Pancake Mix Funnel Cakes
These pancake mix funnel cakes are crispy, fluffy, and easy to make at home with simple ingredients—just like your favorite fair treat!
Servings: 4 funnel cakes
Calories: 91kcal
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
Maintain the oil temperature: Keeping the oil around 350°F is key. Too hot, and the outside burns before the inside cooks. Too cool, and the cakes absorb excess oil.
Don’t overcrowd the pot: Fry one or two at a time to keep the oil temperature steady and ensure even cooking.
Use the right batter consistency: The batter should be thick but pourable. If it’s too thick, add a splash of water; if too thin, add a bit more mix.
Pipe quickly and confidently: A steady hand helps create those classic swirled shapes.
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