Recipe scaler
Paste any recipe and scale it by servings, a factor, a pan size, or the amount of one ingredient you have; convert between US and metric, cups to grams; and see baker's percentages and dough hydration.
Added
Works with
- Kitchen conversions Cooking and bakingopens its two pans here to scale a recipe
- Baking ratios and substitutions Cooking and bakingswaps ingredients, checks the leavening and adjusts a recipe for high altitude
- Cake pans and batter Cooking and bakingworks out the factor to move a cake recipe to another pan, with the bake time
How to use it
Paste a recipe with one ingredient per line. Quantities can be whole numbers, decimals (1.5
or 1,5), fractions (2 1/4, ¾, 1½), ranges (2-3, 2 to 3), or words (a pinch,
half an onion). Units are recognised in their usual spellings — tsp/t, tbsp/T, cup/c, fl oz,
pint, quart, ml, l, g, kg, oz, lb, plus counts like cloves, cans, and sticks. Lines without a
quantity (the title, "salt to taste") are kept as they are, and everything after a line starting
Method, Directions, or Instructions is left alone.
Scale by:
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Servings — "makes 24, I want 36" (a "Serves 4" or "Makes 12" line is found automatically).
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Factor — any multiplier, with quick buttons for ¼ to 4×.
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Pan size — scales by area for the same depth: an 8-inch round to a 9 × 13 tray is about 2.3×. Baking time scales much less than the amount — check early.
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By ingredient — "I only have 3 eggs": everything else follows.
Units: As written keeps the original units; US and Metric convert and pick a sensible unit (3 tsp → 1 tbsp, 1000 ml → 1 l). In metric, weigh dry ingredients turns cups of flour, sugar, butter, oats and so on into grams using standard densities (King Arthur Baking’s ingredient weight chart: all-purpose flour 120 g/cup, sugar 198 g, brown sugar 213 g, butter 227 g). Densities are averages — how you fill a cup matters more than which table you use, which is why bakers weigh.
US amounts are shown as kitchen fractions to the nearest eighth; metric amounts are rounded. Baker’s percentages express each ingredient as a share of the flour weight, with hydration (water, plus milk at 87% water, divided by flour) for bread. Tick ingredients off as you go.
Related: kitchen conversions (cups to grams by ingredient, salts, oven temperatures, eggs, pans), bread and baker’s percentages (write a formula in percentages), meal timing planner.
Sharing
Share link copies a URL that opens this tool exactly as configured. The recipe with how it is scaled: mode (servings, factor, pan, ingredient) and its values, system, and weigh.
For example: recipe/?mode=factor&factor=2&text=-%201%20cup%20flour.
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