream
1/2 tsp vanilla extract

US Customary - Metric

Instructions

Preheat at least 2” of oil in a large heavy bottom pot to 350 F.
Oil
In a large bowl, whisk together the pancake mix, sugar, and cinnamon.
3 cups pancake mix, 3 tbsp sugar, 1/2 tsp ground cinnamon
Add the eggs, milk and melted butter, then whisk until a thick batter forms.
2 large eggs, 2/3 cup milk, 2 tbs melted butter
Drop by heaping tablespoon into the hot oil and fry for 4-5 minutes, flipping once for even browning. Cook in batches to not crowd the pan.
Carefully remove, then roll in the cinnamon sugar and then place onto a wire rack to cool.
1/2 cup Cinnamon sugar
In a small bowl, whisk together the powdered sugar, cream and vanilla until smooth.
1 cup powdered sugar, 2 tbsp cream, 1/2 tsp vanilla extract
Serve as a dip for the warm pancake puppies,

Notes

Use a cooking thermometer to accurately heat the oil.
Don't overcrowd the oil. If you fry too many at once, they will not cook evenly and the temperature will lower.
Rolling them in the cinnamon sugar while they are warm helps the coating stick.
The dipping sauce is optional. You could serve them with maple syrup, chocolate sauce, or caramel sauce if you prefer.