Let’s get something out of the way right now: I don’t have a walk-in pantry. Or a closet-style one. In fact, I don’t have anything that technically counts as a pantry at all—and honestly, that’s okay.
If you’ve ever looked at your kitchen and thought, “Where exactly am I supposed to put all this food? You’re not alone. I’ve been there. And while I dream of rows of labeled jars and color-coded bins inside a gorgeous walk-in (future plan, for sure!), I am working with what I currently have and making it work to the best of my ability.
So today I’m sharing exactly how I organize my pantry without an actual pantry. Just cabinets. And drawers. That’s it. No fancy system. No perfectly-matching containers (okay, maybe a few). Just a setup that keeps our food accessible, organized, and stress-free. Let’s get into it.
My "Pantry" Setup
Instead of one dedicated space, my pantry is spread across a top row of 4 two tiered cabinets, 3 drawers, and 3 lower two tiered cabinets. I do have a spice drawer that is a built in, located next to my stove top so I don't have to worry about finding the space for those items. I’ve divided each area into their own categories, some more specific than others, here is what that looks like.
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First top cabinet: Breakfast staples like oats, cereal, and general toppings.
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Second top cabinet: Canned goods
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Third top cabinet: Pasta and rice
Fourth top cabinet: Baking ingredients like flour, sugar, cocoa, etc.
First drawer: Water flavoring, snacks
Second and third drawer: Miscellaneous overstock
First bottom cabinet: Snacks and canned drinks
Second bottom cabinet: Boxed extra pantry essentials
Third bottom cabinet: Extra snack overstock
Spice drawer: All my seasonings and spices
I don’t have a ton of depth to work with, so stacking things too high isn’t an option. But that’s part of what pushed me to create a system that really works instead of just looking good for a photo.
How I Organize Everything
Let’s talk categories, because this is the backbone of keeping things tidy when you’re working with unconventional space.
🌾 Dry Goods & Staples
I use clear containers when I can, but I don’t stress if everything doesn’t match. Each bin is labeled with a chalkboard sticker so I can switch out the labels with ease if need be. I do try to use containers when I can as I find this makes it easy to pull out what I need instead of digging through clutter. I also try to keep the dry goods grouped together in the same cabinet or at least near one another so it is easy to grab and go when meal prepping.
🥫 Cans and Jars
These live in the upper and lower second cabinet. I added a small tiered shelf so I can actually see what I have instead of buying yet another can of chickpeas because I thought we were out. I do have a can organizer as well that holds up to 3 cans per row and I do try to keep the labels visible and each row stocked with the same products to make it easier to keep track of what I have.
🍿 Snacks
I have a small cabinet next to our fridge that I use for a snack cabinet. I keep the bottom first cabinet in my pantry full of the refills for those baskets and then the last bottom cabinet is a continuation of more miscellaneous snacks, what I stock up on during sales especially. I do have a snack drawer as well that keeps items we use for meal prep like making our turkey stick, cheese, and fruit snack boxes.
Making a Small Space Work
A few simple strategies have made a huge difference in making this system feel organized and sustainable:
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Use vertical space where you can – I added a few risers and stacking bins to take advantage of height in the cabinets.
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Label everything – even if it’s just temporary labels. It helps everyone know where things go.
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Keep a running list – I use a whiteboard on the fridge to track what we’re running low on. It saves me from forgetting pantry staples mid-week.
How I Keep It From Getting Out of Control
Let’s be real—it’s not always perfectly tidy. Life happens. But I do a super quick reset once a week while I’m writing out the grocery list. If something’s expired or just not getting eaten, I make a note to skip it next time. It’s also a chance to rotate anything that’s been pushed to the back.
And when I want to give things a deeper clean? I’ll do a full pantry reset at the start of each season. Nothing complicated, just a good wipe-down and a little refresh.
You Don’t Need a Walk-In to Be Organized
I used to think I couldn’t have a real system unless I had a traditional pantry, but that’s just not true. What I’ve learned is that the best system is the one that you will actually use. If that means a few cabinets and a drawer like mine, that’s more than enough.
So whether you’re working with a tiny kitchen or just want to make the most of what you have, I hope this post helps you feel encouraged to make your space work for you—no matter what it looks like.
💬 Let’s Chat
Do you have a cabinet pantry like I do? Or are you working with something totally unique? I’d love to hear how you organize your food storage—drop your best tips in the comments or tag me on Instagram @living_in_wonderland so I can see your setup!
💛 Want a copy of my system?
Download my Pantry Organization for Small Spaces – Printable Checklist for just $7. It includes a breakdown of zones, quick setup tips, and a restocking tracker.
👉 Pantry Organization for Small Spaces - Printable Checklist
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