Average Rating 4 from 3 ratings

A pizzelle is an Italian cookie like a thin, crisp waffle, usually flavored with anise and is a popular food at traditional celebrations such as Christmas and Easter. This recipe comes from CJ in Lawrence, Kansas, whose family has made Pizelles for over 100 years. Now he has made them gluten-free, using Pamela’s Artisan Flour Blend.




  • 6 eggs
  • 3 1/2 cup Pamela's Artisan Flour Blend
  • 1 1/2 cup Sugar
  • 1 cup cooled melted margarine (I only used margarine because that is what ma uses, but I need to try it with butter)
  • 4 teaspoons baking powder
  • 3 Tablespoons Anise Extract (You can use almost any extract for different tastes, Almond and Orange is AWESOME, Anise is the most traditional for Italians!)


Mix eggs with sugar using electric mixer. Meanwhile, mix flour and baking powder together.

Dump all the ingredients together. I literally throw everything into the egg/sugar mixture and go to town with the electric mixer. Mix until combined.

Cook in pizzelle iron until pale yellow (they cook so fast and brown a bit after removing from the iron, mine only needed to cook for 25 seconds).

Picture shows about 6 Pizzelles less than a half batch (they got eaten before the picture was taken!)


19 Reviews or Comments for Pizzelles

  1. Cindy Libs November 8, 2014 at 1:36 pm #

    Great recipe, easy to follow instructions. Made with Anise Flavoring.

    Recipe Rating: 5
  2. Melinda December 3, 2014 at 10:31 am #

    I made this recipe almost exactly as written (used butter, not margarine), and it was fabulous. My mother has made pizzelles at Christmas for many many years, and I was disappointed that my children would not be able to experience the tradition. However, this year my kids got to try these gluten free ones, and they love them. Awesome recipe. This is one of those GF recipes that you can serve to anyone.

    Recipe Rating: 5
  3. Sybil Nassau February 8, 2015 at 3:42 pm #

    Does anyone know if this recipe will work for canoli shells?- or is a different recipe needed.
    I know the “waffle: would have to be rolled around a “tool” or a wooden spoon to make the

    • Pamelas Customer Service February 10, 2015 at 1:05 pm #

      Hi Sybil –
      We have not tried that with this recipe, but it sounds like it would work. If you try it, be sure to let us know how it goes!
      Denise, Customer Service

    • Crisi November 9, 2016 at 3:30 pm #

      Cannoli dough is MUCH harder than this & gets fried in lard. I will try more flour mix (& of course wine) no anise & let you know. Thanks for giving me a reason to pull out the tubes & rework my Mommom’s recipe. It’s like over a hundred years old so l’m hopeful! Will keep you updated once l get consistent results. It takes like half a day to do a batch since they’re cooked 1or 2 at a time. Hope to get in time for Christmas.

    • Mia February 2, 2018 at 12:00 am #

      As far as I know any of the Pizzelle recipes can be rolled into cannoli shells or cones, as well as cookies. The dough also freezes, as do the cookies; just put them in an airtight container. Same airtight container will keep your cookies crispy, too!😋

  4. Trish Hall September 14, 2015 at 2:34 pm #

    Today I received a Cuisinart Pizzelle maker for my birthday. I quickly came to this site for a recipe and got to work. I did not have anise (which I know I love in a Pizzelle) so I used vanilla. I must admit I haven’t ever had a GF pizzelle, so that may be why I am disappointed with my results. But maybe you all can tell me if this is a GF thing or if something else may have caused my problems. I followed the Cuisinart instructions to set the timer on 3-4 for the first two cookies. I found that while they looked done and came off easily, they didn’t get crisp on the cooling rack, so I increased the time. Each batch I increased the time until I had it set for as long as it could go. Still they did not crisp up. I tried leaving them on until no steam escaped and they seemed a bit crisper after cooling, but certainly not crispy. I am wondering if the humidity of the day has something to do with this? I ended up trying adding more sugar, but it didn’t help. So my question for everyone is this: Do they ever get really crispy? I have some in my hot oven right now, just to see if they crisp up. Thanks for any advice for this beginner Pizzelle maker!

    Recipe Rating: 2.5
    • Heather October 29, 2015 at 1:54 pm #

      Pizzelles definitely don’t crisp up in humid weather. I live in New England and it’s soggy in the summer, my family only makes pizzelles between Thanksgiving and Easter. Even sometimes in the spring it’s too humid for them to come out nice, gluten free or not.

    • Mary Q November 1, 2015 at 11:01 am #

      On humid days, those pizzelles stay soft!! Pop them in the oven for a few minutes!!

    • Nicki March 3, 2016 at 12:41 pm #

      I had that problem also with them not crisping up the first time I made these. My Nonna suggested using half oil, half melted butter and they turned out perfectly light and crisp.

    • Virginia c Degirolamo March 31, 2019 at 7:14 pm #

      Need to be at room temperature the humidity has a lot to do with them up north we never make them in summer because fall apart in Florida I make the when it is 60 degrees out
      I use butter and anise liquor the best

  5. Karen December 19, 2015 at 10:28 am #

    Can the Pancake & Baking mix be substituted for the Artisan Flour Blend?

    • Pamelas Customer Service December 20, 2015 at 12:25 pm #

      Hi Karen,
      I would not substitute in this recipe as the Baking & Pancake has leavening and salt and other ingredients that would affect the taste and texture.

      • B December 3, 2018 at 8:32 pm #

        Can I substitute some nut flour in this recipe

        • Pamelas Customer Service December 5, 2018 at 10:40 am #

          Hello B,
          You could probably substitute some nut flour — it may turn out more dense.

  6. Tricia D'Ambrosio December 24, 2016 at 3:57 pm #

    A note regarding crispy pizzelles….the electric irons will NEVER get as this and crispy as the old school handheld irons….that being said, last Christmas I couldn’t find my handheld pizzelle iron and bought an electric (under much protest lol). I had the best success by adding a substantial amount of water to the traditional batter to help them thin out, and cooking them lower and slower….and then pooped them in a 275 oven for a bit to finish crisping up. They were okay in a pinch but not at all like the ones we’ve been making in the hand iron for the last 40 years (and my Nonna made them before that!).

    Thank goodness that a couple months ago – I found my handhel iron and I’m making my pizzelles as I type this. Doesn’t even compare to the electric irons….labor of love to do one st a time while standing over the stove but WORTH it!

  7. Connie April 6, 2017 at 9:52 am #

    This recipe is the same as the one I traditionally use (regular flour), except the GF version calls for 1.5 cups more flour. Is that because it’s GF?

  8. Amanda Maldonado December 5, 2017 at 7:12 am #

    Can you use an waffle iron to make?

    • Pamelas Customer Service December 5, 2017 at 2:25 pm #

      Hello Amanda,
      We have not tried this is a waffle iron but a waffle iron has much deeper grooves, so the result would be very different.

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