The only thing worse than forgetting to grab your favorite Krusteaz® mix before a long weekend is spending hours on a recipe and having the final product fall apart. If you’ve ever had your Saturday morning muffins turn out dry and crumbly for no clear reason, high altitude might be the hidden culprit.
At higher elevations, lower air pressure can cause baked goods to rise too quickly and dry out faster. Recipes that work perfectly at sea level may not perform the same above 3,500 ft. Fortunately, a few simple adjustments like reducing mixing time and adding a bit more liquid can help your pancakes, muffins, and cookies turn out just right.
Don’t worry, baking at high altitude doesn’t have to be tricky. With a few tried-and-true tweaks, you can achieve consistent, delicious results no matter where you bake.
Why Altitude Affects Baking
You might be asking, “How could something as simple as elevation so drastically change the outcome of the same recipe?” The answer lies in pressure. The higher you go, the more pressure lowers. If you were to jog at a higher elevation than you’re used to, you might get tired faster or even get dizzy from the unexpectedly low pressure.
Just like humans, your recipes might need more water and slower movements in regions of low pressure. Baked goods tend to cook slower, rise higher, and dry out faster the more they climb. One of the most frustrating effects of low pressure is its influence on dough. Low pressure causes gases in batter to expand too quickly and make the dough rise before it’s ready. If this occurs before the dough’s insides have properly “set up,” it may collapse after cooking. This is why your pancakes might look deceptively fluffy in the pan but end up chewy and dense once they’re plated.
Now that you know the side effects of baking at high elevation, let’s find out how to prevent them! First, you need to know if they apply to you.
What Is Considered High Altitude For Baking?
If you live 5,000 ft above sea level or higher, you’re officially in high-altitude territory! In the United States, that usually means you’re somewhere in the mountainous west (places like New Mexico, Colorado, or Arizona, where the Rocky Mountains call home).
The thinner the air, the more your recipes need tweaking. For example, cities like Denver and Albuquerque, which are perched higher than 5,000 ft in elevation, may need to workshop their recipes even more than those at 3,500 ft to keep their pancakes fluffy.
Baking Adjustments By Recipe Type
Unfortunately, there’s no single solution for high-altitude baking. Every recipe and elevation behaves a little differently, so it often takes some trial and error to figure out what works best in your kitchen. You might even find that your favorite recipe turns out perfectly as is, which is why it’s best to test it first before making any changes.
Use the chart below as your ultimate high-altitude baking guide. If a recipe doesn’t turn out as expected, it can help you identify the issue and make easy adjustments for next time.
| Recipe Type | Why It’s Affected | Recommended Adjustment |
| Cakes | Batter rises too quickly before setting, often collapsing; texture can be dry. | Reduce baking powder/soda by ⅛-¼ tsp per cup of flour; increase liquid by 1-2 tbsp per cup; slightly raise oven temp (15-25°F). |
| Cookies | Spread too much or dry out quickly due to faster evaporation. | Add 1-2 tbsp extra flour per cup; slightly decrease sugar; chill dough before baking. |
| Muffins & Quick Breads | Overexpand and then sink in the center; can taste overly dry. | Reduce baking powder/soda slightly; increase liquid by 1-2 tbsp per cup; raise oven temp by ~15°F. |
| Yeast Breads | Dough rises too quickly, risking overproofing and collapse. | Reduce yeast by 25%; punch down dough twice during rising; keep a close eye on proofing time. |
| Brownies | Can bake unevenly, with dry edges and underbaked centers. | Reduce sugar slightly; increase liquid by 1-2 tbsp; bake at a slightly higher temp (15-25°F) for less time. |
| Pies & Pastries | Dough dries out quickly; can be tough instead of flaky. | Handle dough minimally; increase liquid slightly; watch closely to prevent overbrowning. |
Sweet Success At Any Altitude
Don’t let high altitude hold you back! Just like a chilly day is no match for a cozy jacket, small adjustments like adding a little extra water can make all the difference in your baking. Krusteaz mixes make it easy to get started so you can focus on enjoying the process and experimenting with elevation.
