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★ Why You'll Love this Recipe ★
This is such a fun one to try at home! Funnel cakes!
Make funnel cakes with pancake mix!
Made with only a handful of ingredients starting with buttermilk pancake mix, this easy funnel cake recipe is always a crowd-pleaser. It has a crisp, fried outside, with a soft inside, a sprinkle of powdered sugar of course and then you can opt to top them with cherry pie filling if you'd like!
A Fun and Yummy Homemade Treat
A carnival treat that everyone enjoys and you can make right at home. Whip up these funnel cakes as an activity for a rainy day or serve them up as part of a themed birthday party.
This funnel cake recipe has a deliciously crunchy exterior with a pillowy inside. Just like your favorite fair treat, yet homemade!
This funnel cake recipe is:
Easy to make: Though deliciously drool-worthy, funnel cakes are actually quite easy to make at home with minimal ingredients and only a handful of steps.
Versatile: This recipe uses cherry pie filling for a pop of glossy color and added fruit flavor; however, any flavor can be subbed in here to make it unique each time. You can also try fresh fruit and whipped cream or just serve it up plain with powdered sugar.
A classic: Everyone looks forward to funnel cakes at the fair; however, now there’s no need to wait in line on a hot summer day. Whip up this classic carnival dessert anytime you want.
★ Ingredients You'll Need ★
Here's a look at everything you'll need to make these 5-ingredient funnel cakes! Then just add toppings as your heart desires.
- Pancake mix: This is a fun hack to keep the funnel cakes both easy but also extremely fluffy. You'll want to use Buttermilk complete pancake mix for best results!
- Baking basics: You’ll need added milk and an egg for the batter to come together.
- Vegetable oil: You'll need additional oil to fry the funnel cakes until they’re crisp as well as in the funnel cakes themselves to keep them light.
- Powdered sugar: Sprinkle generously on top to make the cakes look and taste just like you'd expect.
- Cherry pie filling: Any flavor of pie filling can be used here so grab your favorites. Or as mentioned, try fresh fruit like strawberries and whipped cream. YUM!
★ How to Make this Recipe ★
Here's a look at the steps involved:
- Add pancake mix, egg, milk, and vegetable oil to a bowl.
- Stir until blended.
- Heat skillet with 3 inches oil.
- Drizzle batter from piping bag into oil in circular motion.
- Fry until golden brown, pressing down to cook the top.
- Top with powdered sugar and add cherry pie filling if desired.
★ Tips & FAQs ★
Make funnel cake recipe extra delicious by topping it with any combination of the options below. These are just ideas, so feel free to get creative!
-Whipped cream
-A scoop of vanilla (or your favorite flavor) ice cream
-Chocolate sauce or warmed Nutella drizzled on top
-Caramel sauce
-Sprinkles
-Maple syrup
-Fresh fruit - sliced banana and strawberries with Nutella and Whipped cream are a favorite
-Nuts
Depending on what you are making this funnel cake recipe for, you can make them as simple or loaded as you like. If making them for a party, try offering a toppings bar on your table and have everyone dress their own.
The oil temperature should be 375ºF each time you add batter. This is the secret to make sure the outside is crunchy, but the inside is still fluffy like a pancake.
If the oil is too hot the batter will fry too quickly and be too crunchy or will turn too dark of a color brown. Or worse, it will burn! If it's too low, then the oil will soak into your batter leaving you with a greasy funnel cake.
It's important to get the temperature just right. So that's why I recommend using a thermometer. You can use an oil thermometer that clips to your pot or just a meat thermometer if you already have one.
You'll want to set your skillet or pot over medium heat or a touch above medium if needed.
Do a mini-test before drizzling the batter. Place a drop of the pancake batter into the oil. If the batter heats up to golden brown and sizzles, it’s ready. If it turns dark really quickly. Your pan is probably too hot.
Funnel cakes are best fresh and still slightly warm!
However, if you have extra funnel cakes you know you won’t be using, do not top them with cherry filling. Undressed, they can be stored in the fridge in an airtight container for about 3 days and will retain their texture well.
You can even freeze them and let them thaw in the fridge to use later. If dressed, the funnel cakes should be stored in the fridge and will last up to 2 days. However, they won’t be as crisp when you heat them up. Reheat them in the oven or toaster oven just until warmed through.
You can make a piping bag out of a plastic baggie by cutting off a small piece of one corner of the bag to create a tip. You could also use a squeeze bottle if you have one of those available.
★ More Cherry Recipes ★
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This homemade funnel cake recipe was featured on South Your Mouth!
Pancake Mix Funnel Cakes
Equipment
Ingredients
Funnel Cake Batter
- 2 cups complete buttermilk pancake mix
- 1 egg
- 1 cup milk any kind
- 2 teaspoon vegetable oil
For Frying
- 2-3 cups vegetable oil
Toppings
- ½ cup powdered sugar
- 1 cup cherry pie filling (8oz) more or less to taste
Mighty Mrs. is a #WalmartPartner.
Instructions
- Make batter. Combine pancake mix, egg, milk, and two teaspoons of vegetable oil in a large bowl. Blend using an electric mixer to smooth out lumps. It will be rather thick. Not super runny.
- Prepare for frying. Add oil to a deep skillet or dutch oven around 3 inches deep. Turn heat to medium and allow to heat up for 5-10 minutes. Use a thermometer to check the temperature, it should be around 375ºF.
- Add batter to piping bag. While oil is heating up, take your piping bag and place it in a tall drinking glass, tip down. Fold the opening over the top of the glass to help hold it open. Scrape batter into the bag. Do this in batches as needed.
- Fry funnel cakes. Once oil has heated up, cut a small tip off your piping bag. Drizzle batter into the hot oil in a circular motion. It doesn’t have to be perfect. You'll use a little over half a piping bag, per cake. Allow funnel cake to fry for about two minutes, then gently press it down into the oil with your spatula to fry the top. Once the funnel cake is completely golden brown, remove it rom the oil and place on a plate lined with a paper towel to absorb excess oil.
- Add toppings. Transfer cake to a serving plate and sprinkle generously with powdered sugar. Spoon on cherry topping if desired. Enjoy!
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