If you’ve been following the “Unf*ck Our Finances” series on Instagram, you know we are aggressively auditing our finances. Today, we’re tackling a massive grocery store money suck: the baking aisle.
Think about it. When you buy a box of pancake mix, a brownie mix, or a muffin mix, what are you actually paying for? Flour, sugar, baking powder, and salt. You are paying a 400% markup for a cardboard box and someone else to measure out dry ingredients.
Listen, I get it. Its SO much easier to just buy the pre-made stuff but it really only takes 5 minutes to assemble your own mixes at home! So I’m putting an end to wasting the money. This week, I spent one hour bulk-making our own dry pantry mixes. Now, we have shelf-stable, grab-and-go mixes ready for busy mornings and late-night cravings..for pennies. Here is the ultimate DIY mix guide.
1. The Bulk Pancake & Waffle Mix
Stop buying the yellow boxes. This DIY mix is completely shelf-stable, yields incredibly fluffy pancakes, and costs almost nothing to whip up in bulk.
The Dry Mix Base:
- 4 cups All-Purpose Flour
- 3 tbsp Baking Powder
- 2 tbsp Sugar
- 1 tsp Salt
How to store it: Toss it in a large mason jar or airtight container. It stays fresh on the shelf for up to 3 months.
To Bake: Whisk 1 cup of the mix with 3/4 cup milk (or your fresh buttermilk from the homemade butter hack you can find HERE!) and 1 egg. I also love adding a healthy splash of vanilla!
2. The Universal Muffin Mix Base
The beautiful thing about this recipe is that it’s a blank canvas. You make the base bulk mix now, and when you’re ready to bake, you can throw in whatever you have on hand—chocolate chips, blueberries, or mashed bananas.
The Dry Mix Base:
- 3 cups All-Purpose Flour
- 1 cup Sugar
- 1 tbsp Baking Powder
- 1/2 tsp Salt
- 1/2 tsp Cinnamon (optional, but gives it that bakery vibe)
How to store it: Keep it in a sealed jar on the shelf for up to 6 months.
To Bake: Measure out 2 cups of the mix. Stir in 1/2 cup milk, 1/4 cup melted butter or oil, and 1 egg. Fold in 1 cup of your mix-ins (berries, chips, etc.) and bake at 400°F for 15-18 minutes.
3. The Better-Than-Boxed Brownie Mix
Fudgy brownies from scratch usually require melting chocolate over a double boiler. This dry mix uses cocoa powder, making it a completely shelf-stable pantry staple that rivals Ghirardelli.
The Dry Mix Base:
- 1 cup Sugar
- 1/2 cup All-Purpose Flour
- 1/3 cup Unsweetened Cocoa Powder
- 1/4 tsp Baking Powder
- 1/4 tsp Salt
How to store it: This represents exactly one batch of brownies. Multiply the recipe by 4 or 5, layer it into individual quart-sized jars or bags, and label them.
To Bake: Empty one jar of mix into a bowl. Add 1/2 cup melted butter, 2 eggs, and 1 tsp vanilla. Stir until just combined, pour into an 8×8 pan, and bake at 350°F for 20-22 minutes.
4. The Bottom Line
Taking control of your finances isn’t about giving up the things you love—like weekend pancakes or late-night brownies. It’s about refusing to pay a premium for things you can easily do yourself. One hour of prep on a Sunday keeps cash in your bank account and saves you from mindless mid-week grocery runs.
If you’re looking for more ways to save on groceries, you can check out THIS POST for more ideas on how to Unfuck Your Finances!
Which mix are you prepping first? Let me know in the comments!
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