Choose a mix that is explicitly labelled as wholemeal on the pack, then compare the grains used, allergens and yield per pack. For a useful store-cupboard staple, it’s also worth checking what you need to add when making it: the standard recipes for the mixes discussed call for milk and eggs, while a plant-based version depends on both the mix and your chosen alternatives being suitable.
Households choosing a dry baking mix who want to check whether it contains whole grains and how much fibre is listed on the label. The Netherlands Nutrition Centre describes wholegrain products as higher in fibre than comparable white-grain products, though the exact composition varies between mixes.
Shoppers who want to plan for the milk or plant-based drink, eggs or alternatives, and cooking fat they’ll need alongside the pack. The stated yield can help you choose a pack size to suit the number of people you’re feeding.
Shoppers for whom wheat, oats, eggs, milk or a warning about the possible presence of allergens is an important consideration. If you want to bake plant-based, you’ll also need to check the ingredients in the dry mix and your chosen recipe separately.
When choosing wholemeal pancake mix for your store cupboard, one factor may make the difference: the grains it contains, how you plan to bake, the ingredients or how easy it is to prepare.
| What to consider | What to check before buying | Who it matters to |
|---|---|---|
| Whole grains and fibre | Look for the wholemeal label and compare the grains and fibre listed in the nutritional information per 100 g, using the same basis. | If you mainly want to know which grains the mix contains, look beyond the name on the front of the pack. Around 33% of consumers prioritise this fibre-focused choice. |
| Stock and yield | Compare the pack weight and stated yield, and check which extra ingredients the recipe calls for. | If you’re planning a baking session, you’ll want the mix and the other ingredients to be available at the same time. Around 27% of consumers put this kind of stock planning first. |
| Allergens and plant-based preparation | Read the current ingredients list and any warnings about the possible presence of allergens; check the recipe separately. | If you need to avoid an ingredient or want to bake without milk and eggs, both the dry mix and the preparation method matter. This is the main consideration for around 20% of consumers. |
| Ease of preparation | Read the preparation instructions and check they suit the ingredients and kitchen equipment you have available. | If you want to make pancakes at home at a particular time, you’ll want a recipe that’s practical to follow. Around 20% of consumers prioritise ease of preparation. |
The wholemeal mixes discussed contain ingredients such as wheat or oats. The product pages also include warnings about the possible presence of other allergens.
If you have an allergy or need to avoid gluten, check the current ingredients and allergen information on the pack. Don’t rely on the word “wholemeal” alone.
The standard recipes for the mixes discussed also call for milk and eggs, and you’ll need fat or oil for cooking. So having a pack in the cupboard isn’t enough on its own for your planned baking session.
Check the recipe before you stock up and make sure you have the extra ingredients too. Then compare the stated yield with the number of pancakes or portions you need.
Nutritional values for a cooked pancake aren’t directly comparable with those for dry mix. Your choice of milk, eggs, oil or alternatives also affects the finished product.
Before comparing two packs, check whether the nutritional information is per 100 g of dry product, per 100 g of prepared product or per serving.
According to the Netherlands Nutrition Centre, a best-before date relates to quality: a product may still be fine after that date. Storage advice and the condition of the packaging are still important.
Store the mix according to the label. If an unopened pack is past its best-before date, check the product by looking at it, smelling it and tasting it. Once opened, follow the instructions on the pack.
Koopmans lists its Pannenkoeken Volkoren in a 400 g pack, made with wholemeal oat, wheat and buckwheat flour, with a yield of 13 to 15 pancakes.
Albert Heijn lists a 300 g wholemeal mix that makes around 10 pancakes. It also describes a preparation option using a plant-based drink and apple sauce or an egg replacer.
Jumbo lists its 400 g wholemeal pancake mix as containing wholemeal wheat, oat and buckwheat flour, with around 14 servings.
PLUS lists its 400 g wholemeal pancake mix as containing 75% wholemeal wheat flour and 20% wholemeal oat flour.
No, wholemeal doesn’t mean gluten-free. The mixes discussed contain wheat or oats; if you need to avoid gluten, check the current allergen information on the pack.
Yes, as long as the mix and preparation method are suitable. For its wholemeal mix, Albert Heijn describes an option using a plant-based drink and apple sauce or an egg replacer, while the standard recipe uses milk and eggs. Check the allergen information for the dry mix too.
Follow the storage advice on the pack. AH, Jumbo and PLUS recommend storing the mixes discussed in a cool, dry place. The Netherlands Nutrition Centre explains that a product may still be fine after its best-before date: if it has been stored correctly, check it by looking at it, smelling it and tasting it.
Consider the ingredients, allergens, nutritional information, preparation method and storage instructions together. When comparing nutritional values, check whether they’re given per 100 g or per serving, and whether they refer to dry mix or the prepared product.
