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Classic Waffle ConesThe smell of this waffle cone recipe cooking brings back memories of childhood when someone would be generous enough to let you have a waffle cone with your ice cream at the ice cream store. The melted butter in this recipe makes for a great tasting waffle cone. These thick and sturdy waffle cones are a great match with a rich vanilla or chocolate ice cream.

Home made waffle cones and cups are so easy to make and smell fantastic. You can't buy this kind of freshness at your grocery store. Brush the insides with chocolate for an added treat.


1 whole egg
1 egg white
1/4 teaspoon salt
1/2 cup sugar
2/3 cup flour
2 tablespoons melted butter

Heat waffle iron on medium low setting (2.5 to 3.5 on Chef's Choice waffle iron). Beat the eggs, salt and sugar together with whisk until well blended and fluffy. An electric stand mixer is too big for this job, so get your elbow into it! Add melted butter and whisk until blended.

Add flour to the batter mixture and gently fold until just blended. Do not over-beat. Tinly lumps are ok.

Spoon about 2 tablespoons onto the center of the pre-heated waffle iron and close lid, locking shut. Cook for 60 - 90 seconds, erring on more time than less. In general, over-cooked waffle cones taster better and stay crispy longer than under-cooked ones.

Rolling Cones
Cones should be rolled immediately after removing from waffle iron or else they will be more prone to cracking during rolling. They come out hot, so you may opt to use a towel to assist in rolling. If you move quickly and keep your fingers moving, you can roll by hand. Place rolling cone with point at the edge of waffle and lift up one edge to cone and roll towards flat side of waffle, holding other side snugly against rolling cone. Once you come all the way around and the seam is directly beneath the rolling cone, press gently and hold. You can also gently press the tip of the cone to crimp the end for a better seal against dripping.

Click any image below to enlarge
  1. Comment from troy 
    7:11 PM   07-May-2009
    I tried this in a regular waffle iron, so i couldn't make the cones, but it was delicious to put a couple scoops of ice cream on top off. Love the recipe.
  1. Comment from katty 
    12:13 PM   13-May-2009

    is it egg white or egg yolk? in the Top of the recipe, it shouw egg white, but in the picture, it shows egg yolk. Thanks.
    1. Response from Brian
      11:14 AM   15-May-2009
      Hi Katty, think of it as one and a half eggs, with the extra half being an egg white.
  1. Comment from colada 
    12:49 PM   22-May-2009
    Instructions mention adding Safflower oil. There is no Safflower oil in the Ingredient list? Is this from another recipe, but you used butter instead? Is the butter better? Can I use Coconut Oil?
    1. Response from Brian
      9:29 PM   22-May-2009
      Ahh, yeah, the instructions were grabbed from another waffle cone recipe. The safflower oil has less flavor and makes for a lighter flavor. I'd go butter on these. I've fixed the isntructions
  1. Comment from Kim 
    4:53 PM   09-Feb-2010
    I also used a regular waffle iron (I needed to use more batter than the recipe called for with each cone) and then used a rolling pin to flatten out the waffle immediately after pulling it from the iron and shaped it into a cone. Finally, I lined the inside of the cones with melted chocolate chips to ensure that there were no open holes in the cone from the smashing them with a rolling pin. They were probably smaller than the waffle iron size cones, but worked like a charm. My kids loved them (and so did my husband and I)!
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