Recipe Scaler
Free recipe scaler. Scale any recipe to any number of servings — handles whole numbers, decimals, and fractions, with smart fraction rounding for ingredients.
Quick answer
Multiply each ingredient amount by (new servings ÷ original servings). Ingredient lines are parsed for leading numbers (whole, decimal, or fractions like 1/2), scaled, and rounded to clean fractions where possible. Baking doesn't scale linearly past 2× or 0.5× — pan size and bake time also need adjustment.
Recipe Scaler
Scaled ingredients
How it works
Each line is parsed for a leading number (whole, decimal, or simple fraction like 1/2), then multiplied by the new-to-old serving ratio. Results round to clean fractions when possible (1/4, 1/3, 1/2, 2/3, 3/4) and to two decimals otherwise.
When to use it
Cooking for a crowd, halving a recipe for two, or adapting a yield-of-12 cookie recipe to fit a yield-of-8 cookie sheet.
Common mistakes
Baking does not scale linearly past about 2× or 0.5×. Pan size, leavening, and bake time all need adjustment for big jumps. Eggs especially — you can't usefully scale "1 egg" to "0.5 egg" without modifying the rest of the recipe.
How the recipe scaler works
Each ingredient line is parsed for a leading number — whole digits, decimals, or fractions like '1/2' or '1 1/4'. That number is multiplied by the new-to-old serving ratio. Results are rounded to common cooking fractions (1/4, 1/3, 1/2, 2/3, 3/4) when close, or to two decimals otherwise. The non-numeric portion of each line (units, ingredient name, prep notes) is preserved verbatim. Lines without a leading number pass through unchanged.
When to use it
Cooking for a different group size than the original recipe assumed. Halving a single-pan recipe to fit a smaller dish. Doubling for meal prep or potlucks. Adapting yield to match what you have on hand (e.g., scaling a recipe from 12 cookies to 8 to fit one cookie sheet). Converting Imperial recipes to metric or vice versa (use the cooking measurement converter alongside).
Common mistakes
- Linear scaling for baking past 2×. Cake recipes scale roughly linearly up to about 1.5-2×, then leavening and bake-time relationships break. A doubled cake batter may need a different pan and a lower temperature for longer.
- Scaling 'a pinch' or 'to taste'. Salt, herbs, and seasonings rarely need precise multiplication — start with the original amount, taste, and adjust.
- Forgetting eggs don't divide cleanly. Half an egg is awkward. Beat one egg, measure half by weight (~25 grams) or use 2 tbsp.
Frequently asked questions
How do I scale a recipe to a different number of servings?
Multiply every ingredient amount by (new servings ÷ original servings). The calculator above parses ingredient lines automatically and outputs scaled amounts with sensible fraction rounding.
Does scaling work for baking?
Yes for small adjustments (0.5×-2×). Beyond that, baking behavior changes — leavening doesn't scale linearly, pan dimensions matter, and bake times need adjustment. For 3× or 4× cake recipes, consider running multiple batches at the original size instead.
How do I scale an egg?
For half an egg, beat one egg and measure half by volume (about 2 tbsp) or weight (~25 grams). For a third or quarter egg, the math gets awkward — usually it's fine to adjust the recipe slightly to use a whole egg instead.