Easy Funnel Cake

deep fried pancake batter makes the best funnel cake

Course Dessert

Cuisine American

Keyword funnel cake

Prep Time 5

Total Time 5

Servings

Calories 67kcal

Author Emma Chapman

Equipment

squeeze bottle

Ingredients

1 cup pancake mix
½ cup water
1 teaspoon vanilla extract
¼ cup powdered sugar

Instructions

Mix together the pancake mix and water. Add to a squeeze bottle.
Heat the oil to right around 350°F or a little less.
Then pour the batter in, making a spider web type shape. Wait 20-30 seconds, flip, then fry for another 15-20 seconds.
Remove to a bed of paper towels to remove excess oil.
Dust with powder sugar before serving.

Notes

You will also need enough canola or vegetable oil for the cakes to float while frying. This maybe 1-2 cups depending on your size pot / dutch oven.

I tried three different store bought pancake mixes. The one that worked best was Bisquick.

In the process of testing a few mixes, I learned that it’s all about batter texture. If your batter is super runny, like you could drink it through a straw, it won’t hold together well when you go to deep fry it. You want a thick paste consistency.

I like making smaller, two to three bite-sized funnel cakes as they are easier to maneuver in the hot oil. But you can use this same recipe to make large size funnel cakes, like the fair, if you prefer.

It works best if you pour the batter through a squeeze bottle (like the one pictured above) rather than a funnel into the oil. This gives me a little more control as I work.

Nutrition