Let’s be honest. That box of pancake mix in the pantry is not doing you any favors.
I get why people buy it. Mornings are loud. Kids need breakfast now, and you’re probably still trying to find matching socks or finishing a cup of coffee that has already been microwaved twice. You want the easy option, so you grab the box. It feels like a win because it’s one less thing to think about when the house is chaotic.
But the shortcut is not that great. It costs more than it should, and when you actually flip it over to read the back, it is full of stuff I don’t necessarily want to be eating: or serving to my family. We’re talking about bleached flours, hydrogenated oils, and preservatives that allow that box to sit on a shelf for three years.
A jar of baking mix in the pantry does the same job with better ingredients and less waste. And fun fact: it's cheaper. It turns into pancakes, biscuits, or cobbler fast. No big system. No perfect kitchen. Just one practical thing that makes breakfast easier and a lot more honest.
Why This Works
When you make your own mix, you know exactly what is in it. There’s no "hidden" anything. Just real flour, real salt, and real ingredients that you probably already have in your cabinet right now.
- It costs less: Usually, the price of the individual ingredients in bulk is significantly cheaper than buying the name-brand box every two weeks.
- It is simpler: No extra fillers, weird anti-caking agents, or industrial seed oils.
- It tastes better: It tastes like real food because it is real food. There’s a distinct lack of that "metallic" aftertaste you sometimes get from highly processed commercial mixes.
If you are trying to keep better pantry staples on hand: moving toward a more low-tox or homestead-adjacent lifestyle: this is an easy place to start. It’s not a massive lifestyle overhaul. It’s just swapping a yellow box for a glass jar.
The Recipe: Universal Baking Mix (Half-Gallon Batch)
This makes a big batch because if you’re going to pull out the flour bag, you might as well make it count. Store it in a half-gallon mason jar or another airtight container.
Ingredients:
- 7 1/2 cups all-purpose flour
- 5 tbsp baking powder
- 1/2 tsp baking soda
- 1 tbsp salt
- 2 tbsp sugar (optional, but it helps with browning and gives that classic pancake flavor)
Instructions:
- Add everything to the jar. You can use a funnel if you want to keep the mess down, but I usually just go for it and wipe up the flour later.
- Shake well to combine. Put the lid on tight and give it a good workout. You want the baking powder and salt distributed evenly so you don't end up with one flat pancake and one that tastes like a salt lick.
- Label it. Trust me. You think you’ll remember it’s baking mix, but three weeks from now you’ll be staring at a jar of white powder wondering if it’s this or bread flour.
- Storage: Keep it in a cool, dry place. If it gets clumpy over time, just give it a quick shake before you scoop it out.
How to Use It
The biggest difference between this and the store-bought box is the fat. Commercial mixes usually have a shelf-stable solid fat processed right into the flour. That’s how they can say "just add water."
With this mix, you add the fat fresh. It takes about 30 extra seconds, but the quality difference is massive. For every 1 cup of mix, you’ll want to cut in 1–2 tbsp of cold fat.
Tallow works beautifully here (especially if you're leaning into that traditional, nutrient-dense way of cooking). Butter works. Lard works. Even coconut oil works if you keep it solid. Just keep it cold. Little pea-sized bits of fat are what create those air pockets that make biscuits flaky and pancakes fluffy.
The "Make It" Cheat Sheet
I like to keep these ratios taped to the inside of my cabinet or written on one of our Printable Recipe Cards so I don't have to look them up every Saturday morning.
1. Pancakes
- 2 cups Universal Mix
- 1 egg
- 1 1/2 cups milk
- 2 tbsp melted fat (butter or tallow)
Whisk everything together. If the batter feels too thick, add a little more milk. Cook on a hot griddle until bubbles form, flip, and serve.
2. Biscuits
- 2 cups Universal Mix
- 1/2 cup cold fat (butter or tallow)
- 3/4 cup milk or buttermilk
Cut the cold fat into the mix until it looks like coarse crumbs. Add the milk and mix just until the dough comes together: don't overwork it or they'll be tough. Pat out the dough, cut your shapes, and bake at 425°F for 10–12 minutes.
Real-Life Version
I know the pushback. I do not have time for this in the morning.
I hear you. I’ve had those mornings where the toddler is screaming because I cut the toast into triangles instead of squares, and the dog is barking at the mailman, and the idea of "cutting in butter" feels like a bridge too far.
But the truth is, this part is fast. Cutting in butter or tallow takes about 30 seconds with a fork or a pastry cutter. And if the mix is already made and sitting in your pantry, you’re already 90% of the way there.
This isn't about having a perfect, Pinterest-worthy kitchen with matching labels and zero crumbs. It’s about having one useful, high-quality thing ready before the week gets busy. It’s a small win that makes you feel a little more in control of what your family is eating, even when the rest of the day feels like chaos.
Shop Small, Live Simple
If you want to keep your pantry staples organized without the pressure of being "perfect," our Printable Recipe Cards are a simple way to keep these mix recipes and others handy. They’re designed for real kitchens where things get spilled and notes get scribbled in the margins.
Stop buying the box when a homemade option is this simple. It’s better for your wallet, better for your health, and honestly, it just feels better to make it yourself.
Want more pantry and low-tox kitchen ideas? We’re all about progress over perfection here. Check back every Tuesday for more Low-Tox tips, or grab our Tallow Skincare if you’re looking for a simple, clean swap that goes beyond the kitchen pantry.
Life is messy. Keep it simple.
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