This Bisquick funnel cake recipe makes it easy to recreate a fair-style treat right at home. With just a handful of ingredients, you’ll have crisp, golden swirls of batter ready in minutes. These homemade funnel cakes fry up light and airy, perfect with a dusting of powdered sugar or a drizzle of your favorite toppings. It’s a simple way to enjoy a nostalgic dessert without leaving your kitchen.
If you’ve ever tried making funnel cakes with pancake mix, you know how convenient it can be—but Bisquick adds an even better texture and flavor. It creates a slightly crisp exterior with a tender, cake-like center that holds up well to toppings. These Bisquick funnel cake recipes are great for customizing, too. Add a splash of almond extract for a subtle twist, or mix in a pinch of cinnamon for a warmer flavor. You can also change up the size—smaller ones work well for party trays or kid-friendly portions. No fairground lines, no deep fryer required—just simple ingredients and a few minutes at the stove.
Content Covered Here
Why We Love This Funnel Cakes with Pancake Mix
- It brings the fair home—no tickets required.
The funnel cake stand is always our final stop at the fair, and for good reason. There’s just something about that warm, crispy dough dusted in powdered sugar that marks the perfect ending to a day of fun. With this easy recipe, we get to recreate that nostalgic treat anytime—no rides, crowds, or long lines necessary. - It’s perfect for celebrations (or no reason at all).
Once we realized how quick it is to make funnel cakes with pancake mix and a few staples, they quickly became a go-to dessert for birthdays, summer parties, and impromptu family nights. It’s a treat everyone looks forward to, especially those who are kids at heart. - It’s easy enough to make on repeat.
This recipe is so simple that we’ve started making it year-round—by request! Using Bisquick makes the batter reliable every time, and the results fry up beautifully in just minutes. These Bisquick funnel cake recipes are proof that you don’t need a fairground to enjoy a classic indulgence.
Love sweet treat and dessert recipes? Check out our tasty apple strawberry crisp, sourdough discard coffee cake, chocolate chip cookies, and blueberry cobbler using Bisquick recipes.
Ingredient Notes and Substitutions
- Bisquick Original Baking Mix: This is the base of this recipe. But if you don’t have any in the pantry, check our Pro Tip below to make your own.
- Milk: This adds richness. You can also use almond milk or soy milk if you prefer.
- Eggs: are the binding agent. If you don’t have one in stock, you can substitute mashed banana.
- Vanilla extract: enhances the flavors of this recipe. You can also substitute almond extract.
- Oil: We used vegetable oil or frying, or use any neutral flavored oil such as canola or corn oil.
- Optional toppings: powdered sugar, whipped cream, and cinnamon sugar.
🎯 TFN Pro Tip
No Bisquick boxed pancake baking mix on hand? No problem!
You can make Bisquick from scratch with our Bisquick homemade recipe to make this.
Then keep it on hand to use with our many Bisquick recipes like our pie filling cherry cobbler, banana nut muffins Bisquick recipe, or oven fried chicken Bisquick recipe.
Recipe Variations
- Classic state fair swap: No Bisquick on hand? No problem. You can easily make this funnel cake recipe with pancake mix or any all-purpose baking mix. The result still captures that authentic state fair flavor—crispy edges, fluffy center, and all the nostalgia of your favorite carnival food.
- Gluten-free goodness: To make a gluten-free version, simply use Bisquick Gluten-Free Baking Mix or another gluten-free blend. The taste and texture stay remarkably close to the original, so everyone at the party can enjoy a crispy, sweet treat—no compromise necessary.
- Oreo-stuffed: Fold crushed Oreos into the batter before frying for an indulgent twist. Once fried, top with powdered sugar and a drizzle of caramel sauce for the ultimate dessert mashup that’s worthy of any fairground stand.
- Dairy-free carnival treat: Need a dairy-free option? Use a non-dairy milk like almond or oat milk in place of regular milk. These funnel cakes still fry up golden and crisp, perfect with your favorite toppings—even without traditional dairy ingredients.
Equipment Used in this Recipe
- Skillet
- Large bowl
- Ziplock bag (you could also use a large squeeze bottle)
- Tongs
How to Make Bisquick Funnel Cake Recipes
- Prepare the oil.
Pour vegetable oil into the skillet or pot until it reaches 2 to 3 inches deep. Heat the oil over medium heat until it reaches 350ºF. - Mix the ingredients.
In a large bowl, mix Bisquick, milk, eggs, and vanilla extract until the pancake batter mixture is smooth and free of lumps. The mixture should be like cake batter. - Put it in a piping bag.
Pour the batter into a pastry bag or a Ziplock bag and seal the top. If using a Ziplock bag, cut the tip from one edge of the bag.
- Frying the funnel cakes.
Starting in the middle of the pan or pot, squeeze the batter in a circular motion into the hot oil, creating ribbons of batter to create a 5-inch-wide funnel cake.
- Let the funnel cake fry until golden brown on the bottom. Fry each cake for about 1 minute, then turn it over with tongs or a spatula.
- Cook the other side for 45 seconds to 1 minute until it is equally golden. Repeat this process to cook all of the funnel cakes.
- Ready to serve.
Carefully remove the cooked funnel cake from the pan with tongs or a spatula, and then let it rest on a paper towel-lined plate to absorb excess oil.
Best Toppings
If you want to take this Bisquick funnel cake recipe over the top, try one (or all) of these tasty toppings:
- Powdered sugar
- Whipped cream
- Cinnamon sugar
- Cocoa powder
- Chocolate chips
- Chocolate syrup
- Fruit syrups like strawberry or raspberry
- Maraschino cherries
- Fresh fruits like sliced strawberries or raspberries
- Canned pie filling like cherry, strawberry, blueberry, or apple
Serving Suggestions
Once all of the funnel cakes with pancake mix are fried and resting on paper towels, it’s time to add your favorite toppings! I prefer to sprinkle it with powdered sugar, whipped cream, or cinnamon sugar, and then serve it warm.
Serve this with a fresh fruit charcuterie board for a healthy side of fresh fruits.
Recipe FAQs
If your funnel cakes are soggy, it’s likely because the oil wasn’t hot enough. Make sure your oil is 375ºF in temp before frying the funnel cakes.
The best oil to fry funnel cakes in is one that doesn’t smoke or burn easily. Vegetable oil, avocado oil, peanut oil, and canola oil are all good options.
The difference between fried dough and funnel cake is that the funnel cake batter is thinner and can be piped into hot oil to create a lace-like cake. Fried dough, on the other hand, has a thicker batter that is dropped or spooned into the hot oil.
The batter may not have been mixed thoroughly, the oil could have been too cool, or the cake may have been flipped too soon. Let each one cook undisturbed for about a minute, then gently lift a corner to check for a golden brown underside before flipping.
You can keep leftover funnel cakes in an airtight container at room temperature or in the fridge for up to 3 days. Then reheat in the microwave for 20 to 30 seconds before serving.
However, take note that they are best enjoyed the same day they are made.
Yes, you can freeze funnel cakes! Let them cool completely, then place them in a freezer-safe bag. Freeze for up to 3 months. To reheat, put them in the oven at 350ºF until warmed through.
Consider Making These Other Snack Recipes…
If you tried this Bisquick funnel cake recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Bisquick Funnel Cake Recipe
Equipment
- skillet
- large bowl
- Ziplock bag - (you could also use a large squeeze bottle)
- tongs
- paper towels
Ingredients
- 2-4 cups vegetable oil for frying
Funnel Cake ingredients
- 2 cups Bisquick™ baking mix (see notes for DIY baking mix to make this using flour).
- 1 cup milk
- 2 eggs, beaten
- 2 teaspoons vanilla extract
optional
- ½ tsp salt
Topping options
- powdered sugar
- whipped cream
- cinnamon sugar
Instructions
- Pour enough vegetable oil in the skillet or pot until it reaches 2 to 3 inches deep. Heat the oil over medium heat until it reaches 350º F. Check the temperature with a candy thermometer or instant digital thermometer.
- Mix Bisquick, milk, eggs, vanilla extract (and salt, if using) in a large bowl until smooth. The mixture should have the smooth consistency of cake batter and is free of lumps.
Fry the funnel cakes
- Pour funnel cake mixture into a pastry bag or Ziplock bag and seal the top. If using a Ziplock bag, cut the tip from one edge of the bag (about 1/2"). Starting in the middle of the pan or pot, squeeze the batter in a circular motion by swirling the pancake batter mixture, creating ribbons of batter to create a 5-inch wide funnel cake.
- Let the funnel cake fry until the bottom of it is golden in color, about 1 minute, then use tongs or a spatula to carefully turn it over. Cook the other side until it is equally golden, about 45 seconds to 60 seconds.
- Use this same process to make the rest of the funnel cakes.
- Carefully remove cooked the funnel cakes with tongs and let rest on a paper-towel lined plate to wick away excess oil.
To serve
- Sprinkle with powdered sugar, whipped cream, or cinnamon sugar, or your favorite toppings, and serve warm.
Notes
- Why are my funnel cakes soggy?
- If your funnel cakes are soggy, it’s likely because the oil wasn’t hot enough. Make sure your oil is 375ºF in temp before frying the funnel cakes.
- What is the best oil to fry funnel cakes in?
- The best oil to fry funnel cakes in is one that doesn’t smoke or burn easily. Vegetable oil, avocado oil, peanut oil, and canola oil are all good options.
- What’s the difference between fried dough vs. funnel cake?
- The difference between fried dough and funnel cake is that the funnel cake batter is thinner and can be piped into hot oil to create a lace-like cake. Fried dough, on the other hand, has a thicker batter that is dropped or spooned into the hot oil.
- Why is my funnel cake falling apart?
- The batter may not have been mixed thoroughly, the oil could have been too cool, or the cake may have been flipped too soon. Let each one cook undisturbed for about a minute, then gently lift a corner to check for a golden brown underside before flipping.
- No Bisquick boxed pancake baking mix on hand? No problem!
- You can make Bisquick from scratch with our Bisquick homemade recipe to make the funnel cake recipe with pancake mix.
- Then keep it on hand to use with our many Bisquick recipes like our pie filling cherry cobbler, banana nut muffins Bisquick recipe, or oven fried chicken Bisquick recipe.
- Make your own Bisquick with my DIY baking mix recipe.
- Classic State Fair Swap: No Bisquick on hand? No problem. You can easily make this funnel cake recipe with pancake mix or any all-purpose baking mix. The result still captures that authentic state fair flavor—crispy edges, fluffy center, and all the nostalgia of your favorite carnival food.
- Gluten-Free Goodness: To make a gluten-free version, simply use Bisquick Gluten-Free Baking Mix or another gluten-free blend. The taste and texture stay remarkably close to the original, so everyone at the party can enjoy a crispy, sweet treat—no compromise necessary.
- Oreo-Stuffed Funnel Cake: Fold crushed Oreos into the batter before frying for an indulgent twist. Once fried, top with powdered sugar and a drizzle of caramel sauce for the ultimate dessert mashup that’s worthy of any fairground stand.
- Dairy-Free Carnival Treat: Need a dairy-free option? Use a non-dairy milk like almond or oat milk in place of regular milk. These funnel cakes still fry up golden and crisp, perfect with your favorite toppings—even without traditional dairy ingredients.
- You can keep leftover funnel cakes in an airtight container at room temperature or in the fridge for up to 3 days.
- Then reheat in the microwave for 20 to 30 seconds before serving.
- However, take note that they are best enjoyed the same day they are made.
- Frezzing: Let them cool completely, then place them in a freezer-safe bag. Freeze for up to 3 months. To reheat, put them in the oven at 350ºF until warmed through.
Nutrition
Save This Recipe!
Enter your email below, and we'll send the recipe straight to your inbox.
Previous
Ieva says
Ahhh, one of my favorite childhood treats. As soon as I saw the recipe on your blog, I knew I had to make it! Turned out cream and without much fuss! Thanks for the recipe.
Suja md says
yummy cake, tasted so much good! Thank You