Recipe Scaler
Paste your ingredient list and make it bigger or smaller. Scale by servings, by a multiplier, by how much of one ingredient you have, or by pan size, then convert to grams or cups.
Fractions are fine: 1 1/2, 1½, ⅓, 0.75 or 2-3. Lines without a number stay as they are.
Round pans: type the diameter. Pans of the same depth are assumed.
How your recipe is scaled
Every amount is multiplied by the same number, then tidied into amounts you can measure.
- 1
Read each line
8 lines, 8 withamounts1 1/2 cups = 1.5
- 2
Find the factor
6 ÷ 4 servings= × 1.5
- 3
Multiply each amount
1.5 cups × 1.5= 2.25 cups
- 4
Tidy the amounts
2.25 → 2¼ cups3 tsp → 1 tbsp1½ eggs: see tip
Read more: the formula, a worked example, pan sizes, cup and spoon sizes and scaling tips
The formula
scale factor = servings you want ÷ servings the recipe makes
(or: amount you have ÷ amount in the recipe)
(or: area of your pan ÷ area of the recipe pan)
new amount = old amount × scale factor
then round to the nearest ⅛ or ⅓ for cups and spoons
Worked example
The pancake recipe above makes 4 servings and you want 6, so the factor is 6 ÷ 4 = 1.5. Line by line:
- 1½ cups flour × 1.5 = 2.25 = 2¼ cups (2.25 × 120 g = 270 g)
- 2 tbsp sugar × 1.5 = 3 tbsp
- 2 tsp baking powder × 1.5 = 3 tsp = 1 tbsp
- ½ tsp salt × 1.5 = ¾ tsp
- 1¼ cups milk × 1.5 = 1.875 = 1⅞ cups (1.875 × 236.6 ml = 443.6 ml, about 445 ml)
- 3 tbsp butter × 1.5 = 4½ tbsp (that's 0.28 cup, not a clean cup measure, so it stays in tablespoons)
- 1 egg × 1.5 = 1½ eggs: 1 egg plus about 25 g of beaten egg
- 1 tsp vanilla × 1.5 = 1½ tsp
Pan sizes
round pan area = 3.1416 × (diameter ÷ 2)²
square = side × side · rectangle = width × length
| Pan | Area | vs 8-inch square |
|---|---|---|
| 8-inch round (20 cm) | 50.3 sq in | × 0.79 |
| 9-inch round (23 cm) | 63.6 sq in | × 0.99 |
| 8-inch square (20 cm) | 64 sq in | × 1 |
| 9-inch square (23 cm) | 81 sq in | × 1.27 |
| 11 × 7 inch (28 × 18 cm) | 77 sq in | × 1.2 |
| 13 × 9 inch (33 × 23 cm) | 117 sq in | × 1.83 |
Baking time doesn't follow a simple rule. A deeper layer needs longer at the same or a slightly lower temperature, and a thinner layer cooks faster. Check a few minutes early with a skewer or the recipe's own test.
Cup and spoon sizes
| Measure | Millilitres |
|---|---|
| US cup | 236.6 |
| Metric cup (Australia, NZ, Canada, many UK recipes) | 250 |
| US tablespoon | 14.8 |
| Metric and UK tablespoon | 15 |
| Australian tablespoon | 20 |
| Teaspoon (metric, UK, Australia; US 4.93) | 5 |
Weights in grams use the same typical grams-per-cup figures as our cups to grams converter, mostly from King Arthur Baking's ingredient weight chart. If we don't know an ingredient, we only convert volume to volume (cups to ml) or weight to weight (g to oz) and say so. A large egg is about 50 g out of its shell (typical).
Tips for scaling
Halving and doubling work well for most recipes. For very large batches, add salt, strong spices and raising agents a little at a time. Yeast doughs and cakes may need a bigger bowl or several batches. Cooking time for stews and sauces depends more on the pot than on the amount, so keep tasting.
Common questions
How do I scale a recipe up or down?
Divide the servings you want by the servings the recipe makes to get the scale factor, then multiply every amount by it. A recipe for 4 made for 6 has a factor of 6 ÷ 4 = 1.5, so 2 cups of flour becomes 3 cups. Paste the list above and the scaler does every line for you.
How do I halve a recipe with 3 eggs?
Half of 3 eggs is 1½ eggs. Use 1 egg, then beat a second egg and add about half of it, which is about 25 g, since a large egg weighs about 50 g out of its shell (typical). For a small batch you can also round to 2 eggs and add a little less milk.
How do I change a recipe for a different pan size?
Compare the areas of the two pans and use the ratio as the factor. An 8-inch square pan is 64 sq in and a 9 × 13 inch pan is 117 sq in, so the factor is 117 ÷ 64 = 1.83. Round pans use π × radius²: a 9-inch round is 63.6 sq in. Baking time changes with depth and size, so check early.
How many tablespoons are in ¼ cup?
There are 4 tablespoons in ¼ US cup, 16 in a cup and 3 teaspoons in a tablespoon. That is why the scaler turns ⅛ cup into 2 tbsp and 3 tsp into 1 tbsp, so you can measure with the spoons you have.
Do I scale salt, spices and baking powder the same way?
For small changes (halving or doubling) scale everything the same. For very big batches, many cooks add salt, strong spices and raising agents a little short of the full amount and taste or test as they go, because they don't always need to grow in a straight line.
Is an Australian tablespoon different?
Yes. An Australian tablespoon is 20 ml (4 teaspoons), while US and most other tablespoons are about 15 ml. A metric cup is 250 ml and a US cup is 236.6 ml. Pick the recipe's cup and spoon size in Advanced and the conversions follow it.
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