Homemade Waffle Cones

Discover the ease of baking flawless Homemade Waffle Cones with these expert tips and tricks. Elevate your dessert game with these secrets to waffle cone perfection! This recipe can be made with einkorn flour or modern wheat!

Many of my favorite recipes have come about because my son looked up at me one day and made a request. That’s how my Maple Cream Cheese Oatmeal Pies were born, and my Chocolate Strawberry Cutout Cookies… and now these Homemade Waffle Cones.

What can I say, he’s somewhat of a baking genius! ;-)

But seriously, these waffle cones are so easy and delicious that once you try them, you’ll never go back to store-bought cones!

3 Secrets to the Best Homemade Waffle Cones

• Batter Consistency – Shift the flour and sugar to ensure the perfect batter consistency. The batter should be smooth but thick enough to coat a spoon. Whisk well to remove any lumps before cooking!
• Rolling Technique – The cones cool very quickly when you remove them from the waffle iron. Shape each waffle before starting the next one so you don’t miss your window. Quickly but gently roll the hot waffle into a cone shape using the cone-shaped tool that comes with the iron. Hold it in place for a few seconds until it cools and retains its shape. Once you have the cone shaped and removed from the form, start the next cone.
• Serve Quickly – In order to get the best texture from your waffle cone experience, be sure to serve these within a day! If you need to make them the day before, store the cones in an air-tight container. If you find they softened overnight, place them on a baking tray and pop them in the oven at 350 for 3-5 minutes. They should crisp up nicely!

Ingredients

The ingredients for this recipe are so simple that I’m sure you have everything you need in your kitchen/pantry right now! Let’s take a look at them and please note, that the full printable recipe is at the bottom of this post.

• Flour – We use sifted all-purpose einkorn flour, however, any all-purpose flour will do. Freshly milled or whole wheat flour is not recommended for this recipe as the texture of the batter is very important.
• Milk – Use whole milk for a creamy texture, but you can also use alternatives like almond or soy milk for a dairy-free option.
• Butter – Salted butter is our favorite, but unsalted will work too. If you want to avoid dairy, use a mild flavored oil instead.
• Eggs – Whole eggs are needed to provide structure to the batter, flax eggs will not work in this recipe.
• Sugar – Use sifted white or panela sugar. Liquid alternatives will not work in this recipe, and the sugar is needed to create a crisp texture. Non-sugar alternatives will result in a soft cone that will not hold ice cream!
• Salt and Vanilla – Both of these ingredients serve to enhance the flavor of the cones. Don’t skip these!

Instructions

You’ll be able to whip these waffle cones up in minutes with these simple instructions! This is the waffle cone maker we’ve used for the last 6 years and we love it!

• Sift – Sift the flour and sugar before combining. This ensures a very smooth texture to the batter.
• Mix – Add the remaining ingredients to a bowl and add the flour and sugar. Mix until smooth.
• Heat – Pre-heat your waffle cone maker until the light indicates it’s ready to use.
• Pour – Spoon 1-2 tablespoons of batter onto the hot waffle iron and close the lid.
• Bake – Leave the iron closed until the indicator light goes off and then oven the lid.
• Shape – Use a flat spatula to remove the waffle cone. Work quickly to shape the cone with the provided tool and hold for 1-2 minutes until cool.
• Repeat – Once the waffle cone is shaped, start the next waffle in the iron.
• Serve – For best results, serve cones the same day. Store any leftover cones in an airtight container for up to 3 days.

Without a Maker

Having a waffle cone maker will undoubtedly make things easier. However, you *can* still make these waffle cones in a skillet more like pancakes.

• Mix – Make the batter as indicated above.
• Heat – Heat a skillet to medium heat and spray with cooking spray or grease the pan with butter.
• Bake – Add 1-2 tablespoons of batter to the center of the pan and cook for 1-2 minutes until bubbles appear in the middle. Flip and cook for another 1 minute.
• Shape – Lift with a flat spatula and shape quickly around a funnel or just by hand. Hold in place for 1-2 minutes until the cone cools.
• Repeat – Repeat with the remaining batter.

Waffle Bowls

If you’d like to make bowls instead of cones, simply have a glass ramekin to use as a mold when the waffles are cooked. Work quickly still, but you can drape the waffle over the ramekin and crimp it into place. Hold it tight for 1-2 minutes until the bowl has cooled and its shape is set.

Our Favorite Ice Cream Flavors

While you can use these waffle cones with store-bought ice cream, you can also enhance the experience with some homemade ice cream as well!

• Homemade Mint Chocolate Chip Ice Cream
• Homemade Cookies and Cream Ice Cream
• Homemade Chocolate Almond Milk Ice Cream

And top it all off with a drizzle of homemade chocolate syrup!

Common Questions

Even More Dessert Ideas

Looking for more ideas to quench your sweet tooth? We’ve got you covered!

• PawPaw’s Banana Pudding
• Easy Fantasy Fudge
• Best Ever Chocolate Chip Cookies

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