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This Bisquick Funnel Cake recipe makes the most delicious, old-fashioned homemade funnel cakes! Perfect served hot with powdered sugar, with whipped cream, fresh fruit, or your favorite toppings.
Bring a taste of the county fair to your kitchen with this carnival funnel cake recipe using Bisquick! This easy 4-ingredient recipe is perfect to fry up the most tender, soft, and chewy funnel cake right at home.
Bisquick baking mix makes a fun and delicious dessert that will rival even the best carnival treat, and also makes prep a breeze. In about 15 minutes your family will be enjoying warm funnel cakes loaded with your favorite sweet toppings!
Why We Love this funnel cake recipe with pancake mix
At every fair, our last stop is always the funnel cake booth. Having a lightly crisp and chewy fried treat dusted with powdered sugar is just the perfect way to end an evening of rides, junk food, and all-around family fun!
But why should we only enjoy these sweet snacks at fairs and carnivals? That’s why I decided to start making homemade funnel cake for special occasions like birthday parties and summer cookouts.
However, they’ve become so popular that I get requests from family and friends to have them at every gathering! And really, for how easy they are made, I am certainly happy to oblige.
This nearly foolproof twist on a classic funnel cake recipe pancake mix – plus milk, eggs, and vanilla. That’s it! The boxed pancake mix ensures that the batter is spot on every time and creates just the right dense yet fluffy texture when fried.
And from start to finish, this carnival funnel cake recipe using Bisquick is ready to top with your favorite fair-style goodies in under 15 minutes. That’s nearly the same or even less time than you’d spend waiting in line at the carnival or fair!
INGREDIENTS for Homemade Funnel Cake
- Bisquick Original Baking Mix
- Vanilla extract
- Vegetable oil – for frying
- Optional toppings: powdered sugar, whipped cream, and cinnamon sugar
HOW TO MAKE YOUR OWN BISQUICK BAKING MIX
No Bisquick boxed pancake baking mix on hand? No problem!
You can make Bisquick from scratch by combining all-purpose flour, baking powder, salt, and vegetable shortening. Check out our homemade baking mix recipe. You can also check the recipe variations for the funnel cake recipe with pancake mix.
Equipment Used With This Funnel Cake Recipe
- Deep heavy skillet, electric skillet, or heavy pot
- Pastry bag or gallon-sized Ziploc bag
- Tong or metal spatula
- Paper towels
How to Make The Bisquick Funnel Cake
Prepare the oil. Pour vegetable oil into the skillet or pot until it reached 2 to 3 inches deep. Heat the oil to 350ºF.
Mix the ingredients. In a medium bowl, mix Bisquick, milk, eggs, and vanilla extract until the mixture is smooth and free of lumps. The mixture should be like cake batter.
Put it in a piping bag. Pour the batter/funnel cake mixture into a pastry bag or a Ziplock bag, and then seal the top. If using a Ziplock bag, then 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 swirling motion into the hot oil and create ribbons of batter to create a 5-inch wide funnel cake.
Let the funnel cake fried until golden brown in the bottom, fry each funnel 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 then let it rest on a paper towel-lined plate to absorb excess oil.
How to Serve Funnel Cake Recipe with Bisquick
Once all of the Bisquick funnel cakes 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.
The Best Funnel Cake Toppings
If you want to take your funnel cakes 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
How to Store Bisquick Funnel Cake
However, take note that they are best enjoyed the same day they are made.
Can I freeze this Funnel cake with Bisquick?
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.
Homemade Funnel Cake RECIPE VARIATIONS
- Funnel cake recipe with pancake mix: Swap the Bisquick mix with pancake mix or any baking mix for the Bisquick in this recipe.
- For gluten-free funnel cakes use Bisquick Gluten-Free Baking Mix or another GF-friendly baking mix.
- Use your choice of frying oil. Vegetable oil, peanut oil, and canola oil are all good options.
HERE IS THE BEST FUNNEL CAKE RECIPE
Bisquick Funnel Cake
- deep heavy skillet, electric skillet, or heavy pot
- pastry bag or gallon-sized Ziplock bag (you could also use a large squeeze bottle)
- tong or metal spatula
- paper towels
- 2-4 cups vegetable oil for frying
Funnel Cake ingredients
- 2 cups Bisquick™ baking mix (can substitute with pancake mix or baking mix)
- 1 cup milk
- 2 eggs, beaten
- 2 teaspoons vanilla extract
- powdered sugar
- whipped cream
- cinnamon sugar
- Pour enough vegetable oil in the skillet or pot until it reaches 2 to 3 inches deep. Heat the oil to 350º F, checking it with a candy thermometer or a instant digital thermometer.
- In a medium bowl, mix Bisquick, milk, eggs, and vanilla extract together until the mixture is smooth. The mixture should have the consistency of cake batter and 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 swirling motion, 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.
- Sprinkle with powdered sugar, whipped cream, or cinnamon sugar, or your favorite toppings, and serve warm.
Frequently Asked Questions
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.