If you’re cooking for a large team or regularly organising an office lunch, a 5 kg professional bag could be an option, provided you can also manage the milk, eggs, cooking capacity and storage. For a small, one-off lunch, consumer packs are easier to plan for; with a complete mix, all you need to do is add water. A gluten-free or vegan option also calls for careful attention to the ingredients and separate preparation.
Cooking for a large team, an event or regular lunches? Plan how much each pack makes, what extra ingredients you’ll need and how you’ll store the mix. Koopmans Professioneel gives an approximate yield per kilogram for its Pannenkoekmix Speciaal; the Netherlands Nutrition Centre advises storing pancake mix in a cool, dry, dark place in a tightly sealed container.
For a one-off lunch with little preparation time, the main difference to consider is whether you choose a complete mix or a plain mix. The complete mix we looked at needs water, while plain mixes may also require milk and eggs. Check the instructions on the pack you choose.
If you want to serve vegan or gluten-free pancakes, check both the current ingredients and the preparation requirements. For its gluten-free vegan mix, Koopmans Professioneel requires separate equipment and a clean, gluten-free workspace when preparing pancakes for people with coeliac disease.
Let the number of people and the preparation time available guide your choice of pack size. Consider any dietary option separately: a suitable label alone isn’t enough if you can’t prevent cross-contact while cooking.
A good fit if: you can plan a large or regular batch. Koopmans Professioneel says its Pannenkoekmix Speciaal makes around 12 to 15 pancakes per kilogram.
Bear in mind: the standard preparation requires milk and eggs, and a large bag needs to be stored properly.
A good fit if: you’re planning a smaller, occasional lunch and want to keep extra ingredients to a minimum. According to Albert Heijn, Koopmans Mix voor Pannenkoeken Compleet 400 g needs only water for the batter.
Bear in mind: you’ll need several packs for a larger group; adding only water says nothing about the allergens in the mix.
A good fit if: you need a dietary option that can be prepared separately from regular pancakes.
Bear in mind: when preparing Koopmans Professioneel’s gluten-free vegan mix for people with coeliac disease, separate equipment and a clean, gluten-free workspace are required.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Quantity and yield | Compare the pack size with the stated yield, and check that your pan and cooking time fit your lunch plans. According to Koopmans Professioneel, the yield of around 12 to 15 pancakes per kilogram applies to its Speciaal mix. | When I’m cooking for a large team, I want to plan enough batter and cooking time without holding up serving. For around 42% of consumers, this ability to scale up would be the main consideration. |
| Preparation | Check whether the mix requires water, milk or eggs, and what else you’ll need to cook the pancakes. A complete mix may differ from a plain mix in this respect. | For a short, one-off lunch, I want to keep the number of ingredients and steps to a minimum. This straightforward preparation would be the priority for around 33% of consumers. |
| Dietary needs and allergens | Read the current label and check any additions, cooking fat and toppings too. If preparing a separate gluten-free option, make sure you can keep the equipment and workspace separate. | If I’m serving pancakes to meet specific dietary needs, I need to know what’s in them and be able to avoid cross-contact while cooking. This would be the main concern for around 25% of consumers. |
The yield per kilogram given by Koopmans Professioneel is a guide for its Speciaal mix. The size and thickness of the pancakes, as well as test batches, affect how many you’ll ultimately serve.
Cook a small test batch in the size you want and factor in the pans available and serving time.
An extra batch takes time during lunch.
According to Albert Heijn, the Koopmans Mix voor Pannenkoeken Compleet we looked at needs only water to prepare, but contains wheat, milk and egg, among other ingredients.
Check the ingredients and allergens on the current pack, and include toppings and cooking fat in your checks.
For its gluten-free vegan mix, Koopmans Professioneel requires separate equipment and a clean, gluten-free workspace when preparing pancakes for people with coeliac disease.
Prepare the pancakes separately, and keep the relevant portions clearly identifiable when serving too.
When serving unpackaged pancakes in a situation covered by the rules, you need to provide information about any allergens present. The Netherlands Food and Consumer Product Safety Authority describes how this information can be provided in writing and, subject to certain conditions, verbally.
Before lunch, make a note of the ingredients in the mix, additions and toppings, and ensure the information is available where the food is served.
These brands offer a range of pack sizes and preparation methods. Choose based on the specific product and its current label, not just the brand name.
Professional range including Pannenkoekmix Speciaal in a 5 kg bag and a 1 kg gluten-free vegan mix.
Range of own-brand and Koopmans pancake mixes in consumer-sized packs.
Supermarket range featuring its own pancake mixes and other varieties.
Range including a plain and a complete pancake mix, both in 400 g packs.
ALDI lists a 395 g pack of Albona plain pancake mix.
Lidl lists Belbake Pannenkoekenmix Origineel in a 400 g pack.
These consumer-sized packs are options if you’re organising the office lunch in smaller batches. Choose the number of packs to suit your group, and check the preparation instructions and allergens for each variety.
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A pack for a smaller batch: Joybuy gives a yield of around 11 to 13 pancakes per 400 g for this variety. Check which ingredients you need to add and how many packs you’ll need for lunch.
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A consumer pack for anyone planning lunch with individual packs. Check the yield and ingredients needed for this Original variety before deciding how many packs to buy.
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This shaker is a good fit for a small batch. Joybuy gives a yield of around 4 to 6 pancakes per 210 g bottle; for a larger group, plan for several bottles and check the allergens on the label.
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A shaker for a single, small batch. Check the preparation instructions and yield for this variety; if you’re catering for more people at an office lunch, you’ll also need to work out how many bottles to buy.
A 5 kg bag is worth considering if you can plan a large or regular batch and organise the extra ingredients and storage. Koopmans Professioneel gives a yield of around 12 to 15 pancakes per kilogram for its Speciaal mix. That works out at an indicative 60 to 75 pancakes from a 5 kg bag, depending on factors such as pancake size and any test batches.
Yes, a complete mix may need only water for the batter. According to Albert Heijn, Koopmans Mix voor Pannenkoeken Compleet 400 g requires 700 ml of water to make around 10 pancakes. Check separately what you’ll need for cooking and which allergens are listed on the current pack.
Not if you want to follow the requirements for the mix we looked at when preparing it for people with coeliac disease. Koopmans Professioneel requires separate equipment and a clean, gluten-free workspace for its gluten-free vegan pancake mix, so make sure you prepare it separately.
If the rules for unpackaged food apply to what you’re serving, information about any allergens present must be available. The Netherlands Food and Consumer Product Safety Authority describes written information and, subject to certain conditions, a verbal option. Remember to include added ingredients and toppings as well as the mix.
For catering and similar food businesses, the Netherlands Food and Consumer Product Safety Authority says you must work with an HACCP food safety plan or an applicable hygiene code. Whether this also applies to an internal, non-commercial staff lunch depends on the organisation and how the food is served. If necessary, discuss your situation with the relevant hygiene code holder or regulator.
