Pancakes on a plate with butter and syrup
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  • 2 cups sifted Swans Down Cake Flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 cup granulated sugar
  • 1 cup milk, room temperature
  • 1 large egg, slightly beaten
  • 1/4 cup melted butter, cooled (or vegetable oil), plus extra for griddle
  • Butter, for serving
  • Maple syrup, for serving

Sift together flour, baking powder, salt and sugar.

Whisk together milk, egg and melted butter in a separate, medium-size bowl.

Add flour mixture to milk mixture and whisk until just combined.

Cook pancakes on a preheated, greased griddle over medium heat until golden brown on both sides.

Serve hot, topped with a pat of butter and maple syrup.


  • Nina says:

    Hi. Why does it say to have milk at room temperature and to cook over medium heat in your pancake recipe?

    • Swans Down says:

      Hi Nina, Milk, as well as all ingredients should be at room temperature for baking and with most recipes unless otherwise noted. This allows the ingredients to easily blend together without creating lumps. We’re sorry that the directions are a bit confusing. We’ll pass the note to our production team to review. “Cook over medium heat” is in reference to the pancakes, not the milk. Thanks for bringing this to our attention. Happy baking!

  • Paul M says:

    Instead of milk, powdered buttermilk with a cup of water works very well. I also do a sugar, vanilla cinnamon mix which is pretty awesome. I then serve with cherry syrup as a special treat. Others do Strawberry syrup and swear its like eating a pancake version of strawberry shortcake.

  • Dan says:

    I substituted in a flax egg and add a tsp of vanilla extract. Overall the pancakes texture was perfect but I thought they were much too sweet for my liking. Next time I’ll try half as much sugar. Otherwise a great recipe!

  • Vallejo says:

    *SUGAR* Sugar Is Key

    I followed the recipe (almost) I sifted the flour like it said plus added a tsp of vanilla I didn’t realized I had forgotten the sugar until half of the batter was used the pancakes were still edible, so I added a 1 tbsp to the remaining batter AND that THINNED the batter, who knew.

    • Swans Down says:

      100% Vallejo, Sugar is key. We’re glad you were able to save the pancakes. Thanks for sharing and happy baking!

  • Mimi says:

    Hi, I will be making these with fresh orange juice, orange zest and white chocolate. I will drizzle it with orange glaze. Had this in The Bada Bean in Tally and were the BEST!

  • Karen M. says:

    No baking soda needed?

  • Julie says:

    I’m always confused about whether or not to measure the flout and then sift it. Or to sift the flour and them measure it. Please assist.

    • Swans Down says:

      Hi Julie, Because the flour will settle and compress after packaging and during shipment you should always sift, then measure unless a recipe specifically tells you not not. Happy baking!

  • Judi M says:

    Please consider providing weights for the ingredients.

    • Swans Down says:

      HI Judi, This is certainly a practice are putting in place. You will start seeing weights and measures soon. Happy baking!

  • Linda says:

    I made this pancakes many times. If your dough is too thick make sure you sift your flour BEFORE measuring. Good luck.

  • Nancy says:

    The pancake batter was thicker than a cake batter. I don’t know how one and a quarter cup of liquid an egg is not going to make this very thick with 2 cups of cake flour. And yes I did sift it. I finally tried something to save this, I added some fresh squeezed orange juice to the batter. It helped immensely.

    • Swans Down says:

      Hi Nancy, Thanks for bringing this to our attention. We will pass the info on to The Kitchen for a test run on the recipe. have to say, orange juice in pancake batter is an interesting alternative…Happy Baking!

  • JWA says:

    Can this recipe be substituted to make waffles?

    • Swans Down says:

      Hi JWA, This is a great question. Pancake and Waffle recipes are pretty different. I have posted here for you, fresh off The Kitchen’s Waffle Iron, a delicious Belgian Waffle recipe. Come back and let us know if you try it out. Happy Baking!

      Belgian Waffles
      Making Belgian Waffles at home is cinch with Swans Down.
      Prep time: 10 minutes
      Cook time: 5 minutes
      Yield: 6 Belgian-style waffles

      2 ¼ cups sifted Swans Down® Cake Flour
      3 tablespoons granulated sugar
      1 tablespoon baking powder
      ½ teaspoon salt
      3 eggs, separated
      1 ½ cups whole milk
      ⅓ cup unsalted butter, melted +more for brushing the waffle maker
      1 1/2 teaspoons vanilla extract

      -Preheat waffle maker.
      -Sift flour, sugar, baking powder and salt together. In a second bowl whisk egg yolks, milk, butter and vanilla.
      -Add the flour mixture to the egg-milk mixture and whisk until just combined.
      -Whisk egg whites until soft peaks form, about 3 minutes.
      -Fold egg whites into batter, being careful not to overmix.
      -Pour ¾ cup batter onto grid of hot waffle iron. Close and cook according to the manufacturers’ instructions or until waffles are golden brown and crisp. Repeat with remaining batter.
      -Serve immediately with toppings of your choice.

  • Everett Ackerman says:

    Please tell me:
    How many pancakes does this recipe make, assuming 4 inch diameter each.
    What temperature to set griddle.

    • Swans Down says:

      Hi Everett, This pancake recipe makes 8- 4″ pancakes using a 4 ounce scoop. The ideal griddle temperature for pancakes is 375°F. Happy Baking!

  • Shena Morris says:

    I just made these pancakes and they were the bomb!! I did add a little more milk and also I added vanilla to the wet mixture. I made banana pancakes so I added cinnamon and nutmeg to the dry mix. I will be experimenting with more flavors.

    • Swans Down says:

      Hi Shena, Thank you for the awesome feedback! We love hearing of the different creations our Swans Down consumers come up with. Happy Baking!

  • Veronica says:

    Yeah this is as a good recipe definitely make changes for serving size and don’t use too much sugar and vanilla extract it will be too sweet use oil instead of butter and yeah! Really good pancakes!

  • Lauren says:

    Awwww yeee! I’m going to have to buy Swan’s Down in 55gal drums! I had to add more liquid, but that’s to be expected. Flavor was perfect. I have a gallon or so of blueberries to work through and this held them in perfect suspension while cooking. The texture was more like a cake and let me tell you, no complaints there.
    I’ve made biscuits from Swan’s and they were perfect as well…better than White Lily!
    Anyhow, big bags of this…where can I get it? That little box ain’t gonna cut it around here.

    • Swans Down says:

      Hi Lauren, We LOVE receiving excited feedback! We will definitely pass on the request for a larger size package. Happy Baking!

  • Amy Kane says:

    My youngest son is a pancake lover. He’s 20 now but is still picky about trying new recipes. I followed directions exactly (sifting is key) and he gives this recipe a 4.5 star rating!

  • Julia A Fischer says:

    The batter was like concrete. Had to add a lot of milk.

    • Swans Down says:

      Hi Julia, We’re sorry to hear the batter was not of good consistency. Did you remember to sift the flour before you measured? Please reach out to our customer affairs department for help with this. 1 – (800) 535-1961

  • Jennifer Marie says:

    Turned out great! I used butter milk. I also used vegetable oil instead of butter. In addition i used teaspoon of vanilla flavor. I stirred wet ingredients into dry ingredients gradually. Turned out just fine! Very Tasty!
    Almost taste like The Original Pancake house pancakes. My advice is to follow recipe just so.

  • Lorenzo/Eileen Corona says:

    had to add milk

    • Swans Down says:

      Lorenzo, We are sorry you were disappointed. We’ll pass your comments on to our kitchen for their review.

  • Carrie says:

    Can you make without baking powder

    • Swans Down says:

      Hi Carrie, The baking powder is your leavening agent. It’s what will make your pancakes rise. A good substitution would be; for each 1 teaspoon of baking powder, use 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar. We have lots of substitutions listed in our Baking Tips section. Happy baking!

  • LWS says:

    Fingers crossed this is the “original” Swans Down pancake recipe! My childhood friends, cousins and I always thought my paternal gran’s pancakes were the BEST ever, but her recipe did not survive her. When I asked my mother if she knew the secret, she guessed cake flour — causing my mind to instantly flash on that distinctive Swans Down red box “Ma” always kept in her pantry. Since then my efforts to replicate hers using SD in other pancake recipes have only met with slight success, so I really hope this one proves to be the (grand)mother of them all!

  • LWS says:

    Fingers crossed this is the “original” Swans Down pancake recipe! My childhood friends, cousins and I always thought my paternal gran’s pancakes were the BEST ever, but her recipe did not survive her. When I asked my mother if she knew the secret, she guessed cake flour — causing my mind to instantly flashed on that distinctive Swans Down red box “Ma” always kept in her pantry. Since then my efforts to replicate hers using SD in other pancake recipes have only met with slight success, so I really hope this one proves to be the (grand)mother of them all!

  • Chiante says:

    I tried this recipe and the batter was thick and the pancakes came out dry. I think additional liquid is needed.

  • Lonnie Groendes says:


  • Cassandra DeJong says:

    how many should it make? enough for 3-4 adults?

  • MEWard says:

    This recipe was easy and simple ingredients. I made them with my 7-year old grand daughter. We added mini chocolate chips which she loves. Great recipe. Will be using more often.

  • faruq ibrahim says:

    Excellent!!The texture was very light and the flavor enjoyable!

  • PortlandLisa says:

    I can sort out this recipe, but seriously, it should have been proofread before being posted on their website.

  • CW says:

    For those that are confused, liquid shortening is vegetable oil, canola oil, etc. It’s pourable like a liquid. As for the sugar, the recipe states “add dry ingredients.” Sugar is a dry ingredient.

  • june Ledell says:

    Great recipe!! Best Pancakes ever using cake flour!!!

  • Norma Johnson says:

    The recipe should have be re-read before putting before the public. It left out the sugar. Liquid was confusing. ….. I never did get the liquid figured out….

    • Swans Down says:

      Hi Norma, we’ve updated the recipe a bit to clarify things. Thanks for letting us know your experience, and we hope this helps!

  • Cynthia Martis says:

    These pancakes are wonderful! I just sifted together the sugar with the dry ingredients. I also used half melted butter and half vegetable oil for the liquid shortening. Thank you!

  • francypie says:

    very confusing recipe! what do you do with the sugar? I think there is an error in the process, and what is liquid shortening????

  • Debora Mulling says:

    Excellent. Pancakes were light and fluffy. This is my new go to recipe for pancakes.

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