Recipe Scaler
Enter your original servings, your target servings, paste your ingredients — done.
How to scale a recipe
Scaling a recipe is simple: divide the desired servings by the original servings to get your scale factor, then multiply every ingredient amount by that number. For example, if a recipe makes 12 cookies and you want 6, your factor is 0.5 — every ingredient gets halved.
Important baking note: Most ingredients scale directly, but baking times and temperatures do not change proportionally. A smaller batch may bake 10–15 minutes less; a larger batch may need more time. Always check for doneness a few minutes early.
Leavening agents (baking powder, baking soda, yeast) should be scaled carefully — over-leavened baked goods can rise too fast and collapse. When doubling or tripling, increase leavening by 25% less than the full ratio.
Tools that make small-batch baking easier
Precise scaling starts with the right equipment. These are the tools we recommend for half-batch and small-batch baking.