Presented paper is oriented on selected rheologic properties of pancake dough as: dynamic and kinematic viscosity and fluidity. Influence of various factors such as: used ingredients and temperature on rheologic properties is investigated. Measurements were performed on three pancake dough samples. https://www.jmannino.com/quick-save-Canon-imageCLASS-MF227dw-Monochrome-Multifunction-Laser-Printer-great-choice/