Recipe scaler
The same recipe for more people or fewer.
Output
Paste or type above to see the result here.
Your files stay on your device
This tool runs entirely in your browser. What you paste is processed on your device and is never sent to a server, so it is safe to use with tokens, keys and unpublished text.
Example
Example: pancakes for 4 scaled to 6, with half an egg to sort out
A pancake recipe serves 4 and two more people are coming to brunch. Paste the ingredient list as the recipe writes it, one a line, then type 4 under “The recipe serves” and 6 under “I want to serve”.
- The factor is 6 ÷ 4 = 1.5. Each amount is multiplied and written back in its own unit, fractions the way cooks write them: 1½ cups of flour becomes 2¼ cups.
- 1 egg becomes 1½ eggs, with a note: 1 large or 2 small, or 75 g of beaten egg (an egg out of its shell weighs about 50 g).
- Spoon amounts stay in spoons: 3½ tsp baking powder becomes 5¼ tsp, and ¼ tsp salt ⅜ tsp.
| Ingredient | Serves 4 | Serves 6 |
|---|---|---|
| All-purpose flour | 1½ cups | 2¼ cups |
| Baking powder | 3½ tsp | 5¼ tsp |
| Sugar | 1 tbsp | 1½ tbsp |
| Salt | ¼ tsp | ⅜ tsp |
| Milk | 1¼ cups | 1¾ cups |
| Egg | 1 | 1½ |
| Butter, melted | 3 tbsp | 4½ tbsp |
Six people get the same pancakes from one bowl of batter. Use one large egg, or beat two small ones and weigh out 75 g; the pan and the cooking time stay as they were.
How it works
- Paste the ingredient list, one ingredient a line, the way the recipe writes it: 2 cups flour, 1½ tsp salt, 2 eggs.
- Type how many servings the recipe makes and how many you want.
- Every amount is multiplied and written back in the same units, fractions as cooks write them; odd egg counts get a note.
Frequently asked questions
- How is a recipe scaled?
- Every amount is multiplied by the new servings divided by the old: from 4 to 6 is × 1.5, so 2 cups become 3 and ½ tsp becomes ¾ tsp. Lines without an amount, like a pinch of salt, stay as they are.
- What about eggs?
- 1.5 eggs cannot be cracked, so the scaler suggests the nearest whole number or the weight of beaten egg — about 50 g an egg out of its shell.
- Do the baking times change?
- For more servings in a bigger pan, not much if the batter is as deep; in the same pan, a deeper batter needs longer. Test with a skewer.
- Can it convert cups to grams?
- Yes — choose cups and spoons to grams, or use the cups to grams page: each ingredient is weighed by its own density, so a cup of flour is 120 g and a cup of sugar 198 g.
- How do I convert a recipe from an 8×8 pan to a 9×13 pan?
- Choose “For another pan size” and Rectangular → rectangular, and type 8 x 8 and 9 x 13 in inches. The pans hold 64 and 117 square inches, so everything is multiplied by 1.83: 1 cup of butter becomes 1¾ cups and 4 eggs 7⅓ (7 large or 8 small). The batter stands as deep as before, so the baking time stays about the same; test with a skewer.
- Why does it say 5¼ tsp instead of tablespoons?
- Each amount stays in the unit the recipe used, so a teaspoon line is still a teaspoon line. Convert it if that is handier: 3 teaspoons make a tablespoon, so 5¼ tsp is 1 tablespoon and 2¼ teaspoons.
- Is anything uploaded?
- No. It is worked out in your browser, and nothing you type leaves your computer.