Pancake Pans

A pancake pan is a specialised tool that makes pancake baking fast, consistent and professional. The right pan ensures evenly thin pancakes with a smooth surface, which is often impossible to achieve with a regular pan. BHS supplies pancake pans to HoReCa businesses.

Design features of pancake pans

A low side edge (1–2 cm) is the main feature of a pancake pan — it allows you to easily spread the batter with a flat spatula (rozette) or pour a thin layer with a ladle, while flipping the pancake with a spatula or tossing it by hand is possible without deforming the batter. The flat surface ensures even heat contact with the entire underside of the product — resulting in a pancake that is baked evenly without issues like thick edges or a thin centre. The non-stick coating (PTFE or ceramic) ensures that the pancake detaches from the surface easily and intact. An aluminium base — quick heating, light weight, fast temperature control. A cast iron base — slower but more even and stable baking. A handle with a heat-insulated coating ensures a secure grip during intensive baking.

When and where a pancake pan is needed

In a café with a breakfast menu, a pancake pan is essential — pancakes, crêpes and blinis are breakfast classics that customers expect. In a dessert restaurant or crêperie, a pancake pan is the main baking tool. In a hotel breakfast buffet, a pancake pan with slower heating (cast iron) ensures consistent baking results throughout the breakfast service. For event catering, a pancake station with a larger aluminium pan (28–32 cm) allows you to bake large pancakes at a fast pace for a large number of guests. BHS advises on choosing a pancake pan model based on the menu and order volume.

Maintenance and service life

The non-stick coating of pancake pans requires careful maintenance — metal utensils and abrasive cleaning agents damage the coating. Hand washing with warm water and a neutral detergent is recommended; a dishwasher is not advisable. After washing, the pan must be thoroughly dried to prevent aluminium oxidation or handle joint corrosion and maintain the coating’s integrity. A properly maintained aluminium pancake pan lasts 1–3 years in intensive professional use; the cast iron version lasts much longer with proper care.

HoReCa usage scenarios

In a café with large breakfast services, a pancake pan (24 cm) allows you to bake pancakes or crêpes at a fast pace in a catering style — one pan produces 4–6 pancakes per minute. In a crêperie with 20 tables a day, a non-stick pan on a medium-power burner ensures consistently thin crêpes every time. At an event buffet, a pancake station with a 30 cm pan creates a theatrical effect right in front of the event guests. Also see the full range of Pans and Aluminium Pans with Non-stick Coating.

Frequently asked questions

What diameter is suitable for a professional pancake pan? 22–24 cm — standard pancake and crêpe size in a café; 28–32 cm — larger pancakes or blinis in a hotel buffet. BHS can advise on diameter selection based on pancake size and recipe.

Aluminium or cast iron for pancake baking? Aluminium — faster, lighter, better for intensive work with frequent temperature changes. Cast iron — heavier, heats up more slowly but maintains an even temperature, which is ideal for working with a gas stove and larger pancakes.

Why choose BHS?

BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.

Delivery

We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.