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!)


5 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

  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

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