3 Ingredient Funnel Cake Recipe with Pancake Mix
Craving a warm, crispy, and utterly delicious fair-style treat at home? This 3-ingredient funnel cake recipe with pancake mix is your ultimate shortcut to golden perfection! With just pancake mix, water, and an egg, you can whip up a light, airy, and crispy funnel cake in minutes—no complicated steps, no fuss.The magic happens when the batter hits the hot oil, sizzling into beautifully crispy swirls that melt in your mouth. Dust it with powdered sugar, drizzle with chocolate, or get adventurous with caramel and fresh berries. Every bite is a nostalgic, joy-filled explosion of flavor that brings the carnival straight to your kitchen.This recipe isn’t just easy—it’s a game-changer for sweet lovers, families, and anyone who wants a heavenly, golden delight without the hassle. Try it today and indulge in the crispiest, fluffiest, most irresistible homemade funnel cake ever!
Equipment
- 1 Deep Frying Pan or Dutch Oven Large enough to hold 2 inches of oil for frying.
- 1 Measuring Cup For measuring pancake mix and liquids accurately.
- 1 Whisk or Mixing Spoon To mix the batter smoothly without lumps.
- 1 Squeeze Bottle or Funnel Helps create the signature funnel cake swirls. A piping bag or ziplock bag with a corner cut off can also work.
- 1 Tongs or slotted spoon For safely flipping and removing the funnel cake from hot oil.
- 1 Paper Towels or Cooling Rack Drains excess oil to keep the funnel cake crispy.
- 1 Deep Fry Thermometer (Optional) Ensures the oil stays at the ideal frying temperature (350-375°F).
- 1 Serving Plate For placing and decorating the funnel cakes after frying.
- 1 Sifter or Fine Mesh Strainer Helps evenly dust powdered sugar over the funnel cakes.
Ingredients
- 1 Cup Pancake Mix Use a complete pancake mix (one that requires only water) for best results.
- 3/4 Cup Water or Milk Water gives a lighter texture, while milk adds richness. Adjust slightly for desired batter consistency.
- 1 Large Egg Helps bind the ingredients and creates a fluffy texture.
Instructions
- Prepare the Batter:In a mixing bowl, whisk together pancake mix, water (or milk), and egg until smooth. The batter should be slightly runny but not too thin.
- Heat the Oil:Pour about 2 inches of oil into a deep frying pan or Dutch oven.
- Heat the oil to 350-375°F (175-190°C) over medium heat. Use a thermometer for accuracy.
- Pour the Batter:Transfer the batter into a squeeze bottle, piping bag, or a funnel.
- Hold the container about 6 inches above the oil and swirl the batter in a circular motion, overlapping to create the classic funnel cake shape.
- Fry the Funnel Cake:Fry for about 1-2 minutes per side, or until golden brown and crispy.
- Use tongs or a slotted spoon to carefully flip the cake and cook the other side.
- Drain & Serve:Remove from oil and place on paper towels or a cooling rack to drain excess oil.
- Dust generously with powdered sugar or add toppings like chocolate syrup, caramel, or fruit.
- Enjoy!Serve warm and indulge in your homemade, crispy, and delicious funnel cake!