Teams setting up a pancake station
For breakfast teams looking to serve a base with their own toppings and a distinctive presentation. A classic mix and a wholegrain mix call for different choices of ingredients and preparation.
Which hotel teams is this for?
Teams dealing with busy breakfast periods
For staff who want to make batter during service with fewer separate ingredients to add. Koopmans says that its Pannenkoeken Compleet mix only needs water for the batter; the baking capacity you need is a separate consideration.
Hotels considering a gluten-free option
For teams looking to offer a separate option alongside regular pancakes, and able to manage the ingredients, preparation, serving and information provided to guests. A gluten-free mix alone does not cover the whole process.
What should you look for when choosing?
First decide what the pancake station should bring to breakfast. Then check that preparation, baking capacity and the information provided to guests all work for you.
| What to consider | What to check before buying | Who it matters to |
|---|---|---|
| Presentation and variety | Compare the extra ingredients needed and decide whether the mix suits your planned toppings and serving style. | If the pancake station needs to stand out, your team will want room for its own presentation without underestimating the extra preparation involved. This presentation need comes first for around 40% of the consumers in question. |
| Speed during busy periods | Check what needs to be added to the batter and test how many portions your available cooking space can handle during service. | When the breakfast room is full, your team will want to top up the batter without measuring out lots of ingredients. Fast, predictable preparation is the priority for around 30% of the consumers in question. |
| Dietary options and allergens | Check the current label and the recipe. Separately assess storage, preparation, serving and the information provided to guests. | If you offer a gluten-free option, you will want to know exactly what ends up on the plate and what information guests receive. For around 30% of the consumers in question, managing this is the top priority. |
Buffet planning pitfalls
-
Assuming a gluten-free mix automatically makes a gluten-free buffet dish
Choosing the mix does not tell you how other ingredients, utensils and serving will be managed. According to the Netherlands Food and Consumer Product Safety Authority, hospitality businesses must also provide guests with information about allergens in non-prepacked dishes.
Check the current product information and the full recipe, and make sure staff know how to prepare and serve the dish and provide allergen information.
-
Relying on the yield per pack to plan buffet capacity
The stated number of pancakes does not take account of your chosen size, how busy you are or the cooking space available.
Use the yield on the pack as a starting point, then trial a service before ordering, using your intended portion size and available equipment.
-
Expecting a complete mix to deliver a luxury presentation
Adding water can simplify batter preparation, but it does not determine how the dish is presented or served.
Choose a complete mix to simplify the batter-making process, then plan the look you want separately with toppings and a practical way to serve them.
-
Planning to use a dessert mix as your main option
Dr. Oetker says its 165 g Kaiserschmarrn mix makes two portions. This could mean preparing a lot of batches for a busy buffet.
Use it as an additional dish, or test in advance how many portions your team can prepare during the service.
Brands to consider
Koopmans
Koopmans offers a range of pancake mixes for different buffet plans, including Origineel, Compleet, organic wholegrain and gluten-free options.
- Koopmans says that Compleet only needs water for the batter, while Origineel requires milk and eggs.
- According to the product information, the gluten-free version also requires milk and eggs. Check the current label and full recipe for every option you choose.
Consenza
Consenza is a brand to consider if your hotel wants to put together a separate gluten-free pancake option.
- Jumbo lists Consenza Gluten-Free Pancake Flour in a 2 × 250 g pack.
- Choosing the product alone does not tell you whether its preparation and serving are suitable for your hotel kitchen.
Dr. Oetker
Dr. Oetker presents Kaiserschmarrn as a dish for occasions including breakfast or dessert. It is served differently from a regular pancake.
- According to Dr. Oetker, its 165 g Kaiserschmarrn pack requires 200 ml milk and one egg to make two portions.
- If you serve it as an addition to the buffet, plan how many separate batches you can prepare during service.
Jumbo
Jumbo offers an own-brand organic pancake mix that you could consider as a separate base for your buffet.
- The organic mix described by Jumbo comes in a 400 g pack.
- Before finalising the buffet recipe, check the ingredients, allergens and preparation instructions on the current pack.
PLUS
PLUS lists complete, plain and wholemeal pancake mixes under its own brand.
- According to PLUS, its 400 g complete mix requires 700 ml water for the batter; PLUS also recommends butter or oil for cooking.
- Ingredients and allergen information can change. Use the latest product information when planning the recipe and what you tell guests.
Pancake mixes and buffet extras at Joybuy
These products offer ideas for a classic or wholegrain base, smaller batches with a complete mix, and a dessert-style Kaiserschmarrn addition. Compare the pack formats and try your chosen preparation with your own equipment and portion sizes.
Image unavailable
Koopmans Wholegrains Pancake Mix 400 g
A wholegrain base for your team to serve with its own toppings. Allow for any extra ingredients during preparation, and check how many pancakes you get with your chosen portion size.
Image unavailable
Koopmans Pancakes Complete 210 g
For smaller batches where a complete mix can simplify preparation. Make a test batch to work out how many packs you need and how much cooking space your breakfast service will require.
Image unavailable
Koopmans Original Pancake Mix 400 g
A classic base to serve with your own sweet or savoury toppings. Joybuy’s product information lists 850 ml milk, two eggs and butter or oil as additions, with a yield of 11 to 13 pancakes per pack. Check that this suits the size you want to serve at your buffet.
Image unavailable
Koopmans Shaker Pancakes 175 g
A shaker bottle to consider for a small batch alongside your main station. Allow for milk as an addition, and check the pack information before working out how much you need for breakfast service.
Image unavailable
Dr. Oetker Kaiserschmarrn Raisins 165 g
A separate dessert-style dish with raisins to serve alongside regular pancakes. Check the preparation quantities for this version, plan portions with a test batch and cook the batter thoroughly.
Frequently asked questions
Does a hotel need to provide allergen information about pancakes at the breakfast buffet?
Yes. According to the Netherlands Food and Consumer Product Safety Authority, hospitality businesses must provide consumers with allergen information for non-prepacked dishes too. Make sure guests can get this information before they choose, for example through information displayed by the dish or from a member of staff.
Which allergens should the team check in pancakes?
Check the allergens in the mix you choose, as well as in all additions and toppings. The Netherlands Food and Consumer Product Safety Authority lists cereals containing gluten, eggs and milk among the allergens that must be declared. Which of these are in your buffet dish depends on the exact product and recipe.
Is a complete pancake mix useful during busy breakfast periods?
A complete mix can reduce the need to measure out separate ingredients for the batter. Albert Heijn lists 700 ml water and around ten pancakes per pack for Koopmans Pannenkoeken Compleet. Test it with your own cooking space to see whether this approach will also work for the number of guests you expect.
Is a gluten-free mix enough to make a gluten-free buffet dish?
No, choosing the product alone is not enough. Check all the other ingredients and your procedures for storage, preparation and serving before labelling the dish gluten-free, and make sure you provide guests with accurate allergen information.
Can you taste Dr. Oetker Kaiserschmarrn batter raw?
No. Jumbo states that Dr. Oetker Kaiserschmarrn batter is not intended to be eaten raw and must be heated thoroughly.