Perfect Pancake Calculator
Engineer your dream pancakes—thin, classic, or extra fluffy—by balancing ingredients like a pro.
Adds tang and extra tenderness. Uncheck to use whole milk only.
Total batter weight
749 g
94 g per pancake
Hydration (milk ratio)
135%
Relative to flour weight
Leavening power
13.0%
Baking powder + baking soda
Ingredient Weights
| Ingredient | Weight (g) |
|---|---|
| All-purpose flour | 240.0 |
| Buttermilk | 259.2 |
| Whole milk | 64.8 |
| Eggs | 96.0 (≈ 1.7 large eggs) |
| Sugar | 28.8 |
| Melted butter / oil | 24.0 |
| Baking powder | 24.0 |
| Baking soda | 7.2 |
| Salt | 4.8 |
- Replace part of the milk with buttermilk for tang and extra puff.
- Rest batter 10 minutes so baking powder hydrates evenly.
How to Use This Calculator
Pick your pancake personality
Choose thin, classic, or fluffy—the calculator adjusts hydration and leavening to match.
Scale servings
Set how many guests you’re feeding. Ingredient weights update instantly.
Cook with confidence
Follow the style-specific tips for mixing, resting, and cooking to nail texture every time.
Formula
Ingredient weight = Flour weight × (Style percentage ÷ 100)
Flour weight = Servings × 60 g
Example: Classic style for 4 servings → Flour 240 g → Milk 240 × 1.35 = 324 g.
Adjustments: Add 5 g cocoa + 15 g sugar for chocolate pancakes, or reduce sugar for savory versions.
Full Description
Pancakes behave differently depending on hydration, leavening, and fat. This calculator uses baker-style percentages to engineer pancakes matched to your texture goals. Choose one of three profiles to automatically balance milk, eggs, sugar, and leavening. Scale up or down for any number of servings, and optionally split the dairy between milk and tangy buttermilk.
Thin diner pancakes rely on higher hydration and hot griddles. Classic pancakes favor balanced ratios with buttermilk to boost browning. Extra fluffy pancakes add eggs and leavening, then suggest whipped egg whites for soufflé-like height.
When this shines
- Customizing pancake flights for brunch menus.
- Testing new flavors (spice mixes, purees) without losing structure.
- Teaching culinary math around hydration and leavening equivalents.
- Converting volumetric family recipes into precise gram-based formulas.
For consistent results, mix dry ingredients separately, whisk wet ingredients, then combine gently. Rest batter briefly to relax gluten and hydrate flour. Cook over a greased griddle and adjust heat to keep the surface golden without scorching.
Frequently Asked Questions
Can I make the batter ahead?
Yes. Refrigerate up to 12 hours. For extra fluffy pancakes, fold in whipped egg whites right before cooking.
How do I keep pancakes warm?
Hold them on a rack in a 95–105°C (200–220°F) oven. Avoid stacking directly to maintain crispness.
What mix-ins can I add?
Fold blueberries, chocolate chips, or nuts into the batter after mixing. Reduce milk by 5% for watery fruits.
Can I swap milk for plant-based options?
Yes. Use oat or almond milk, add 5 g extra fat, and increase baking powder by 1 g to compensate for lower proteins.