Prep Time: 10 Mins
Cook Time: 20 Mins
Total Time: 30 Mins
For the pancake puppies
3 cups of pancake mix (scoop and scrape extra into measuring cup; don’t pack)
⅓ cup of sugar
1½ tsp ground cinnamon
½ tsp ground nutmeg
2 eggs, beaten
¾ cup of milk
2 tbsp oil, plus more for frying
For dipping icing
1 cup of powdered sugar
1-2 tbsp milk
1 tsp vanilla or maple extract
1. Fill a deep saucepan halfway with oil. Start cooking it over medium-high heat until it reaches 375F. Don’t
let the oil become too hot by forgetting to use a cooking thermometer.
2. Combine the pancake mix, milk, beaten eggs, cinnamon, sugar, and nutmeg in a big bowl.
3. Drop the batter into the heated oil using a spoon or a tiny cookie scooper. It just takes a healthy spoonful of the batter.
4. Avoid making them too large, letting the oil become too hot, and trying to cook too many at once.
5. Place around 3–4 pups into the oil at a time.
6. To ensure that they brown equally on both sides, turn them over once while cooking.
7. It’s preferable to cook things in small batches so you can turn them as they cook. Keep doing this until they are all finished.
8. Place them onto a tray covered with paper towels to catch any remaining grease when they have done
cooking. When finished, they will be golden brown.
9. As soon as they emerge from the oil, sprinkle them with cinnamon sugar.
10. To make the frosting, combine powdered sugar, milk, and flavoring in a small bowl. Until smooth,
stir. Then serve!
1. The only ingredient in pancake mix that should be used is water. Although this recipe doesn’t need for any
water, the consistency of that particular pancake mix is required.
2. You can freeze these.