Homemade Dry Mixes: 9 Pantry Mix Recipes That Save Money

There’s a shelf in my pantry that my family calls “the mix shelf.” It’s a row of mismatched mason jars with masking-tape labels: taco seasoning, ranch, onion soup mix, pancake mix, and a big jar of brownie mix that never lasts as long as I want it to.

That shelf saves us more money than any coupon I’ve ever clipped. Those little seasoning packets and boxed mixes cost a dollar or more each, and you’re mostly paying for salt, a paper envelope, and a brand name.

Once you have a few basic spices and some bulk flour and sugar, homemade dry mixes cost pennies. Here on our Western New York homestead, having them ready means dinner gets made even on the nights I’d rather call for pizza.

Below are the nine homemade pantry dry mixes I make over and over, with the full recipe for each one and exactly how to use it.

Why I Make My Own Dry Mixes

I started making my own mixes to save money, but I kept doing it for a few other reasons too.

• They cost less. A jar of homemade taco seasoning costs about the same as one store packet and lasts for five or six meals.
• You control what goes in. Less salt, no fillers, no anti-caking agents, and you can make it as spicy or as mild as your family likes.
• Fewer trips to the store. If you keep pantry staples stocked, you’re never stuck halfway through a recipe because you’re missing one packet.
• They make great gifts. The same mixes look beautiful in a jar with a tag, just like my layered soup mix in a jar.

What You Need to Get Started

You don’t need anything fancy. Most of these homemade seasoning mixes use the same dozen spices, so buying them in bulk pays off fast.

• Spices in bulk: chili powder, cumin, paprika, garlic powder, onion powder, dried parsley, dill and oregano. Warehouse clubs and the bulk aisle are much cheaper per ounce than the little grocery store jars.
• Pantry basics: flour, sugar, cocoa powder, cornstarch, baking powder, salt and nonfat dry milk.
• Bouillon granules: chicken and beef, for the soup mixes.
• Jars with tight lids: pint and quart mason jars work perfectly.
• Labels or masking tape and a marker, so you remember what’s in each jar and how to use it.

I mix everything in a big bowl with a whisk, then use a canning funnel to fill the jars. That’s the whole method.

1. Homemade Taco Seasoning Mix

This is the mix I make most often. We have tacos, taco soup or taco rice bowls at least once a week, so I make a full pint at a time.

Ingredients (makes about 2/3 cup):

• 1/4 cup chili powder
• 2 tablespoons ground cumin
• 1 tablespoon paprika
• 1 tablespoon onion powder
• 2 teaspoons garlic powder
• 2 teaspoons salt
• 1 teaspoon dried oregano
• 1 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional)

To use: Brown 1 pound of ground beef or turkey and drain it. Stir in 2 tablespoons of mix and 2/3 cup of water, then simmer for 5 minutes until it thickens. Two tablespoons equals one store packet.

2. Homemade Ranch Seasoning Mix

Once you make your own ranch mix, you’ll never buy the packets again. Buttermilk powder is the secret. You’ll find it in the baking aisle, and it keeps for months in the fridge after you open it.

Ingredients (makes about 3/4 cup):

• 1/2 cup dry buttermilk powder
• 1 tablespoon dried parsley
• 2 teaspoons dried dill
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1 teaspoon dried chives
• 1 teaspoon salt
• 1/2 teaspoon black pepper

To use:

• Dressing: Whisk 1 tablespoon of mix with 1/2 cup mayo and 1/2 cup milk. Chill for 30 minutes.
• Dip: Stir 1 tablespoon of mix into 1 cup of sour cream.
• In recipes: Use 2 tablespoons anywhere a recipe calls for one ranch packet.

3. Homemade Onion Soup Mix

This is the one you need for pot roast, onion dip and meatloaf. It’s one of my favorite homemade dip mixes to keep on hand for the holidays.

Ingredients (makes about 1 cup):

• 2/3 cup dried minced onion
• 3 tablespoons beef bouillon granules
• 1 teaspoon onion powder
• 1/2 teaspoon dried parsley
• 1/4 teaspoon celery seed
• 1/4 teaspoon paprika
• 1/4 teaspoon black pepper

To use: About 4 to 5 tablespoons equals one envelope. For French onion dip, stir 4 tablespoons into 16 ounces of sour cream and chill for an hour.

4. Cream of Soup Mix (Condensed Soup Substitute)

If you make casseroles, this mix will save you a lot of money. It replaces a can of cream of chicken or cream of mushroom soup in any recipe.

Ingredients (makes about 3 cups, enough for 9 cans):

• 2 cups nonfat dry milk powder
• 3/4 cup cornstarch
• 1/4 cup chicken bouillon granules
• 2 tablespoons dried onion flakes
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1/2 teaspoon black pepper

To use: Whisk 1/3 cup of mix into 1 1/4 cups of cold water in a saucepan. Cook over medium heat, stirring constantly, until it’s thick. That equals one 10.5-ounce can. For a “cream of mushroom” version, stir in a small can of drained mushrooms.

5. Homemade Italian Dressing Mix

This mix goes on salads, but I use it even more as a marinade for chicken and in slow cooker recipes that call for an Italian dressing packet.

Ingredients (makes about 1/2 cup):

• 2 tablespoons dried oregano
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon sugar
• 1 tablespoon dried parsley
• 1 tablespoon salt
• 1 teaspoon dried basil
• 1 teaspoon black pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon celery salt

To use: Whisk 2 tablespoons of mix with 1/4 cup vinegar, 2 tablespoons water and 2/3 cup olive or vegetable oil. Two tablespoons of dry mix equals one packet in recipes.

6. All-Purpose Baking Mix (Homemade Bisquick)

This is the workhorse of homemade baking mixes. Biscuits, pancakes, dumplings, cobbler topping and impossible pies all start here.

Ingredients (makes about 7 cups):

• 6 cups all-purpose flour
• 3 tablespoons baking powder
• 1 tablespoon salt
• 1 cup vegetable shortening

To make: Whisk the flour, baking powder and salt together. Cut in the shortening with a pastry blender or your fingers until it looks like coarse crumbs. Store it in an airtight container for up to 3 months. (If you use butter instead of shortening, keep it in the fridge.)

To use: For drop biscuits, stir 2 1/4 cups of mix with 2/3 cup of milk. Drop by spoonfuls onto a baking sheet and bake at 450°F for 8 to 10 minutes.

7. Homemade Pancake Mix

Saturday pancakes are a tradition around here, and a jar of this mix makes them a 10-minute job.

Ingredients (makes about 6 1/2 cups):

• 6 cups all-purpose flour
• 1/4 cup sugar
• 1/4 cup baking powder
• 1 tablespoon salt

To use: Whisk 1 1/2 cups of mix with 1 1/4 cups milk, 1 egg and 3 tablespoons melted butter. Let it rest for 5 minutes, then cook on a hot, greased griddle. This makes about 10 pancakes.

8. Homemade Brownie Mix

If you’ve been looking for homemade cake mixes, start with brownies. This makes a pan that tastes better than the box, for less money.

Ingredients (one 9×13 pan):

• 2 cups sugar
• 1 cup all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon salt
• 1/2 teaspoon baking powder

To use: Pour the mix into a bowl. Stir in 1 cup melted butter, 4 eggs and 2 teaspoons vanilla. Spread it in a greased 9×13 pan and bake at 350°F for 25 to 30 minutes.

This one layers beautifully in a quart jar for gifts. Put the sugar on the bottom, then the cocoa, then the flour mixed with the salt and baking powder.

9. Homemade Hot Cocoa Mix

No mix shelf is complete in a Western New York winter without hot cocoa. I shared my full gift version in my hot chocolate drink mix jars post. Here’s the simple everyday version.

Ingredients (makes about 3 3/4 cups):

• 2 cups nonfat dry milk powder
• 1 cup powdered sugar
• 3/4 cup unsweetened cocoa powder
• 1/2 teaspoon salt

To use: Stir 3 tablespoons of mix into 1 cup of hot water or milk.

If you love hot cocoa mixes like this, check out this post with 15 ideas!

How to Store Homemade Dry Mixes

Good storage keeps your homemade pantry dry mixes fresh for months.

• Use airtight jars. Mason jars with two-piece lids or screw-on plastic lids keep out moisture and pantry bugs.
• Keep them cool and dark. A pantry shelf or cupboard away from the stove is perfect.
• Know your shelf life. Seasoning and dressing mixes stay fresh for about 6 months. Flour-based mixes last about 3 months. Mixes with dry milk or buttermilk powder are best within 3 to 6 months.
• Shake before using. Spices can settle, so give the jar a good shake every time.
• Watch for clumps. If a mix gets hard, break it up with a fork. If it smells off or looks damp, toss it.

If your pantry is tight on space like mine, a lazy Susan or a small tiered shelf makes it easy to see every jar at once.

Label Every Jar (Trust Me)

I learned this one the hard way. Ranch mix and onion soup mix look a lot alike in a jar, and so do pancake mix and baking mix.

On every label, write:

1. The name of the mix
2. The date you made it
3. How much equals one packet or box
4. What to add when you use it

I tape a little index card to the back of each jar with the “to use” directions. That way anyone in the house can make dinner without asking me.

Homemade Mixes Make the Best Frugal Gifts

Every one of these homemade seasoning mixes makes a great Christmas gift. A small jar of taco seasoning, a ranch mix and an Italian dressing mix tied together with twine makes a sweet “seasoning trio” for neighbors and teachers.

The brownie mix and hot cocoa mix look beautiful layered in a quart jar. Add a fabric topper and a kraft paper tag with the directions, and you’ve got a gift that costs a couple of dollars and actually gets used.

Want more ideas? My layered soup mix in a jar post has ten soup recipes that make perfect matching gifts.

Start Your Own Mix Shelf

You don’t have to make all nine at once. Pick the two or three packets you buy most often (for us it was taco seasoning and ranch) and make those first.

Once you see how much you save, you’ll want a whole shelf of homemade mixes too. Pair them with a well-stocked pantry and a few make-ahead freezer meals, and busy weeknights get a whole lot easier on your wallet.

Which mix are you making first? Tell me in the comments, and save this post to your Pinterest pantry board so the recipes are there the next time you run out.