Funnel Cakes

A stack of Funnel Cakes topped with chocolate sauce, whipped cream and strawberries.
Recipe by:
Christi Johnstone @lovefromtheoven

This Funnel Cake recipe creates a classic fairground treat that’s crispy on the outside and soft on the inside. Made from a simple batter of pancake mix sugar milk and eggs these fried dough pastries are topped with a generous dusting of powdered sugar and served hot.

2½ cups Krusteaz® Buttermilk Pancake Mix
2 Large eggs
1½ cups Milk
1 tsp Vanilla extract
1 tsp Salt
¼ cup Granulated sugar
Oil for frying

In a large mixing bowl combine eggs, sugar, milk, and vanilla. Whisk well until combined.


Add Krusteaz Pancake Mix, granulated sugar, and salt to the liquid mixture and stir to combine. Ingredients should be well incorporated, but do not over mix.


Add approximately 1 1/2" - 2" of oil to a heavy-bottomed fry pan, dutch oven or cast iron pan*. Heat oil to 375 degrees F. If you do not have a thermometer, you will know the oil is ready when you drop a small drop of the batter into the oil and it immediately bubbles and sizzles.


Add approximately 1/4 of the batter to a funnel, piping bag or squeeze bottle, with your finger covering the opening until you are ready to dispense it into the oil. Holding the funnel/bag/bottle several inches above the oil, remove your finger and swirl the batter into the oil, overlapping it on itself, until the batter is all dispensed.


Fry until the bottom side is golden brown, approximately 1-2 minutes, then gently turn over with tongs and fry until the second side is golden brown. Carefully remove and immediately place on a plate covered with paper towels to help drain off any extra oil. Sprinkle with powdered sugar, add toppings and serve immediately.


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