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Funnel cakes are a classic fairground treat, but if you’re like me, you probably never thought to make them at home. Until… you found out you can use pancake mix to make them! The game has been changed, my friends, and now you can delight your family by whipping these up anytime.

These pancake mix funnel cakes are crispy on the outside and soft and fluffy on the inside, with a sweet vanilla flavor. You can serve them with just a dusting of powdered sugar, or load them full of toppings and serve them on a plate with a fork!

top down view on funnel cake served on a blue round plate with a bowl of strawberries to the side

Recipe Tip

As you make your funnel cakes, the temperature of the oil will fluctuate. That’s okay! Just adjust the heat on the stove higher or lower to maintain that steady 350ºF.

Pancake Mix Funnel Cakes

Funnel cakes don’t have to be limited to carnivals! Use this pancake mix funnel cake recipe and whip them up year-round, easy peasy.
5 from 3 votes
Course: Appetizer/Dessert, Breakfast
Cuisine: American
Servings: 4 funnel cakes
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients  

  • Vegetable oil for frying
  • 1 cup buttermilk pancake mix
  • 1 ½ tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • ½ cup water
  • Powdered sugar for dusting

Instructions 

  • Fill a large heavy pot halfway with vegetable oil. Bring to 350ºF over medium-high heat; while the oil heats, gather your ingredients.
  • In a medium mixing bowl, combine the pancake mix, sugar, and vanilla. Slowly whisk in the water, a little at a time, until you reach the desired consistency similar to cake batter.
  • Transfer batter to a piping bag fitted with a ¼-inch tip. If you don’t have piping bags, use a zip-top bag with the corner snipped.
  • When the oil has reached the proper temperature, quickly squeeze the batter in a circular motion into the hot oil, forming a disk.
  • Let cook for 1 minute or so and carefully flip the funnel cake with tongs. Cook for an additional minute or until golden brown. Carefully remove to a paper towel-lined plate to drain. Dust with powdered sugar while still hot.

Notes

Funnel cakes are best eaten warm and fresh, but if you do have some leftover, they’ll keep for a day or two in an airtight container. You can reheat them in a 350ºF oven for a few minutes before serving.

Nutrition

Calories: 91kcal | Carbohydrates: 14g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 23mg | Sodium: 166mg | Potassium: 66mg | Fiber: 1g | Sugar: 5g | Vitamin A: 81IU | Vitamin C: 0.2mg | Calcium: 71mg | Iron: 0.4mg
Did you make this recipe?Mention @kasey_allthingsmamma or tag #allthingsmamma!
homemade pancake mix funnel cake being dusted with powdered sugar

Funnel Cake Toppings

Here are some optional toppings for your funnel cakes:

  • Whipped cream
  • Canned pie fillings (or my homemade Apple Pie Filling!)
  • Fresh fruit
  • Chocolate chips
  • Sprinkles
  • Chocolate or caramel syrups
  • Crumbled Oreos
  • Chopped nuts

More Recipes With Pancake Mix

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About Kasey Schwartz

For over 15 years, Kasey Schwartz, the mastermind behind All Things Mamma, has been the ultimate go-to for mouthwatering family recipes. Her work has been featured on Today.com, Buzz Feed, Better Homes and Gardens, and more, making her your go-to mom next door for all things delicious and family-friendly.

Comments

  1. Moni says:

    The Buttermilk pancake mix should it be the complete?
    Thank you

  2. Dawn says:

    5 stars
    This pancake batter funnel cake turned out so good and they are so easy to make. My family loves them so I make them about 2 ta 3 times a month.

  3. Mo says:

    First time trying it and it was amazing. I will do it again and give my family and friends The recipe.

5 from 3 votes (2 ratings without comment)

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