Big Batch Dry Mix 10.500

Goran Kosanovic for The Washington Post

Sep 18, 2017

This plain, versatile mix can be used to make cakes, cupcakes, muffins, scones and pancakes.

Always make sure to stir this well before measuring. To make pancakes, see the NOTE, below.

Spelt flour is preferred here; it can be replaced with whole-wheat flour, or the mix can be made using 100 percent unbleached all-purpose flour.

The mixes were developed using weight measurements for the dry ingredients then converted to the volume measurements during testing.

To read the accompanying story, see: Be better than Betty Crocker. Here's how to make your own baking mixes like a pro.

Make Ahead: The mix can be stored in an airtight container at room temperature for up to 3 months.

10.5 cups; 1 cup equals 4 3/4 ounces

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 10.5 cups; 1 cup equals 4 3/4 ounces

  • 5 cups (22 1/2 ounces) unbleached all-purpose flour
  • 4 cups (18 ounces) spelt flour or whole-wheat flour (see headnote)
  • 1 1/3 cups (9 1/3 ounces) granulated sugar
  • 4 tablespoons (1 3/4 ounces/ 50 grams) baking powder
  • 2 teaspoons (1/2 ounce/15 grams) table salt

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Whisk together the flours, sugar, baking powder and salt in a large container with a tight-fitting lid (15- to 16-cup capacity), until thoroughly incorporated. Seal, label and store at room temperature until ready to use.

NOTE: To make 8 to 10 four-inch pancakes, whisk together 1 2/3 cups Big Batch Dry Mix, 1 tablespoon granulated sugar (optional) and up to 1/2 teaspoon spices* (optional) in a mixing bowl.

Use a fork to whisk together 1 cup buttermilk, milk or unsweetened coconut milk, 1 large egg, up to 2 teaspoons flavorings* and 1/2 teaspoon pure vanilla extract (optional) in a liquid measuring cup. Pour over the dry mixture, along with 1 tablespoon unsalted melted butter or neutral-flavored oil and up to 1/2 cup add-ins* (optional).

Heat a large double stove-top griddle or large cast-iron skillet over medium heat. Once it’s hot, melt a couple of small, unsalted butter pieces on the hot pan. Ladle or scoop 1/4 cup of the batter for each pancake, leaving 3 or 4 inches between them. Reduce the heat to medium-low; cook for 3 to 4 minutes until the edges are nicely browned and bubbles appear on top. Use a wide spatula to turn them over and cook on the seconds sides for 3 to 4 minutes or until the pancakes are puffed and the tops spring back when pressed. Repeat with the remaining batter, adding more butter for the pan, as needed. Serve right away.

*These are some of the swaps and add-ins that can be used:

OILS: Neutral-flavored oils such as vegetable, corn, canola, grapeseed or refined coconut oil, extra-virgin olive oil or unrefined coconut oil.

FLAVORINGS: Freshly grated lemon or orange zest; freshly grated peeled ginger root.

GROUND SPICES: Cinnamon, ginger, cloves, nutmeg, cardamom, espresso powder.

ADD-INS: Poppy, caraway, fennel, anise or sesame seeds; dried culinary lavender; diced crystallized ginger; chopped nuts, toasted; hulled sunflower seeds; diced apple; diced banana; whole berries (halved or quartered, if large); chopped chocolate or chips; lightly packed, coarsely shredded zucchini (avoid the center seeds, wrap in paper towels and squeeze out liquid); lightly packed/finely shredded carrot; coarsely chopped dried fruit, plumped in hot water and drained; shredded sweetened coconut/toasted coconut; fresh herbs.

PRE-BAKE TOPPINGS (up to two per baked good): 2 tablespoons coarse sanding sugar; 1/2 cup sliced or chopped almonds, walnuts, pecans and/or hazelnuts; 1/2 cup rolled oats.

FINISHING TOPPINGS: Confectioners' sugar (dusted); glaze/icing; frosting.

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Recipe Source

From cookbook author and food writer Abigail Johnson Dodge.

Tested by Kara Elder.

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