These funnel cake bites use pancake mix for a quick batter that fries into light, crispy bites in just minutes. Instead of swirling a full funnel cake, small spoonfuls of batter cook quickly in hot oil, giving you the same fair-style flavor with a much easier method.
Note from Erin
When I was a kid, the one reason I wanted to go to the Texas State Fair every year was to get a funnel cake! I loved breaking off pieces of the crispy treat, and getting powdered sugar everywhere just added to the fun!
Now I can give my kids those same memories, without even taking a trip to the fair!
I've tried making funnel cake with a from-scratch batter, but found that pancake mix already includes most of the ingredients needed. It produced the lightest interior with a crisp exterior, and with minimal effort.
Key Ingredient Info
Pancake Mix: Use a pancake mix that only requires water. I tested mixes that call for eggs and milk, and the batter turned heavier and less crisp when fried.
Sugar and Vanilla: Pancake mix alone tastes more like pancakes than funnel cake, so I add sugar and vanilla to the batter. It is a small adjustment, but it makes the flavor much closer to the fair-style version.
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Tips for Frying Funnel Cake Bites
- Prepare the Batter: The batter should be slightly thicker than pancake batter so it holds its shape when dropped into the oil.
- Drop Spoonful into Oil: I use a #50 stainless steel scoop, but you could also use two regular tablespoons; one to scoop the batter and the other to scrape it into the oil. Drop the batter from just a couple of inches from the oil surface so that you don't get a big oil splash.
- Fry in Oil: After about a minute, flip one bite and check the color. If it's golden brown, the others are ready to turn. If it's still pale, flip it back over for another 15–20 seconds, then flip the rest.
- Cool Slightly: Let the bites rest on paper towels for about a minute before dusting with powdered sugar. If you add the sugar immediately, it will melt into the hot surface instead of coating the bites.
Top Tip!
Use a frying thermometer and keep the oil at 375°F (191°C) to keep the bites crisp on the outside and fully cooked on the inside. The temperature tends to drop each time you add batter, so I like to wait a minute between batches to let the oil recover. If the oil is too cool, the bites absorb oil and turn greasy.
Make Ahead ⏳
The batter can be made up to 48 hours in advance and stored in the refrigerator until you are ready to use it. I've also fried the funnel cake in advance and found it was excellent when reheated in an air fryer or oven.
Recipe
Easy Funnel Cake Bites Recipe With Pancake Mix
Recipe by:Ingredients
- 2 cups (500 ml) oil (for frying)
- 1 ½ cups (195 grams) buttermilk pancake mix (The kind that is "just add water)
- 2 tablespoons (24 grams) sugar
- ¾ cups (177 ml) water
- 2 teaspoons (9.86 ml) vanilla extract
- confectioners' sugar for topping
Instructions
- In a large stock pan or Dutch oven, heat oil to 375°F (190°C).2 cups oil
- Whisk the pancake mix and sugar in a large bowl.1 ½ cups buttermilk pancake mix, 2 tablespoons sugar
- Add the water and vanilla and whisk until there is no visible dry mix. The batter should be slightly thicker than pancake batter. If it spreads too quickly in the oil, stir in a tablespoon of pancake mix. If it feels too thick to scoop, add a teaspoon of water.¾ cups water, 2 teaspoons vanilla extract
- Working in batches so that the bites are not crowded, carefully drop the batter into the heated oil, one tablespoon at a time.
- Fry until the bottom is golden brown, about 1 minute, and then flip each bite over and fry an additional minute, or until golden.
- Use a metal strainer to remove the bites to a paper towel-lined plate and let cool for 1 minute, then sift powdered sugar over the top.confectioners' sugar for topping
- Cook remaining batter. Serve while warm.
Notes
Use a frying thermometer and keep the oil close to 375°F (191°C). The temperature drops slightly when the batter is added, so allow the oil to return to temperature between batches. Storage:
Funnel cake bites are best enjoyed fresh, but leftovers can be stored in an airtight container at room temperature for up to 1 day. Reheating:
Reheat in an oven or air fryer at 350°F (177°C) for 3–5 minutes until warmed through and crisp again. Avoid microwaving, which makes them soft instead of crisp. Make Full Funnel Cakes:
This batter can also be used for traditional funnel cakes. Pour about ¼ cup of batter into a cup or funnel and drizzle it into the hot oil in a spiral pattern. Fry for 1–2 minutes per side until golden brown.
Equipment
Nutrition
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Keyna says
can I put these in the airfyer instead of pan frying??
Erin says
Hi Kenya! I haven't tried them in the air fryer but I would imagine it would work if you put the batter in an egg bite or donut hole pan. Let me know if you try it!
Windy Lewis says
These are amazing and very easy
Erin says
Thank you for sharing that you enjoyed these funnel cake bites, Windy!
Elena says
Can you use 2%milk not water?
Erin says
I've not tested it with 2% milk but it should work fine.
Patti says
I’ve made these a few times now and have started adding finely chopped apple for more of an apple fritter taste. I’ve also drizzled them with caramel and a tiny dusting of sea salt. They are perfect to experiment with!
Erin says
What a fabulous idea! I will certainly have to try that as it sounds delicious!
Christine says
How would you use an air fryer for this recipe for a healthy option? I purchased one recently and I am experimenting with different snacks etc for my grandkids.
Erin says
Hi Christine! I love my air fryer and hope you love yours too! I have not experimented with making funnel cake bites in the air fryer. It is a runny batter so you would need to have something to pour it into, like a mini muffin pan or egg bite pan. If I ever test them out I will update the post with time and temp instructions for an air fryer.
Neena Maiya says
Hi Erin, this sweet seems very much like that from India...we call it mittai in Guyana. And funnel cake seems like the one we call jelabi (like the sweet in the Australian film, Lion).
Erin says
That is so interesting! I love hearing about food from various cultures. Thank you for sharing!
John C. Crawford says
Hi,
Thanks for writing this in-depth review.
In fact, I found the information I was looking for in your article. It’s really helpful.
I have benefited from reading your article.
Thank you very much.
Erin says
I am so glad that you found this post helpful, John!
Lindsey says
These taste just like the fair! I love that they are little bites that can be easily eaten. It's easier this way then serving multiple people. I am excited that the batter can be stored in the refrigerator so that I can enjoy the leftovers tomorrow!