It might be hard to find convenient baking mix in the market right now, so here's how to make your own. Bonus: Making a big batch of baking mix means your biscuits, pancakes, and waffles are already halfway prepped come breakfast time.

By Vanessa Greaves
July 11, 2015

There are many upsides to making your own baking mix:

  • You get to control the ingredients and eliminate mysterious chemical additives.
  • You can substitute, add, or leave out ingredients to suit your personal style.
  • You'll definitely save breakfast prep time.
  • You might even save a little money.
Credit: Melissa Goff

Get the recipe for Homemade Baking Mix

There's powdered milk right in the mix so you can just add water later. (Perfect for saving space and weight on camping trips.) If you prefer to leave out the powdered milk, just add fresh regular milk or buttermilk when you're ready to use it.

You can store this ready-to-use baking mix in an air-tight container in the pantry for up to 3 months. If you use butter instead of shortening, store in the fridge or the freezer.

Quick Tips

  • Easy way to cut in butter: Freeze it, grate it, and simply stir into the dry ingredients.
  • If you use buttermilk (powdered or fresh), add a pinch of baking soda to the dry ingredients.
  • This recipe uses all-purpose flour. You can replace up to 50% with whole wheat or other whole grain flour, but you should then store it in the fridge or freezer to keep it from spoiling.

How to Use Homemade Baking Mix

Pancakes & Waffles Formula: 2 cups baking mix + 1 large egg + 1 to 1 1/3 cups water (or milk) depending on how thick or thin you prefer your pancakes.

Biscuit Formula: 2 cups baking mix + 1/2 cup water (or milk)

Use Homemade Baking Mix in Recipes Like These

Try these recipes:

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