Which option is right for you?

Parents short on preparation time

A mix that needs few additional ingredients means less to do when you’re making pancakes. Remember to leave time for them to cool and to store them appropriately for the school day.

Families looking to use wholegrains

What matters is what’s actually in the mix. Compare the ingredients and, where listed, the fibre per 100 g. Also consider the rest of the lunch.

Home bakers who specifically want sourdough

This option takes more preparation than making batter from a standard mix. Allerhande’s starter recipe takes seven days; after that, you’ll still need a suitable pancake recipe.

What should you look for when choosing?

Complete mix or shake bottle

Choose this if: keeping the number of separate ingredients to a minimum is a priority.

The trade-off: a simple method of preparation doesn’t tell you whether your chosen variety contains wholegrains or allergens.

Wholemeal pancake mix

Choose this if: you want to use wholegrains as the basis for your lunch.

The trade-off: wholemeal doesn’t mean gluten-free, and you may need to add extra ingredients.

Make your own with a sourdough starter

Choose this if: working with a starter matters more to you than a quick preparation.

The trade-off: a starter takes time and care to prepare in advance; it isn’t a ready-made pancake mix.

What to consider What to check when buying Who should pay particular attention?
Preparation time Check which ingredients you need to add and whether you have time to cook and cool the pancakes. If I’m short on time in the morning, I want to be able to make the batter without measuring out several ingredients. For around 33% of consumers, straightforward preparation is the main priority.
Wholegrain base Check which wholegrains are listed in the ingredients and compare the fibre per 100 g, where available. I want the pancake in my lunch to be made with wholegrains, even if the batter takes longer to prepare. This is a key consideration for around 25% of consumers.
Sourdough preparation Check that you’ll actually be using a sourdough starter and how much preparation your chosen recipe requires. Working with a starter matters more to me than speed, so I can plan the preparation in advance. Around 17% of consumers prioritise sourdough.
Allergens and storage Read the current label, including any warnings about possible cross-contamination, and plan how long the cooked pancakes will be out of the fridge. If the lunch needs to meet allergy requirements and be transported safely, I want to check this before packing it. This is the main concern for around 25% of consumers.

Common mistakes

  • Assuming sourdough is a quick mix

    You can’t make a starter at the last minute. Allerhande’s recipe takes seven days before the starter is ready; after that, you’ll need a separate pancake recipe.

    If you want to use sourdough, get started well in advance. If speed is essential, choose a mix based on the preparation instructions on the packaging.

    Building and maintaining the starter also takes time in the days before you make the pancakes.

  • Assuming wholemeal means allergen-friendly

    According to PLUS, its Pannenkoekmix Volkoren contains wheat and oats, and may contain barley, egg and milk. The word ‘wholemeal’ doesn’t remove the need to check for allergens.

    Read the ingredients and any warnings about possible cross-contamination on the packaging you buy. Check the school’s requirements before sending the lunch in, too.

  • Taking cooked pancakes without a storage plan

    The Voedingscentrum advises not leaving leftovers out of the fridge for more than two hours. Remember to include the time spent travelling and at school when planning the lunch.

    Cool the pancakes quickly and store them in a sealed container in the fridge. Before setting off, decide how you’ll keep them cool if needed.

  • Relying only on the online product description

    If you’re choosing based on ingredients or allergens, you need the information on the packaging of the product you’ll actually use.

    Compare products online, but check the current label on your chosen variety before buying and preparing it.

Brands and shops to explore

Koopmans

Koopmans offers traditional pancake mixes and shake bottles, so you can compare different preparation methods.

  • According to Koopmans, Pannenkoeken Origineel contains wheat, oats and buckwheat. Schudfles Origineel requires milk, while Albert Heijn says you only need water for Schudfles Compleet.
  • Preparation methods therefore vary by variety. Check the ingredients and allergens on each pack, too.

Albert Heijn

Albert Heijn sells its own plain pancake mix and also stocks a complete Koopmans shake bottle.

  • AH Mix voor pannenkoeken naturel is listed in a 400 g pack; Albert Heijn says Koopmans Schudfles Compleet is prepared with water.
  • For a choice based on ingredients or allergens, use the information on the exact pack.

Jumbo

Jumbo’s range includes examples of different types of pancake mix, including multigrain varieties from Koopmans.

  • You can compare product types and pack sizes before choosing a mix.
  • Check the preparation instructions and label on your chosen variety; a product listing doesn’t tell you what’s in a specific pack.

PLUS

PLUS Pannenkoekmix Volkoren is worth considering if you want to compare a mix that names the wholegrains it contains.

  • According to PLUS, this 400 g variety contains 75% wholemeal wheat flour and 20% wholemeal oat flour.
  • The mix contains wheat and oats, and may contain barley, egg and milk. You’ll also need milk and eggs to prepare it.

Albona

Albona is the own-brand name behind a multigrain pancake baking mix that ALDI lists in a 400 g pack.

  • It’s an option to consider when comparing different types of pancake mix.
  • If you’re choosing based on grains or allergens, read the information on the exact pack.

Related products on Joybuy

Related products coming soon.

Frequently asked questions

Are sourdough pancakes automatically gluten-free?

No. Sourdough alone doesn’t mean a pancake is gluten-free. If you’re using a mix, check the label. If you’re making your own batter, check which types of flour and other ingredients you’re using.

Can I send pancakes containing allergens to school?

Before packing them, check the requirements of your child’s school or class and the allergens in the pancakes. The Voedingscentrum stresses that schools should take pupils’ food allergies and intolerances into account when providing meals.

How should I store homemade pancakes for a school lunch?

Cool them quickly and store them in a sealed container in the fridge. The Voedingscentrum advises that leftovers should not be left out of the fridge for more than two hours. Bear this in mind when transporting them and while they’re at school, too.

Is a wholemeal mix enough on its own for a varied lunch?

A wholemeal mix only determines the pancake’s base; the rest of the lunch and the filling matter, too. So check the mix’s ingredients and choose the other parts of the lunch separately.