Free kitchen tool

Recipe Scaler: Double, Halve or Resize Any Recipe

Paste an ingredient list, enter the servings you need and get every amount scaled, in fractions, with tips on eggs, pan sizes and baking times.

Recipe Scaler

Paste a recipe, choose the servings

Recipe serves

You need

Quick picks

Every amount × 2

Ingredients, one per line

Scaled for 8

4 cups all-purpose flour
3 tsp baking powder
1 cup sugar
4 large eggs
1½ cups milk
8 tbsp butter, melted
2 pinches salt

Lines without a number (to taste) stay as they are. Round eggs to whole ones, and check pan size and baking time yourself: they don't scale in a straight line.

Cooking for two from a recipe that feeds six, or doubling a favourite for a crowd? Paste the ingredients below, set the servings, and every amount is recalculated and written as a kitchen-friendly fraction.

How it works: divide the servings you need by the servings the recipe makes, then multiply every amount by that number. Going from 4 servings to 6 means multiplying by 1½.

How to scale a recipe by hand

To make	Multiply every amount by
Half the recipe	0.5
One and a half times	1.5
Twice as much	2
Three times as much	3
4 servings from a recipe for 6	⅔ (4 ÷ 6)
10 servings from a recipe for 4	2½ (10 ÷ 4)

Halving awkward amounts

Recipe says	Half is
1 cup	½ cup
¾ cup	6 tablespoons
⅓ cup	2 tablespoons + 2 teaspoons
¼ cup	2 tablespoons
1 tablespoon	1½ teaspoons
1 teaspoon	½ teaspoon
1 large egg	About 1½ tablespoons of beaten egg

What doesn't scale in a straight line

Eggs. Round to whole eggs where you can. For half an egg, beat one and measure out half: a large egg is about 3 tablespoons.
Pan size. A doubled batter needs twice the pan area, not a deeper pan. An 8-inch square pan holds 64 square inches; a 9×13 pan holds 117, close to two of them.
Baking time and temperature. Keep the oven temperature the same and start checking at the original time; a bigger or deeper pan takes longer.
Salt, spices and leaveners. When tripling or more, add a little less than the maths says, then taste and adjust.
Cooking on the stove. A doubled pot of soup takes longer to come to a boil, and a crowded pan steams instead of browning, so cook in batches.

Recipe scaling FAQ

How do I double a recipe?

Multiply every ingredient amount by 2, keep the oven temperature the same, use a pan twice the size (or two pans), and check for doneness from the original time.

How do I cut a recipe in half?

Multiply every amount by 0.5. Use the table above for awkward amounts like ⅓ cup and one egg.

Do I double the baking time when I double a recipe?

No. In two pans the time stays about the same; in one larger, deeper pan it takes longer, but rarely twice as long. Check early and often.

Can I scale baking recipes?

Yes, but weigh ingredients if you can: grams scale exactly, while cups and spoons add up rounding errors. The cups to grams converter helps.

Converting butter for a scaled recipe? The butter calculator turns sticks into cups, tablespoons and grams.

By Menu Moments · Updated November 10, 2026

More kitchen tools

All kitchen tools →