Recipe scaler
Recipe scaler
Paste ingredients, choose a factor, and get a scaled list.
- Pick an example or paste your ingredients
- Set the factor
- Scale and check the tips
Try an example
Supported formats
- 250 g flour
- 2 eggs
- 1 1/2 cups flour
- 2 - 3 tbsp sugar
- salt to taste
Parse preview
3 lines will be passed through unchanged.
Equivalent pan
MathematicalFind a pan that keeps the batter surface roughly constant when you scale a recipe.
Equivalent sizeØ 33.9 cm
This keeps the pan area proportional to the recipe (same batter depth). It does not guarantee identical baking: always check doneness by sight.
Not covered by this calculation
- Very deep pans: with a different batter depth the area comparison no longer holds.
- Bundt/ring pans: usable capacity differs a lot from nominal size — no reliable equivalent.
- Tube pans (central chimney): the geometry is not comparable to plain pans.
- Irregular shapes: measure the pan's capacity with water instead.
Sources: King Arthur Baking — The essential alternative baking pan sizes (PJ Hamel, 2019) · King Arthur Baking — Why the size of your baking pan matters so much (Bronwen Wyatt, 2025) · Omni Calculator — Cake Pan Converter (Hanna Pamuła, PhD)
How to scale without ruining the dish
Scaling a recipe isn’t just math—check cook times, pan size, and ingredient density to keep texture and doneness right.
Quick tips
- For pans, surface area matters more than depth for bake time.
- Chemical leaveners scale in proportion—the variable is the pan: when you double a delicate batter (pancakes, muffins), use separate pans instead of one overfilled tin and start checking doneness early.
- Keep salt proportional but taste at the end—especially for sauces.
- For long braises/stews, add ~10% liquid when doubling.