This pancake mix funnel cake recipe proves that funnel cakes don’t have to be limited to carnivals and fairs! It’s easier than you think to make them at home!
If you’re looking for a delicious and easy-to-make dessert, look no further than the funnel cake! This classic fairground treat is perfect for anyone with a sweet tooth—and yes, you can actually make them at home. With simple pancake mix and my step-by-step instructions, you’ll be enjoying this tasty treat in no time!
Pancake Mix Funnel Cake Recipe
Funnel cakes are one of those desserts that always seem to evoke a sense of nostalgia and fun memories—probably because we usually enjoy them at carnivals and county fairs! It’s hard to resist freshly made funnel cakes, and I think I might even look forward to them more than Ferris wheels and carnival games!
If you’ve never tried a funnel cake before, you’re in for a real treat. They’re 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! It reminds me of pancakes but fried! YUM!
See recipe card below this post for ingredient quantities and full instructions.
- Vegetable oil – Peanut oil can be used instead of you prefer.
- Buttermilk pancake mix
- Granulated sugar
- Vanilla extract
- Powdered sugar
Funnel Cake Toppings
Here are some optional toppings for your funnel cakes:
- Whipped cream
- Canned pie fillings
- Fresh fruit
- Chocolate chips
- Chocolate or caramel syrups
- Crumbled Oreos
- Chopped nuts
How to Make Homemade Funnel Cakes With Pancake Mix
1. Heat the Oil
Fill a large, heavy sauté pan halfway with vegetable oil. Bring this to 350ºF over medium-high heat.
2. Make the Batter
While the oil heats, combine the pancake mix, sugar, and vanilla in a medium mixing bowl. Slowly whisk in the water a little at a time until it reaches a consistency similar to cake batter.
3. Place the Batter in a Bag
Transfer the funnel cake batter to a piping bag fitted with a ¼-inch tip. If you don’t have a piping bag, use a zip-top bag with the corner snipped.
4. Form the Funnel Cakes
When the oil has reached 350ºF, quickly squeeze the batter in a circular motion into the hot oil, forming a disk.
Cook the funnel cake for a minute on the first side, then use tongs to flip it over and cook for a minute on the other side. Carefully remove and place the funnel cake on a paper-towel-lined plate to absorb the excess oil. Dust with powdered sugar while warm and repeat with the remaining batter.
How to Store Funnel Cakes
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.
What are funnel cakes made of?
Funnel cakes are made with a simple batter that’s deep-fried in oil. The batter is similar to pancake batter, which is why using pancake batter to make funnel cakes at home works so well!
Is funnel cake the same as fried dough?
No, fried dough is different—it has yeast in it, while funnel cakes are leavened with baking powder rather than yeast.
Can you reheat funnel cakes?
You can reheat funnel cakes, but they’re not quite as good as they are fresh! You can use an air fryer or microwave, but I usually use a 350ºF oven and warm them for 8 to 10 minutes.
More Copycat Recipes to Try at Home
- Olive Garden Zuppa Toscana Copycat Recipe
- Copycat Portillo’s Chocolate Cake
- Copycat Starbucks Cranberry Bliss Bars
- Lemon Pound Cake Recipe (Box Cake Mix Starbucks Copycat)
Pancake Mix Funnel Cake
- vegetable oil for frying
- 1 cup buttermilk pancake mix
- 1 ½ tbsp granulated sugar
- 1 tsp vanilla extract
- ½ cup water
- powdered sugar for dusting
- Fill a large heavy sauté pan halfway with vegetable oil. Bring to 350F over medium-high heat.
- 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 lock 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.