These homemade waffle cones beat store-bought, hands down — sweet, crunchy, buttery, and filled with that unmistakable warm sugary smell as they bake. All it takes is six pantry ingredients and about 10 minutes, and you’ll have crisp cones ready for your favorite scoop. They’re a fun one to make with kids on a summer afternoon, and they hold their crunch for up to two weeks when stored properly — an easy, affordable upgrade to ice cream night.
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In a bowl: add sugar and eggs. Whisk until the sugar is fully dissolved.
Add milk, melted butter (cool), salt and whisk.
Add flour and mix until everything is combined. Highly recommend that you sift the flour before mixing with the wet ingredients to form a smoother batter.
Let the batter rest and undisturbed for 10 minutes.
Preheat the waffle maker setting at 3 for 10 minutes. Pour about 2-3 tbsp of batter into the waffle maker.
Bake for 1 ½ -2 minutes or until golden brown. Keep on eye the last 30 seconds for the proper color of the waffle. Adjust the time accordingly if it gets too light or dark. Carefully transfer the waffle to a flat surface. It’s going to be hot!
Roll the waffle around the cone mold; quickly pinch at the bottom tip
Hold for 10 seconds to set its shape.
Then transfer to a baking rack to completely cool down.
Serve & Enjoy!
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Homemade Waffle Cones
Equipment
- Waffle Cone Maker
Ingredients
- 95 g (⅔ cup) all-purpose flour
- 108 g (½ cup) granulated sugar
- ¼ cup whole milk room temperature
- 6 tbsp unsalted butter melted
- ¼ tsp salt
- 2 large eggs room temperature
Instructions
- Combine sugar and eggs in a bowl, whisking until sugar dissolves completely. Add milk, cooled melted butter, and salt; whisk together.
- Fold in flour until fully combined. Sifting flour beforehand creates a smoother batter. Allow mixture to rest undisturbed for 10 minutes.
- Preheat waffle maker to setting 3 for 10 minutes. Pour 2–3 tablespoons batter into maker; bake 1½–2 minutes until golden brown. Watch the final 30 seconds for desired color; adjust timing as needed.
- Transfer hot waffle to a flat surface. Quickly roll around a cone mold, pinching the bottom tip firmly. Hold 10 seconds to set the shape, then cool completely on a baking rack.
Serve and enjoy with your preferred ice cream.
Video
Storage
Once fully cooled, store cones in an airtight container at room temperature for up to 2 weeks. Keep them away from humidity (don’t refrigerate) since moisture is what softens their crunch.
Recipe FAQs
I don’t have a waffle cone maker — can I still make these? A waffle cone maker is what gives these their thin, crisp texture and cone shape, so it’s the best tool for this recipe. A regular waffle iron won’t produce the same thin batter spread or rollable texture.
My waffle keeps cracking when I roll it — what am I doing wrong? Speed is key — the waffle needs to be rolled while it’s still hot and pliable, ideally within the first few seconds off the iron. If it cools even slightly, it stiffens and cracks. Have your cone mold ready to go before the waffle finishes cooking.
Can I dip or drizzle these with chocolate? Yes — once the cones are fully cooled, dip the rim in melted chocolate and add sprinkles for a bakery-style finish. Let the chocolate set fully before storing.
Why did my cones turn out soft instead of crisp? This usually means they weren’t cooled completely on a rack before storing, or they were sealed in a container while still slightly warm, which traps moisture.
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