Recipe scaler that adjusts by servings, pan size and baker’s %

This page is built to be plain and predictable. The idea is simple: you tell the tool what you have now, you tell it what you want, and it does the middle math. The workflow is always the same.

Step 1 — Set the goal. Pick your unit system first. If you prefer grams and milliliters, choose metric. If you read in cups, ounces, and teaspoons, choose imperial. The output will match this choice, so you never have to mentally convert while cooking. Then choose how to scale: by servings or by pan size. Servings is the simplest path; you type the current number of servings and the new number, and the tool finds the factor automatically. Pan size is handy for cakes and bars; it compares the surface areas of the two pans so the batter depth stays about the same.

Step 2 — Add ingredients. Use the Add ingredient button for each line. Enter quantity, pick a unit, and give the ingredient a name. If you bake bread or pizza and think in baker’s percentages, turn on baker’s % mode and enter your flour weight. Now, any line with a percent value will be calculated from flour after the scale factor is applied. For example, if flour is 500 g and water is 70%, the tool will output 350 g of water when scaling by any factor.

Step 3 — Scale the recipe. Press Scale Recipe. The results list shows the exact new amounts in the unit system you selected. The tool keeps weight units within weight and volume units within volume; it does not guess densities, which keeps things accurate and honest. If something looks odd, adjust your target servings or check your pan sizes. You can reset with one tap and try again.

To keep things readable, the tool rounds to sensible increments: grams and ounces round tightly; kilograms, pounds, and cups use a couple of decimals when helpful. You can still tweak to your personal style—round a 199 g output to 200 g without worry. The goal is a practical shopping list or mise en place, not a lab report.

Because the interface is mobile-first, every field is large and thumb-friendly. You can add ingredients quickly, change a unit with one tap, and scroll to the result. When you press Scale Recipe the page gently scrolls down and the result box flashes so you can spot it right away.

The math behind the recipe scaler that adjusts by servings, pan size and baker’s % is straightforward. For servings, the scale factor equals target divided by original. If you move from 4 to 6 servings, the factor is 1.5, and each ingredient is multiplied by 1.5. For pans, round pans use the circle area formula (π × radius²), and rectangular pans use width × height. The tool divides the new area by the old area to get the factor. This keeps the thickness of the batter similar, so baking time and texture stay familiar. If your new pan is much deeper or shallower, you may still need to tweak bake time—use the result as a smart starting point.

In baker’s percentage mode, flour is the anchor at 100%. Every other percent describes how much of that flour weight you want. After the tool finds the scale factor, it scales the flour and then computes each percent line from the scaled flour. This avoids compounding errors and mirrors how professional formulas are written.

The converter never flips between weight and volume because those jumps require densities that vary by ingredient. A cup of flour is not the same mass as a cup of sugar. By keeping conversions inside weight or inside volume, the output stays trustworthy. If you want best accuracy, weigh dry ingredients whenever possible.