Recipe Scaler

Scale a recipe up or down to any number of servings — paste the ingredient list and get adjusted quantities with tidy fractions.

Quantities at the start of each line are scaled. Whole numbers, decimals, fractions (1/2, 1 1/2, ½) and ranges (2-3) are understood.

Scaled ingredients 
3 cups all-purpose flour
2 1/4 tsp baking powder
3/4 tsp salt
1 1/8 cup sugar
3 eggs
1 1/2 cup milk
6 tbsp butter, melted
1 1/2 tsp vanilla extract
Pinch of cinnamon

1 line without a leading quantity was left unchanged. Adjust baking times and pan sizes by eye.

Scale factor
1.5 ×
Original vs scaled quantities
OriginalScaled
cups all-purpose flourcups all-purpose flour — Original: 2cups all-purpose flour — Scaled: 32tsp baking powdertsp baking powder — Original: 1.5tsp baking powder — Scaled: 2.251.5tsp salttsp salt — Original: 0.5tsp salt — Scaled: 0.750.5cup sugarcup sugar — Original: 0.75cup sugar — Scaled: 1.1250.75eggseggs — Original: 2eggs — Scaled: 32cup milkcup milk — Original: 1cup milk — Scaled: 1.51tbsp buttertbsp butter — Original: 4tbsp butter — Scaled: 64tsp vanilla extracttsp vanilla extract — Original: 1tsp vanilla extract — Scaled: 1.51
Show the working
  1. Scale factor = 6 ÷ 4 = 1.5

Runs entirely in your browser. Nothing you enter is uploaded.

Formula

Scale factor = desired servings ÷ original servingsNew quantity = original quantity × scale factor

How it works

Scaling a recipe means multiplying every ingredient by the same factor: the servings you want divided by the servings the recipe makes. Paste the ingredient list, one item per line, and the scaler multiplies the number at the start of each line, keeping the unit and description as written.

Results are rounded to fractions you can actually measure — halves, thirds, quarters and eighths — or to two decimals when no simple fraction fits. Lines without a leading number, such as "pinch of salt" or "oil for frying", are left as they are for you to judge.

Most savoury dishes scale well. Baking is less forgiving: leavening, salt and spices sometimes need a little less than straight multiplication when you double or triple a recipe, and larger batches may need a different pan size and a longer, lower bake. Eggs are easiest to round to whole numbers, or beat them and measure by weight (about 50 g per large egg without the shell).

Frequently asked questions

How do I halve a recipe with 3 eggs?

The scaler will show 1 1/2 eggs. Beat 2 eggs together and use about three-quarters of the mixture, or use 1 egg plus 1 egg yolk.

Can I convert the units too?

This tool keeps your original units. To switch between cups and grams, use the cups-to-grams converter after scaling.

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