Choose a pancake mix for lunch based on its ingredients and the nutritional value of the pancakes once prepared, not simply because it says sourdough. If wholemeal flour and fibre matter to you, compare labels per 100 g of prepared product. If you need a gluten-free option or have little time to prepare lunch, the suitability of the exact variant and how it is made matter more.
You want to know which flour is in the mix and compare fibre content on a like-for-like basis. According to the Voedingscentrum, wholegrain products contain more fibre than white grain products. Also consider what you add to the batter and serve with your lunch.
Terms such as multigrain or wholemeal don’t indicate whether a product is suitable for a gluten-free diet. Check the exact variant and the latest ingredient and allergen information. Koopmans specifically states that its gluten-free pancake mix meets the AOECS standard.
You want to make batter without needing lots of separate ingredients. Some complete mixes need only water, while other variants require milk or eggs. You’ll still need to cook the pancakes.
First, decide what matters most for your lunch: the flour base and fibre content, a dietary requirement or the number of preparation steps. Then compare the nutritional information for the prepared pancakes on the same basis.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Wholemeal flour and fibre | Look for wholemeal flour in the ingredients list and compare fibre per 100 g of prepared product. | I want to know which flour I’m using for lunch and compare fibre content fairly. This would be the top priority for around 44% of consumers. |
| Dietary suitability | Check that the exact variant is suitable and read the latest ingredients and allergen information. | If I need to eat gluten-free or avoid an allergen, the mix I choose must meet that requirement. This would be the top priority for around 33% of consumers. |
| Easy preparation | Check what you need to add to the batter and whether you’ll need cooking fat. | On a busy lunch day, I want to make batter with just a few separate ingredients, although I’ll still need to cook it. Convenience would matter most to around 23% of consumers. |
The term sourdough alone doesn’t tell you how much wholemeal flour or fibre a pancake mix contains. The ingredients you add also contribute to the nutritional value of your finished lunch.
If sourdough is specifically what you’re looking for, check the ingredients in the exact mix. For your other requirements, compare the flour base and nutritional information on the packaging.
Milk, eggs and cooking fat may all be used in preparation. This means that nutritional values for the dry mix can’t necessarily be compared with values per 100 g of prepared pancakes.
When comparing products, use the same nutritional basis and check what the preparation instructions tell you to add.
A multigrain or wholemeal mix may contain grains that contain gluten. Other allergens can also vary by variant.
If you need a gluten-free option, choose only a variant explicitly labelled as suitable and check the latest allergen information before buying.
Koopmans offers separate wholemeal, organic multigrain, gluten-free and shaker-bottle variants. Check the features of each variant individually.
The Naturel mix reviewed here combines wheat flour, buckwheat flour and wholemeal oat flour, among other ingredients.
PLUS offers a plain boxed mix, a bottle mix and a complete mix, each with different preparation methods.
ALDI describes the Albona pancake mix reviewed here as a multigrain variant.
The Belbake Original reviewed here is a pancake mix in a 400 g pack.
These pancake mixes offer different ways to make batter for lunch, from mixes that need you to add your own milk and eggs to a complete variant. Compare the ingredients and nutritional information for each variant individually.
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An option if you want to check the flour base for your lunch. You’ll need milk and eggs to make the batter. Check the latest ingredients and allergen information for this variant, and compare fibre content only when the nutritional basis is clear.
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This complete mix is a good choice if you want to make batter with just a few separate ingredients, although you’ll still need to cook it. The variant contains wheat, egg and milk. Before comparing nutritional information, check what the values relate to.
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A standard mix for anyone who wants to choose what else to serve with lunch. You’ll need milk and eggs to make the batter. Check the ingredients if wholemeal flour or gluten-free suitability is essential for you.
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A smaller pack for anyone looking for a mix with a milk flavour. You’ll need an egg to prepare it; the mix contains wheat and gluten. Don’t infer a specific nutritional amount from the original calcium claim.
No. The term sourdough doesn’t tell you how much wholemeal flour or fibre a mix contains. Check the ingredients and compare nutritional values on the same basis. According to the Voedingscentrum, wholegrain products contain more fibre than white grain products.
Ingredients and nutritional information can change. Always check the latest packaging, especially if an allergen or gluten-free suitability affects your choice.
Yes. According to the Netherlands Food and Consumer Product Safety Authority, allergens must be clearly listed on the labels of prepacked foods. Check the information for the exact variant, as mixes may differ in whether they contain gluten, egg and milk.
Follow the instructions for the bottle mix you’ve chosen. For the Naturel bottle mix reviewed here, PLUS says that once mixed with milk, the batter should be used straight away and not stored.
