Bring the fair to your home with this funnel cake with pancake mix recipe!
Thanks to the boxed mix, this nostalgic childhood treat becomes an easy homemade dessert.
Crispy, fluffy, sweet, and deep-fried, it’s exactly like you remember. Dust it with powdered sugar, and grab one while it’s hot!
Funnel Cake Made with Pancake Mix
There is one dessert I could never resist at the county fair: funnel cake! This sweet, deep-fried treat is my kryptonite.
But you don’t have to wait until the carnival comes to town. With boxed pancake mix, you can make this nostalgic dessert whenever you like.
All you need are five ingredients plus your choice of topping.
Crispy on the outside and oh-so-soft on the inside, these cakes melt in your mouth!
Ingredients
These funnel cakes are so easy to make, thanks to pancake mix. It cuts down the ingredients and the work.
In fact, you can make these treats with just a handful of items. Here’s the list:
- Buttermilk Pancake Mix – For the batter. Use any brand you like.
- Sugar – To sweeten the batter for that classic funnel cake flavor.
- Vanilla Extract – Just a splash to enhance all the flavors.
- Milk – I use whole milk to mix the batter. You can also use water in a pinch. Just note it will have a slightly different flavor.
- Vegetable Oil – For frying the funnel cakes, giving them their irresistible texture!
- Powdered Sugar – A dusting of powdered sugar is a classic topping.
How to Make Funnel Cake
Ready to make a tasty funnel cake? Grab your ingredients and follow these steps:
1. Combine the pancake mix, sugar, and vanilla. Whisk in a large bowl until combined.
2. Add the milk. Gradually whisk the milk into the pancake mixture.
3. Deep fry the batter. Heat the vegetable oil to 350 degrees Fahrenheit. Pipe the batter into the oil using a circular motion, forming a spiral. Fry each side for 1-2 minutes. Remove from the oil and place on a plate lined with paper towels. Repeat with the remaining batter.
4. Top it with powdered sugar. Dust it with powdered sugar. Serve and enjoy!
Tips and Tricks
Frying funnel cakes can be a little tricky. But don’t worry, my tips and tricks will help! Keep these things in mind for the best funnel cake:
- Use a candy thermometer. A candy thermometer helps ensure the oil is at the right temperature. If it’s too hot, you’ll burn the funnel cake. If it’s too cold, it won’t cook right.
- Give the oil a test. Don’t have a candy thermometer? You can still test the oil by adding a small amount of batter. If it cooks quickly, it’s ready.
- DIY a pastry bag. Don’t have a squeeze bottle for piping the batter? Make your own with a plastic zip-top bag. Just cut off one of the corners, and there you have it!
- Get flipping. Flipping funnel cakes in hot oil can cause splatter. To help prevent this from happening, carefully flip them over with tongs.
- Fire up a Dutch oven. A large, deep, and heavy-duty pot is best for deep frying. I recommend using a Dutch oven. It’s the best tool for the job!
Funnel Cake Toppings
Funnel cakes aren’t complete without the toppings! I’m partial to powdered sugar and strawberries myself. But you can doctor up this dessert however you like.
Here are some of my favorite funnel cake toppings:
- Whipped Cream – Whipped cream and funnel cakes are such a tasty treat! Bonus points for using homemade whipped cream.
- Chocolate – A simple drizzle of chocolate syrup or a dusting of cocoa powder would be delicious.
- Fresh Strawberries – I love adding fresh strawberries to my funnel cake. What’s even better is homemade strawberry glaze!
- Caramel Sauce – Caramel sauce or syrup is a simple way to up the decadence.
- Ice Cream – Turn it into a sundae with a scoop of ice cream! Don’t forget the chocolate sauce and a maraschino cherry.
How to Store
Funnel cakes are best enjoyed immediately. Over time, they can get soggy.
However, you can store leftover funnel cakes for later. Just be sure not to add the toppings until serving.
To Store: Store leftover funnel cakes in an air-tight container. They will keep at room temperature for up to 3 days.
To Freeze: Wrap the cooled funnel cakes in plastic wrap, then place them in a freezer bag. Frozen funnel cakes will keep for up to 3 months.
Funnel Cake with Pancake Mix
4
servings10
minutes5
minutes327
kcalMaking funnel cake with pancake mix couldn’t be easier! All you need is one box, sugar, milk, and a few other staple ingredients.
Ingredients
1 cup buttermilk pancake mix
1 tablespoon sugar
1 teaspoon vanilla extract
3/4 cup milk
Vegetable oil, for frying
powdered sugar for dusting
Instructions
- In a large mixing bowl, whisk together the pancake mix, sugar, and vanilla extract.
- Gradually whisk in the milk, a little at a time, until the consistency is like cake batter.
- Fill a deep skillet with about 2 inches of vegetable oil. Heat the oil to 350 degrees Fahrenheit.
- Use a funnel or a squeeze bottle to pour the batter into the oil. If you’re using a funnel, cover the opening with your finger while you fill it with batter. Then, release your finger to start pouring. Move the funnel in a circular motion to form a spiral.
- Fry the funnel cake for about 1-2 minutes on each side or until it’s golden brown.
- Remove it from oil and place it on a plate lined with paper towels.
- Dust it with powdered sugar. Serve and enjoy!
Notes
- If you don’t have a thermometer, you can test the oil by dropping a small amount of batter into it. The batter should sizzle and start cooking immediately, but not burn.
- Use a plastic squeeze bottle or a piping bag to pour the batter for more control.
