Funfetti Funnel Cakes
The funnel cake batter is made with “complete” pancake mix, sugar, and water. There are several complete pancake mixes including Pillsbury Funfetti, Betty Crocker Dunkaroos (this one comes with frosting), and King Arthur Confetti.
Heat oil in a skillet or dutch oven (the one pictured is 7 inches) then add the batter either by drizzling from a funnel or pouring from a liquid measuring cup with a pour spout.
The funnel cakes are fried until they are golden brown on both sides then transferred to a plate or wire rack lined with paper towels.
Once the excess oil has drained slightly on the paper towels, transfer to a serving plate then drizzle with vanilla frosting and top with sprinkles.
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Funfetti Funnel Cakes
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funnel cakes5
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minutesFunnel Cakes made with funfetti pancake mix that are topped with vanilla frosting and sprinkles.
Ingredients
1 1/2 cups Funfetti complete pancake and waffle mix
2 tablespoons sugar
1 cup water
Oil for frying
1/4 cup store-bought vanilla frosting
Sprinkles for topping
Directions
- Fill a skillet or dutch oven with about 2 inches of oil. Heat over medium-high heat until the temperature reaches 375 F.
- In a medium bowl, add the pancake mix, sugar, and ¾ cup water, then whisk until smooth.
- Let the batter sit for about 2 minutes and it will puff up and thicken. Whisk in an additional ¼ cup of water to make the batter thin and pourable.
- If using a funnel: Use a finger to cover the bottom opening of the funnel then scoop ½ cup of batter into the top. Hold the funnel over the oil, remove your finger, then move the funnel in circular and back-and-forth movements until all of the batter has dropped into the oil.
- If using a measuring cup: Pour the batter into a large measuring cup with a pour spout then drizzle about ¼ of the batter into the oil in a thin stream using circular and back-and-forth movements to cover the surface of the pan.
- Cook for 1 ½-2 minutes, until golden brown on the bottom. Flip the funnel cake and fry for another 1-2 minutes then remove from the oil and transfer to a plate lined with paper towels.
- Repeat with the remaining batter to make about 4 funnel cakes.
- Drizzle the funnel cakes with frosting and top with sprinkles. Serve warm.
Notes
- Funnel cakes should be served soon after frying and are best when still warm.
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