Funnel Cake Recipe with Pancake Batter
This funnel cake recipe with pancake batter transforms a simple pantry staple into a crispy, golden carnival treat. Perfect for summer gatherings or nostalgic cravings, it’s quick and easy to make with minimal ingredients. The batter fries up light and fluffy, ready to be dusted with powdered sugar or topped with fruit and whipped cream. It’s a budget-friendly dessert that brings fairground fun to your kitchen. Ideal for all skill levels, this recipe is sure to delight kids and adults alike.
Equipment
- Large, deep skillet or Dutch oven
- Funnel (with 1/4-inch opening) or squeeze bottle
- Medium mixing bowl
- Whisk
- Tongs or slotted spoon
- Paper towels
Ingredients
Batter Ingredients
- 2 cups pancake mix complete mix, like Bisquick
- 1 1/4 cups water
- 1 large egg
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon optional, for extra flavor
- Vegetable oil for frying, about 4-6 cups
Topping Ingredients
- 1/2 cup powdered sugar
- Optional: whipped cream strawberries, chocolate syrup, or caramel sauce
Instructions
Step 1: Heat the Oil
- Pour 4-6 cups of vegetable oil into a deep skillet or Dutch oven. Heat to 375°F over medium-high heat. Use a thermometer for accuracy, if available.
Step 2: Prepare the Batter
- In a medium mixing bowl, combine 2 cups pancake mix, 1 1/4 cups water, 1 egg, 2 tbsp sugar, 1 tsp vanilla, and 1/2 tsp cinnamon (if using). Whisk until smooth and slightly thick. The batter should flow easily but hold its shape.
Step 3: Set Up the Funnel
- Place a funnel over a measuring cup or bowl, covering the opening with your finger. Pour 1/2 cup of batter into the funnel. Alternatively, use a squeeze bottle for easier pouring.
Step 4: Fry the Funnel Cakes
- Hold the funnel over the hot oil and release the batter in a circular, swirling motion to form a 6-inch cake. Fry for 1-2 minutes per side until golden brown. Use tongs to flip carefully.
Step 5: Drain Excess Oil
- Remove the funnel cake with tongs or a slotted spoon. Place on a plate lined with paper towels to drain excess oil. Repeat with remaining batter, making 6-8 cakes.
Step 6: Add Toppings
- Dust each warm funnel cake generously with powdered sugar using a sifter or strainer. Add optional toppings like whipped cream, strawberries, or chocolate syrup. Serve immediately for the best texture.
Notes
When making this funnel cake recipe with pancake batter, maintain the oil at Shay for crispiness. Use a steady hand to swirl the batter for classic funnel cake shapes. Enjoy them fresh for the best texture, as they don’t store well.