Funnel Cake Recipe Without Pancake Mix
This Funnel Cake Recipe Without Pancake Mix delivers crispy, golden funnel cakes with a light, lacy texture, perfect for recreating carnival magic at home. Made with simple ingredients like flour, eggs, and milk, it skips pre-made mixes for authentic flavor. The batter comes together in minutes, and frying takes just a few more. Dust with powdered sugar or add toppings like berries for a fun twist. Ideal for parties or family treats, it serves 4-6 people. Total time is about 30 minutes, making it a quick, crowd-pleasing dessert.
Equipment
- Large, deep skillet or Dutch oven
- Funnel (with ¼-inch opening) or squeeze bottle
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Tongs or slotted spoon
- Sifter (for powdered sugar)
Ingredients
For the Batter:
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp baking powder
- ½ tsp salt
- 2 large eggs
- 1 ½ cups whole milk
- 1 tsp vanilla extract
For Frying and Topping:
- Vegetable oil for frying, about 4 cups
- ½ cup powdered sugar for dusting
- Optional: fresh berries whipped cream, or chocolate sauce
Instructions
Step 1: Prepare the Batter
- Whisk together flour, sugar, baking powder, and salt in a large bowl. In a separate bowl, beat eggs, milk, and vanilla extract. Combine wet and dry ingredients, stirring until smooth.
Step 2: Heat the Oil
- Pour vegetable oil into a deep skillet until it’s about 2 inches deep. Heat over medium-high until it reaches 375°F (use a thermometer if possible). The right temperature ensures crispy funnel cakes.
Step 3: Set Up the Funnel
- Place a funnel over a bowl and cover the spout with your finger. Pour about ½ cup of batter into the funnel. Alternatively, use a squeeze bottle for easier pouring.
Step 4: Pour the Batter
- Hold the funnel over the hot oil and release the batter in a circular, overlapping motion. Create a lacy, web-like pattern about 6 inches wide. Work quickly to maintain the shape.
Step 5: Fry the Funnel Cake
- Fry for 1-2 minutes until golden brown on one side. Flip carefully with tongs and fry for another 1-2 minutes. The cake should be crispy and golden.
Step 6: Drain Excess Oil
- Remove the funnel cake with a slotted spoon and place on paper towels. Let it drain for a minute to remove excess oil. Repeat with remaining batter.
Step 7: Add Toppings
- Dust the warm funnel cake generously with powdered sugar using a sifter. Add optional toppings like berries or whipped cream. Serve immediately for the best texture.
Notes
Maintain oil temperature at 375°F to ensure crispy, non-greasy funnel cakes. Use a funnel or squeeze bottle for the classic lacy pattern, and don’t overcrowd the pan. Serve immediately for the best texture, as they soften over time. Store batter in the fridge for up to 24 hours if preparing ahead.