That is a good point - scaling down to pancakes for one is a great use case for mixes.

As it happens, my preference for Krusteaz is not all convenience; they’re also what I grew up eating, and they’re still my favorite. I bake a lot from scratch, mostly cookies and bread with the occasional cake, and pancakes are the one thing I never make from scratch because I’m tired of trying everyone’s mom’s amazing recipe and finding it meh. (I’ll gladly spend a weekend morning making these amazing waffles, though: https://www.foodandwine.com/recipes/light-and-crispy-waffles)

I agree precise measurements don’t matter at all if you’re not too particular about how the finished product comes out. If you have strong preferences about how your baked goods taste, or you want to be able to communicate a recipe to someone else in a reproducible way, that’s when precise measurements start mattering. Kitchen scales were commonplace in England by the Victorian era, so it depends on your definition of “modern.”