Pizzelle Waffle Cones

Top Review by mrsssilvia

Sorry, this seemed to be a copy of the recipe from our old Rival cone maker booklet and we expected the same amazing treat we enjoyed before. However, the differences here are a full 50% additional flour and 100% more baking powder, with only 30% of the called for vanilla extract. The remaining amounts are identical. This made for a very thick, hard to work batter and waffle bowls that tasted a lot like eating raw flour and cracked terribly. My husband was cussing and ready to give up until I suggested he thin it out with water to resemble the original recipe which worked beautifully, although possibly lacking the texture and flavor we have LOVED in the original.

Ingredients Nutrition


  1. Beat the eggs and gradually beat in the sugar until the mixture is creamy.
  2. Stir in the melted butter and vanilla.
  3. Combine the flour and baking powder, and then add it to the mixture. Blend it in well.
  4. Drop about 4 tsp of the batter into a heated pizelle iron, and cook both sides over medium-high heat for about 1 minute each, or until golden brown.
  5. Remove the waffle from the pizelle iron and immediately shape it into a cone while it is still pliable.

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