Recipe Scaler
Scale any recipe up or down. Enter your servings and ingredients — get scaled amounts instantly.
Recipe Scaler
Scaled Recipe — 8 Servings (×2)
How to Scale a Recipe
Recipe scaling is straightforward: divide the desired servings by the original servings to get your scale factor, then multiply every ingredient by that number.
Example
Ingredients That Don't Scale Perfectly
Most ingredients scale linearly, but a few need special attention:
- Salt & Spices: Scale to 75% first, taste, and adjust. Flavors concentrate when scaled up.
- Baking Powder & Baking Soda: Scale exactly, but be aware large batches can have slightly different rise behavior.
- Eggs: Scale normally. For fractional eggs, use the calculator and round to the nearest whole or use the extra yolk/white in another recipe.
- Yeast: For large batches of bread, you can often reduce yeast slightly and extend fermentation time.
Baking Pan Adjustments
When you scale a recipe significantly, you may need to adjust your pan. Use our Pan Size Converter to calculate the new recipe multiplier for a different pan size.
Yes. Halving works well for most baked goods. The tricky parts are eggs (half an egg = 1 beaten egg, use half the liquid), and pan size (use a smaller pan to keep the same batter depth).
Tripling works but you'll likely need to bake in multiple pans. Mixing triple the batter can overwork the gluten. Consider making 3 separate single batches for best results.