Funnel Cake with Pancake Mix
This Funnel Cake with Pancake Mix recipe offers a quick and easy way to enjoy the classic carnival treat at home using simple pantry staples. The batter is light, crispy, and golden, fried to perfection and dusted with powdered sugar for a sweet finish. Perfect for snacks, parties, or dessert, it delivers the authentic funnel cake experience without the fuss and with versatile options to customize.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 funnel cakes 1x
- Category: Appetizers
- Method: Frying
- Cuisine: American
- Diet: Vegetarian (Optional vegan with substitutions), Dairy-Free (with substitutions), Gluten-Free (with gluten-free pancake mix)
Ingredients
Scale
Funnel Cake Batter Ingredients
- 1 cup pancake mix
- 2/3 cup milk (or plant-based milk for dairy-free)
- 1 large egg (or egg substitute for vegan)
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
For Frying
- Oil for frying (vegetable, canola, or peanut oil), about 2 inches deep
For Garnishing
- Powdered sugar, for dusting
- Optional toppings: cinnamon sugar, fresh berries, berry compote, chocolate drizzle, whipped cream
Instructions
- Prepare Your Batter: In a large bowl, whisk together pancake mix, milk, egg, sugar, and vanilla extract until smooth but thick enough to hold shape when poured.
- Heat the Oil: Pour about 2 inches of oil into a deep skillet or wide pot and heat to 375°F (190°C). Use a thermometer to maintain steady temperature for even cooking.
- Form the Funnel Cake: Using a funnel or squeeze bottle, quickly pour the batter into the hot oil in circular, overlapping patterns to create the classic web shape.
- Fry to Golden Perfection: Fry the batter for about 2 minutes on one side until golden brown, then flip carefully with tongs and cook the other side for 1-2 minutes.
- Drain and Garnish: Remove the funnel cake from oil and place on paper towels to absorb excess oil. While still warm, generously dust with powdered sugar and add any desired toppings.
Notes
- Keep oil temperature steady at 375°F to avoid soggy or burnt funnel cakes.
- Slightly thicker batter helps create shapes that hold up well during frying.
- Use a neutral oil with a high smoke point for best crisp results without added flavor.
- Pour batter in a steady, circular motion to achieve an attractive lattice design.
- Drain fried funnel cakes on paper towels immediately to preserve crispiness.
Nutrition
- Serving Size: 1 funnel cake
- Calories: 300
- Sugar: 10g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg
Keywords: funnel cake, pancake mix dessert, carnival treat, fried pastry, easy dessert, quick snack, sweet treat
Find it online: https://emillycooks.com/funnel-cake-with-pancake-mix/
