Funnel Cakes
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Published
These easy 5-Ingredient Funnel Cakes bring all the crispy, golden, powdered sugar-covered fun of state fairs and carnivals right into your kitchen! I skip the homemade batter and combine pancake mix with fizzy Sprite to make a thick, pourable batter in about 5 minutes. This super simple shortcut also means there are no eggs or milk to measure and no long ingredient list to deal with. Just whisk, swirl, fry, and pile on the toppings!
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A 5-Ingredient Fairground Favorite
Funnel cakes are made by drizzling thin ribbons of batter into hot oil in overlapping circles and crisscrosses, then frying them until golden and crisp. Traditionally, the batter is poured through a funnel, hence the name. When I make them, though, I leave the funnel in the cupboard and use a squeeze bottle instead. It gives me much better control over the flow of the batter and how much goes into the hot oil at once. A piping bag or ziploc bag with the corner snipped off works too!
That’s not the only shortcut I use in this easy recipe. I make the batter with pancake mix and soda. Yep, soda! Sprite provides the liquid, and its carbonation helps create a bubbly batter that works with the leavening already in the pancake mix for a light and airy texture. I’ve used this same soda shortcut in plenty of desserts, like my soda cake recipe and it’s always a winner! These funnel cakes are so ridiculously simple that waiting for the next fair to get your fix would honestly be the harder option.
Helpful Tips and Variations
- Don’t skip the soda. The carbonation in the soda replaces the eggs and milk, and works with the leavening agents to make the funnel cake light and fluffy! Pour the soda into the batter just before frying so you don’t lose too much of that fizz. I don’t recommend prepping this batter in advance.
- Try a different soda. Sprite adds a slight lemony-lime flavor to these homemade funnel cakes, which I think is really nice. You can also experiment with cream soda, orange soda, ginger ale, or any other soda you love. Each one will add a different flavor and may slightly change the color of the finished cakes. Regular and sugar-free sodas both work perfectly fine.
- Check the batter consistency. The batter should be thick but pourable, similar to regular pancake batter. It needs to flow smoothly from the squeeze bottle without running out so quickly that you lose control of the shape. If it seems too thin, I’ll whisk in a little more pancake mix. Or if it’s too thick to drizzle easily, add another small splash of soda.
- Use a neutral oil. Vegetable, canola, or peanut oil are all good options because they have mild flavors and can handle the high frying temperature needed to cook these crispy treats.
- Keep an eye on the oil temperature. This is my biggest tip for anyone new to frying. Keep the oil between 350ºF-375ºF, and check it again between each batch. If the temperature drops too low, the batter can absorb more oil and turn out pale and greasy. If it gets too hot, the outside will brown before the batter has enough time to cook and crisp up. I recommend adjusting the burner as needed and letting the oil return to temperature before adding more batter.
- Overlap the batter as you drizzle. Keep the squeeze bottle moving in circles, making sure the batter repeatedly overlaps. Those overlapping sections cook together and hold the funnel cake in one piece. I’d avoid squeezing too much batter into one spot, or you may end up with a thick section that doesn’t cook through properly.
- Make them smaller. For smaller cakes, just drizzle less batter into the oil at a time. They’ll be easier to flip and may cook a little more quickly, so start checking the first side before the full 90 seconds have passed.
Funnel Cakes
Equipment
- Mixing Bowl
- Squeeze bottle (or ziploc bag)
- Deep Non-stick Skillet or Medium Saucepan
Ingredients
- 1½ cups pancake baking mix, such as Bisquick, (see notes)
- 1 tsp vanilla, optional, (see notes)
- ¼ tsp cinnamon, optional, (see notes)
- ¾ cup Sprite soda
- vegetable oil, for frying, (see notes)
- powdered sugar, for serving
- piped whipped cream, for serving
- sliced strawberries, for serving
Instructions
- In a mixing bowl, whisk together the pancake mix, cinnamon, vanilla, and Sprite until no lumps remain and it's the consistency of pancake batter. It should be thick, but very pourable. (Add a bit more dry mix or soda to get the proper consistency, if necessary.)
- Transfer the batter to a squeeze bottle with a ½-inch opening (or ziploc bag with the corner snipped off.)
- In a deep nonstick skillet or medium-sized saucepan, add enough oil so that it's 1½-2 inches tall. Heat to 350°F-375°F.
- Squeeze ⅓–½ cup of batter into the hot oil in a continuous, overlapping, and swirling motion, criss-crossing the batter over itself.
- Let the funnel cake fry for about 90 seconds until the edges and holes are golden brown and a bit crisp/stiff. Using tongs, carefully flip it over and cook for another 30-60 seconds until golden brown on the second side. (Carefully monitor your heat so they don't over-brown.)
- Transfer to a paper towel-lined plate to drain and immediately dust with a generous amount of powdered sugar.
- Top with piped whipped cream and fresh sliced strawberries, if desired (or other favorite toppings like caramel sauce or chocolate sauce.)
- Repeat with remaining batter, making sure the oil stays at the proper temperature between batches.
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Funnel Cakes Step by Step
Gather all of your ingredients.
Mix the batter: Add the 1½ cups pancake baking mix, 1 tsp vanilla, ¼ tsp cinnamon, and ¾ cup Sprite to a medium mixing bowl. Whisk just until the batter is smooth with no dry lumps. It should look like regular pancake batter (thick, but loose enough to pour easily). If it feels too stiff, whisk in a small splash of Sprite. If it’s very runny, add a little more pancake mix.
Fill the squeeze bottle: Transfer the batter to a squeeze bottle with an opening about ½ inch wide. A piping bag or ziploc bag with one corner snipped off will also work. Don’t cut the opening too large, or the batter ribbons may be too thick to cook through evenly.
Meanwhile, pour enough vegetable oil into a deep skillet or medium saucepan to reach 1½-2 inches up the sides. Heat the oil to 350°F-375°F.
Fry the batter: Carefully squeeze ⅓-½ cup batter into the hot oil in one continuous motion. Move the bottle in circles and crisscrosses, repeatedly drizzling the batter over itself so the ribbons connect and hold together. Keep the bottle fairly close to the oil to help prevent splashing, but don’t let it actually touch the oil. Fry the batter for about 90 seconds. The oil should bubble actively around the batter, and the edges and open spaces should become golden brown, crisp, and firm enough to lift without falling apart. Adjust the burner if it begins browning too quickly.
Carefully turn the funnel cake over with tongs, supporting it as much as possible so the delicate strands don’t break. Fry for another 30-60 seconds, or until the second side is evenly golden and crisp.
Drain and add powdered sugar: Transfer the cake to a paper towel-lined plate and let the excess oil drain for a few seconds. Dust it generously with powdered sugar while it’s still warm so the sugar sticks and settles into all the crispy ridges!
Add the toppings and repeat: Serve the funnel cake warm with piped whipped cream and sliced strawberries, if desired (or your favorite toppings!) Repeat with the remaining batter, allowing the oil to return to 350°F-375°F before frying each new batch. Enjoy!
Serving Suggestions
I’m all about powdered sugar on my funnel cakes. That’s how they serve them at the fair, so that’s how I serve them at home. It’s a must! I also like to add a swirl of whipped cream and sliced strawberries for a creamy yet juicy finish that makes them feel a little more special than your average dessert. You can also drizzle them with caramel sauce or chocolate sauce for an even more indulgent treat.
Storing Leftovers
Funnel cakes are definitely best served fresh and warm. I only really recommend making what you plan to eat. If you do have leftovers, let them cool completely, then store them without any toppings in an airtight container at room temperature for up to 2 days. Keep whipped cream, strawberries, and sauces separate until serving.
Reheating
Reheat leftovers in an air fryer or toaster oven at 350°F until warm and crisp again. A regular oven will also work, but may take a few minutes longer. I don’t recommend using the microwave because it’ll make them soft and chewy. Add a fresh dusting of powdered sugar after reheating.
Freezing
I don’t recommend freezing funnel cakes. Their thin, delicate strands will absorb moisture as they thaw and the texture will end up much softer and soggier. Thankfully, this recipe makes a small batch and is quick enough to whip up whenever the craving hits!
More Copycat Fairground Recipes:
- These Mini Corn Dogs have a light, crunchy batter with a hint of sweetness for that classic fair-food flavor.
- My Air Fryer Fried Oreos turn the famous fair treat into an easy 10-minute dessert without the mess of deep frying!
- These Churros are crispy on the outside, tender in the middle, and coated in plenty of cinnamon sugar.
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
