Pancake Recipe Calculator
Build pancake batters for brunch, buffets, or meal prep by scaling a proven base formula.
Diameter is measured pre-cooking on the griddle.
Increase for heavy syrup or butter service.
Total batter
1119 g
1.07 L mix
Batter per pancake
89 ml
Aim for consistent scoops
Toppings guide
240 ml syrup
84 g butter pats
Scaled Ingredient Weights
| Ingredient | Weight (g) |
|---|---|
| All-purpose flour | 375.0 |
| Whole milk | 450.0 |
| Eggs | 165.0 |
| Granulated sugar | 45.0 |
| Melted butter or oil | 52.5 |
| Baking powder | 18.0 |
| Salt | 6.0 |
| Vanilla extract | 7.5 |
Convert eggs to count: divide the weight by 55 g (average large egg) to determine how many eggs to use.
How to Use This Calculator
Adjust pancake count and size
Input how many pancakes you need and the target diameter on the griddle to scale batter volume.
Weigh ingredients precisely
Use the ingredient table to weigh everything in grams for consistent texture and browning.
Plan toppings and service
Prep butter pats, syrup pitchers, or fruit topping using the suggested quantities.
Formula
Scale factor = (Desired count ÷ 8) × (Diameter ÷ 12)²
Batter volume = Batter weight ÷ Density
Example: 12 pancakes at 15 cm → scale factor ≈ 12/8 × (15/12)² ≈ 2.34 → Flour ≈ 585 g.
Tip: Rest batter for 10–15 minutes to hydrate flour and activate leavening evenly.
Full Description
Pancakes rely on balanced ratios of flour, liquid, fat, and leavening to puff into tender stacks. This calculator scales a reliable base batter to any crowd size while accounting for pancake diameter. Whether you're serving brunch for four or catering dozens of guests, you'll achieve consistent texture and color every time.
The topping multiplier helps you prepare butter, syrup, or fruit compotes without running short. You can adapt flavors by swapping part of the milk for buttermilk, adding citrus zest, or folding in chocolate chips—just keep the base ratios for reliable structure.
Ideal for
- Cafés scaling pancakes for service periods.
- Meal prep portions for freezing and reheating.
- Teaching baking classes about batter ratios and griddle management.
- Adjusting pancake size for mini brunch bites or large shareable pancakes.
Cook pancakes on a lightly greased griddle at 190°C (375°F). Flip when bubbles set and edges look dry. Hold finished pancakes in a 90°C (200°F) oven until service.
Frequently Asked Questions
Can I use buttermilk?
Yes. Replace milk with buttermilk and add 0.5 g baking soda per pancake to balance acidity.
How do I make gluten-free pancakes?
Swap flour for a 1:1 gluten-free blend and add 5 g psyllium husk per batch for better structure.
Can I premix dry ingredients?
Absolutely. Scale the dry mix and store in airtight containers; add liquids when ready to cook.
What about waffles?
Add 15 g more butter per serving and separate eggs—fold whipped whites into the batter for crisp waffles.