This funnel cake tastes just like the one you would get at the county fair. It's deliciously crispy on the outside yet light and fluffy inside, with a powdered sugar topping that just melts in your mouth. If you've tried my Fried Dough or Elephant Ears, you'll love this easier version made with pancake mix!
Table of Contents
Why You'll Love This Funnel Cake Recipe
Fair-style funnel cakes always bring back happy memories for me. At any fair we went to (or really anywhere that had funnel cakes), we'd always get a funnel cake and some kettle corn to split; it was my mom's favorite combo! I never had a homemade funnel cake when I was younger, so I wanted to create a recipe that would make my mom proud. I decided to use pancake mix for the batter, so this recipe requires minimal ingredients, and the process is really straightforward. Even if you've never tried frying dough before at home, you'll nail this recipe.
This funnel cake with pancake mix is super light and fluffy with the perfect crunch, and a melt-in-your-mouth finish from the powdered sugar. Each bite will keep you wanting more. Just look at what this reader had to say:
Super good funnel cake and I would make this one again. I recommend giving it a shot. -Paula M.
Ingredients
- 1 tablespoon sugar
- About ½ cup water
- 1 teaspoon vanilla extract
- Powdered sugar
- Vegetable oil, for frying
- Strawberries to serve
By the way, you might want to pick up an extra box or two of pancake mix at the store. You can use it along with most of the other ingredients to make our air fryer oreos next! For a scratch version of this recipe, check out my other funnel cake recipe.
How To Make Funnel Cake With Pancake Mix
Step 1: Prepare for Frying
Take out a skillet and fill it halfway with oil. An 8-inch skillet is ideal, but you can also use a 10-inch one if that’s what you have. Put the skillet on the stovetop and turn it up to medium heat.
Step 2: Make the batter
Whisk the pancake mix in a bowl with the water, sugar, and vanilla extract. Don't be afraid to add the water in increments to make sure you get the perfect consistency. The batter should be as thick as a cake batter and shouldn’t be too runny or gooey. A good way to tell if it’s ready is if the batter falls from the whisk like ribbons. Anyway, add the batter to a piping bag.
Step 3: Fry the batter
Add enough oil to the heated skillet to completely cover the funnel cake, and let it reach 375°F. Once the oil is hot, squeeze the batter into the oil in a circular motion. Start from the center and work your way out until you’ve got a 5-inch disk. Let it cook for about 1 minute or until the bottom is golden brown. Flip it over and cook the other side for about 30 seconds to 1 minute, or until the underside is golden brown as well.
Step 4: Dust with powdered sugar and serve
Repeat the frying process with the rest of the batter. Transfer each one to a plate lined with paper towels to soak up any excess oil. Sprinkle it with powdered sugar and serve warm with a side of fresh strawberries or your choice of fruit, and enjoy!
Expert Tips To Make The Best Funnel Cake
- Get the batter thickness just right. The batter should be about the thickness of cake batter, not as thin as crepe batter and not as thick as muffin batter. When you lift the whisk, it should fall in smooth ribbons, not in big clumps or a watery stream. If it is too thick, whisk in a teaspoon or two of water at a time. If it is too thin, sprinkle in a little extra pancake mix until it thickens. The right consistency helps the batter hold its shape in the oil and fry up light and crispy.
- Use the right oil and temperature. A neutral oil like vegetable oil, canola oil, or peanut oil is best. Heat the oil to around 350–365°F. If you do not have a thermometer, you can test it by dropping in a small bit of batter; it should sizzle and float to the top in a few seconds without burning right away. Oil that is too cool makes greasy funnel cakes, and oil that is too hot burns the outside before the inside cooks.
- Do not overfill the pan with oil. You only need the oil to go about halfway up the sides of the skillet, just deep enough for the batter to float and puff. An 8-inch skillet filled halfway is usually plenty. Too much oil can bubble over when the batter goes in, especially if the pan is small.
- Use a squeeze bottle or piping bag for control. A piping bag works well, but a squeeze bottle with a narrow tip (like a cleaned ketchup or condiment bottle) gives you even more control over the stream of batter. Whatever you use, make sure the opening is large enough for the batter to flow smoothly. Practice with a small amount of batter over the bowl first so you know how fast it comes out.
- Move quickly when you pour the batter. Once the batter hits the hot oil, it starts to set immediately. Squeeze it in a circular, overlapping motion, starting from the center and working out, to make a 5-inch disk. Try to complete each funnel cake in 5–7 seconds so the strands connect and create a lacy network rather than separate lines.
- Fry one funnel cake at a time. Cooking one at a time gives each funnel cake enough space to puff and float freely, and it helps you maintain the oil temperature. Crowding the pan can cause the cakes to stick together and drop the oil temperature, which leads to greasy results.
- Watch the color closely. Funnel cakes brown quickly. The first side usually takes about 1 minute to turn golden, and the second side only 30 seconds to 1 minute. Use tongs or a slotted spatula to flip gently. Pull them when they are a light to medium golden brown; they will continue to darken slightly as they drain.
- Drain on paper towels for a crisp texture. As soon as the funnel cake comes out of the oil, place it on a plate or wire rack lined with paper towels. This lets excess oil drip away and keeps the funnel cake crisp instead of soggy. Dust with powdered sugar while it is still warm, so it sticks nicely.
- Serve immediately for the best taste. Funnel cakes are at their best right after frying, when the outside is crisp, and the inside is still tender. Have your toppings ready to go, such as powdered sugar, strawberries, whipped cream, chocolate sauce, or caramel, so you can garnish and serve them right away.
Funnel Cake With Pancake Mix FAQs
Can I use any pancake mix for funnel cake?
Most pancake mixes work well for funnel cake, including classic, buttermilk, and complete mixes where you just add water. The main thing is to adjust the liquid so the batter has the right ribbon-like consistency. If the brand you use seems thin, add a little extra mix. If it seems thick, add a splash more water.
Do I need a deep fryer to make funnel cake?
No, you do not need a deep fryer. A heavy-bottomed 8-inch skillet or small pot works perfectly. You just need enough oil to let the batter float. Use a thermometer if you have one, or test the oil with a small bit of batter to make sure it is hot enough before making a full funnel cake.
How do I know if the oil is the right temperature without a thermometer?
Drop a small spoonful of batter into the oil. If it sinks, then floats up within a few seconds and starts to sizzle and brown slowly, the oil is about right. If it sits at the bottom and barely bubbles, the oil is too cool. If it browns or darkens almost instantly, the oil is too hot and should be cooled down a bit.
Can I make funnel cake without a piping bag or squeeze bottle?
Yes, you can. If you do not have a piping bag or squeeze bottle, you can use a zip-lock bag with a small corner snipped off, or even pour the batter from a measuring cup in a thin stream while moving your hand in a circular motion. Just try to keep the stream steady and relatively thin so you get that classic funnel cake pattern.
Can I make the batter ahead of time?
It is best to make the batter shortly before frying so the leavening in the pancake mix stays active, and the funnel cakes puff nicely. If you need to make it ahead, you can mix the dry ingredients and wet ingredients separately, then combine them just before cooking.
How do I store leftover funnel cakes?
Funnel cakes are best fresh, but if you have leftovers, let them cool completely and store them in an airtight container at room temperature for 1–2 days. To re-crisp, warm them in a 350°F oven or air fryer for a few minutes. They will not be quite as perfect as fresh, but they will still be tasty.
Can I air fry funnel cake made with pancake mix?
Air frying funnel cake batter is tricky because it is a loose batter that needs hot oil to set its shape. However, you can air fry funnel cake bites by piping small amounts of batter onto a greased parchment in the air fryer, then lightly spraying with oil and cooking at 375°F until golden. The texture will be a bit different from deep-fried funnel cake, but it can work as a lighter alternative.
What toppings go well with funnel cake?
The classic topping is powdered sugar, but you can add fresh strawberries, sliced bananas, whipped cream, chocolate or caramel sauce, sprinkles, or even a scoop of ice cream. Because the base is fairly neutral and sweet, most dessert toppings work well.
More Pancake Mix Recipes
Easy Funnel Cake Recipe Made With Pancake Mix
This funnel cake tastes just like the one you would get at the county fair. It's deliciously crispy on the outside yet light and fluffy inside, with a powdered sugar topping that just melts in your mouth. If you've tried my Fried Dough or Elephant Ears Recipe, you'll love this easier version made with pancake mix!
Ingredients
- 1 cup buttermilk pancake mix
- 1 tablespoon sugar
- About ½ cup water
- 1 teaspoon vanilla extract
- Powdered sugar
- Vegetable oil, for frying
- Strawberries to serve
Instructions
- Fill an 8-inch skillet halfway with oil, then turn it to medium heat.
- Add pancake mix to a bowl and whisk in the water, sugar, and vanilla.
Batter should be the thickness of cake batter, not too runny and not too gooey. It should fall from the whisk like ribbons. Put the mixture in a piping bag. - Quickly squeeze the batter in a circular motion into the frying pan, forming a 5-inch disk. Cook about a minute until golden brown on the bottom. Flip and cook on the other side for about 30 seconds to 1 minute, until golden brown.
- Remove from the oil and transfer to a plate lined with paper towels.
- Sprinkle it with powdered sugar and serve warm with strawberries.
Nutrition Information:
Serving Size:
1 funnel cakeAmount Per Serving: Calories: 501Total Fat: 6.8gSaturated Fat: 0.9gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 17mgSodium: 1197mgCarbohydrates: 94gFiber: 5gSugar: 24.9gProtein: 13.4g
Julia
Turned out incredible.
Abby
My family loved this!!!
Karen
I couldn't make it in to a perfect circle but it doesn't matter because it was delicious!!!
Kim
Loved it!
Marcus
🔥🔥🔥🔥🔥🔥🔥🔥🔥
Jeane
One of the most incredible funnel cakes that I have ever had.
Jamie
The best funnel cake that I have ever had hands down. Just delicious.
Gina
Sooooooo good + easy.
Jack
I am a funnel cake and fried dough snob and I loved this.
Pat
Yummo 🙂
Andie
Truly phenomenal.
Wendy
It was great! I will make it another time.
Rob
Looooove❤️❤️❤️
Joel
Iconic
Janie
We topped it off with cinnamon and sugar and it was delicious!!
Rebecca
This recipe is a good one. Easy to do.
Paula M.
Super good funnel cake and I would make this one again. I recommend giving it a shot.