Abstract: Pancake is a traditional Chinese food．It is processed in a unique way．It has a thin and tough shape, a chewy texture and a unique flavor．Research status of existing pancake processing technology were expounded, including comparing processing and quality differences of different pancake types, analyzing important role of fermentation technology in pancake processing, and listing common indicators for pancake quality evaluation, discussing quality changes of pancakes during preservation．Prospect of pancake processing technology development was put forward．It could provide reference for comprehensive utilization of cereal industry and film food processing in China．