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!)

Customer Reviews

Based on 10 reviews
Pamelas Customer Service

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


Can I substitute some nut flour in this recipe

Amanda Maldonado

Can you use an waffle iron to make?


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?

Tricia D'Ambrosio

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!