Scale pancake batter for any number of pancakes, with flour, milk, eggs, butter and pan guidance for fluffy results.
Base per medium pancake: 31.25 g flour, 50 ml milk, 0.25 egg. Small pancakes use 70% and large 140% of the medium batter. Rest batter 10 minutes; cook on medium heat.
Flour
How to use this tool
Type how many pancakes you want to make.
Small, medium or large pancakes scale the batter per pancake.
Flour, milk, eggs and pan butter all scale with count and size.
Rest the batter 10 minutes, cook on medium heat, and flip when bubbles set on the surface.
Formula & worked example
8 medium pancakes need 250 g flour, 400 ml milk, 2 eggs and about 24 g of butter for the pan.
Limitations — read this before you rely on it
Eggs are rounded up to whole eggs, so small batches may be slightly richer than the exact ratio. Pan heat and batter thickness change cooking time and fluffiness.
Frequently asked questions
About 80 ml for a medium (15 cm) pancake — roughly a small ladleful.
Resting lets the flour hydrate and relaxes gluten, giving a more tender pancake.
When bubbles appear across the surface and the edges look set, usually after 1–2 minutes on medium heat.
Old baking powder, over-mixing, or too thin a batter are the usual causes; mix only until just combined.
Yes, refrigerate it for up to a day, but add baking powder just before cooking for the best rise.